This easy Hatch Chile Relleno Casserole is a delicious vegetarian meal that’s fluffy and full of gooey cheese. You can serve it for breakfast, dinner, or both!
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The Best Chili Relleno Casserole
Chile rellenos have long been one of my favorite things to order at Mexican restaurants. These chile peppers are stuffed, battered and fried, and they’re so delicious.
I grew up eating Hatch green chiles in New Mexico and they make the perfect canvas for so many dishes, including chile relleno. (I also love them in green chile queso and green chile enchiladas.)
Baking these chiles into a meatless casserole that can be served for breakfast or dinner is a great way to enjoy these delicious peppers.
Why you’ll love this easy recipe
This Green Chili Relleno Casserole is so good and I know you and your family are going to love it because…
- This casserole is SO much easier than making chile rellenos! No deep frying is required here.
- Having a vegetarian meal in your repertoire is always a good idea for guests.
- It’s so fluffy and cheesy and can be made mild or spicy.
- It’s filled with two kinds of cheese, whole green chile, and a yummy fluffy egg mixture that gives a great combination of flavor.
This is a green chile egg casserole, so it works for weeknight dinners or even a breakfast dish and brunch.
What is a chile relleno?
Authentic chile rellenos are a Mexican dish of battered and fried peppers that are usually stuffed with cheese, though the original recipe included ground meat.
It is a popular vegetarian dish on both sides of the border. You can find it on the menu of many Mexican restaurants in America.
The most common pepper to use in Mexico is the poblano pepper, but other types of pepper can be used. Technically jalapeño poppers are a type of chile relleno!
In New Mexico the Hatch green chile is our go-to pepper. These green peppers are slender, rather than round, and have a medium-to-hot flavor. (But they can be mild too!)
Ingredients you will need for this chile relleno recipe
Here’s what you’ll need for this easy chile relleno casserole:
- eggs – get the best eggs you can afford. You’ll be using both the egg whites and egg yolks in this
- whole milk – heavy cream works too for a creamier texture
- sour cream – Greek yogurt works as a substitute or you can omit it and substitute an additional ¼ cup milk
- all-purpose flour – for a gluten-free option, use a 1:1 gluten-free flour or almond flour
- baking powder
- salt
- ground black pepper
- onion powder
- garlic powder
- whole green chiles – You’ll need about 24 ounces of whole chiles. Make your own roasted chiles, or you can use frozen chiles or about six 4-ounce cans of roasted and peeled green chiles.
You can also use poblano or anaheim chiles. They sell canned whole green chiles in your local grocery store in the Mexican food aisle. If you’re using fresh chiles (often available in September and early October), you’ll need to roast and peel them first. - shredded sharp cheddar cheese – not all cheddar cheeses are created equal. Sharp cheddar will give you the best flavor that stands up to the chiles
- shredded pepper jack cheese – you can also use monterey jack cheese for less spice
Instead of the two cheeses, feel free to use any type of shredded cheese that melts well, such as a Mexican blend.
What kind of green chiles to use for chile rellenos?
Hatch green chiles are wonderful in chile rellenos, but poblano peppers and anaheim peppers are both great substitutes.
The best toppings for hatch chile relleno casserole
The best part of this casserole is that everyone can add their favorite toppings! Try putting out a few of these so picky eaters can make their plates their own:
- sour cream
- pico de gallo
- green chile sauce (a must in New Mexico!)
- red chile sauce
- guacamole
- diced avocado
- cilantro
- grilled chicken
- black olives
- hot sauce
- sliced green onions
How to make easy chili relleno casserole
You’re not going to believe how easy it is to make this casserole!
If you’re making it as a breakfast casserole, you can make it ahead or the morning of. (See the section below about making ahead.)
- Start by preheating the oven to 375°F. Spray a 9×13 casserole dish with nonstick spray and set aside.
- Get out a large mixing bowl or blender and add the eggs, milk, sour cream, flour, baking powder, salt, pepper, onion powder, and garlic powder. Whisk until it is completely smooth and fluffy. You don’t want any clumps of flour or baking powder in the milk mixture. (I like doing this in the blender so that I’m sure there are no clumps.)
- Into the baking dish, pour in just enough egg mixture to cover the bottom of the baking dish.
