Easy Chile Rellenos Casserole is a delicious comfort food dinner or breakfast. This quiche-like casserole is made up of layers of green chiles and cheese. It’s a meal even the most novice cook can put together with less than 15 minutes of prep!
Danae here from Recipe Runner to share this easy casserole! This recipe comes from my aunt’s mom and it’s a keeper. Not only does this casserole make a great dinner but it also tastes great for breakfast or brunch.
It’s a versatile dish that is so easy to make. Even the most novice chefs love making this casserole.
What is Chile Rellenos?
A chile relleno is a Mexican dish featuring stuffed green chiles that are often breaded, fried and topped with sauce. We make it a casserole by layering the green chiles with plenty of cheese and only a few other ingredients. The “stuffed” ingredients are layered through the casserole to create a chile rellenos dish that everyone loves.
Ingredients You’ll Need
- Whole Roasted Green Chiles: You can also use canned whole green chiles to make it easier. Roast fresh chiles on the grill or under the broiler in your oven.
- Cheese: Use a mixture of Monterey Jack or Pepper Jack Cheese plus Sharp Cheddar Cheese for the best flavor. Don’t skimp on the cheese!
- Eggs: These help hold the casserole together when baking. The addition of eggs makes this dish a great choice for breakfast.
- Milk: Lowfat Evaporated Milk is best. The evaporated milk helps create the quiche like consistency.
- Flour: You can substitute with almond flour if desired.
- Green Salsa: Use green salsa for authentic flavor. Red salsa is not recommended as it does not yield the same flavor.
EXPERT TIP: Use fresh roasted Hatch green chiles for the most authentic flavor. They are grown in New Mexico and are available from late July to early October.
Steps to Make the Casserole
This Easy Chile Rellenos Casserole requires only a few easy steps.
- Whisk together eggs, milk, hot sauce (if using), salt, pepper and flour.
- Layer half of the green chiles in a casserole dish.
- Top the chiles with 1/3 of the cheese, another layer of chiles and 1/3 of the cheese.
- Pour the egg mixture over the top.
- Top with the green salsa and the remaining cheese.
- Bake and enjoy!
This dish bakes up to a quiche-like consistency, which is why it’s great for breakfast or dinner.
Freezing the Casserole
To freeze, cut the casserole into squares after baking. Wrap each piece well in plastic wrap or aluminum foil. Transfer to a freezer safe zipped-top bag. Store in the freezer for up to 3 months.
Reheat in the microwave or oven.
This cheesy casserole is a delicious dish to make any time of the year. When green chiles are in season, use fresh chiles. Use canned chiles at other times of the year. No matter when you make this dish, you will love it!
Other Recipes Using Green Chiles
If you love green chile flavor, try our other favorite green chile recipes using fresh or canned green chiles.
Easy Chile Rellenos Casserole
Ingredients
- 8 whole roasted green chiles or, 2 (7 ounce) cans whole green chiles
- 3/4 cup shredded Monterey Jack cheese or Pepper Jack Cheese
- 1/2 cup shredded sharp cheddar cheese
- 2 whole eggs + 1 egg white
- 1 cup lowfat evaporated milk
- Hot sauce to taste
- Pinch of kosher salt and black pepper to taste
- 1/4 cup whole wheat or all purpose flour
- 3/4 cup green salsa
Instructions
- Preheat oven to 375 degrees.
- In a blender or with a bowl and whisk, blend/whisk the eggs, milk, hot sauce, salt, pepper and flour until combined.
- If you’re using fresh roasted green chiles peel off the charred skin, cut of the stem and remove the seeds.
- Slice the chiles in half lengthwise and lay half of them flat in the bottom of an 8×8 casserole dish or a rectangular one similar in size.
- Add 1/3 of the cheese on top of the chiles. Repeat, by adding another layer of chiles and 1/3 of the cheese.
- Pour the egg mixture over the top.
- Top with the green salsa and the remaining cheese.
- Bake for 40 to 45 minutes or until bubbly and the top is golden brown.
Notes
- Whole Roasted Green Chiles: You can also use canned whole green chiles to make it easier. Roast fresh chiles on the grill or under the broiler in your oven.
- Flour: You can substitute with almond flour if desired.
- Green Salsa: Use green salsa for authentic flavor. Red salsa is not recommended as it does not yield the same flavor.
Nutrition
This recipe was originally published by Danae at Recipe Runner in 2019. It was updated in March 2021 with notes.
I just made this recipe and it was great! I only had 5 large poblano peppers, but it worked out just fine. Such a great flavor. Even my kids loved it! This is the perfect recipe for using your poblanos up. I will make this again. Love it!
I’m so glad you loved it. Thanks so much for your feedback!