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!
I like using the string cheese inside the Chile’s, less mess( I am def messy enough in the kitchen!🤪 ), and a little salsa in the bottom of the dish…Good recipe, and it does make great breakfast like you say, in a flour tortilla, next a.m.!
Hi Katt!
Great suggestions! Thanks for stopping by and sharing. Love your ideas!
Come back soon!
Norine
Can this be made the night before?
Hi Cheryl,
It can be made the night before and reheated. It reheats beautifully. You can also just make it up and refrigerate it and bake it the next morning. Hope that helps answer your questions. Have a wonderful New Year.
Norine
Hi Norine, Ever since finding your recipe (this morning lol) I’ve been excited to make this chili relleno casserole. I already had fresh Anaheim chili’s. I roasted them and when deseeding and peeling they totally fell apart. Not a problem! I just wrapped them around my mozzarella sticks It is not “if” your peppers fall apart, it’s ‘when’. Next time I will try the canned version. I’m type 2 diabetic so instead of using regular white flour, I used flax seed flour, less carbs. It’s in the oven now and it seems to be rising just fine and it smells divine. Just came out of the oven. My first comment was OMG!!! I will post a pic.
Hi Carol!
I’m so glad you like this recipe and I love your adjustments to fit your dietary needs. That’s fantastic. Hope you enjoyed this recipe and I hope you’ll come back again soon! Have a GREAT day and thanks so much for stopping by and visiting today.
Happy Nesting!
Norine
Want to try your recipe but can’t read the reviews
Want to try your recipe but can’t read the reviews
Want to try your recipe but can’t read the reviews
Want to try your recipe but can’t read the reviews
Want to try your recipe but can’t read the reviews
@Madeleine McBride, please don’t rate a recipe if you have not tried it. You can ask a question without rating it. Scroll to the bottom of the page and you’ll find the comments. Unfortunately, your ratings without having even trying the recipe goes into the over score which should be only related to how good you think the recipe is. Had I not scrolled down to the comments, I would have passed this recipe based on the score which is low due to your multiple ratings of 3. The authors are happy to assist if you have questions.
Hi George!
Thank you so much for your kind support! It’s so frustrating when someone ranks a recipe they haven’t even tried. Thanks for having my back! I hope you enjoyed this recipe. It’s one of my favorites.
Have a wonderful week…and thank you again!
Norine
Want to try your recipe but can’t read the reviews
This recipe is so good!
I roasted the pablano peppers and cut them up. I mixed the peppers and the cheese in with egg mixture. I will be making this again!
Hi Stevie!
I love your take on this recipe. Thank you so much for sharing with all of us. I can’t wait to make this the way you did. Hope you have a Great weekend and stop back by soon.
Thanks again!
Norine