This Chile Rellenos Casserole is a delicious, crowd-pleasing dish that brings the authentic flavors of a classic Mexican favorite to your table without the mess of frying. Whether you are looking for a hearty weekend breakfast or a simple weeknight dinner, this recipe features layers of mild green chiles, melted Monterey Jack and cheddar cheeses, and a fluffy egg topping.
Table of Contents
Why You Will Love This Recipe
There are so many reasons to keep this Chile Rellenos Casserole in your regular rotation. First, it completely eliminates the tedious process of stuffing and frying individual peppers, making it much more approachable for home cooks. The heat level is very mild, making it a hit with children (who might even call it “Chile Rihanna”), and it uses convenient pantry staples like canned chiles and tomato sauce. Additionally, the inclusion of baking powder and a small amount of flour creates a light, soufflé-like texture that sets it apart from denser casseroles.
Ingredients
- 2 (7 ounce) cans whole green chiles, drained and quartered
- 8 ounces shredded Monterey Jack cheese, divided (2 cups)
- 8 ounces shredded cheddar cheese, divided (2 cups)
- 6 large eggs
- 1/2 cup milk
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 8 ounces tomato sauce
- Chopped cilantro for garnish (optional)
Step-by-Step Instructions
- Prepare the Oven and Dish: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9×13-inch baking dish with non-stick cooking spray to ensure easy removal.
- Layer the Chiles and Cheese: Take half of your drained and quartered green chiles and spread them in an even layer across the bottom of the prepared dish. Sprinkle half of the shredded Monterey Jack and half of the shredded cheddar cheese over the chiles. Top with the remaining green chiles.
- Whisk the Egg Mixture: In a medium mixing bowl, whisk together the six eggs, milk, flour, baking powder, salt, pepper, garlic powder, and onion powder until the mixture is smooth and well-combined.
- Combine and First Bake: Carefully pour the egg batter over the chile and cheese layers. Place the dish in the oven and bake for 25 minutes.
- Add Tomato Sauce: Remove the casserole from the oven. Evenly spread the tomato sauce over the top of the partially baked eggs. Return the dish to the oven and bake for an additional 15 minutes.
- Final Cheese and Broil: Sprinkle the remaining Monterey Jack and cheddar cheese over the top. Turn the oven to the broil setting. Broil for 2 to 3 minutes, or until the cheese is golden brown and bubbling.
- Garnish and Serve: Remove from the oven, garnish with fresh chopped cilantro if desired, and serve warm.
Expert Tips / Pro Tips
To achieve the best results with your Chile Rellenos Casserole, make sure to drain the canned chiles thoroughly. Excess liquid can lead to a soggy base. If you prefer a more traditional, smoky flavor, you can roast fresh poblano peppers instead of using canned. Simply roast them at 425 degrees Fahrenheit for 25 to 30 minutes until charred, then peel and seed them. Another tip for the perfect texture is to not skip the baking powder; this is the secret ingredient that helps the egg mixture “fluff” up and creates that signature light consistency.
While this recipe is excellent as written, you can easily customize it to suit your preferences. If you want more heat, consider adding a layer of diced jalapeños or using a spicy pepper jack cheese. For a different flavor profile, you can substitute the tomato sauce with your favorite red enchilada sauce. If you are looking to add protein, cooked chorizo or seasoned ground beef makes a fantastic addition between the layers of chiles and cheese. For those who prefer a less “eggy” dish, you can reduce the egg count to as few as two, though the casserole will be thinner.
Serving Suggestions
This versatile casserole pairs beautifully with a variety of side dishes. Serve it alongside Cilantro Lime Rice or Mexican Rice for a complete meal. It also goes well with a fresh Pico De Gallo or a dollop of cool sour cream on top. If you are serving this for breakfast, a side of Homemade Tortillas or a fresh fruit salad provides a perfect balance to the savory, cheesy flavors.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 to 4 days. This casserole reheats remarkably well in the microwave in short 30-second bursts until warmed through. While you can freeze this dish, the texture of the eggs may change slightly upon thawing; if freezing, ensure it is wrapped tightly in plastic wrap and aluminum foil to prevent freezer burn.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 398 kcal |
| Protein | 26g |
| Fat | 30g |
| Carbohydrates | 7g |
| Sodium | 998mg |
| Fiber | 1g |
Chile Rellenos Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9×13-inch baking dish with non-stick cooking spray to ensure easy removal.
- Take half of your drained and quartered green chiles and spread them in an even layer across the bottom of the prepared dish. Sprinkle half of the shredded Monterey Jack and half of the shredded cheddar cheese over the chiles. Top with the remaining green chiles.2 cans (7 ounce) whole green chiles, 8 ounces Monterey Jack cheese, 8 ounces cheddar cheese
- In a medium mixing bowl, whisk together the six eggs, milk, flour, baking powder, salt, pepper, garlic powder, and onion powder until the mixture is smooth and well-combined.6 large eggs, 1/2 cup milk, 2 tablespoons all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- Carefully pour the egg batter over the chile and cheese layers. Place the dish in the oven and bake for 25 minutes.
- Remove the casserole from the oven. Evenly spread the tomato sauce over the top of the partially baked eggs. Return the dish to the oven and bake for an additional 15 minutes.8 ounces tomato sauce
- Sprinkle the remaining Monterey Jack and cheddar cheese over the top. Turn the oven to the broil setting. Broil for 2 to 3 minutes, or until the cheese is golden brown and bubbling.8 ounces Monterey Jack cheese, 8 ounces cheddar cheese
- Remove from the oven, garnish with fresh chopped cilantro if desired, and serve warm.cilantro
Notes
FAQ
Can I use fresh peppers instead of canned?
Yes, you can use fresh poblano peppers. Roast them at 425 degrees Fahrenheit on a foil-lined baking sheet for 25-30 minutes until charred. Let them cool, remove the skin and seeds, and then layer them as you would the canned chiles.
Is this casserole spicy?
Generally, no. Canned whole green chiles are very mild. However, the heat can vary from pepper to pepper. If you want to ensure it stays mild for kids, make sure all seeds are removed from the peppers.
Can I make this ahead of time?
You can assemble the chile and cheese layers in advance. However, for the best texture, it is recommended to whisk and pour the egg mixture right before you are ready to bake to ensure the baking powder provides the maximum lift.
What is the purpose of the flour in the eggs?
The small amount of flour helps stabilize the egg mixture, giving it a bit more structure and helping it hold the cheese and chiles together during the baking process.