Easy Chile Relleno Casserole | Gluten Free Option
As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.
Easy Chile Relleno Casserole is delicious vegetarian dish made with whole roasted Hatch green chiles, stuffed with Monterey Jack cheese, topped with an egg and milk batter, then baked into fluffy perfection. Easily adapted to be gluten free.
Whether you are looking for a breakfast, brunch, lunch or dinner recipe, this Easy Chile Relleno recipe fills the bill!
If you are looking for quick and easy casseroles, you might enjoy this Chicken or Turkey Divan, Biscuits and Gravy Casserole or Chicken & Wild Rice Casserole.
Easy to whip up, uses canned whole roasted green chiles*, stuffed with cheddar or jack cheese then simply combine 4 additional ingredients mix, pour, bake! AMAZING!
*FRESH TIP | I have been unable to find whole roasted chiles lately, so I modified and used 2-3 (4 oz) cans of diced green chile’s instead and just place them in the dish, with diced chunks of cheese or shredded cheese. Turned out great!
I love recipes like this, they work for any meal need, it tastes great leftover and reheated AND it takes less than 20 minutes to put together. Plan ahead, this recipe for baked chile rellenos does take awhile to bake
Baked Chile Relleno Recipe
I originally had this dish when a friend invited several of us over for brunch, it is the best brunch recipe!
I asked her for it on the spot and I have been making it ever since! Make it ahead, pop it in the oven and shazam when your guests arrive, out it comes, piping hot, dripping with melted, stringy cheese!
I grew up in Southern California with real Mexican food, real Chile Relleno’s, we had a family we helped out growing up that would make the most incredible rellenos, but they are a decent amount of work and we’re just trying to get dinner on the table some nights — amiright?
What is the difference between a Chili, Chilli, and Chile?
I have always thought of “chili” as the beef based stew we make in the fall and wintertime, and Chile as something with peppers, turns out, I am not all that wrong. In fact, depending on where you live, just about any variation goes! I don’t care how you spell it — just make it! Your family will thank you!
The difference between chili, chilli, and chile, is usually a matter of location. In American English, “chili” is the most common spelling for the spicy peppers as well as the stew and hotdog topping. In British English the preferred spelling is “chilli.” In Spanish speaking countries and regions of the US, “chile” is the most common variant.
Merriam-Webster
Ingredients for Easy Chile Relleno Recipe
Pretty basic ingredients; remember the quantities and all details are in the recipe card at the end of the post.
- Whole roasted green chiles | I use canned, but home roasted is great. May also substitute chopped green chiles as well.
- Monterey Jack Cheese | Slice into sticks! Can also try Pepper Jack cheese, Cheddar, Cotijo, etc.
- Eggs | I always use large eggs in my cooking and baking
- All purpose flour | May substitute with a good 1-1 all purpose gluten free flour, this is my favorite.
- Milk | I use whole milk in my recipes, but you can substitute whatever you normally use
- Extra cheese grated for sprinkling on top
How do you make Chile Relleno Casserole?
Why is this easy chile relleno recipe so great, because it’s made using canned whole roasted chile peppers.
No roasting, sweating and pulling skins off here, though you are certainly welcome to do so, probably taste even better! For me, this recipe is tops, because someone else did all of that for me!
But if you are a spice wimp (me-me-me!) then you will want to rinse the peppers in cold water and then carefully scrape the seeds out, the seeds are where the heat is. If you like the heat, by all means keep them inside!
Then you simply slice up a hunk o’ cheese, into long “sticks” and tuck them inside the chile peppers. My favorite for these is jack cheese, but you can use cheddar, pepper jack or any deliciously melting cheese, or be authentic and trying the delicious and slightly salty cotija Mexican cheese.
If the pepper splits, don’t worry about it, just roll it together as best you can and lay it in a lightly greased (spray oil works great here) pan. Tucked them nice and close together.
The original recipe makes a nice sized 9×9 dish of chili rellenos — it also very easily doubles, making it in a 9×13 dish.
Are Chili Rellenos Spicy?
This dish, made with canned chile peppers is very mild. I prefer roasted Hatch Green Chile’s which I can purchase in our local grocery store, they have delicious flavor but are still very mild, even for spice wimps like me!
If you want to kick up the spice in your dish, try using pepper jack cheese, adding a few (or a lot) of shakes of Tabasco or Cholula sauce to the milk and egg mixture.
Can I Make Chile Relleno Casserole Ahead of Time?
The short answer is yes! Assemble the chile’s and cheese, mix the egg and milk mixture and pour over the chiles, cover and refrigerate until ready to bake.
Set on counter, allowing to come to room temperature 20-30 minutes prior to baking. They may be baked ahead of time, but you will not achieve the same fluffy rise as with the first baking.
