Creamy Chile Relleno Casserole

This creamy chile relleno casserole brings all the warmth and flavor of classic chile rellenos into a simple, cheesy baked dish that is perfect when you want a comforting meal with minimal fuss. It layers tender green chiles with a blend of melty cheeses and a rich, custardy egg mixture for a satisfying dish that works for breakfast, brunch, or dinner.

I first made this casserole on a chilly Sunday morning, and it quickly became a favorite because it fills the house with that irresistible cheesy aroma everyone loves. My family now asks for it every weekend.

Ingredients

• Two cans of whole green chiles: drained and split open to maintain their roasted flavor and tenderness. Look for cans without added preservatives for the best taste
• Monterey Jack or Pepper Jack cheese: offers creamy melting qualities and a mild peppery note that complements the chiles perfectly
• Cheddar cheese: adds a sharp contrast and depth of flavor. Freshly shredded is best for even melting
• Eggs: are the base of the custard that holds the casserole together and give it richness
• Whole milk and heavy cream: create the ideal balance of creaminess without being too heavy
• All-purpose flour and baking powder: help the casserole set with a light, slightly cakey texture
• Salt, black pepper, garlic powder, and onion powder: season the mix subtly enhancing the overall flavor without overwhelming the chiles and cheese

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 Celsius and lightly grease a baking dish to prevent sticking. A glass or ceramic dish works great here because it heats evenly.

Arrange the Green Chiles:

Spread half of your drained and split green chiles evenly on the bottom of the prepared dish. This layer is the base flavor hit and creates a nice bed for the cheese.

Add Layers of Cheese and Chiles:

Sprinkle half of your shredded Monterey Jack and cheddar cheese over the chiles. Then add the remaining chiles on top. Finally, sprinkle the rest of the cheese evenly across the entire dish to create a cheesy blanket.

Prepare the Egg Mixture:

In a mixing bowl, whisk together the eggs, whole milk, heavy cream, flour, baking powder, salt, black pepper, garlic powder, and onion powder until smooth. This mixture will soak into the layers and form the creamy custard texture.

Pour Egg Mixture and Bake:

Evenly pour the egg mixture over the layered chiles and cheese, allowing it to soak into the dish. Place the casserole uncovered in the preheated oven and bake for 40 to 45 minutes. Look for a puffed, golden top that is set in the center when done.

Rest Before Serving:

Let the casserole rest for 5 to 10 minutes out of the oven to firm up for easier slicing and to let the flavors meld.

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My favorite ingredient has to be the green chiles. Their smoky heat mixed with the creamy cheeses always brings back fond memories of weekend breakfasts at home when the whole family would gather in the kitchen drawn by the smell of bubbling cheese and roasted peppers.

Storage Tips

This casserole stores beautifully in the fridge covered tightly with plastic wrap or foil for up to four days. To reheat, warm individual slices in the oven or microwave until hot throughout. It can also be frozen for up to two months; just thaw overnight in the fridge and reheat gently.

Ingredient Substitutions

If you want less spice, swap the green chiles for mild roasted poblano peppers or even diced roasted sweet bell peppers. Using whole milk yogurt instead of heavy cream will lighten the custard but still keep it creamy. Feel free to try other cheeses like mozzarella for a milder flavor or add crumbled queso fresco for a tangy twist.

Serving Suggestions

This casserole is lovely served alongside fresh salsa, a dollop of sour cream, and a sprinkling of chopped cilantro for brightness. It pairs wonderfully with warm corn tortillas or a simple green salad for a balanced meal.

Cultural Context

Chile rellenos are a traditional Mexican dish consisting of roasted poblano peppers stuffed with cheese, battered, and fried. This casserole version captures those flavor layers without frying, making it easier and less messy while still honoring the classic combination of smoky peppers and melty cheese.

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Frequently Asked Questions

→ What types of cheese work best in this bake?

Monterey Jack or Pepper Jack cheese provides creaminess and mild heat, while cheddar adds sharpness. Together, they create a balanced, cheesy flavor.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the casserole a few hours in advance and refrigerate. Bake it just before serving for best texture and warmth.

→ How do I know when the casserole is done baking?

Look for a puffed, golden top that is set in the center. A gentle jiggle indicates it's fully cooked; the edges may pull slightly from the dish.

→ What can I serve alongside this cheesy chile bake?

This dish pairs well with fresh salsa, sour cream, or a drizzle of hot sauce to complement its creamy, savory layers.

→ Are canned green chiles suitable for this dish?

Canned whole green chiles work well and make preparation easier, providing consistent flavor and mild heat.