4.7 from 24 votes

Chile Relleno Casserole

Chile relleno casserole is an easier version of the classic dish, Chiles Rellenos. This Mexican casserole delivers the same explosion of flavors and textures in a fraction of the time. Call it a “cheaters” version if you like, but I say it’s pure genius! 

Chile relleno Casserole

What is Chile Relleno Casserole 

This casserole is composed of layers of poblano peppers, cheese, and your choice of meat, all baked in a rich batter made from eggs, Mexican cream, and flour. Serve it with a side of Mexican rice, refried beans, and a fresh salad for a complete and delicious meal!

Chile relleno Casserole

Chile Relleno Casserole!

Love Chiles Rellenos but short on time? Make this Chile Relleno Casserole for a hassle-free, flavor-packed recipe thats perfect for breakfast, lunch or dinner, especially busy weeknights. A delicious recipes that’s sure to win you smiles! 

Here’s why you should give this recipe a try: 

1. Same amazing ingredients, minus the hassle
2. No frying required – Prep, layer, bake and enjoy! 
3. No mixer needed!
4. Perfect foamy and moist batter.
5. Comforting – Warm, cheesy, and satisfying.
6. Versatile and customizable: Easily swap out the meat or cheese to create a different version of this dish. 
7. Family-friendly – Pleases both kids and adults, encourages sharing and bonding, and is fun to eat and present!

How to make Chile Relleno Casserole

Start the salsa

Casserole

roasted poblano peppers
Batter ingredients for a Chile relleno casserole recipe
batter for chille relleno casserole
grated Oaxaca and yellow cheddar
Illustration of layers in a Chile Relleno casserole recipe
Cheddar and Oaxaca cheese along with poblano peppers
Batter being poured on a casserole dish
Baked Chile Relleno Cassrole

Finish the salsa 

Serve

A slice of chille Rellenos casserole

Get to know Chiles Rellenos – the dish!

Chile Relleno casserole video tutorial

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My favorite tools

Low sodium ingredients 

Room temperature 

Options to pair this Casserole with: 

Prep ahead of time – If desired 

  1. Poblano peppers
  2. Chorizo
  3. Cheese
  4. Salsa

More Recipes

Chile Relleno Casserole

Recipe by Villa Cocina
4.7 from 24 votes
Course: MainCuisine: MexicanDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

1

hour 
Total time

1

hour 

30

minutes

This Chile Relleno Casserole delivers the same explosion of flavors and textures in a fraction of the time. Call it a “cheaters” version if you like, but I say it’s pure genius! 

Ingredients

  • Casserole
  • 8 ea poblano peppers

  • Filling
  • 1/2 ea white onion, diced

  • 1 lb pork chorizo

  • Cheese
  • 1 lb Oaxaca cheese, grated 

  • 8 oz yellow cheddar, grated 

  • Batter
  • 6 ea large eggs, room temp 

  • 1 cup Mexican crema (low sodium), room temp

  • 2 TBSP unsalted butter, melted 

  • 1 tsp baking powder

  • 1/4 cup all purpose flour

  • 1 tsp ground onion

  • 1/2 tsp ground garlic

  • 3/4 tsp kosher salt

  • Additional items
  • Cilantro, chopped (garnish)

  • Baking spray

  • Avocado oil, for cooking

  • Salsa
  • 1 ea corn tortilla

  • 1/2 ea white onion, roughly diced

  • 4 ea garlic cloves, unpeeled

  • 1 lb tomatoes, quartered

  • 1/2 tsp dry Mexican oregano 

  • 3 ea chipotle in adobo

  • 2 TBSP adobo sauce

  • 1 TBSP white distilled vinegar

  • 1 1/4 cup chicken broth, low sodium

  • To Taste salt

Directions

  • Start Salsa
  • Preheat oven to 425ºF. Place tomato, onion, and garlic on a sheet pan line with parchment paper. Drizzle with oil and roast for 45 minutes or until slightly charred and cooked through. Remove and set aside until needed. 
  • Casserole Steps
  • Roast poblano peppers on a comal over medium-heat until charred and blackened all around. In a bowl, covered with plastic wrap, let the peppers sweat for 10 minutes. Peel, remove stems, seeds, and set aside. 
  • Fry corn tortilla in 3 TBSP of oil in a large non-stick pan until golden brown, and crispy on both sides. Set aside. 
  • Make the filling: reduce heat to medium-low. Cook onions in the same pan until slightly softened. Stir in chorizo and fully cook, removing excess fat. Set aside. 
  • Batter: Blend eggs, crema, and butter until smooth, aerated, and bubbly (5 minutes on medium-high speed in a Vitamix blender).
  • Pour into a bowl. Sift in the flour, baking powder, ground onion, and ground garlic. Add salt and whisk until just combined, being careful not to over-mix. 
  • Mix both cheeses together until well combined. Set aside momentarily. 
  • Preheat oven to 350ºF and grease a 12-in baking dish with cooking spray.
  • Layer half of the roasted peppers, chorizo, and half of the cheese. Repeat with the remaining peppers and cheese. Lightly whisk the batter, then pour it over the cheese. Spread and level as much as possible for even baking.
  • Bake for 40-45 minutes or until egg is fully cooked, set, and golden brown.
  • Finish Salsa
  • Blend roasted tomatoes, onion, peeled garlic, crispy tortilla, oregano, chipotle peppers, adobo, vinegar and broth until completely smooth.
  • Heat 2 TBSP of oil in small saucepan over medium-low heat. Pour in salsa, gentle simmer for 3 minutes, stirring occasionally. Add salt to taste, remove from heat. 
  • Casserole is done
  • Remove from oven and cool for 10 minutes before serving. 
  • Serve
  • Top each individual piece with sauce, chopped cilantro. Pair it with beans, Mexican rice and a side salad

Recipe Video

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7 Comments

  1. This Chili Relleno casserole is outstanding! So tasty! The chorizo in it really makes it and that sauce is delicious. This a keeper. Watched you make it on YouTube. Thanks for this delicious recipe.

  2. My daughter in law made this over the weekend to celebrate our son’s birthday and it was delicious! I asked for the recipe and can’t wait to make it myself. My husband and I thoroughly enjoyed it.

    1. Wow! love it! thanks for leaving us a comment on your experience. This is a great recipe and I know you will be making it many times.

  3. My daughter in law made this on Sunday to celebrate our son’s birthday and it was delicious! I requested the recipe, purchased all the ingredients and will make it tonight for me and my husband.

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