Chile Rellenos Casserole

This Chile Rellenos Casserole delivers all the cheesy, roasted-chile goodness of classic chile rellenos without the fuss of stuffing and frying. It’s a simple, comforting bake that layers mild green chiles with melty jack and cheddar cheeses, all set in a light, savory custard. Perfect for weeknight dinners, brunch spreads, or potlucks, this recipe offers big flavor with minimal prep. Serve it with rice, beans, or a fresh salad for a complete meal.

Ingredients

• Two 7-oz cans whole green chiles (14 oz total)
• 3/4 pound grated jack cheese
• 1 cup grated cheddar cheese
• 2 eggs
• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. Preheat oven to 350°F and spray a 9×9-inch baking dish with nonstick spray.
2. Split each chile open, rinse out seeds, and drain well.
3. Arrange half the chiles in the baking dish.
4. Sprinkle with half the jack and cheddar cheeses.
5. Add the remaining chiles in a second layer and top with the rest of the cheeses.
6. Whisk eggs, flour, milk, salt, and pepper until smooth, then pour evenly over the casserole.
7. Bake uncovered for 30–35 minutes, until golden and set.
8. Let cool a few minutes to firm up, then slice and serve.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: ~320 kcal per serving | Servings: 6

Tips

• For a little heat, mix in chopped jalapeños or use hot canned green chiles.
• Allow the casserole to rest 5–10 minutes after baking for cleaner slices and better texture.

FAQ

Can I use fresh roasted chiles instead of canned?
Yes—peel, seed, and use them exactly as you would canned.

Can this be made ahead?
Assemble up to 1 day ahead, refrigerate, and bake just before serving.

Can I make it gluten-free?
Swap the flour for a 1:1 gluten-free blend.

Can I add meat?
Cooked ground beef, turkey, or chorizo can be layered between the chiles and cheese.