- Layer half of the green chiles on top of the egg mixture.
- Sprinkle 1/2 cup of cheddar cheese and 1 cup of pepper jack cheese over the green chiles.
- Then top the layer of cheese with the remaining chiles and sprinkle the remaining cheese over the top of the green chiles.
- Gently pour in the rest of the egg batter mixture over the cheese until it has all been added to the baking dish.
- Place the casserole in the oven and bake for 35-40 minutes, just until the edges begin to turn golden brown and the center is set.
- Remove the casserole from the oven and allow it to cool for about 10 minutes before cutting into slices and serving.
How to serve green chile casserole
Cut the casserole into squares to serve it. I recommend using a spatula to run along the edges and release each square to plate it.
On the side, you can serve refried beans and Mexican rice or chili lime rice as well as your favorite toppings. This corn salad would also be great for an extra veggie.
If making this Mexican casserole for breakfast, you might want to make some bacon or chorizo for protein.
On the side, some cornbread or a loaf of green chile zucchini bread would also be delicious!
How to make this easy casserole ahead of time
Want to make this casserole in advance? No problem.
You can assemble it completely, then cover with plastic wrap or aluminum foil and refrigerate it for up to 24 hours before baking.
When you’re ready to bake it, take it out of the fridge while the oven preheats. Then bake as instructed in the recipe card below.
Products used to make green chile relleno casserole
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Buy Now → How to store leftover chile relleno casserole
Cut the casserole into individual servings and then place in an airtight container. They will stay fresh for up to 3 days when stored properly.
How to freeze chile relleno casserole
You can freeze this casserole for later, if you like! I recommend cutting it into individual servings first, then freezing it in an airtight container.
It can be frozen up to 6 months when stored properly.
How to reheat this chile relleno casserole recipe
To reheat this casserole, bake it covered with foil in the oven at 325°F until heated through.
You can also use the air fryer or microwave to heat up slices. In the air fryer, cook it at 350°F for 5-10 minutes, or microwave in increments covered with a paper towel.
Can you use canned chiles for chile rellenos?
Yes! Canned chiles are already roasted and peeled, making them perfect for chiles rellenos and chile relleno casserole.
FAQ
Hatch green chiles are a type of pepper that is grown in New Mexico, where it’s a popular ingredient in recipes. The spice level of green chiles ranges from mild to hot.
Hatch chiles can be purchased in mild, medium and hot varieties.
Chile relleno is a popular vegetarian dish that originated in Puebla, Mexico.
Chile with an “e” is used for hot peppers. Chili with an “i” usually refers to the meat and bean stew. Chili powder contains chiles but is used to flavor chili recipes.
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Chile Relleno Casserole
Ingredients
- 8 large eggs
- 3/4 cup whole milk or heavy cream
- 1/4 cup sour cream
- 2/3 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 24 ounces whole green chiles roasted and peeled (six 4oz cans)
- 1 cup sharp cheddar cheese shredded
- 2 cups pepper jack cheese shredded
Instructions
- Start by preheating the oven to 375°F. Spray a 9×13 baking dish with nonstick spray and set aside.
- To a large mixing bowl or blender, add the eggs, milk, sour cream, flour, baking powder, salt, pepper, onion powder, and garlic powder. Whisk until it is completely smooth and fluffy. You don't want any clumps of flour or baking powder. I like doing this in the blender so that I'm sure there are no clumps.
- Pour in just enough egg mixture to cover the bottom of the baking dish.
- Layer half of the green chiles on top of the egg mixture.
- Sprinkle 1/2 cup of cheddar cheese and 1 cup of pepper jack cheese over the green chiles.
- Top the cheese with the remaining green chiles.
- Sprinkle the remaining cheese over the top of the green chiles.
- Gently pour in the egg mixture over the cheese until it has all been added to the baking dish.
- Place the casserole in the oven and bake for 35-40 minutes, just until the edges being to turn golden brown and the center is set.
- Remove the casserole from the oven and allow it to cool 10 minutes before serving.
Video
Notes
- You can make this ahead of time by assembling it and covering it. Refrigerate up to 24 hours and remove it from the fridge while the oven preheats. bake as normal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
