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Chili Relleno Casserole

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I’ve shared my love of Chili Rellenos. I always try to make them traditionally, but sometimes there just isn’t a lot of time to do that. When that’s the case… I go for the next best thing. Chili Relleno casserole.

I found this recipe in a little “church” cookbook my Sister-in-law had. (We like to go through each other’s congregations cookbooks! Lol) It sounded simple and delicious… so I copied it down and made it!

Chili Relleno Casserole in a casserole dish

It was love at first bite! This is a GREAT substitution when you want chili Rellenos’, but want a quick dinner cause you’ve had a long day, and you’re walking around the house like the walking dead! (Can someone please explain to me the fascination with that program? When I see it I feel like I’m watching home movies of the first 20 years of my motherhood journey!)

I love a recipe that is quick and delicious! I’ve said that before, and I’ll say it again. Especially during the summer when I’m so busy with so many projects. This also makes a wonderful brunch casserole! That said…I think all Mom’s love breakfast for dinner! So which every meal you choose to serve this at…you can’t go wrong.

Let me show you how easy this casserole is to make…

How To Make Chili Relleno Casserole

First drain and seed your peppers. You can buy canned whole green peppers, or you can roast either Anaheim peppers or poblano peppers. My personal favorite are poblanos however it is more work to roast them and then skin them. So I leave it to you to decide. If you’re looking for ease go the canned route. It will still be amazingly delicious!

Tip: The heat comes from those pesky little seeds! Don’t want all that heat…get rid of those little burning bits! (However if your “heat” is coming from menopause…you’re on your own sister! I’ve got enough of that myself! Lol)

Anaheim Peppers draining on paper towels and cheese sticks to stuff in peppers

Next stuff your peppers with Monterey jack cheese slices. Don’t worry if the sides tear… just roll the pepper really tight around that cheese stick. It will be fine for this casserole. It’s pretty forgiving. In fact this is a great beginner’s recipe.

Peppers stuffed with Cheese

Place your stuffed peppers in a greased 10x6x2 baking dish.

In a medium-sized bowl combine eggs and milk. Beat in flour, baking powder, and salt until smooth. It’s okay if there are a few tiny lumps. I’ve found it’s almost impossible to get this batter perfectly smooth.

Pour the batter over the peppers in the baking dish. Sprinkle with cheese.

Adding egg mixture to stuffed peppers topped with cheese in a casserole dish

Place in a preheated 350° oven for 30 minutes until golden brown and center is cooked.

Chili Relleno Casserole fresh out of the oven

Cut into squares and serve with sour cream and salsa!

Is there seriously anything better than that melted cheese oozing out of the chili pepper? Well…there might be if it pulls up in the publishers clearing house van…but after 20 years of waiting for THAT to happen… I’ll keep my money on this!

dinner plate loaded with chili relleno casserole and salsa

I made this casserole when our son was home from school to go with the chicken taquitos he wanted. I also made another family favorite… Fried cheesy crunchy quesadillas’!

 When I was growing up there was a Mexican restaurant my parents went to in California, and they would bring home this delightful treat for us!

I started making them for special Mexican dinner nights… now they are my kids favorite. All I do is fry a flour tortilla in oil until golden and crispy.

Drain and place on a baking sheet…cover the tortilla in grated cheese and pop in a hot oven for about 5 minutes. Then cut them into wedges like a pizza.

Plate full of Mexican food including chili relleno casserole

There ya have it. A quick easy dinner for the family. Even if the “little’s” at your nest don’t like the Chili Relleno Casserole they will love that crunchy cheesy Quesadilla! Top it off with some refried beans, and they’ll have a “Mexican Pizza”.  YUM!

Have leftovers? No problem…the next morning slice up a square of chili relleno casserole, place it inside a flour tortilla, heat it up, and you have a quick easy breakfast burrito!

My husband loves this casserole as much as I do! In fact everyone loves this casserole. So be sure to give it a try at your Nest.

If you liked this recipe you may also like these other Mexican Dish Recipes

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Have a GREAT weekend!

Norine's Nest Signature
Yield: 8 servings

Chili Relleno Casserole

Chili Relleno Casserole

When making traditional Chili Relleno's isn't in the time budget...this Chili Relleno Casserole is a great stand in! Jam packed with flavor and easy to make this is a delicious dish.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 12 oz. can whole green chili peppers
  • 6 oz. Monterey Jack Cheese
  • 4 beaten eggs
  • 1/3 cup milk
  • 1/2 cup Flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup shredded cheddar cheese


  1. Drain and seed peppers. Cut Monterey Cheese into long cheese sticks that will fit inside peppers. If pepper tears wrap pepper around each strip of cheese.
  2. Place in a greased 10x6x2 baking dish.
  3. In a medium bowl combine eggs and milk. Beat in flour, baking powder, and salt until smooth. Pour over peppers in baking dish.
  4. Sprinkle with grated cheese.
  5. Bake in preheated 350° oven for 30 until golden and center is baked.
  6. Cut into squares and serve.
  7. Top with Sour Cream and Salsa

Nutrition Information:


8 servings

Serving Size:

1 square

Amount Per Serving: Calories: 223Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 127mgSodium: 440mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 14g

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Tuesday 19th of March 2024

Is it necessary for it to be in a 10 x 6 x 2 pan I don’t have that all I have is a 9 x 13

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Thursday 28th of March 2024

Hi Brenda! If you don't have a 10x6x2 pan I recommend using an 8x8 pan. The batter may spread out a little too thin in a 9 x 13. Sorry for the delayed response. We're in the middle of a kitchen remodel and it's a tad crazy around here. Hope you have a great Easter weekend. Norine


Wednesday 14th of February 2024

These are amazing. I used Big Jim peppers from New Mexico. I seasoned the flour mixture with cumin, garlic and onion powders. I liked the added flavoring but realize it would have been great as the recipe was written. My husband said to put this on my cooking rotation. That's a huge compliment. Thank you for this recipe.

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Friday 16th of February 2024

Hi Renee! I love your additions! I'm going to try them. Thanks so much for sharing. Whenever a husband requests a recipe be added to the "rotation" that is a HUGE compliment! One I will gladly accept! Thank you...and thanks for stopping by and sharing with us. Have a great weekend. Norine


Friday 22nd of December 2023

This casserole is very easy to make and super tasty! My family loves it! Thank you for sharing!

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Thursday 28th of December 2023

Hi Brandi! Thank you SO much for taking the time to stop by and share with us. We L.O.V.E. this casserole. I've been known to eat it for breakfast too. It works right? Hope you have a wonderful New Year! Norine


Wednesday 22nd of November 2023

If using fresh poblanos (which I’ll roast first), how many peppers?

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Wednesday 22nd of November 2023

Hi Margaret! I use 4-5 peppers per casserole as poblanos are a little on the large size and it works beautifully. Hope this helps! Thanks for stopping by, have a wonderful Thanksgiving. Norine


Saturday 4th of February 2023

I just made this using poblano peppers that I roasted and seeded. Since they are large, I had some shredded, cooked chicken and added some with the stick of cheese inside each pepper. Followed your directions exactly. This is such a great, easy dish! So delicious and thank you for sharing!

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Tuesday 7th of February 2023

Hi Deanne! Thank you so much for sharing. I love using Poblano's in this recipe and I really LOVE that you added chicken to the dish! YUM! I appreciate you stopping by and sharing. Happy Nesting! Norine

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