Easy Chili Rellenos Casserole
A cheesy, spicy, and effortless baked version of classic chiles rellenos—no frying required! Perfect for breakfast, brunch, or a comforting dinner.
🌶️ Chili Rellenos Casserole Recipe
Prep Time: 10 mins | Cook Time: 35 mins | Serves: 6
Ingredients:
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2 cans (4 oz each) whole green chiles (like Hatch or Ortega), drained & split open
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8 oz Monterey Jack cheese, shredded
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8 oz Longhorn or sharp cheddar cheese, shredded
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2 large eggs
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½ cup all-purpose flour
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1 cup milk (or half-and-half for extra richness)
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½ tsp baking powder
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½ tsp garlic powder
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½ tsp salt
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¼ tsp black pepper
Optional Add-Ins:
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1 cup cooked chorizo or ground beef
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1 diced roasted poblano pepper
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½ cup corn kernels
🔥 Instructions:
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Prep Oven & Dish: Preheat to 350°F (175°C). Grease an 8×8″ or 9×9″ baking dish.
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Layer Chiles & Cheese:
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Lay half the chiles flat on the bottom.
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Sprinkle with half of both cheeses.
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Repeat layers (chiles + remaining cheese).
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Make Batter: Whisk eggs, flour, milk, baking powder, garlic powder, salt, and pepper until smooth. Pour over chiles.
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Bake 35–40 mins until golden and set (no jiggle in the center!).
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Cool 5 mins, then slice and serve with:
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🥑 Sliced avocado
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🍅 Pico de gallo or salsa
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🥛 Mexican crema or sour cream
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💡 Pro Tips:
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For extra heat: Add diced jalapeños or a dash of cayenne to the batter.
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Make ahead: Assemble (unbaked) and refrigerate overnight. Bake 5–10 mins longer.
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Gluten-free? Swap flour for ¼ cup cornmeal + ¼ cup almond flour.
Why This Works:
✅ No fuss—skip the tedious pepper-stuffing and frying!
✅ Crispy-cheesy top with a soft, custardy center.
✅ Customizable—add meat, veggies, or swap cheeses (try pepper jack!).
Great with refried beans and Mexican rice! Want a low-carb version? Let me know! 😊
