Chili Relleno Casserole - a classic Mexican dish anyone can make at home. It may sound fancy, but all it is just green chilis stuffed with cheese baked in egg batter and sprinkled with more cheese and cilantro.

A mouthwatering recipe for vegetarians, cheese, and Mexican food lovers. Make it for a quick midweek dinner or treat your friends to a protein-filled brunch in a sturdy cast iron casserole dish. 

Follow this easy recipe to learn how to make Chili Rellenos Casserole and really impress all of your Mexican cuisine loving friends and family!

Chili Relleno Casserole

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Servings

6

Prep Time

10 minutes

Cook Time

30 minutes

Ingredients

• 3 cans (7 oz) whole green chilis
• 8 oz Monterey Jack or similar cheese, cut into 3-4 inch strips or cubes
• 1 cup cheddar cheese, shredded
• 8 eggs
• 2/3 cup milk
• 1 cup all-purpose flour
• 1 tsp baking powder
• 2 tbs fresh cilantro, chopped

Directions

1. Preheat the oven to 350°F. Lightly spray your casserole dish with olive oil and set it aside.
2. Drain the chilis. Then stuff them with cheese. We use Monterey Jack, but you can substitute it with any other mild cheese that melts well. Lay peppers in a casserole dish in one layer.
3. In your blender, mix eggs, milk, flour, and baking powder until smooth.
4. Pour the mixture over chilis and sprinkle with cheddar.
5. Bake for approximately 30min or until golden brown and puffy. It will deflate as it cools down. Don't worry; it's completely normal.
6. Sprinkle with cilantro and serve while hot. Enjoy it with your favorite toppings, like guacamole, sour cream, or fresh salsa.

Chili Relleno Casserole FAQs

What pepper is used in a Chili Relleno recipe?

In a typical Mexican recipe, you'll find either Anaheim peppers or Poblano peppers. In this recipe, we used the former. However, we used the canned version, conveniently roasted and peeled. You can get canned green chilis at your local supermarket's Mexican section. 

Alternatively, you can use fresh green chilis, but you'll need to roast them first, and only then use it in a casserole. Raw chilis in a casserole will take much longer to cook, meaning if you don't pre-roast them, you'll end up with burnt egg batter and crunchy green chilis. This is not how we want out green chili casserole to taste!

Is Chili Relleno spicy?

Chilis used in Relleno casserole aren't spicy, so kids or anyone who can't handle spice will be able to enjoy it. 

However, if you want your Relleno to have more of a kick, you can substitute Monterey Jack with habanero cheese or pepper jack. Alternatively, add a splash of hot sauce to the egg batter or add fresh chili. (Use this advice with caution and only choose the type you can handle!)

This green chili egg casserole will quickly warm its way into the front of your favorite cookbook and have you wondering why you don't have more chili Relleno recipes on hand!

Enjoyed this recipe? Check out our other casseroles, for example green bean casserole.

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