Can I use canned green chiles instead of fresh poblanos?

While the flavor profile will be different, you can substitute canned whole green chiles in a pinch. Drain them well and pat dry before layering. The texture and depth of flavor won't match fresh roasted poblanos, but you'll still get a delicious casserole with less work.

Is this casserole spicy?

Poblanos are generally mild to medium heat peppers, making this casserole suitable for most palates. The cheese and egg mixture also helps temper the heat. For a milder version, make sure to remove all seeds and membranes from the peppers, as that's where most of the heat resides.

Can I prepare this the night before?

Absolutely! You can roast and peel the peppers and prepare the egg mixture separately, storing both in the refrigerator overnight. Assemble and bake in the morning. Alternatively, assemble the entire casserole, cover tightly, and refrigerate overnight, adding about 10 minutes to the baking time.

What can I substitute for evaporated milk?

If you don't have evaporated milk, you can substitute with half-and-half or a combination of whole milk and heavy cream (in equal parts). For a dairy-free version, full-fat coconut milk works surprisingly well in this application.

Chili Relleno Casserole Recipe

Name: Chili Relleno Casserole Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 6 poblano peppers; 1 tablespoon olive oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup cheddar cheese, shredded; 1 cup Monterey Jack cheese, shredded; 8 large eggs; 1 cup evaporated milk; 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 3/4 teaspoon pepper; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder

This Chili Relleno Casserole transforms the classic Mexican dish into a delightfully easy, cheese-packed meal that brings restaurant-quality flavors right to your kitchen table. With roasted poblano peppers layered between melty cheese and a perfectly seasoned egg mixture, this casserole creates a comforting dish that’s impressive enough for weekend gatherings yet simple enough for weeknight dinners. Ready in just 35 minutes, it’s the perfect solution when you’re craving something special without the fuss of traditional chile rellenos.

Why You’ll Love This Recipe

No Frying Required: Skip the messy, time-consuming process of battering and frying individual peppers while still enjoying all those amazing flavors.
Make-Ahead Friendly: Prepare components ahead of time or make the entire casserole and reheat when needed – perfect for busy households.
Crowd-Pleaser: The combination of roasted poblanos, melty cheese, and fluffy egg mixture satisfies everyone from picky eaters to die-hard Mexican food enthusiasts.
Versatile: Works beautifully for breakfast, brunch, lunch, or dinner – this dish knows no mealtime boundaries.

Ingredients You’ll Need

Poblano Peppers: These are the star of the show, providing that distinctive, mildly spicy flavor that makes chile rellenos special. Their walls are thick enough to hold up well in the casserole.
Olive Oil: Helps the peppers roast beautifully and develop that essential charred flavor.
Salt and Pepper: The foundation seasonings that enhance all the other flavors in the dish.
Cheddar Cheese: Brings a sharp, tangy element that contrasts beautifully with the peppers.
Monterey Jack Cheese: Provides that perfect melt factor and creamy texture that makes each bite irresistible.
Eggs: Create the structure of the casserole, binding everything together into a cohesive dish.
Evaporated Milk: Gives the egg mixture a rich creaminess that regular milk simply can’t match.
All-Purpose Flour: Helps thicken the egg mixture, creating a more substantial texture rather than just a frittata-like consistency.
Baking Powder: The secret to making the egg layer light and fluffy rather than dense.
Paprika: Adds a subtle smokiness and beautiful color to the finished dish.
Garlic Powder: Infuses the egg mixture with savory depth without the bite of fresh garlic.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Meat Lover’s Version

Add a layer of browned ground beef or chorizo between the pepper layers for a heartier casserole. The spices in Mexican chorizo particularly complement the poblanos beautifully.

Vegetarian Deluxe

Incorporate sautéed mushrooms, corn kernels, or black beans between the layers for additional texture and nutritional value.

Breakfast Fiesta

Add crispy bacon bits or breakfast sausage to the layers and serve with a side of salsa and avocado for a memorable breakfast or brunch option.

Heat Adjuster

For spice lovers, mix in some diced jalapeños or a dash of hot sauce to the egg mixture. For milder palates, substitute half the poblanos with bell peppers.

