Chili Relleno Casserole
A cozy, cheesy bake inspired by the classic Mexican favorite
Description
This Chili Relleno Casserole delivers all the bold, comforting flavors of traditional chile rellenos—without the frying or fuss. Roasted green chiles, melty cheese, and a fluffy egg base come together in one easy casserole that’s perfect for breakfast, brunch, or dinner. It’s rich, savory, and the kind of dish that disappears fast once it hits the table.
Ingredients
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1 tablespoon butter
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½ cup onion, finely chopped
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2 cloves garlic, minced
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2 cups roasted green chiles, peeled and chopped (Hatch or Anaheim work great)
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2 cups shredded Monterey Jack or pepper jack cheese
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4 large eggs
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1 cup whole milk
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½ cup all-purpose flour
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½ teaspoon salt
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½ teaspoon black pepper
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¼ teaspoon paprika or cumin (optional, for warmth)
Directions
1️⃣ Preheat & Prep
Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish and set aside.
2️⃣ Sauté the Aromatics
In a skillet over medium heat, melt butter. Add onion and cook for 3–4 minutes until soft. Stir in garlic and cook 30 seconds until fragrant. Remove from heat.
3️⃣ Assemble the Layers
Spread chopped green chiles evenly in the baking dish. Sprinkle cheese over the chiles, then scatter the onion-garlic mixture on top.
4️⃣ Make the Batter
In a bowl, whisk eggs, milk, flour, salt, pepper, and paprika (if using) until smooth.
5️⃣ Bake
Pour batter evenly over the casserole. Bake uncovered for 35–40 minutes, or until puffed, golden, and set in the center.
6️⃣ Rest & Serve
Let stand 5–10 minutes before slicing. Serve warm.
Serving Ideas
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With salsa or pico de gallo
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Topped with sour cream or avocado
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Alongside refried beans or Mexican rice
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For breakfast with crispy potatoes
Variations
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Meaty: Add cooked ground beef or chorizo
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Spicy: Use extra pepper jack or add jalapeños
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Low-Carb: Omit flour and reduce milk slightly
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Breakfast Style: Add cooked bacon or sausage