All the flavor of classic rellenos, none of the stuffing or frying. Cozy, cheesy, and perfect for weeknights or potlucks.
Chile Rellenos Casserole (Easy & Cheesy)
Ingredients
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2 (7-oz) cans whole green chiles, drained
(or 6–8 roasted fresh Hatch/Anaheim chiles) -
2 cups shredded Monterey Jack or Pepper Jack cheese
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1 cup shredded cheddar (optional mix)
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4 large eggs
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1½ cups milk
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½ cup all-purpose flour
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1 tsp baking powder
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½ tsp salt
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¼ tsp black pepper
Optional add-ins
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½ lb cooked ground beef or chorizo
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Diced onion or jalapeño
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13 or 8×8 dish.
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Lay half the chiles in the bottom of the dish.
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Sprinkle half the cheese (and meat if using).
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Add remaining chiles, then remaining cheese.
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In a bowl, whisk eggs, milk, flour, baking powder, salt, and pepper until smooth.
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Pour evenly over the chiles and cheese.
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Bake 40–45 minutes until puffed, golden, and set in the center.
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Rest 10 minutes before slicing.
Texture & Flavor
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Custardy center
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Light, fluffy top
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Melty chile-cheese layers
Serving Ideas
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Top with salsa roja or verde
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Add sour cream or crema
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Serve with beans and rice
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Great for breakfast with eggs 🍳
Variations
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Keto / low-carb: skip flour, add ½ cup extra cheese
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Extra fluffy: separate eggs, whip whites, fold in
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Spicy: use pepper jack + jalapeños
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No-meat: keep it classic chile & cheese
If you want:
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Green chile chicken version
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Authentic New Mexico style
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Small-batch for two
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Freezer-friendly tips
just say the word 🌶️🧀