How to Make Chili Relleno Casserole

Step 1: Roast the Peppers

Preheat your oven to 350°F and grease a 9×13-inch baking dish. Place poblano peppers on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until the skin blisters and chars, turning occasionally to ensure even roasting.

Step 2: Steam and Peel

Transfer the charred peppers to a plastic bag or covered bowl and let them steam for about 5-10 minutes. This makes the skin easy to remove. Once cooled slightly, peel off the charred skin and remove the seeds, keeping the peppers as intact as possible.

Step 3: Layer the Casserole

Arrange half of your prepared poblanos in the bottom of your greased baking dish. Sprinkle with half the cheddar and half the Monterey Jack cheese. Repeat with remaining peppers and cheese, creating delicious layers of flavor.

Step 4: Prepare the Egg Mixture

In a large bowl, whisk together eggs, evaporated milk, flour, baking powder, salt, pepper, paprika, and garlic powder until smooth and well combined. This mixture will puff up beautifully as it bakes, creating a soufflé-like texture.

Step 5: Bake to Perfection

Pour the egg mixture evenly over your peppers and cheese. Bake in the preheated oven for 30-35 minutes, until the casserole is set in the center and turns a beautiful golden brown on top.

Pro Tips for Making the Recipe

Char Those Peppers: Don’t rush the roasting process – properly charred peppers are easier to peel and have a deeper flavor that makes all the difference.
Even Distribution: When pouring the egg mixture, start from the edges and work inward to ensure even distribution throughout the casserole.
Test for Doneness: The center should be just set but still moist – a knife inserted in the center should come out clean but not dry.
Rest Before Serving: Let the casserole rest for 5-10 minutes after baking to set up properly, making it easier to cut clean slices.

How to Serve

Perfect Pairings

Serve with warm corn tortillas, a dollop of sour cream, and fresh pico de gallo for a complete meal that feels special but requires minimal effort.

Complementary Sides

A simple green salad with a light vinaigrette balances the richness of the casserole beautifully. For heartier appetites, Mexican rice or black beans make excellent accompaniments.

Breakfast Style

For morning service, add a side of crispy breakfast potatoes and fresh fruit for a brunch-worthy spread that will impress guests.

Make Ahead and Storage

Storing Leftovers

Cover the casserole tightly with aluminum foil or transfer portions to airtight containers. Refrigerate for up to 4-5 days – the flavors actually develop nicely after a day in the fridge!

Freezing

Once completely cooled, this casserole freezes beautifully. Wrap individual portions or the entire casserole (if making ahead) in plastic wrap, then aluminum foil, and freeze for up to 6 months.

Reheating

For best results, thaw overnight in the refrigerator if frozen. Reheat individual portions in the microwave for 40-50 seconds until warmed through. For larger portions, reheat covered in a 325°F oven until heated throughout (about 20 minutes).

FAQs

Can I use canned green chiles instead of fresh poblanos?

While the flavor profile will be different, you can substitute canned whole green chiles in a pinch. Drain them well and pat dry before layering. The texture and depth of flavor won’t match fresh roasted poblanos, but you’ll still get a delicious casserole with less work.
Is this casserole spicy?

Poblanos are generally mild to medium heat peppers, making this casserole suitable for most palates. The cheese and egg mixture also helps temper the heat. For a milder version, make sure to remove all seeds and membranes from the peppers, as that’s where most of the heat resides.
Can I prepare this the night before?

Absolutely! You can roast and peel the peppers and prepare the egg mixture separately, storing both in the refrigerator overnight. Assemble and bake in the morning. Alternatively, assemble the entire casserole, cover tightly, and refrigerate overnight, adding about 10 minutes to the baking time.
What can I substitute for evaporated milk?

If you don’t have evaporated milk, you can substitute with half-and-half or a combination of whole milk and heavy cream (in equal parts). For a dairy-free version, full-fat coconut milk works surprisingly well in this application.

Final Thoughts

This Chili Relleno Casserole brings all the beloved flavors of traditional chile rellenos to your table without the fuss. The combination of roasted poblanos, melty cheese, and that perfectly seasoned egg mixture creates something truly special that’s bound to become a family favorite. Whether you’re serving it for a weekend brunch or weeknight dinner, this versatile dish delivers restaurant-quality flavor with home-kitchen simplicity. Give it a try – your taste buds will thank you!