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My chili relleno casserole features blackened poblano peppers layered with handfuls of melty cheese and a creamy white sauce. It’s easy, pure comfort food!
Love comfort food casseroles? Try my spaghetti squash casserole, Philly cheesesteak casserole, or broccoli cheese rice casserole next.
My family is obsessed with chili relleno. We always order some for the table when we go out for Mexican food, but when we don’t feel like going out, I’ll make a casserole version at home.
We consider it a ‘deconstructed’ chili relleno. I keep the same flavors and textures, but I make it way more convenient by layering everything in a casserole dish. Plus, you fit more cheese in that way…
What is chili relleno?
Chili relleno (also spelled chile relleno) is a Mexican dish featuring large green chili peppers (poblanos) that are roasted until soft, then stuffed with cheese and topped in a creamy egg mixture.
Table of Contents
Why I love this recipe
- A satisfying vegetarian main. You can add meat if you want to, but you certainly don’t have to.
- The leftovers are even better. The flavors mesh overnight, and the whole thing reheats like a dream.
- Convenience is key. Traditional chili relleno is delicious, but my casserole version is way simpler, and the results are equally satisfying.
- Customize it. Add protein, swap the cheese, or serve it with your favorite taco toppings.
- Works for any time of the day. I mean, it’s mostly eggs, so isn’t it technically a breakfast food?
Ingredients needed
- Poblano peppers. Look for large, dark green poblanos of equal size. Alternatively, use any large, mild green chiles, like Hatch or Anaheim peppers.
- Olive oil. For roasting the peppers.
- Kosher salt and black pepper. To season.
- Shredded cheese. I used a mix of shredded cheddar cheese and Monterey jack cheese, but you could also use a Mexican three-cheese blend or pepper jack cheese.
For the egg batter:
- Large eggs. Preferably room temperature.
- Evaporated milk. Also known as unsweetened condensed milk. This will give us the ultra-thick and creamy mixture that chili relleno is known for. Whole milk can be substituted, but it won’t have as creamy a texture.
- All-purpose flour. To thicken. Use gluten-free flour if needed.
- Baking powder. To help the egg mixture rise and fluff up.
- Salt and black pepper. To taste.
- Paprika and garlic powder. For essential flavor.
How to make chile relleno casserole
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Roast the peppers. Place the whole green chilies on a lined baking sheet and season with oil, salt, and pepper. Roast or broil until the skin is blistered and blackened.
Step 2- Remove the skins. Place the warm peppers in a bowl and cover to steam. After a few minutes, peel the skin and de-seed the peppers.
Step 3- Assemble. Layer half the peppers on the casserole dish, then sprinkle half the shredded cheese. Repeat with the rest of the peppers and cheese.
Step 4- Make the egg mixture. Whisk the egg mixture by whisking everything together.
Step 5- Pour the egg mixture over the peppers.
Step 6- Bake. Bake the casserole until bubbling and browned on top. Let it cool slightly before serving.
Arman’s recipe tips
- Make it in advance. Roast the peppers 2-3 days before you’re ready to bake, or prepare the entire casserole and store it, covered, in the fridge for 1 day before baking.
- Use tongs to peel the peppers. They may be quite warm when you go to peel them, so be careful.
- Or shake them instead. Add the peppers to a brown paper bag, seal it, then give the bag a good shake. This should make it even easier to peel them.
- Add protein. Like lean ground beef, ground chicken, or minced tofu to keep it vegetarian.
- Serve the casserole with pico de gallo and sour cream.
Storage instructions
To store: Cover the dish in aluminum foil or transfer leftovers to an airtight container and store in the refrigerator for 4-5 days.
To freeze: Let the casserole cool completely, then transfer it to a freezer-safe container and freeze for 6 months.
Reheating: Reheat the casserole in the oven or microwave for 40-50 seconds until warm.
Frequently asked questions
Technically, they are the same, except chile relleno can be made with other types of chiles, whereas poblano relleno is only made with poblano peppers.
Peeling the peppers softens them and makes it easier for them to hold onto the egg batter.
More Mexican-inspired weeknight dinners
Chili Relleno Casserole
Ingredients
Egg mixture
- 8 large eggs
- 1 cup evaporated milk
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 180C/350F. Grease a 9×13-inch baking dish.
- Place the peppers on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast in the oven until the skin is charred and blistered, turning them occasionally for even roasting.
- Once they're charred, remove them from the oven, place them in a plastic bag or a covered bowl for a few minutes to steam. After they've steamed, peel off the charred skin and remove the seeds, then set them aside.
- Arrange half of the roasted poblano peppers in the bottom of the greased baking dish. Sprinkle half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese over the peppers. Repeat with the remaining peppers and cheese.
- In a bowl, whisk together the eggs, evaporated milk, all-purpose flour, baking powder, salt, pepper, paprika, and garlic powder until well combined.
- Pour the egg mixture evenly over the peppers and cheese in the baking dish. Bake the casserole in the preheated oven for about 30-35 minutes, or until it is set and lightly browned on top.
