Easy Chile Relleno Casserole

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Easy Chile Relleno Casserole 🌶️🧀

A cozy, cheesy classic inspired by traditional chile rellenos—without the frying or fuss.

This Easy Chile Relleno Casserole delivers everything you love about the iconic Mexican dish: tender green chiles, melty cheese, and a lightly custardy egg base—all baked into a simple, weeknight-friendly casserole. It’s naturally gluten-free, endlessly customizable, and perfect for breakfast, brunch, or dinner with a side salad.

🧾 Ingredients

  • 2 (7 oz) cans whole green chiles, drained and halved lengthwise

  • 2 cups shredded Monterey Jack cheese

  • 1 cup shredded cheddar cheese

  • 3 large eggs

  • 1 cup whole milk (or half-and-half for extra richness)

  • 1/4 cup all-purpose flour (optional; omit for gluten-free)

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • Optional add-ins: cooked ground beef or chorizo, diced onion, corn kernels, or sliced jalapeños

🍽️ Directions

  1. Preheat & Prep
    Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish (or similar).

  2. Layer the Chiles & Cheese
    Arrange the halved green chiles in a single layer across the bottom of the dish. Sprinkle Monterey Jack evenly over the chiles, followed by cheddar.

  3. Whisk the Custard
    In a bowl, whisk eggs, milk, flour (if using), salt, pepper, garlic powder, and onion powder until smooth.

  4. Assemble
    Pour the egg mixture evenly over the chiles and cheese, gently pressing down so everything is lightly submerged.

  5. Bake
    Bake uncovered for 35–40 minutes, or until puffed, lightly golden on top, and set in the center.

  6. Rest & Serve
    Let cool for 5–10 minutes before slicing. Serve warm.

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