Chili Rellenos Casserole – A Cheesy, Spicy Twist That Brings the Flavor of the Southwest to Your Table!
This easy-to-make casserole captures everything you love about traditional chile rellenos—mild green chiles, gooey cheese, and fluffy eggs—all baked into one comforting dish. It’s perfect for brunch, dinner, or even meal prep.
I remember the first time my mom made this for Sunday dinner. The smell alone had us all circling the kitchen like hawks. The layers of melty cheese and roasted chiles baked into a soft, eggy base—it tasted like something from a diner down in New Mexico. We didn’t even talk through the meal. Just silence… and seconds.
Ingredients:
- 2 cans (7 oz each) whole green chiles, drained and split
- 3 cups shredded Monterey Jack or cheddar cheese
- 4 large eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: salsa or sour cream for serving
Instructions:
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- Layer half of the green chiles on the bottom of the dish.
- Sprinkle with half the cheese.
- Add the remaining chiles and top with the rest of the cheese.
- In a bowl, whisk eggs, milk, flour, baking powder, garlic powder, salt, and pepper until smooth.
- Pour the egg mixture evenly over the chiles and cheese.
- Bake for 40–45 minutes or until golden and a knife comes out clean.
- Let cool slightly, slice, and serve with your favorite toppings.
Nutrition Facts (Per Serving – Approximate)
| Calories | 310 kcal |
| Fat | 22 g |
| Carbohydrates | 8 g |
| Protein | 18 g |
| Sodium | 470 mg |
| Sugar | 2 g |
Printable Recipe Summary
| Chili Rellenos Casserole | |
|---|---|
| Ingredients | Green chiles, cheese, eggs, milk, flour, spices |
| Instructions | Layer chiles and cheese, pour egg mix, bake until golden |
FAQs
Q: Can I use fresh roasted chiles instead of canned?
Absolutely! If you have access to fresh roasted poblanos, peel and seed them before layering.
Q: Is this casserole spicy?
The canned green chiles are usually mild, but you can use hot ones or add jalapeños for a kick.
Q: Can I make this ahead of time?
Yes, assemble everything and refrigerate. Just bake before serving for best results.
Q: What goes well with this dish?
Mexican rice, refried beans, or a simple salad with avocado go beautifully on the side.
