Baked Chile Relleno Casserole

Classic fried chiles rellenos are delicious, but roasting, stuffing, battering, and deep-frying individual peppers can turn your kitchen into a greasy marathon. This Baked Chile Relleno Casserole captures all the bold, savory magic of the traditional Mexican dish—whole roasted green chiles oozing with melted cheese inside a light, fluffy, soufflé-like egg batter—baked effortlessly in a single dish.

Using canned whole green chiles cuts prep time down to 10 minutes, making this a foolproof “dump-and-bake” option for busy weeknights or a stunning weekend brunch.

Ingredients

• The Chile & Cheese Base:
  • 2 cans (7 oz each) Whole Roasted Green Chiles (drained and patted dry)
  • 2 cups (8 oz) Monterey Jack Cheese, freshly shredded
  • 2 cups (8 oz) Sharp Cheddar Cheese, freshly shredded
• The Fluffy Egg Batter:
  • 4 large Eggs
  • 1 ½ cups Whole Milk (or evaporated milk for an extra rich texture)
  • ¼ cup All-Purpose Flour
  • ½ teaspoon Baking Powder (the secret to a light, puffy lift)
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Ground Cumin
  • ½ teaspoon Salt and ¼ teaspoon Black Pepper
• Optional Toppings:
  • Warm salsa, red/green enchilada sauce, sour cream, and fresh chopped cilantro

Equipment Needed

• 9×13 inch Baking Dish: Generously greased.
• Paper Towels: Essential for drying the chiles.
• Medium Bowl & Whisk: To whip up the fluffy egg batter.

Time & Servings

• Prep Time: 10 minutes
• Bake Time: 40–45 minutes
• Total Time: ~55 minutes
• Servings: 6 to 8 generous slices

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Generously grease your 9×13-inch baking dish with butter or non-stick spray.

2. Dry the Chiles (Crucial Step!)

Remove the whole green chiles from the cans, split them open lengthwise, and scrape out any stray seeds. Lay them flat on a double layer of paper towels and pat them thoroughly dry.

Why pat them dry? Canned chiles carry a lot of packing liquid. Removing excess moisture keeps your egg batter fluffy and prevents the bottom of the casserole from turning watery.

3. Layer the Chiles and Cheese

• Lay half of the flattened green chiles across the bottom of the baking dish in a single layer.
• Scatter all of the shredded Monterey Jack and 1 cup of the Cheddar cheese in an even blanket over the chiles.
• Lay the remaining green chiles in a layer directly over the cheese.

4. Whisk the Fluffy Custard

In a medium bowl, whisk the eggs until smooth. Add the milk, flour, baking powder, garlic powder, cumin, salt, and black pepper. Whisk vigorously for about 1 minute until completely smooth and free of flour lumps.

5. Pour and Bake

Pour the egg batter evenly over the top of the chiles and cheese. Sprinkle the remaining 1 cup of Cheddar cheese over the top.

Bake uncovered at 350°F for 40–45 minutes, or until the center is set (it shouldn’t jiggle when gently shaken) and the top is puffed and golden brown around the edges.

6. Rest and Serve

Let the casserole rest for 10 minutes out of the oven. The fluffy egg structure will settle slightly, making it clean and easy to slice into squares. Serve warm topped with a spoonful of warm salsa or sour cream!

Tips and Variations

• Add Protein: Brown ½ lb of Mexican chorizo, seasoned ground beef, or shredded chicken and scatter it between the chile and cheese layers before baking.
• Fresh Chile Upgrade: If you have time, roast 6–8 fresh Poblano peppers under the broiler until charred, steam them in a covered bowl for 10 minutes, peel off the blackened skins, remove seeds, and lay them in the pan for an incredible authentic flavor.
• Gluten-Free Swap: Replace the ¼ cup all-purpose flour with 1:1 gluten-free baking flour or cornstarch.

Serving Suggestions

• The Full Mexican Spread: Pair with a side of warm Spanish rice, refried beans, and a big scoop of Creamy Cilantro Jalapeño Dip.
• Brunch Style: Serve next to fresh sliced avocado, warm flour tortillas, and crisp bacon strips.