If you’re craving a comforting, cheesy dinner that’s bursting with bold southwestern flavors, you simply must try this Chili Relleno Casserole Recipe. It captures everything wonderful about traditional chili rellenos but makes it super easy to whip up in a single dish. Layers of tender green chiles and melting cheeses bake into a fluffy, golden egg mixture, delivering a harmonious blend of creaminess, mild heat, and satisfying texture that’s both homey and exciting. Whether for a weeknight meal or a casual gathering, this recipe brings joy with every bite and leaves everyone asking for seconds.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating this delicious and simple casserole. Each component plays a key role in balancing flavors and textures, making this dish a perfect blend of melty cheese, tender chiles, and fluffy, savory custard.
- 1 (7 oz) can whole green chiles, drained and split open: These add gentle smoky heat and body to the layers.
- 2 cups shredded Monterey Jack cheese: Known for its creamy melt, it’s essential for that gooey, cheesy core.
- 1 cup shredded cheddar cheese: Adds sharpness and a lovely golden top once baked.
- 4 large eggs: They bind the casserole and create that custardy texture so crucial to this dish.
- 1 cup whole milk: Smooths out the egg mixture for a tender, moist bake.
- 1/3 cup all-purpose flour: Helps stabilize the casserole and gives structure without heaviness.
- 1/2 teaspoon baking powder: A little boost to keep the casserole light and fluffy.
- 1/2 teaspoon salt: Enhances all the flavors and balances the cheese’s richness.
- 1/4 teaspoon black pepper: A gentle peppery zing that complements the chiles.
- Optional salsa or chopped cilantro for topping: Freshness and vibrant color to finish the dish beautifully.
How to Make Chili Relleno Casserole Recipe
Step 1: Prepare Your Baking Dish and Layers
Start by preheating your oven to 350°F (175°C) and lightly greasing an 8×8-inch baking dish. This ensures the casserole won’t stick and gets those crispy edges we all love. Lay half of your drained green chiles flat across the bottom, creating a solid first layer packed with flavor and texture.
Step 2: Add Cheese and Repeat Layers
Sprinkle half of the shredded Monterey Jack and cheddar cheeses evenly over the chiles. This melty layer is essential for that irresistible, cheesy pull. Next, add the remaining chiles on top, then finish with the rest of the cheese, building up those delicious layers that define the dish.
Step 3: Whisk the Egg Mixture
In a medium mixing bowl, whisk together the eggs, whole milk, flour, baking powder, salt, and black pepper until smooth and fully combined. This mixture will soak into the cheese and chiles, transforming into a light, fluffy custard that sets the casserole.
Step 4: Assemble and Bake
Pour the egg mixture evenly over the layered chiles and cheeses, making sure it seeps through every nook and cranny. Put the dish in the oven and bake for 35 to 40 minutes, or until the top turns a gorgeous golden color and the center feels set but still moist.
Step 5: Let it Cool and Slice
Once baked, allow the casserole to cool for 5 to 10 minutes so it firms up slightly, making it easier to slice. This resting time locks in flavors and keeps every slice beautifully intact for serving.
How to Serve Chili Relleno Casserole Recipe
Garnishes
Top your casserole with fresh, vibrant garnishes like a spoonful of tangy salsa or a sprinkle of chopped cilantro. These add brightness and contrast, cutting through the rich cheese and egg layers, and offer a colorful presentation that whets the appetite.
Side Dishes
This Chili Relleno Casserole pairs wonderfully with light, fresh sides such as a crisp green salad dressed with lime vinaigrette, creamy refried beans, or fluffy Mexican rice. Each side balances the richness of the casserole while staying true to its comforting southwestern roots.
Creative Ways to Present
For a fun twist, try serving individual portions topped with sliced avocado and a drizzle of crema, or scoop the casserole into warm corn tortillas for an easy handheld meal. You can also assemble this casserole in small ramekins for charming individual servings perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Leftover casserole should be cooled completely, then stored in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a fantastic option for easy meals throughout the week.
