What goes with chile relleno casserole?

Try serving it with Spanish rice, refried beans, or a crisp green salad. A side of tortillas or avocado slices also makes it feel complete and comforting.

Can you make chile rellenos ahead of time?

Yes! You can prep the peppers and egg mixture a day ahead and refrigerate. Assemble just before baking—or bake fully and reheat. It holds up beautifully.

What is the difference between chile relleno and poblano relleno?

They’re the same in most cases. “Chile relleno” means “stuffed chile,” and “poblano” refers to the pepper used. A poblano relleno is the most common type of chile relleno.

What cheese is best for chile rellenos?

Monterey Jack melts smoothly and has mild flavor, while cheddar adds sharpness. You can also use Oaxaca or queso asadero if you want something more traditional.

Best Chile Relleno Casserole Recipe for Smoky, Cheesy Comfort

Stuffani Borjat

July 7, 2025

Best Chile Relleno Casserole Recipe with melted cheese

Jump to Recipe

Best Chile Relleno Casserole Recipe always meant celebration in our house. My mom made them from memory—no measuring, just fire-roasted peppers and instinct. Years later, I turned hers into one of our go-to easy family dinner recipes.

No frying, just layers of comfort. It’s also one of my favorite low-carb comfort food meals, especially for anyone starting out with kitchen tools for beginners and craving something truly satisfying.

Table of Contents

Best Chile Relleno Casserole Recipe Guide

Ingredients Best Chile Relleno Casserole Recipe

Ingredients for Best Chile Relleno Casserole Recipe on counter

– 6–8 large poblano peppers (see note)
– 2 cups freshly shredded Monterey Jack cheese, divided
– 1 cup freshly shredded cheddar cheese, divided
– 5 large eggs
– 1½ cups whole milk
– 3 tablespoons all-purpose flour
– 1 teaspoon baking powder
– ¼ teaspoon onion powder
– ¼ teaspoon garlic powder
– ¼ teaspoon salt
– ¼ teaspoon black pepper
– Optional: sour cream, salsa, fresh chopped cilantro for serving

Instructions Best Chile Relleno Casserole Recipe

Step 1: Roast and prep the peppers
Turn on your oven’s broiler and set the rack about 6 inches from the top. Line a baking sheet with foil and place the poblanos on it. Roast for 10–15 minutes, turning occasionally until the skins are blackened.

Poblano peppers roasting under broiler on foil-lined tray

Step 2: Steam and peel
Transfer the roasted peppers to a plastic bag. Let them steam for 10 minutes so the skins loosen. Once cool, peel the skins, cut off the stems, and remove the seeds.

Roasted poblano peppers steaming inside a plastic bag

Step 3: Build the first layer
Preheat oven to 350°F and lightly grease a 3-quart baking dish. Lay half the roasted poblanos across the bottom. Sprinkle with 1 cup jack cheese and ½ cup cheddar.

Laying roasted poblanos and cheese in baking dish

Step 4: Repeat and top
Add the rest of the chiles on top, then the remaining jack and cheddar cheeses. It should look like a cozy layered lasagna—but with smoky peppers and melted cheese.

Adding final layer of peppers and cheese to chile relleno casserole

Step 5: Make the egg mixture
In a large bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper. Pour evenly over the layered casserole.

Whisking eggs, milk, and spices for chile relleno casserole

Step 6: Bake and serve
Bake uncovered for 35–40 minutes, or until the center is set and slightly golden on top. Let rest 5 minutes before slicing. Serve warm with sour cream or salsa.

Freshly baked Best Chile Relleno Casserole Recipe ready to serve

This one’s great for weeknight dinner ideas for families—and since it reheats beautifully, it fits perfectly into your meal planning on a budget routine. I love pairing it with a fresh side like cucumber ranch crack salad or something heartier like simple cheesy garlic chicken wraps.

And yes—it’s one of those secretly 30-minute recipes when you prep the peppers in advance.

What Makes This Best Chile Relleno Casserole Recipe So Good

Bold flavor without the deep fryer

Best Chile Relleno Casserole Recipe:

– The roasted poblanos bring that signature smoky bite.
– No frying needed—just layering and baking.
– Eggs and cheese bake into a fluffy, savory base that holds together beautifully.

– It’s easy, mess-free, and full of flavor from edge to edge.

Meal-prep friendly and super satisfying

Best Chile Relleno Casserole Recipe:

– The whole dish bakes in one pan, making cleanup a breeze.
– Perfect for quick high-protein dinners or reheating for lunch.
– You can prep the peppers days ahead—ideal for budget-friendly meal prep.

– This has quickly joined our list of easy family dinner recipes, right next to comforting bacon onion tomato pie and our go-to banana berry chocolate parfait sundae.

Variations & Pairings

Quick Ingredient Swaps

Best Chile Relleno Casserole Recipe:

– No poblanos? Use Anaheim or even canned green chiles in a pinch.
– No whole milk? Half-and-half or a plant-based option like oat milk works too.
– No Monterey Jack? Try mozzarella, pepper jack, or a Mexican cheese blend.

– You can adapt this to fit your fridge—it’s perfect for easy meal prep for busy moms.

Simple Add-Ons

Best Chile Relleno Casserole Recipe:

– Add corn, black beans, or spinach for extra fiber and protein.
– Swap in chopped tofu or seasoned lentils for high-protein vegetarian recipes.
– Layer in leftover chicken or crumbled chorizo if you’re craving something heartier.

– It fits beautifully into meal planning on a budget, especially when paired with oatmeal in the morning or simple apple pie biscuits as a treat.

Serving and Storing Best Chile Relleno Casserole Recipe

How to Serve It

Best Chile Relleno Casserole Recipe:

Serve hot with a dollop of sour cream, fresh salsa, and a sprinkle of chopped cilantro.
– Pair it with a side of warm tortillas or Spanish rice for a heartier meal.
– For a fresh contrast, serve it with cucumber ranch crack salad.
– You can also pair it with simple cheesy garlic chicken wraps to round out a cozy comfort spread.

How to Store It

Best Chile Relleno Casserole Recipe:
– Let the casserole cool completely before storing.
– Transfer to an airtight container and refrigerate for up to 4 days.
– To reheat, cover loosely with foil and warm in the oven at 325°F until heated through.
– You can also freeze individual portions for up to 2 months—perfect for future lunches or meal planning on a budget.
– Reheat from frozen in the microwave or oven, adding a splash of milk if it seems dry.

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FAQs About Best Chile Relleno Casserole Recipe

What goes with chile relleno casserole?
Try serving it with Spanish rice, refried beans, or a crisp green salad. A side of tortillas or avocado slices also makes it feel complete and comforting.
Can you make chile rellenos ahead of time?
Yes! You can prep the peppers and egg mixture a day ahead and refrigerate. Assemble just before baking—or bake fully and reheat. It holds up beautifully.
What is the difference between chile relleno and poblano relleno?
They’re the same in most cases. “Chile relleno” means “stuffed chile,” and “poblano” refers to the pepper used. A poblano relleno is the most common type of chile relleno.
What cheese is best for chile rellenos?
Monterey Jack melts smoothly and has mild flavor, while cheddar adds sharpness. You can also use Oaxaca or queso asadero if you want something more traditional.

Conclusion Best Chile Relleno Casserole Recipe

This Best Chile Relleno Casserole Recipe brings the same flavor you love—without the mess. It’s smoky, cheesy, and baked into something comforting enough for company and easy enough for Tuesday. It’s one of those dishes I make when I want something familiar but low-fuss.

And just like my mom’s kitchen, it doesn’t have to be perfect to be loved. It just has to be warm, shared, and made by hand.