If you’ve ever sat in a cozy little Mexican restaurant and ordered a plate of golden, cheese-filled chili rellenos, you already know the magic. Roasted peppers stuffed with gooey cheese, dipped in a fluffy egg batter, and fried until crisp—pure comfort food. The only catch? They can be a little labor-intensive for a weeknight dinner. That’s where Chili Rellenos Casserole comes to the rescue. You get all the cheesy, peppery goodness of the original, but baked in a family-style casserole that’s easy enough to whip up for a crowd.
This recipe keeps the spirit of the classic intact but skips the deep frying. It’s hearty, comforting, and perfect for potlucks, Sunday suppers, or even meal prep. Let’s dive in.
Ingredients
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2 (7-ounce) cans whole green chilies (or 6–8 fresh roasted poblano peppers, peeled and seeded)
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3 cups shredded Monterey Jack cheese (or a mix of Jack and cheddar for extra flavor)
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4 large eggs
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1 cup whole milk
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1/2 cup all-purpose flour
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1 teaspoon baking powder
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon garlic powder (optional)
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1/2 teaspoon cumin (optional, for a smoky kick)
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1 (10-ounce) can red enchilada sauce
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Fresh cilantro or green onions, for garnish
Instructions
Step 1: Prep the Peppers
If you’re using canned green chilies, simply drain and pat them dry with paper towels. If you’re going the fresh route (which gives a deeper roasted flavor), roast poblano peppers under the broiler or directly over a gas flame until the skin is blistered. Let them steam in a bowl covered with a towel, then peel off the skins, remove seeds, and pat them dry.
Step 2: Layer the Goodness
Lightly grease a 9×13-inch baking dish. Lay half the chilies across the bottom of the dish, spreading them out so they cover the surface. Sprinkle on half of the shredded cheese. Repeat with the remaining chilies and then the rest of the cheese. It should already look like a gooey, melty dream waiting to happen.
Step 3: Whip Up the Batter
In a mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, pepper, and any optional seasonings until smooth. This mixture bakes up like a light custard that holds the casserole together while giving it that traditional fluffy texture. Pour the egg mixture evenly over the chilies and cheese in the baking dish.
Step 4: Bake It Up
Preheat the oven to 350°F (175°C). Bake the casserole for about 40–45 minutes, or until it’s puffed, golden around the edges, and a toothpick inserted into the center comes out clean.
Step 5: Sauce It
Once baked, let the casserole rest for 5–10 minutes. Pour the enchilada sauce evenly over the top, spreading it with a spoon so every bite has a little tangy-saucy punch. Sprinkle with chopped cilantro or green onions for freshness.
Serving Suggestions
This casserole is hearty enough to stand alone, but it pairs beautifully with Mexican rice, refried beans, or even a simple green salad to balance the richness. If you’re a spice lover, drizzle on some hot sauce or add sliced jalapeños before baking. For breakfast or brunch, serve it with scrambled eggs, avocado slices, and warm tortillas—it easily doubles as a Tex-Mex style frittata.
Make-Ahead Tips
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Meal prep friendly: Assemble the casserole the night before (without baking) and refrigerate. Bake the next day when ready.
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Freezer option: Bake, cool completely, then freeze in individual portions for quick lunches. Just reheat in the oven or microwave.
Why You’ll Love It
This Chili Rellenos Casserole brings together all the nostalgic flavors of the classic dish—melty cheese, roasted peppers, and savory custard—but in a form that’s weeknight-friendly. It’s budget-friendly, feeds a crowd, and delivers that irresistible combination of creamy, cheesy, and slightly smoky. Whether you’re making it for a family dinner, a holiday brunch, or just because you’re craving comfort food, this casserole has a way of becoming a repeat favorite.
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