Skip to Content

Chili Relleno Casserole

This post may contain affiliate links. Please read our disclosure policy.

This Chili Relleno Casserole is one of our favorite Mexican recipes.  It has all the flavors of a classic chili Relleno without all the prep work. This recipe is always a big hit whenever it is served.  It is cheesy!  Spicy! And delicious!  You are going to love it!

chili relleno casserole
Chili Relleno Casserole – One-Pot Meal

Don and I do love Mexican food and he is especially partial to chili rellenos.   They are not easy to make at home, at least not for me. 

Basically, chile rellenos are roasted poblano chiles stuffed with as much cheese as you can get into them.  Then they are dipped in an eggy batter, giving them a thick coating.  Finally, they are fried until crispy.   Every time I cooked them they turned out not quite right (NQR) and rather disappointing. It has been a very long time since my last chili relleno event so when I saw this recipe from epicurious.com it sounded doable.  It almost sounded too easy! Naturally, I had to play around with the recipe to put my own spin on it.  

Chili Relleno Casserole

The first time I made this recipe I bought some fresh poblano chilies and roasted them myself.  Well, that really took the ‘quick and easy’ out of this recipe and I confess, all that extra effort and it did nothing for improving the taste.  Since that experiment I just buy the cans of chilies.  

chili relleno casserole
Creamy Chili Relleno Casserole

This chile relleno casserole has been adapted from epicurious.com and is one of Don’s favorite Mexican recipes.   Don thought it needed a little more ‘zing’ to it so I have added a little pepper jack cheese and a tomato/salsa topping.  He loves it!  And, I am happy he is happy.  🙂 

chili relleno casserole
Easy, delicious one-pot meal

This chili relleno casserole is easy and quick to put together, the most difficult part is waiting for it to bake.

With a simple tomato/avocado salad and chips that is all we need for dinner.   Umm, I guess Don would say he needs a beer with it.   

Watch our video:

Check out our video and see how easy it is to make this chili relleno casserole.

You may also want to check out these recipes:

Connect With Savor the Best

Please follow us on our social media accounts

Facebook * Instagram *  Pinterest * Twitter * Youtube

Did you make this recipe? We would love to hear from you. Drop us a comment below. 

chili relleno casserole

Chili Relleno Casserole

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Easy no-fry chili rellenos made into a casserole with a little heat from pepper jack cheese and spicy salsa.

Ingredients

  • 4 eggs, separated
  • 1-1/2 cups milk
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • 4 cans (7-ounces each) whole green chiles, split open and any seeds removed
  • 3 1/2 cups shredded cheddar cheese (1 pound), reserve 1/2 cup
  • 4 cups shredded Monterey Jack cheese (1 pound), reserve 1/2 cup
  • 1/2 cup shredded pepper jack cheese
  • 1-6 ounce can of tomato paste
  • 1/2 cup prepared salsa
  • 1/4 cup water (optional)

Instructions

  1. Preheat the oven to 300°F and prepare a 9x13-inch casserole dish with non-stick spray.
  2. In a mixing bowl add the egg yolks, milk, flour, salt and pepper and beat together. In a separate bowl whip the egg whites to soft peaks. Fold the egg whites into the egg yolk mixture and set aside while you assemble the casserole.
  3. Arrange 1/2 of the peppers on the bottom of the casserole dish. Sprinkle with 1/2 of cheddar and 1/2 of the monterey jack cheese. Create the next layer with the remaining chilies and cheese. Pour the egg mixture over the cheese and let stand for 30 minutes.
  4. Transfer the casserole to the middle rack of the oven and bake for 1 hour and the center does not jiggle.
  5. While the casserole is baking: in a medium size bowl, toss the reserved cheddar, the reserved monterey jack cheese and the pepper jack cheese. In another small dish, mix the tomato paste and the salsa together until smooth. It may be necessary to add a small amount of tap water to get a spreadable consistency. Reserve the cheese and tomato topping in the refrigerator until the casserole has baked for the one hour.
  6. Remove the casserole from the oven and spread the tomato/salsa over the casserole and distribute the reserved cheese over the top. Return to the oven and bake for an additional 15-20 minutes or until the cheese is melted and a little bubbly on the edges.
  7. Transfer the casserole to a wire rack and cool for 20 minutes before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 430Total Fat: 31gSaturated Fat: 19gCholesterol: 170mgSodium: 1820mgCarbohydrates: 10gFiber: 2gSugar: 7gProtein: 28g

Click here to follow us on Instagram!

