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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!
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 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!
I hope you enjoy this recipe as much as our family does! If so, pop to the bottom and leave a comment!
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