Chili Relleno Casserole
Roasted poblano peppers stuffed with gooey cheese, nestled in a bed of fluffy eggs, all topped with a blanket of melted cheese.
Updated: May 5, 2025
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 congregation’s 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 Rellenos’, but want a quick dinner because 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 moms love breakfast for dinner! So, whichever meal you choose to serve this for…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)
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.
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.
Baking Instructions
Place in a preheated 350° oven for 30 minutes until golden brown and center is cooked.
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 publisher’s clearing house van…but after 20 years of waiting for THAT to happen… I’ll keep my money on this!
What to Serve with Chile Rellenos
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 tortillas with grated cheese and pop in a hot oven for about 5 minutes. Then cut them into wedges like a pizza.
Recipe Wrap-Up
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.
Other Favorite Mexican Dishes
- Instant Pot Pork Chili Verde
- Easy Ground Beef Enchiladas
- Loaded Nachos
- Mexican Bean Salad from Allrecipes.com
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Have a GREAT weekend!
Printable Recipe
Chili Relleno Casserole
Ingredients
- 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
Instructions
- 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.
- Place in a greased 10x6x2 baking dish.
- In a medium bowl combine eggs and milk. Beat in flour, baking powder, and salt until smooth. Pour over peppers in baking dish.
- Sprinkle with grated cheese.
- Bake in preheated 350° oven for 30 until golden and center is baked.
- Cut into squares and serve.
- Top with Sour Cream and Salsa
Video
Nutrition
About the Author
Meet The Author
Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!
Can flour be substited with Masa Harina?
Hi Maria!
I have to be honest…I’m not sure. I know it will change the texture and might be too heavy in this recipe! You can try it and I’d love to know how it turns out. Sorry I can’t be of more help! Thank you for stopping by and visiting with me. Have a Great week.
Norine
Not only good, but economical and easy to prepare. We love it
Sorry, but it’s Poblano peppers, not pablano. Hate being critical but that is a teeth grinder 😬
Trying recipe tonight, real chili rellenos are wonderful, but truly a pain to make – and they soak up oil like crazy. This recipe dodges those issues.
Thanks
Hi PJ!
Thank you for catching my mistake! I don’t think of it as critical at all…just helpful. I’ve gone in and made the changes! Hope you enjoy this recipe! I love this dish…and it fills my cravings for chili rellenos.
Have a great week and thanks for stopping by!
Norine
This sounds delicious–definitely going to try it! I was watching a Jacques Pepin video the other day, and he said that the best way to get a flour and liquid mixture smooth is to start with the dry ingredients, and then add a bit of the wet ones to make a kind of paste, then stir in the rest of the wet ingredients. I’m definitely going to try that, too!
Hi Penny!
Great tip! Thanks so much for sharing it with all of us. I’ll try it next time I mix this up. I will tell you that the little tiny lumps aren’t even noticeable when this recipe is baked.
It’s a really great recipe and one of my very favorites! Have a GREAT week and please stop back by soon.
~Norine
OMG! This came out fantastic! Made it keto-friendly by substituting the AP flour with 2 tbsp. coconut flour, 6 tbsp. almond flour, and 1/4 tsp. xantham gum. Also substituted 2 tbsp. each of half & half and water for the milk. Since I have fresh chiles from my garden, I roasted, skinned, and de-seeded the peppers. Tried it out with my poblanos and Anaheims, which were both delicious.
Hi Tanya!
Your freshly roasted garden peppers sound amazing! I’m so glad you were able to make this recipe keto-friendly and that you enjoyed it. Thank you for sharing with all of us. Have a Great Day and come back again soon!
Happy Nesting!
Norine
I made this for my folks and separated it into two seperate pans so they could freeze them after I cooked them. I added cooked, crumbled sausuage under the peppers. They loved it and had handy meals to just heat up. When I made it for myself, I mixed a small can of green chilis, small can of southwestern corn and a can of black beans (all drained). This mixture I placed on top of the peppers. With both recipes, I doubled the batter mixture. Both variations were a huge success. Thanks for sharing the recipe!
Hi Bee!
I LOVE your additions to this casserole! Thank you so much for sharing with all of us! Have a great week and please stop by again!
Happy Nesting!
~Norine
Yummy! only thing I changed was to use roasted poblanos! delish!
Hi Sherry!
If you made this with roasted Poblanos then you hit it out of the park! I love making this dish with roasted poblanos! So good. Thanks so much for stopping by and visiting and for the wonderful review! I hope you’ll stop back by soon! Have a great week!
Happy Nesting!
Norine
I’m thinking not sure do I put this casserole in the oven covered or uncovered…? I put it in there uncovered…. I can’t wait to eat it …
Hi Melissa!
I should have made that more clear. I’ll go change that right away. Yes you should bake that uncovered. I hope you enjoyed this casserole. It is one of my favorites!
Have a great week! Thanks so much for stopping by!
Happy Nesting!
Norine
Thank you, for the recipe I will try it out soon it looks very good and easy to fix
It is a really easy recipe and one that is always a favorite at this Nest! Hope you enjoy it. Thanks so much for stopping by and visiting. Have a Great Week!
Happy Nesting!
~Norine
This is similar to a recipe I have and love. I look forward to trying it!
Hi Tami!
Isn’t this recipe a great way to fix Chili Relleno’s. I love it. I look forward to hearing how you like this version. Thanks so much for stopping by and visiting with me today. I hope you have a great weekend.
Happy Nesting!
Norine