Go Back
Baked chile rellenos casserole topped with melted golden cheese, featuring roasted poblano peppers nestled in a creamy egg-and-cheese mixture inside a round baking dish.

Chile Rellenos Casserole

Easy Chile Rellenos Casserole with roasted poblanos, Monterey Jack and cheddar, and a light egg batter that bakes up golden and bubbly. All the flavor of classic chile rellenos without the frying.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 42 minutes
Total Time 1 hour 7 minutes
Servings: 6
Ingredients Equipment Method Notes

Ingredients
  

  • 6 –8 large poblano peppers or Anaheim
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 4 large eggs
  • 1 cup whole milk
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 cup enchilada sauce or salsa optional

Equipment

  • 9×13-inch baking dish

Method
 

  1. Roast poblanos until skins blister and blacken. Steam in a covered bowl 10 minutes, then peel, seed, and pat dry.
  2. Grease a 9×13-inch dish. Layer half the peppers, half the cheeses, remaining peppers, and remaining cheese.
  3. Whisk eggs, milk, flour, baking powder, salt, pepper, and garlic powder until smooth. Pour evenly over the layers. Drizzle with enchilada sauce or salsa if using.
  4. Bake at 350°F for 40–45 minutes until golden, bubbly, and set in the center. Rest 5 minutes before slicing.
  5. Serve with sour cream, cilantro, or additional toppings as desired.

Notes

Roast peppers well for best flavor. Pat dry after peeling. Rest before cutting for cleaner slices. Excellent leftovers. Cheesy, comforting, and easier than traditional chile rellenos.