Chile Relleno Casserole

This fluffy chile relleno casserole recipe is a mouthwatering play on the classic chile relleno. Baked to perfection with eggs, cheese, and Hatch green chiles, this easy 30-minute casserole is the ultimate brunch dish.

I got my love for chile rellenos while I was working at the Mexican restaurant I always talk about on the blog. How could you not love eating a puffy, batter-coated chile pepper that has been stuffed with cheese?

And even though chile rellenos aren’t hard to make, sometimes you just don’t want to go through the trouble. In comes this recipe. It’s easy, delicious and satisfying. I love to enjoy layers of chile peppers, cheese, and eggs – all baked to perfection.

In this casserole and my chile relleno recipe, I didn’t roast my own chiles. I used pre-roasted chiles from Hatch green chiles. Talk about easy to use.

I love Hatch products and although this post is not sponsored, I had to give them a shout out.

This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

If you don’t have pre-roasted chiles. . .

How to roast hatch chile peppers

• Wash and dry the peppers.
• Adjust an oven rack at least 5 – 6 inches from the broiler element and turn broiler on high.
• Line chile peppers on a jelly roll pan and place pan in the oven.
• Set the timer for 5 minutes but keep your eyes on the peppers. Once the chile peppers start to blister and blacken somewhat, turn them over and broil for another 4 – 5 minutes.
• Transfer chile peppers to a plate and loosely cover with plastic wrap for at least 10 minutes to let the steam help loosen the skin.
• Peel skin from peppers. I use both my fingers and a knife.

Can’t find hatch chile peppers? You can use poblanos or serrano peppers.

How to remove the seeds from chile peppers

I had to do this step, too, with the chile peppers I used.

• CAUTION: Once you start cutting into and touching the chile peppers, be sure NOT to touch your eyes. The juice from the pepper will be very irritating to them.
• Cut off the stem a little below the obvious stem.
• Take your knife and slice the chile on one side lengthwise.
• Open the chile, run your finger over the ribs to loosen the seeds and push them off the chile and onto the plate.
• Continue to remove the seeds until they are all gone.

Helpful tips

• You can use other whole green chilies – poblano peppers, anaheim peppers, and serrano peppers.
• The Mexican cheese blend consists of these four cheeses – Monterey Jack cheese, cheddar, Asadero, and queso quesadilla cheese.
• Sometimes I will substitute shredded pepper jack cheese instead of the shredded cheddar.
• Even though this is a perfect brunch dish, it also is awesome for dinner. Just add some refried beans, Mexican rice, pico de gallo, salsa, chips, sour cream, and guacamole to your plate.

How to make chile relleno casserole

Pre-step

Preheat oven to 400 degrees Fahrenheit.

Get a casserole dish, mixing bowl and whisk.

Step one

Gather the ingredients: roasted chile peppers, eggs, shredded Mexican cheese blend and sharp cheddar cheese.

Step two

Grab a baking dish and dribble olive oil in the bottom. (A)

Step three

Lay half of the chile peppers in the baking dish. (B)

Step four

Sprinkle half of the cheese on top of the chile peppers. (C)

Step five

Crack four eggs in a mixing bowl. (D)

Step six

Sprinkle salt and pepper on eggs. (E)

Step seven

Whisk until combined. (F)

Step eight

Pour whisked eggs over the chiles and sprinkle the rest of the cheese on top. (G)

Step nine

Place the relleno casserole in the oven, cover with foil and bake for 25 minutes. (H)

Step ten

Cut the casserole into 10 squares and serve.

Let’s take a forkful, shall we?

I hope you enjoyed this chile relleno casserole recipe!

Other popular casserole dishes on Dishes Delish:

• Bacon, tomato casserole
• Lobster casserole
• Rice casserole

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!