If you’ve ever had a traditional chile relleno, you know the magic: roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter, and fried until golden. While delicious, the classic version can be time-consuming for busy cooks. That’s where the Chile Relleno Casserole comes in—a baked, fuss-free dish that delivers all the flavor of the original without the extra work.
Perfect for weeknight dinners, potlucks, or even breakfast with eggs, this casserole layers roasted peppers, cheese, and a light, custardy egg mixture into one bubbling, golden masterpiece. It’s comfort food with a kick!
🧾 Ingredients You’ll Need
6–8 whole roasted poblano peppers (peeled, seeds removed, and halved)
3 cups shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
6 large eggs
1 cup milk (whole or evaporated milk for creaminess)
½ cup all-purpose flour
1 tsp baking powder
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder (optional)
1 can (10 oz) enchilada sauce or tomato sauce (optional topping)
