This chili relleno casserole recipe is packed with flavor and couldn’t be easier to make! It’s a great brunch dish, but you can also serve it for a quick dinner.
Not only is it ridiculously easy, it doesn’t call for flour, so it’s a great recipe to use if you have anyone at your house that can’t have gluten.
I grew up eating this chile relleno casserole recipe, and I always loved it. The crunchy cheese on top is my favorite part!
Some of my siblings didn’t like green chilies, so instead of using diced, my mom would spread a layer of whole green chiles on the bottom of the dish. That way they could just peel the chilies off the bottom. A great trick for picky eaters.
It’s got all the flavor of classic chiles rellenos, but there is no deep frying required!
HOW TO MAKE CHILE RELLENOS CASSEROLE
- PREP – Preheat your oven to 350°. Spray a small casserole dish or square pan with cooking spray. Grate the cheese.
- ASSEMBLE – In the prepared pan, sprinkle half of the grated cheese, the chiles, and the rest of the cheese. Sprinkle with salt and pepper. Whisk the eggs together, and pour evenly over the top.
- BAKE – Bake uncovered at 350 degrees until the eggs are completely set and the top is golden brown.
- SERVE – Serve hot. You can add garnishes such as green onions, sour cream, tomatoes, hot sauce, pico de gallo, or additional fresh peppers.
This easy casserole is best served the same day when the topping is still crunchy. But you can store leftovers in an airtight container in the refrigerator for up to three days.
You can simply reheat individual servings in the microwave.
Chili Relleno Casserole Recipe Variations:
- You can also add finely chopped onion and minced garlic or garlic powder.
- If you really like spicy food, you can add jalapeno peppers or red pepper flakes, and use pepper jack cheese.
- For an extra hearty breakfast casserole, add a layer of ground beef or refried beans.
What to serve with chile relleno casserole
If I am serving this dish for breakfast or brunch, I like to serve it with a side of fresh fruit or cheesecake fruit salad. And you can’t go wrong with fresh baked muffins or scones.
For dinner, consider a side of Mexican rice or cilantro lime rice and a simple side salad.
MORE SAVORY BREAKFAST RECIPES:
- Bacon and Egg Casserole
- Sausage Hashbrown Breakfast Casserole
- Easter Breakfast Casserole
- Ham and Egg Muffin Cups
- Sausage and Cheese Quiche
Chili Relleno Casserole Recipe
Equipment
Ingredients
- 4 oz can of diced green chilies
- ½ pound cheddar cheese grated (2 1/2 cups)
- ½ pound monterey jack cheese grated (2 1/2 cups)
- 4 large eggs
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Spray a square 8" pan or casserole dish with non-stick spray. Preheat your oven to 350 degrees.
- Spread half of the grated cheese in the bottom of the prepared baking dish. Arrange the diced chile peppers on the cheese. Sprinkle the remaining cheese over the peppers.
- Sprinkle with the salt and pepper. Whisk together the eggs in a small bowl. Pour egg mixture over the top of the casserole.
- Bake in the preheated oven at 350° for 35-40 minutes, or until the top is golden brown and the eggs in the middle are set. (Internal temperature should be 160-165°.)
- If desired, garnish with sour cream, green onions, and pico de gallo.
Nutrition
This delicious chile relleno casserole will be a bit hit no matter when you serve it!
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