Skip to Content

Chili Relleno Casserole


Chili Relleno Casserole in a casserole dish

*As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links, which means that I may make a commission from any purchases at no additional cost to you. Thank you for your support!

I’ve shared my love of Chili Relleno’s. I always try to making 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 others congregations cookbooks! lol)  It sounded simple and delicious… so I copied it down and made it!

It was love at first bite! This is a GREAT substitution when you want chili relleno’s, 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 pablano peppers. My personal favorite are pablano’s 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 beginners 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 taquito’s 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 left overs? 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

Remember to sign-up for my weekly newsletter and follow me on Instagram, Facebook, and Pinterest.

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. 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
A slice of shortcake made with strawberries, blue berries and raspberries with whipped cream on top
Triple Berry Cream Cheese Shortcake
Norine's Country Nest


Saturday 4th of April 2020

This Chili Relleno Casserole recipe is easy and wonderful. Will become a regular at my house. I need to find a cheese or tomato base sauce for the rellenos. Thank you for a great recipe!!!

Tuesday 7th of April 2020

Hi Roland! I have a GREAT homemade enchilada sauce that is with my ground beef enchilada's. It would great with the Chili Rellenos. I'm so glad you enjoyed this recipe. It is one of my very favorites. I appreciate you stopping by and sharing with me. Have a great week. ~Norine


Saturday 21st of December 2019

Is there way to make this without the flour? I’m trying to stay low-carb/gluten-free. It looks amazing!!! Can’t wait to try it!!

Saturday 21st of December 2019

Hi Sandra! Thanks so much for stopping by my Nest today. I have to be honest and tell you I have never made this recipe without flour. You could certainly try to make it without the flour, however the texture will be different and the batter will not rise as much and may not cover the peppers like it does with the flour in the batter. If you do give it a try without the flour let me know how it turns out. I'd be interested in hearing. Have a Wonderful Christmas and a very Happy New Year! ~Norine


Saturday 26th of October 2019

Can this be made the day ahead of time and put in the refrigerator and baked the next day? Looks delicious!! Thanks wendy

Sunday 27th of October 2019

Hi Wendy! I'll be honest, I have never made it 100% ahead of time. I have stuffed the peppers and laid them in the casserole dish and then the next day mixed up the egg mixture and pour it over the stuffed peppers. That works beautifully! I hope this helps some how. Sorry for the delayed response I was out of town yesterday. Have a GREAT week and Happy Halloween! ~Norine


Thursday 17th of October 2019

Can you omit the baking powder

Thursday 17th of October 2019

Hi Cesar! Because this is a casserole and the batter needs to rise to cover the stuffed peppers you really can not omit the baking powder without it affecting the recipe. I'm sorry. Hope this helps. Thanks for stopping by! Norine

Robert Sarcione

Saturday 17th of August 2019

I make a chili relleno casserole but with a different process than yours which I will definitely try.

Monday 19th of August 2019

Hi Robert! I hope you enjoy this recipe. I love the simplicity of this one. I'd love to try yours too. Thanks so much for stopping by. Hope you have a great week. Happy Nesting! Norine