Chili Relleno Casserole

Here’s a classic, crowd-pleasing Chili Relleno Casserole — all the flavors of chile rellenos without the frying 🌶️🧀

Chili Relleno Casserole

Ingredients

• 2 (7 oz / 200 g) cans whole green chiles, drained

• 2 cups shredded cheese (Monterey Jack, cheddar, or a blend)

• 3 large eggs

• 1 cup milk

• ½ cup all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

• ¼ tsp black pepper

Optional add-ins

• ½ lb (225 g) cooked ground beef or chorizo

• ¼ cup chopped onion

• 1 small can diced green chiles

• Dash of hot sauce or cumin

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Lay whole green chiles evenly in the bottom of the dish.

3. Sprinkle half the cheese, then meat/onions if using, then remaining cheese.

4. In a bowl, whisk eggs, milk, flour, baking powder, salt, and pepper until smooth.

5. Pour batter evenly over the chiles and cheese.

6. Bake 40–45 minutes, until puffed, set, and lightly golden.

7. Rest 5–10 minutes before slicing.

Serving Ideas

• Top with sour cream, salsa, or pico de gallo

• Serve with rice and beans

• Great for breakfast, brunch, or dinner

Tips & Variations

• For extra richness, replace ½ cup milk with evaporated milk

• Use pepper jack cheese for more heat

• Low-carb version: skip flour and baking powder (egg-custard style)

If you want, I can share:

• A no-flour keto version

• A make-ahead freezer method

• A green chile chicken version

• A slow-cooker adaptation