Chile Relleno Casserole
Chile relleno casserole layers roasted green chiles and cheese under a fluffy egg batter for the classic Mexican-inspired USA brunch-or-dinner bake without frying. Bake until the center is set and eggs reach a safe 160°F.
🛒Ingredients
- 3 (4-ounce) cans whole green chiles, drained and patted dry (or 6–8 roasted peeled poblanos)
- 2 cups shredded Monterey Jack or Mexican blend, divided
- 1 cup shredded cheddar
- 5 large eggs
- 1 1/2 cups milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- Optional: 1 cup cooked seasoned ground beef or chorizo (cooked to safe temp)
- Salsa and sour cream for serving
🔧Kitchen Tools Needed
- 9×13 baking dish
- Whisk
- Mixing bowl
- Instant-read thermometer
📝Instructions
- 1
Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- 2
Open chiles flat and layer half in the dish. Sprinkle with half the cheeses (and optional cooked meat). Repeat layers.
- 3
Whisk eggs, milk, flour, baking powder, salt, and garlic powder until smooth. Pour evenly over chiles.
- 4
Bake 35–45 minutes until puffed, golden, and the center is set (eggs 160°F). A knife inserted near center should come out mostly clean.
- 5
Rest 10 minutes before slicing. Serve with salsa and sour cream. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 340
🏷️Recipe Tags
❓Frequently Asked Questions
Canned vs fresh chiles?
Canned whole green chiles are the weeknight shortcut; roasted poblanos taste brighter.
Why is the center wet?
Underbaked — continue until 160°F and set; rest before cutting.
Make ahead?
Assemble (without baking) up to 12 hours ahead; bake when ready.
Gluten-free?
Swap a 1:1 GF flour blend for the all-purpose flour.
