Love comfort food casseroles? Try my spaghetti squash casserole, Philly cheesesteak casserole, or broccoli cheese rice casserole next. My family is obsessed with chili relleno. We always order some for the table when we go out for Mexican food, but when we don’t feel like going out, I’ll make a casserole version at home. We consider it a ‘deconstructed’ chili relleno. I keep the same flavors and textures, but I make it way more convenient by layering everything in a casserole dish. Plus, you fit more cheese in that way…
Why I love this recipe
A satisfying vegetarian main. You can add meat if you want to, but you certainly don’t have to. The leftovers are even better. The flavors mesh overnight, and the whole thing reheats like a dream. Convenience is key. Traditional chili relleno is delicious, but my casserole version is way simpler, and the results are equally satisfying. Customize it. Add protein, swap the cheese, or serve it with your favorite taco toppings. Works for any time of the day. I mean, it’s mostly eggs, so isn’t it technically a breakfast food?
Ingredients needed
Poblano peppers. Look for large, dark green poblanos of equal size. Alternatively, use any large, mild green chiles, like Hatch or Anaheim peppers. Olive oil. For roasting the peppers. Kosher salt and black pepper. To season. Shredded cheese. I used a mix of shredded cheddar cheese and Monterey jack cheese, but you could also use a Mexican three-cheese blend or pepper jack cheese.
For the egg batter: Chili relleno (also spelled chile relleno) is a Mexican dish featuring large green chili peppers (poblanos) that are roasted until soft, then stuffed with cheese and topped in a creamy egg mixture.
Large eggs. Preferably room temperature. Evaporated milk. Also known as unsweetened condensed milk. This will give us the ultra-thick and creamy mixture that chili relleno is known for. Whole milk can be substituted, but it won’t have as creamy a texture. All-purpose flour. To thicken. Use gluten-free flour if needed. Baking powder. To help the egg mixture rise and fluff up. Salt and black pepper. To taste. Paprika and garlic powder. For essential flavor.
How to make chile relleno casserole
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
Make it in advance. Roast the peppers 2-3 days before you’re ready to bake, or prepare the entire casserole and store it, covered, in the fridge for 1 day before baking. Use tongs to peel the peppers. They may be quite warm when you go to peel them, so be careful. Or shake them instead. Add the peppers to a brown paper bag, seal it, then give the bag a good shake. This should make it even easier to peel them.
Add protein. Like lean ground beef, ground chicken, or minced tofu to keep it vegetarian. Serve the casserole with pico de gallo and sour cream.
Storage instructions
To store: Cover the dish in aluminum foil or transfer leftovers to an airtight container and store in the refrigerator for 4-5 days. To freeze: Let the casserole cool completely, then transfer it to a freezer-safe container and freeze for 6 months. Reheating: Reheat the casserole in the oven or microwave for 40-50 seconds until warm.
Frequently asked questions
More Mexican-inspired weeknight dinners
Instant Pot white chicken chili Taco bowls Pollo asado Shrimp fajitas Or any of my Mexican recipes
