There are few comfort foods that can rival the deep, smoky, and cheesy satisfaction of a good Chile Relleno. Traditionally, this beloved Mexican dish involves roasting large green chiles, stuffing them with cheese, dipping them in a delicate egg batter, and frying them until golden. The result is magnificent — but also time-consuming.
Enter the Chile Relleno Casserole, a clever, home-style adaptation that delivers all the traditional flavors — roasted chiles, melted cheese, savory egg custard, and a whisper of spice — without the fuss of frying. It’s easy, deeply comforting, and absolutely perfect for weeknight dinners, potlucks, or cozy weekend meals. Every bite feels like a warm hug with a touch of fiesta.
Ingredients
For the base:
- 6 to 8 large roasted green chiles (such as Anaheim or Poblano), peeled, seeded, and split open
(You can roast them fresh over an open flame or use canned whole green chiles for convenience.) - 2 cups shredded Monterey Jack cheese
- 1 ½ cups shredded cheddar cheese
- 1 tablespoon olive oil or butter (for greasing the dish)
For the custard mixture:
- 4 large eggs
- 1 ½ cups whole milk or half-and-half
- 3 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ÂĽ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika or mild chili powder (optional, for depth)
Optional add-ins for more flavor:
- ½ cup cooked, crumbled chorizo or sausage
- ½ cup diced roasted red bell peppers
- ÂĽ cup finely chopped green onions or cilantro
- A few dashes of hot sauce or a pinch of cayenne pepper for heat
Instructions
Step 1: Roast and Prepare the Chiles
If you’re starting with fresh chiles, roast them over an open gas flame or under a broiler until their skins are blistered and blackened. Place them in a bowl and cover with plastic wrap for about 10 minutes — this makes the skin easy to peel. Peel off the charred skins, remove the seeds, and pat dry.
If using canned whole green chiles, simply drain and pat them dry with paper towels.
Step 2: Preheat and Prep
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with olive oil or butter.
Step 3: Layer the Chiles and Cheese
Arrange half of the roasted chiles in an even layer at the bottom of the dish. Sprinkle generously with half of the Monterey Jack and cheddar cheeses.
Add another layer of chiles, then top with the remaining cheese.
If you’re adding extras like chorizo, red peppers, or green onions, sprinkle them evenly between the layers — this gives the casserole a burst of flavor in every bite.
Step 4: Make the Custard Mixture
In a medium mixing bowl, whisk together the eggs, milk (or half-and-half), flour, baking powder, salt, and seasonings. Make sure the mixture is smooth and lump-free — it should have the consistency of thin pancake batter.
Pour this mixture evenly over the chiles and cheese. Gently tap the dish on the counter to remove any air bubbles and ensure the custard seeps through the layers.
Step 5: Bake to Golden Perfection
Place the dish in the preheated oven and bake for 40 to 50 minutes, or until the top is puffed, golden brown, and the center is set. You can test doneness by inserting a knife or toothpick in the middle — it should come out clean.
Once baked, let the casserole rest for about 10 minutes before slicing. This allows the custard to firm up slightly and makes serving easier.
Serving Suggestions
Serve generous squares of the Chile Relleno Casserole warm, topped with:
- A drizzle of creamy sour cream or Mexican crema
- A spoonful of salsa roja or salsa verde for brightness
- Freshly chopped cilantro and sliced avocado for a fresh contrast
- A side of Mexican rice, refried beans, or a simple green salad
If you’re feeling indulgent, serve it with a fried egg on top — the runny yolk mingling with the melted cheese takes it to another level of comfort.
Flavor Notes and Tips
- Cheese choice:Â Monterey Jack melts beautifully, giving that perfect stretch. Cheddar adds sharpness. For extra richness, try adding a bit of Oaxaca cheese or mozzarella.
- Chiles: Poblano peppers bring a mild smokiness. Anaheim chiles are slightly sweeter. If you prefer a touch of heat, add one diced jalapeño to the custard mixture.
- Make-ahead option:Â This casserole can be assembled a day ahead and refrigerated. Just bring it to room temperature before baking.
- Freezing:Â It freezes well. After baking, cool completely, cover tightly, and freeze for up to 2 months. Reheat gently in the oven.
The Magic Behind the Dish
What makes this casserole irresistible is its balance — smoky roasted chiles, creamy, fluffy egg custard, and melty cheese that forms a golden, crisp edge around the dish. It’s the essence of comfort food: hearty, flavorful, and deeply satisfying, yet surprisingly light compared to its fried counterpart.
Each forkful captures the spirit of authentic Mexican cuisine — simple ingredients layered with warmth, spice, and soul. It’s the kind of dish that makes the table quiet for a moment as everyone takes that first bite.
