Hey y'all! If you're searching for a comforting, flavor-packed dinner that’s sure to wow the family, this Cheesy Chile Relleno Casserole Bake is your new go-to. With layers of melty cheese, roasted green chiles, and a fluffy egg batter, this easy casserole brings the classic Mexican chile relleno to your table—no frying required! It's perfect for busy weeknights, potlucks, and lazy weekend brunches. Let’s get cooking!
Why You'll Love This Cheesy Chile Relleno Casserole Bake
- Quick to assemble and bakes up in under an hour.
- All the classic flavor of chile rellenos, minus the messy frying.
- Great for meal prep—enjoy for breakfast, lunch, or dinner.
- Kid-friendly and endlessly customizable for spice lovers or vegetarians.
- Melts-in-your-mouth with gooey cheese and a savory, fluffy texture.
Ingredients for Cheesy Chile Relleno Casserole Bake
- 2 cans (7 oz each) whole green chiles, drained and split open
- 2 cups shredded Monterey Jack cheese (or Pepper Jack for extra spice)
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup whole milk
- ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon smoked paprika or cayenne for extra heat
How to Make Cheesy Chile Relleno Casserole Bake
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with nonstick spray or a little butter.
Step 2: Layer the Chiles and Cheese
Lay half of the green chiles in a single layer at the bottom of the dish. Sprinkle with half of both cheeses. Add another layer of chiles and top with the remaining cheese.
Step 3: Mix the Egg Batter
In a medium bowl, whisk together eggs, milk, flour, baking powder, garlic powder, salt, and pepper until smooth and lump-free.
Step 4: Assemble and Bake
Pour the egg mixture evenly over the layered chiles and cheese. Bake for 35-40 minutes, or until the center is set and the top is golden and slightly puffed. Cool for 10 minutes before slicing and serving.
Notes for Perfect Cheesy Chile Relleno Casserole Bake
- For an even cheesier casserole, use freshly shredded cheese for the creamiest texture (see tips here).
- If you can find fresh roasted chiles, swap them in for deeper flavor.
- Drain chiles thoroughly to prevent excess moisture in your bake (learn how to prep chiles).
Cheesy Chile Relleno Casserole Bake Variations
- Meaty: Add ½ pound of cooked chorizo or ground beef between the chile layers.
- Vegetarian: Mix in sautéed mushrooms, corn, or spinach for extra veggies.
- Low-Carb: Swap out the flour for almond flour and use whole milk or cream.
Required Equipment for Cheesy Chile Relleno Casserole Bake
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
Storage Instructions for Cheesy Chile Relleno Casserole Bake
Cool casserole completely, then cover tightly and refrigerate for up to 4 days. To freeze, wrap portions in foil and place in a freezer bag for up to 2 months. Reheat covered in the oven at 325°F (163°C) until hot throughout.
Serving Recommendations & Pairings
- Top with fresh cilantro, salsa, or sliced avocado for brightness.
- Serve with refried beans, Spanish rice, or a crisp side salad.
- This casserole shines with a zesty margarita or cold Mexican beer.
Pro Tips for the Best Cheesy Chile Relleno Casserole Bake
- Let the casserole rest before slicing for clean, neat pieces (see more tips here).
- For a spicy kick, stir chopped pickled jalapeños into the cheese layers.
- Lightly beat the eggs for a fluffy, soufflé-like texture in your bake.
Cheesy Chile Relleno Casserole Bake FAQ
- Can I make Cheesy Chile Relleno Casserole Bake ahead of time?
- Absolutely! Assemble the casserole, cover, and refrigerate overnight. Bake when ready to serve.
- Can I use fresh chiles instead of canned?
- Yes—roast and peel poblano or Anaheim peppers, then use as directed.
- Is this dish gluten-free?
- To make it gluten-free, substitute the all-purpose flour with a gluten-free blend or almond flour.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
- 2 cans (7 oz each) whole green chiles, drained
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded 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
Instructions
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1Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
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2Layer half of the green chiles in the bottom of the prepared baking dish. Sprinkle with half of the Monterey Jack and cheddar cheese.
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3Repeat with the remaining green chiles and cheeses to create a second layer.
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4In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and black pepper until smooth.
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5Pour the egg mixture evenly over the layered chiles and cheese.
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6Bake for 40 minutes, or until the casserole is puffed and golden. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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