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This easy chile relleno casserole recipe is the perfect one-pan dish, with roasted poblanos, eggs, and cheese, great for breakfast, brunch, or dinner.
Just don't forget the hot sauce! I love this with a good dose of spicy hot sauce.
Chile Relleno Casserole Ingredients
- Poblano Peppers: For roasting. You can also use other stuffing peppers, or pre-roasted peppers, like Hatch chiles, or other green chiles.
- Olive Oil: For cooking.
- Jalapeno Peppers: For extra spicy heat.
- Onion:
- Garlic:
- Tomatoes: Fresh, chopped, or canned. Tomato sauce is good as well for a smoother casserole.
- Seasonings: Mexican oregano, paprika, ancho powder (or similar chili powder), cumin, salt and pepper.
- Eggs:
- Cheddar Cheese: Or use Monterey jack cheese, pepper jack, or a combination, or other melty cheese of your liking.
- For Garnish: Spicy chili flakes and fresh chopped herbs.
How to Make Chile Relleno Casserole - the Recipe Steps
- Roast and prepare peppers:
- Roast your poblano and jalapeno peppers, then peel and slice them into strips.
- Cook aromatics:
- Sauté jalapeno, onion, and garlic in a large pan until softened, then add tomatoes and spices.
- Simmer mixture:
- Cook for 10 minutes over medium-low heat until tomatoes are soft and mixture is saucy.
- Layer ingredients:
- Layer a baking dish with sauce, roasted chiles, and half the cheese. Repeat layers.
- Add eggs:
- Pour in beaten eggs, tilting the pan to let it flow evenly into all areas.
- Bake:
- Bake for 25 to 30 minutes until egg is set and cheese is golden and melty.
- Serve:
- Serve warm with tortillas and hot sauce.
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Recipe Tips & Notes
The Peppers. I used poblano peppers here, as they are traditional for chiles rellenos, but you can use Hatch peppers, Anaheim peppers, any larger green peppers that can be roasted.
You can also make this with canned green chilies. If you're looking for a spicier version of this recipe, feel free to bring in a few serrano peppers or habanero peppers to up the heat level.
The Sauce. Try my Homemade enchilada sauce for your base as a time saver.
Or try this Quick and Easy Enchilada Sauce Recipe. It would also be quite tasty with Ranchero Sauce.
Additional Ingredients. Want to make this a fuller meal? Incorporate some shredded chicken, Mexican chorizo, or cooked ground beef or pork for a protein, or add refried beans to round it out.
You'll get a heartier meal this way.
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Storage & Leftovers
Store any leftover chile relleno casserole in the refrigerator in a sealed container or covered in plastic wrap or aluminum foil up to 5 days.
You can easily reheat it in the oven to enjoy again.
Common Recipe Questions
- → Can I use canned green chilies instead of roasting poblanos?
Yes, canned green chilies are a convenient substitute and save time, though roasted poblanos provide deeper flavor.
- → What type of cheese works best for chile relleno casserole?
Cheddar, Monterey Jack, or Pepper Jack are great choices. Use a melty cheese that complements mild heat.
- → Can I add meat to this dish?
Absolutely. Add cooked chorizo, shredded chicken, or ground beef for extra heartiness.
- → How do I store leftovers?
Store in the fridge covered for up to 5 days. Reheat in the oven or microwave until warmed through.
- → Is this dish spicy?
It has mild to moderate heat depending on the peppers used. Add jalapeños or hot sauce for more spice.
- → Can I make it ahead of time?
Yes, you can prep the components in advance and assemble right before baking for easier timing.