Chile Relleno Casserole Recipe


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Chile Relleno Casserole is an easy and delicious breakfast egg casserole filled with poblano peppers stuffed with cheese. This dish is so easy to prepare, and everyone loves it!

Chile Relleno Casserole

If you’re anything like me, and all recipes that can be described as “cheesy goodness” sound amazing to you, you’ll love this recipe. It’s super easy to make and it’s definitely a family favorite. It’s a great option for Cinco de Mayo, breakfast, or brunch.

Chille Relleno Casserole Ingredients

This easy Mexican egg recipe uses eggs, cornstarch, baking powder, salt, pepper, milk, poblano peppers, Pepper Jack cheese, and cheddar cheese.

The labeled ingredients for chile relleno casserole on a table.

How Do You Make Chile Relleno Casserole

Start by preheating the oven and greasing the baking dish. Next, you’ll stuff the peppers with cheese. Blend the egg mixture until it’s smooth and pour it over the peppers. Sprinkle the top with cheese, and bake until it’s finished cooking.

You’ll know that the casserole is finished baking when it looks puffy or fluffy, the edges are golden brown, and the center of the casserole doesn’t jiggle too much when you give the baking dish a little shake. Let the casserole rest for 5 minutes to set before slicing and serving it with your favorite toppings.

A process collage showing the egg mixture before and after blending it in a food processor.

What Types Of Peppers Can You Use?

I use poblano peppers in this recipe, but if you can’t find poblano peppers there are a couple others you could use. Anaheim peppers and hatch peppers are both good substitutions for poblano peppers in this dish.

You can use either freshly roasted peppers, or canned peppers. If you’d like instructions for how to roast poblano peppers, I’ve included some in the sections below.

A process collage showing how to layer the casserole (stuffed peppers, then egg mixture, then shredded cheese).

Is A Poblano Pepper Hot?

Poblano peppers measure 1,000 – 2,500 on the Scoville scale, which means they are mildly spicy.

Do You Have To Peel Poblanos Before Stuffing?

Yes, you have to peel the roasted poblanos before stuffing them with cheese. The skins are tough and are hard to digest. This is only an issue for fresh poblano peppers that you roast at home. If you use canned peppers, you don’t have to peel them.

If you have any leftover poblanos after making this recipe, I’d definitely recommend using the rest to make this delicious Espagueti Verde (creamy poblano spaghetti)!

A hand peeling the skin off of a roasted poblano pepper.

How To Roast Poblano Peppers

  • The easiest way to roast poblano peppers is on a gas stove. Turn the flame to high, and place the pepper directly over the flame.
  • Cook until it is blackened and blistered, turning it with metal tongs every minute or so (to cook the different sides evenly). Do not allow it to turn ash white.
  • When it’s blackened and blistered, transfer it either a large Ziploc bag, or to a container that you can cover with plastic wrap, and seal the bag or container.
  • Allow the peppers to sweat for 5 to 10 minutes, then remove them from the bag. Once they are cool enough to handle, remove the skins. Remove the stems and seeds before you cook with them.
  • You can also roast the peppers using the same instructions on a grill set to high heat.

How Do You Roast Poblanos Without A Gas Stove?

To roast poblano peppers without a gas stove, you’ll need to use the oven. You can either use the Bake function or the Broil function.

  • To Bake: Preheat the oven to 400 F (204 C). Bake the peppers on an oiled baking sheet for 20 – 30 minutes. Turn the peppers occasionally so that they blacken evenly.
  • To Broil: Place the baking rack approximately 6″ from the top of the oven. Set the oven to broil, and broil the peppers on a barely oiled baking sheet for 5 – 10 minutes. Turn the peppers occasionally so that they blacken evenly.
  • For either method, after the peppers are cooked, follow the sweating and peeling instructions in the section above.
A picture of chile relleno casserole showing how the casserole is puffy and fluffy right when it comes out of the oven.

How To Make It For A Crowd

This recipe makes 3 large or 6 small servings. You can double all of the ingredients to make a bigger batch, and it will turn out perfectly. The only other adaptation you’d need to make is to use a 9″ x 13″ pan, all of the other instructions would remain the same.

