Description

This Easy Chile Relleno Casserole is a simplified, baked version of the traditional Mexican dish, featuring layers of roasted green chiles, melty cheese, and a fluffy egg batter. It’s perfect for breakfast, brunch, or a cozy weeknight dinner. No frying, no stuffing – just all the flavor in one cheesy, satisfying dish!

Ingredients

2 (7 oz) cans whole green chiles, drained and split open (or use fresh roasted poblano peppers, peeled and seeded)
2 cups shredded Monterey Jack cheese (or a mix of Jack and cheddar)
4 large eggs
1 cup milk (whole or 2%)
1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Optional: 1/4 cup chopped green onions or cooked ground chorizo for extra flavor

Optional toppings: chopped cilantro, sour cream, salsa, or hot sauce

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Instructions

Preheat oven:

Preheat to 375°F (190°C). Lightly grease a 9×9-inch or similar baking dish.

Layer the chiles and cheese:

Lay half of the chiles in the bottom of the baking dish. Top with half the shredded cheese. Repeat with remaining chiles and cheese.

Make the egg batter:

In a mixing bowl, whisk together eggs, milk, flour, baking powder, garlic powder, salt, and pepper until smooth.

Pour and bake:

Pour the egg mixture evenly over the layered chiles and cheese. Bake for 35–40 minutes, or until the top is golden and the center is set.

Cool and serve:

Let cool for 5–10 minutes before slicing. Serve warm with your favorite toppings!

Notes

Want more heat? Add a diced jalapeño or sprinkle red pepper flakes into the batter.
This casserole reheats well and makes a great make-ahead breakfast.
Use gluten-free flour to make it gluten-free.