Chile Rellenos Casserole


A rich, comforting twist on the classic Mexican dish—this easy casserole layers roasted green chiles and two kinds of melty cheese, then bakes in a fluffy egg custard until golden and set. Topped with a light blanket of tomato sauce for that authentic rellenos flavor, it’s like breakfast, brunch, and dinner all rolled into one sizzling dish. Ready in under an hour and perfect for feeding a crowd!

Why You’ll Love This Recipe

This isn’t just another egg bake—it’s a shortcut to tradition. Inspired by authentic chiles rellenos, which are whole peppers stuffed with cheese, battered, and fried, this version skips the frying but keeps all the bold, cheesy goodness. With zero deep-frying, no messy batter, and only one pan to clean, it's weeknight-friendly comfort food with serious soul.

Perfect for:

  • Holiday mornings, potlucks, or Sunday suppers
  • Fans of huevos rancheros, strata, or cheesy egg casseroles
  • Make-ahead meals (great for meal prep!)
  • Serving a hungry family or unexpected guests

đŸŒ¶️ "I made this for my Cinco de Mayo party," said one home cook. "My friends thought I’d spent hours—but I mixed it while the coffee brewed!"

Ingredients

For the Chile & Cheese Layers

  • 2 cans (7 oz each / 14 oz total) whole green chiles (like Hatch or mild Anaheim)
  • 1 lb (450g) Monterey Jack cheese, shredded (or Pepper Jack for heat)
  • 1 cup (100g) sharp cheddar cheese, shredded

For the Fluffy Egg Custard Base

  • 5 large eggs, room temperature
  • ½ cup (120ml) whole milk (or half-and-half for richness)
  • 1 tbsp (8g) all-purpose flour (helps stabilize the custard)
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper, freshly ground

For the Signature Finish

  • ½ cup (120ml) tomato sauce (not paste or marinara)

✅ Optional Upgrades:

  • ½ cup diced onion or bell pepper (sautĂ©ed first)
  • ½ tsp cumin or smoked paprika for depth
  • Fresh cilantro or jalapeños on top after baking

Step-by-Step Instructions

1. Preheat Oven & Prep Pan

  • Preheat oven to 350°F (175°C).
  • Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

2. Prep the Chiles

  • Drain canned green chiles and pat dry with paper towels.
  • Carefully remove stems and seeds (wear gloves if sensitive).
  • Cut larger chiles in half lengthwise if needed for even layering.

✅ Dry chiles = better texture —wet ones make the custard watery.

3. Layer the Cheesy Base

In the prepared dish:

  1. Spread half the chiles in a single layer.
  2. Sprinkle with half the Monterey Jack and half the cheddar.
  3. Repeat with remaining chiles and cheeses.

✅ No need to stuff! The custard fills the gaps.

4. Make the Custard Mixture

In a medium bowl:

  • Whisk together eggs, milk, flour, garlic powder, salt, and pepper until smooth and well blended.

✅ No lumps? That’s good—the texture should be silky.

5. Pour & Cover

  • Gently pour the egg mixture evenly over the layered chiles and cheese.
  • Spoon tomato sauce on top and spread gently with a spatula—don’t stir.

✅ Tomato sauce stays on top —it simulates the traditional red sauce finish.

6. Bake Until Puffed & Golden

  • Bake uncovered for 40–45 minutes, until:
    • Top is golden brown
    • Center is set (no jiggle)
    • A toothpick inserted near center comes out clean

✅ Tent with foil after 30 mins if browning too fast.

7. Rest & Serve

  • Let rest 10 minutes before slicing—this helps the custard hold its shape.
  • Cut into squares and serve warm.

Pair with:

  • Warm tortillas or crusty bread
  • Black beans or Mexican rice
  • Sliced avocado, sour cream, or pico de gallo

✅ Leftovers? Reheat gently in the oven—the flavor only gets better!

You Must Know

  • Use canned whole chiles —they’re fire-roasted and peeled for convenience.
  • Shred your own cheese —pre-shredded contains anti-caking agents that hinder melt.
  • Don’t skip resting —cutting too soon causes collapse.
  • Tastes better the next day! Reheats beautifully in oven or air fryer.
  • Freezer-friendly —cool completely and freeze up to 3 months.

Storage Tips

  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Reheat in oven at 350°F for 15–20 minutes (best texture). Microwave works but may soften edges.
  • Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Green chiles
Roasted poblano peppers (fresh or frozen)
For homemade flavor
Monterey Jack
Oaxaca, Colby, or Muenster cheese
Melty alternatives
Tomato sauce
Enchilada sauce or salsa verde
For different heat levels
Milk
Almond milk or water
Dairy-free option
Eggs
Not easily substitutable
Key for structure

Serving Suggestions

  • Serve family-style right in the baking dish.
  • Great for potlucks—bring the whole pan!
  • Double the batch and freeze half for future comfort.
  • Pack in lunchboxes (reheat safely).

Cultural Context

Rooted in Mexican home cooking and American-Mexican fusion traditions, this recipe celebrates how beloved dishes can evolve without losing their essence. Found at fiestas, creative kitchens, and weekend tables alike, it honors the joy of sharing food that’s both comforting and vibrant.

Pro Tips

  • Double the recipe? Yes—perfect for feeding a crowd. Use two pans.
  • Want more heat? Add diced jalapeños or use Pepper Jack cheese.
  • Make ahead: Assemble unbaked casserole and refrigerate overnight. Bake when ready.
  • Label your dish: People will ask for the recipe.
  • Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen chiles?
A: Absolutely—if thawed and patted dry first.

Q: Why did my casserole sink in the middle?
A: Likely underbaked or cut too soon. Ensure full cooking time and cooling.

Q: Is this gluten-free?
A: Only if using GF flour or omitting it (custard may be slightly looser).

Q: Can I make individual portions?
A: Yes! Layer in ramekins or muffin tins—bake 25–30 mins.

Q: Can I air fry leftovers?
A: Not the whole batch—but reheat slices at 350°F for 6–8 mins.

Allergy Information

Contains: dairy (cheese, milk), eggs, wheat (in flour).
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed chiles and sauces.

Nutrition Facts (Per Serving – Approximate)

Based on 8 servings

  • Calories: 340
  • Fat: 24g
  • Saturated Fat: 14g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Sugar: 3g
  • Protein: 26g
  • Sodium: 680mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

This casserole doesn’t shout. It emerges golden from the oven, bubbling and fragrant, saying everything a great meal should: “Scoop me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with chile, care, and someone who says, “Let’s make it together.”