Optional Additions

I’ve written this recipe to be an easy vegetarian breakfast casserole, but you can add cooked meat if you’d like. The ones that I think would taste the best are browned ground beef, shredded chicken, sausage or chorizo crumbles, or bacon bits.

An overhead image of a slice of chile relleno casserole topped with pico de gallo and sour cream.

What To Garnish It With

My favorite garnishes for this recipe are fresh pico de gallo, cilantro, green onions, and sour cream.

Can You Freeze Chile Relleno Casserole?

Cooked chile relleno casserole freezes very well. To reheat it, just be sure to let it thaw completely before covering it with aluminum foil and popping it in the oven to heat it up.

How Do You Reheat A Chile Relleno Casserole?

Cover the casserole in aluminum foil, then reheat it in an oven at 350 F (176 C), until it is heated through. This casserole isn’t overly thick, so I’d check it after 15 minutes in the oven. How long it needs to reheat depends largely on how cold the casserole is when it goes into the oven.

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A Pinterest pin image of chile relleno casserole with title text.

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Yield: 3 large or 6 small servings

Chile Relleno Casserole Recipe

A slice of the best chile relleno casserole.

Chile Relleno Casserole is an easy and delicious breakfast egg casserole filled with poblano peppers stuffed with cheese. This dish is so easy to prepare, and everyone loves it!

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 45 minutes


  • 6 poblano peppers (roasted or canned, seeds and stems removed)
  • 4 ounces Pepper Jack cheese (cut into 6 strips)
  • 4 large eggs
  • 1/3 cup whole milk
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup freshly shredded cheddar cheese
  • Pico de gallo (optional, for topping)
  • Fresh chopped cilantro (optional, for topping)
  • Green onions (optional, for topping)
  • Sour cream (option, for topping)


  1. Preheat your oven to 350 F (176 C). Spray a 7” x 11” (or a 9” x 9”) baking pan with cooking spray and set aside.
  2. Place one stick of cheese inside of each pepper, then lay the stuffed peppers in the greased baking dish in a single layer.
  3. To either a food processor or a blender, add the eggs, milk, cornstarch, baking powder, salt, and pepper. Blend until the cornstarch is incorporated into the eggs and the mixture is totally smooth. (This step can also be done with a large bowl and whisk if you prefer.)
  4. Pour the egg mixture over the stuffed chiles in the greased dish. Sprinkle the cheddar cheese over the top.
  5. Place the casserole in the preheated oven, and bake for about 30 minutes. When the casserole is finished baking, the top will be puffy, the edges will be golden brown, and the center won’t be too jiggly when you give the baking dish a light shake.
  6. Let the casserole rest for about 5 minutes before serving it. Top it with your favorite garnishes - I recommend pico de gallo, sour cream, green onions, and fresh cilantro.


This recipe is perfect for 2 - 3 people as a full meal, or for 4 - 6 people when it’s served with a filling side dish, like roasted potatoes.

This recipe works with either a 7” x 11” baking dish, you can also use a 9” x 9” baking dish.

You can double the ingredients and bake the casserole in a 9” x 13” baking dish if you want a recipe to serve more people. I’ve tested it this way, and this recipe works perfectly when it’s doubled.

If you’d rather use flour instead of cornstarch, you can do that by using twice as much flour as the amount of cornstarch called for in the recipe.

Nutrition Information:

Serving Size:


Amount Per Serving: Calories: 200Total Fat: 13.2gCarbohydrates: 8.8gNet Carbohydrates: 8gFiber: 0.8gSugar: 2.4gProtein: 11.3g

Nutrition information isn’t always accurate. This recipe makes 3 large or 6 small servings. Nutrition was calculated assuming 6 servings and no optional toppings.


Tag @KeyToMyLime on Instagram so we can see your delicious meal!

Try making this vegetarian and gluten free chile relleno casserole! It’s a family favorite that’s easy to prepare and delicious.

A slice of the best chile relleno casserole.

3 thoughts on “Chile Relleno Casserole Recipe”

  1. This is a do again recipe!!
    As per usual in my life I made this on the fly and had to make substitutions. Fresh Feta sticks for Jack cheese, added ground bacon in with the cheese and 1.5x the egg mixture. And it worked!! Hallelujah
    Thank you for this recipe, so much better and far easier that traditional Chili Rellanos.


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