Chili Relleno Casserole

Here’s a comforting Chili Relleno Casserole recipe — all the cheesy, peppery goodness of classic chile rellenos without the frying.

🌶 Chili Relleno Casserole

Ingredients:

• 2 cans (7 oz each) whole green chiles (or 6–8 roasted poblano peppers, peeled & seeded)

• 3 cups shredded cheese (Monterey Jack + Cheddar blend works great)

• 4 large eggs

• 1 cup milk (or half & half for creamier texture)

• 3 tbsp all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp cumin (optional, adds warmth)

• 1 can (10 oz) Rotel (diced tomatoes with green chiles), drained well

• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prep oven & dish – Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.

2. Layer peppers & cheese – Lay half the green chiles flat in the bottom of the dish. Sprinkle with half the cheese. Add the Rotel evenly. Top with the rest of the chiles and remaining cheese.

3. Make egg mixture – In a bowl, whisk eggs, milk, flour, baking powder, salt, pepper, and cumin until smooth.

4. Assemble casserole – Pour the egg mixture evenly over the peppers and cheese.

5. Bake – Bake uncovered for 40–45 minutes, until puffed, golden, and set in the center.

6. Rest & serve – Let cool for 10 minutes before slicing. Garnish with cilantro.

Serving Ideas:

• Serve with warm tortillas or rice & beans.

• Add a dollop of sour cream or salsa on top.

• For extra heat, mix in a few chopped jalapeños or use spicy pepper jack cheese.