Can I freeze Baked Chile Rellenos?
I love a good freezer meal, like this Coconut Lime Chicken or Chipotle Chicken so I am all about anything that you can double or triple and then stick one or two in the freezer for one of “those” days.
Make sure it’s completely baked and cooled, wrapped well. I would recommend allowing it to thaw in the refrigerator overnight, then reheating in a 250-300 degree oven (covered with foil) or microwaving.
Gluten Free Chile Relleno Casserole
I have made this dish gluten free many times, and it’s so simple to do, just swap your all purpose flour out for your favorite Gluten Free All Purpose Flour, this is my favorite!
I try as much as possible to provide an easy gluten free variation; my brother and his family are gluten free and I have oodles of friends who are, so I make it a point of always trying to have a GF option!
Check out all of my Gluten Free options here!
These rellenos are perfect for a weekend breakfast, try making them along with this delicious Chilaquiles Recipe for a great addition to any Cinco de Mayo spread, or an easy weeknight dinner.
Serve them with creamy refried beans, Mexican Rice, a little salsa and some sour cream. And perhaps a light and refreshing margarita as well!
I hope you enjoy this recipe as much as our family does! If so, pop to the bottom and leave a comment!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below the recipe!
Equipment
Ingredients
- 2-3 cans 4 oz each whole roasted green chiles (or one large 27 oz can) I like Hatch Green Chiles, rinsed and seeds cleaned out (or 2-3 small cans of chopped green chili’s)
- ½ lb Monterey Jack Cheese sliced into sticks (or try other cheese, pepper jack, cheddar, cotijo)
- 2 eggs large
- ½ cup flour substitute with a good 1-1 all purpose gluten free flour
- 1 teaspoon salt
- 2 cups milk I used whole milk
- Extra cheese grated for sprinkling on top
Instructions
- Preheat oven to 350° F and grease a 9×9 inch baking dish (or 8×11).
- Rinse chiles in cold water, scraping out seeds and the inside veins (leave seeds in if you desire a hotter dish). Cutting cheese into narrow sticks, place 1-2 sticks inside each chile and then place in greased baking dish.
- Beat eggs in bowl, gradually adding flour, salt and milk whisking until smooth. Pour over chiles and sprinkle with grated cheese.
- Bake 1 – 1 ½ hours or until browned and firm. Serve immediately
The first time I made this it was a big hit with my husband, not so much my picky 20 year old. I followed the recipe exactly. At the request of my husband I am now making it for a second time. It’s a keeper recipe!
Hi Dawn,
Aw, picky 20 year olds! LOL! I have a picky 18 year old, I get it! So glad that your hubby loved it thought! Thanks so much for commenting!
Happy cooking!
Kathleen
Yummy. I added an extra egg because I used 2% milk. I roasted, peeled seeded and chopped four Poblano chilies. I layered torn up slices of Monterey Jack cheese and mixed it with the chilies. I used King Arthur gluten free flour. I baked it for 1 1/2 hours. I love the custard center. I’d make this again.
I love hearing how you made this yours Jean!! And way to go on roasting, peeling and seeding your poblanos! Wahoo! And that you made it GF, I have made it many times GF as it’s so easy to adapt! Thanks for sharing!
When I was young, my dad, brother and I would make a chiles relleno for every mother’s day! I have no idea what happened to that recipe, but excited to make this one to bring back wonderful memories.
Thanks.
That’s so sweet!! Love stories like that, hope this brings some satisfaction!
Five stars all the way! Another winner from The Fresh Cooky.
Thank you so much Eliza!! You are the best! Hugs, Kathleen
This looks like such a perfect recipe for entertaining – you had me at melted, stringy cheese! Yum!
Thank you so much Katerina! I feel the same way exactly!!
So easy and delicious! Will definitely make this one again and again!
Thank you Brandi! Love hearing this!
I love chili rellenos and can’t wait to make this! My mouth is watering, your pictures are amazing as well!
YAY!! I know you will love this recipe then, super simple and full of flavor!!
I have made lots of your recipes – but this is my most favorite so far!! I am making it AGAIN this week!
Thank you so much Michaela! So appreciate it!! Have a great day!
Hugs,
Kathleen
I just bought some poblanos to make this casserole! So excited as rellenos are my fave!
Oooh homemade roasted chile’s!! Perfect, let me know how it turns out!
Oh friend, thank you for this recipe! Chomping at the bit to make it.
It’s an easy and filling and satisfying one for sure! Thanks Lynn! Have a great day!
I’m loving how easy this Chile relleno recipe is! Definitely pinning for a dinner soon!!
Thank you Tasia, hope you enjoy it once you make it!!