Chili Relleno Casserole Recipe

Looking for a comforting, cheesy, and flavorful dish that’s easy to prepare? This Chili Relleno Casserole is a simplified take on the classic Mexican dish. Packed with roasted green chilies, creamy eggs, and melty cheese, this casserole is perfect for breakfast, lunch, or dinner.

Ingredients You’ll Need

To make this crowd-pleasing dish, gather the following:

• 1 can (27 oz) of whole green chilies, drained and seeds removed
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded cheddar cheese
• 6 large eggs
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups whole milk

Optional Ingredients

• 1 teaspoon chili powder or smoked paprika for extra flavor
• Fresh cilantro for garnish

Pro Tip: If you can’t find canned whole chilies, you can use freshly roasted poblano peppers. Roast them on an open flame or in the oven, peel the skin, and remove the seeds.

Step-by-Step Instructions

1. Preheat Your Oven

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. Prepare the Chilies

• Lay the drained chilies flat on a cutting board.
• If using fresh chilies, ensure they’re peeled, seeded, and rinsed.
• Place half of the chilies in a single layer in the greased baking dish.

3. Add the Cheese

• Sprinkle half of the Monterey Jack and cheddar cheese over the layer of chilies.
• Add another layer of chilies and top it with the remaining cheese.

Pro Tip: Use freshly grated cheese for a creamier texture—it melts much better than pre-shredded cheese!

4. Make the Egg Mixture

• In a mixing bowl, whisk together the eggs, flour, baking powder, salt, and milk until smooth.
• For extra flavor, stir in a pinch of chili powder or smoked paprika.

5. Pour and Bake

• Carefully pour the egg mixture over the layered chilies and cheese, ensuring even coverage.
• Bake uncovered for 40-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.

Serving Suggestions

This casserole is incredibly versatile. Serve it with:

• A side of Mexican rice or refried beans
• Freshly made salsa or pico de gallo
• A dollop of sour cream or avocado slices

Pro Tip: For a spicier kick, drizzle some hot sauce or sprinkle diced jalapeños on top before baking.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm individual portions in the microwave or oven at 300°F (150°C) until heated through.
• Freeze: This casserole freezes beautifully! Wrap it tightly and store for up to 3 months. Thaw overnight in the fridge before reheating.

Final Thoughts

This Chili Relleno Casserole is an easy way to enjoy all the bold, savory flavors of traditional chili rellenos without the hassle of frying. It’s perfect for a family meal or a potluck, and the leftovers taste just as delicious.