Freezing
This casserole freezes beautifully if you want to make it ahead. Wrap tightly in foil or plastic wrap, then store in a freezer-safe container. It will maintain best quality for up to 2 months. To enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave for about 1 to 2 minutes or until warmed through. For the best texture, you can also warm the entire casserole in a 350°F oven for 15 to 20 minutes, which helps revive that crispy top and gooey interior perfectly.
FAQs
Can I add meat to this Chili Relleno Casserole Recipe?
Absolutely! Adding cooked ground beef or chorizo between the chile layers is a fantastic way to boost flavor and protein. Just brown the meat first and drain any excess fat before layering it into the casserole.
What can I substitute for canned green chiles?
If you prefer, fresh roasted poblano peppers work wonderfully and impart a slightly smokier flavor. Just roast, peel, and seed them before layering. This creates a more authentic, fresh take on the casserole.
Is this recipe suitable for vegetarians?
Yes, this chili relleno casserole is perfectly meatless and makes a hearty vegetarian main course full of protein and flavor. Simply skip any optional meat add-ins and enjoy the cheesy, eggy goodness as is.
Can I use low-fat cheese or milk?
While you can substitute lower-fat dairy products, keep in mind it might slightly affect the creaminess and richness of the casserole. For best results, stick to whole milk and full-fat cheeses, but lower-fat options will work in a pinch.
How can I make this casserole spicier?
To dial up the heat, add a pinch of cayenne pepper or some diced jalapeños to your egg mixture. You can also serve it with hot sauce or spicy salsa on top to customize the spice level to your liking.
Final Thoughts
This Chili Relleno Casserole Recipe is a true crowd-pleaser that combines ease, flavor, and that nostalgic feel of a homemade favorite. It’s an effortless way to bring cheesy, spicy, southwestern flair to your dinner table, and I promise once you try it, it’ll quickly become a staple in your rotation. So grab the ingredients, preheat your oven, and dive into this wonderful dish full of heart and soul!
Print
Chili Relleno Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
This Chili Relleno Casserole is a delicious, cheesy baked dish featuring layers of tender green chiles and a blend of Monterey Jack and cheddar cheeses, all set in a savory egg custard. Perfect as a warm, comforting vegetarian main course, it can be topped with fresh salsa or cilantro for added zest.
Ingredients
Chiles and Cheese
- 1 (7 oz) can whole green chiles, drained and split open
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Egg Mixture
- 4 large eggs
- 1 cup whole milk
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings
- Salsa for topping (optional)
- Chopped cilantro for topping (optional)
Instructions
- Preheat and prepare dish: Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch or similarly sized baking dish to prevent sticking.
- Layer chiles and cheese: Place half of the drained and split green chiles flat in the bottom of the prepared baking dish. Sprinkle half of the shredded Monterey Jack and cheddar cheeses evenly over the chiles. Add the remaining chiles on top and then the rest of the cheeses, creating layered textures and flavors.
- Mix egg custard: In a mixing bowl, whisk together the eggs, whole milk, all-purpose flour, baking powder, salt, and black pepper until the mixture is smooth and well combined, ensuring the flour is fully incorporated without lumps.
- Combine and bake: Pour the egg mixture evenly over the layered chiles and cheese in the baking dish. Place in the oven and bake for 35 to 40 minutes, or until the top turns golden brown and the center is fully set, indicating the casserole is cooked through.
- Cool and serve: Remove the casserole from the oven and let it cool for 5 to 10 minutes to firm up slightly. Then slice and serve warm, optionally topping with salsa or chopped cilantro for extra flavor and freshness.
Notes
- For extra flavor and a heartier dish, add a layer of cooked ground beef or chorizo between the chile layers before adding cheese.
- Freshly roasted poblano peppers can be used in place of canned green chiles for a fresher, smokier taste.
- This casserole is excellent for make-ahead meals and reheats well for leftovers.