Please leave a comment on the blog or share a photo on Instagram

chili relleno casserole

Chili Relleno Casserole

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Easy no-fry chili rellenos made into a casserole with a little heat from pepper jack cheese and spicy salsa.

Ingredients

  • 4 eggs, separated
  • 1-1/2 cups milk
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • 4 cans (7-ounces each) whole green chiles, split open and any seeds removed
  • 3 1/2 cups shredded cheddar cheese (1 pound), reserve 1/2 cup
  • 4 cups shredded Monterey Jack cheese (1 pound), reserve 1/2 cup
  • 1/2 cup shredded pepper jack cheese
  • 1-6 ounce can of tomato paste
  • 1/2 cup prepared salsa
  • 1/4 cup water (optional)

Instructions

  1. Preheat the oven to 300°F and prepare a 9x13-inch casserole dish with non-stick spray.
  2. In a mixing bowl add the egg yolks, milk, flour, salt and pepper and beat together. In a separate bowl whip the egg whites to soft peaks. Fold the egg whites into the egg yolk mixture and set aside while you assemble the casserole.
  3. Arrange 1/2 of the peppers on the bottom of the casserole dish. Sprinkle with 1/2 of cheddar and 1/2 of the monterey jack cheese. Create the next layer with the remaining chilies and cheese. Pour the egg mixture over the cheese and let stand for 30 minutes.
  4. Transfer the casserole to the middle rack of the oven and bake for 1 hour and the center does not jiggle.
  5. While the casserole is baking: in a medium size bowl, toss the reserved cheddar, the reserved monterey jack cheese and the pepper jack cheese. In another small dish, mix the tomato paste and the salsa together until smooth. It may be necessary to add a small amount of tap water to get a spreadable consistency. Reserve the cheese and tomato topping in the refrigerator until the casserole has baked for the one hour.
  6. Remove the casserole from the oven and spread the tomato/salsa over the casserole and distribute the reserved cheese over the top. Return to the oven and bake for an additional 15-20 minutes or until the cheese is melted and a little bubbly on the edges.
  7. Transfer the casserole to a wire rack and cool for 20 minutes before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 430Total Fat: 31gSaturated Fat: 19gCholesterol: 170mgSodium: 1820mgCarbohydrates: 10gFiber: 2gSugar: 7gProtein: 28g

Click here to follow us on Instagram!

Please leave a comment on the blog or share a photo on Instagram

chili relleno casserole
Creamy Chili Relleno Casserole
An easy and fast chili relleno casserole that is creamy and delicious.

Einkorn almond pear cake with brown butter bourbon sauce
Einkorn Almond Pear Cake
← Read Last Post
whole wheat einkorn blueberry pancakes
Whole Grain Einkorn Blueberry Pancakes
Read Next Post →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Maria Torres

Monday 19th of August 2019

Is there this recipe can be tweaked so it will be low carb? Like replacing the milk for half and half or heavy whipping cream, replacing the flour for almond flour? Or can they be omitted alltogether?

Pat Nyswonger

Monday 19th of August 2019

Hi, Maria...Thanks for you interest in our chili relleno casserole. I am sorry but I have not made this as low-carb and looking at the ingredient list substitutions would totally change the recipe.

Carly St.Clair

Thursday 2nd of May 2019

Made it tonight but with my hubby's request for seasoned beef layered in with the cheese. It came out amazing! Thank you for such a great recipe we will make again amd again!

Pat Nyswonger

Thursday 2nd of May 2019

Wow, Carly, adding the beef sounds amazing, I'm going to do that. Thanks for your creative idea! ?

Berlin

Thursday 2nd of May 2019

Made it tonight but with my hubby's request for seasoned beef layered in with the cheese. It came out amazing! Thank you for such a great recipe we will make again amd again!

Pat Nyswonger

Thursday 2nd of May 2019

Thank you for this great idea, so happy you enjoyed the casserole ?

Debbie B

Friday 19th of April 2019

Made 2 of these today! One for a friends family (Mama in the hospital), and one for our family. Perfect dish for Good Friday! Delicious and easy, this is 4 stars!

Pat Nyswonger

Friday 19th of April 2019

Woohoo! So glad you enjoyed this recipe. Thanks so much for the feedback! ?

Michele

Thursday 18th of October 2018

Can I cut this recipe in Half? It sound so yummy but 9x13 is to big.

Dahn Boquist

Thursday 18th of October 2018

You sure can Michele. If you cut the recipe in half then use an 8x8 pan but I would advise using 3 egg whites instead of the 2 that half a recipe will require. Thanks for asking, I hope you enjoy the casserole.

This site uses Akismet to reduce spam. Learn how your comment data is processed.