Chile Rellenos Casserole – Super Easy Recipe

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Introduction

If you love the bold, cheesy flavors of traditional Mexican chile rellenos but don’t want the extra work of roasting, stuffing, and frying each chile individually, this Chile Rellenos Casserole is the recipe for you. It has all the flavors of the classic dish—roasted poblano peppers, fluffy egg batter, and plenty of melted cheese—layered into one easy-to-make casserole. Even better, it’s baked instead of fried, making it lighter and healthier without losing that authentic taste. Serve it with homemade salsa for a cozy family dinner, brunch, or even a holiday side dish.

Why You’ll Love This Recipe

  • 🧀 Cheesy and comforting – Loaded with Oaxaca cheese that melts beautifully.
  • ⏱️ Time-saving – Same flavors as chile rellenos without the messy frying.
  • 🌶️ Full of flavor – Roasted poblanos and homemade salsa bring authentic Mexican taste.
  • 👩‍🍳 Beginner-friendly – Easy steps, no special equipment required.
  • 🍴 Perfect for gatherings – Makes a big batch, ideal for brunches or family dinners.

Ingredients

For the Casserole

  • 6 poblano peppers
  • 20 oz Oaxaca cheese (or mozzarella/queso fresco), shredded
  • Cooking spray (or oil for greasing the dish)

For the Egg Batter

  • 6 eggs (room temperature, separated)
  • ½ tsp baking powder
  • ⅓ cup all-purpose flour
  • ¼ cup milk
  • Salt and pepper, to taste

For the Salsa

  • 5 Roma tomatoes
  • ¼ white onion
  • 1 jalapeño pepper
  • 2 garlic cloves
  • 1 corn tortilla
  • 2 tsp chicken bouillon
  • ½ tsp oregano
  • ⅓ cup water
  • Salt, to taste
  • 1–2 tsp oil (for frying)

Step-by-Step Instructions

Step 1 – Roast and prepare the poblanos

  1. Roast 6 poblano peppers over an open flame or under the broiler until skins are blistered.
  2. Place in a plastic bag to sweat for 10 minutes.
  3. Peel off the charred skin, slice open, and remove seeds. Set aside.

Step 2 – Make the egg batter

  1. Separate the egg whites and yolks.
  2. Beat the egg whites at high speed until fluffy (about 1–2 minutes).
  3. Add the yolks, baking powder, flour, milk, salt, and pepper. Mix until smooth.

Step 3 – Assemble the casserole

  1. Preheat oven to 350°F (175°C).
  2. Grease a baking dish with cooking spray.
  3. Spread a layer of egg batter on the bottom.
  4. Arrange 3 roasted poblanos, then add a layer of cheese.
  5. Add the remaining 3 poblanos, more cheese, and pour the rest of the batter on top.
  6. Finish with another layer of cheese.

Step 4 – Bake

  • Bake at 350°F for 30 minutes until golden and set.

Step 5 – Make the salsa

  1. Roast the tomatoes, onion, jalapeño, and garlic until slightly charred.
  2. Fry the tortilla until golden and crispy.
  3. Blend roasted veggies with tortilla, bouillon, oregano, water, and salt until smooth.
  4. In a pan, heat oil and fry the salsa for 2–3 minutes. Adjust seasoning.

Step 6 – Serve

  • Slice casserole into squares and serve with salsa on top or on the side.

Expert Tips & Variations

  • 🔥 Add heat – Use serrano peppers instead of jalapeño for a spicier salsa.
  • 🧀 Cheese swap – Monterey Jack or mozzarella work if you can’t find Oaxaca cheese.
  • 🥚 Fluffier casserole – Make sure eggs are at room temperature before beating.
  • 🌽 Extra flavor – Add a roasted corn tortilla layer for a subtle smoky note.

Important Notes

  • Don’t skip the sweating step after roasting poblanos—it makes peeling easier.
  • For best texture, let casserole cool for 10 minutes before cutting into squares.
  • Salsa can be made ahead and stored in the fridge for 3 days.

Nutritional Information (per serving, approx. 1/8 of casserole with salsa)

  • Calories: 280
  • Protein: 14 g
  • Carbohydrates: 12 g
  • Fat: 18 g
  • Fiber: 3 g
  • Calcium: 180 mg

Frequently Asked Questions (FAQ)

1. Can I make this casserole ahead of time?
Yes! Assemble it the night before, cover, and refrigerate. Bake the next day.

2. Can I freeze leftovers?
Absolutely—freeze in portions for up to 2 months. Reheat in the oven for best results.

3. What’s the best cheese for chile relleno casserole?
Oaxaca cheese is traditional, but mozzarella, Monterey Jack, or queso fresco all work.

4. Do I have to peel the poblanos?
Yes, peeling removes the tough skin and gives a smoother, more authentic flavor.

5. What do I serve with this casserole?
It’s perfect with Mexican rice, refried beans, and warm corn tortillas.

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