Chile Relleno Casserole Recipe
This cheater version of the classic chile relleno is made with jack cheese, eggs, and canned green chiles for a simple, comforting twist on the traditional Mexican dish. Canned green chiles are layered with creamy melted jack cheese, then coated in a fluffy egg mixture that bakes into a light, golden texture. The result is tender and savory with just a hint of gentle chile flavor, while the rich cheese and airy eggs create a warm, satisfying dish that’s perfect for an easy weeknight meal or side dish. Serve it for breakfast, lunch or dinner.
This is my Aunt Nancy’s recipe. She was born and raised in Arizona near the Mexican border. So while this is not the authentic way to make chile relleno, it’s just as good and a lot easier!
Chile rellenos is Spanish for “stuffed peppers.” They are a traditional Mexican dish originating from Puebla, consisting of roasted, peeled (poblano, Anaheim or Hatch) peppers stuffed with cheese (commonly Oaxaca) or meat (ground beef, chicken, pork or seafood), dipped in a fluffy egg batter, and fried until golden. They are usually served covered in a savory tomato-based sauce. And typically accompanied by rice or beans.
What I love about this casserole is you get all the elements and flavors of classic chile relleno but it’s much easier to make and there’s no deep frying.
Ingredients
- Chiles: My aunt’s recipe calls for a large can of Hatch green chiles. Unfortunately, my local grocery store doesn’t carry Hatch green chiles. So instead, I use two small (4 oz) cans of chopped green chiles and an 11 oz can sliced hot Jalapeno Peppers. The combination of the two gives the dish a slightly spicy flavor. Of course, you can omit the Jalapeno if you need to keep the dish mild. Just increase the number of mild green chili cans.
- Cheese: I use freshly shredded Monterey Jack cheese for best flavor. But at times, I like to use a combination of Jack and cheddar cheese too.
- Eggs: Eggs are a key ingredient that hold the casserole together and makes it thick and filling.
- Milk: Whole milk or 2% is my preference for taste and creaminess.
- Flour: I like to use Bisquick instead of all-purpose flour. It does not require the addition of baking powder.
- For serving: Top with sour cream, salsa, hot sauce, or freshly chopped cilantro. Or try my Easy Spanish/Mexican Rice Recipe.
More Family Favorite Mexican-style Dishes You’ll Love
- Mexican Street Tacos
- Easy Mexican Chicken and Rice Casserole
- Easy Baked Chicken Tacos
- Mexican Casserole
- Easy Slow Cooker Chicken Enchilada Casserole
Chile Relleno Casserole Recipe
This cheater version of the classic chile relleno is made with jack cheese, eggs, and canned green chiles for a simple, comforting twist on the traditional Mexican dish. It’s a warm, satisfying dish that’s perfect for an easy weeknight meal or side dish. Serve it for breakfast, lunch or dinner.
6
servings10
minutes40
minutes50
minutesKeep the screen of your device on
Ingredients
2 pounds 2 freshly grated Monterey Jack cheese
2 cans (4 oz) 2 chopped green chiles, drained
1 can (11 oz) 1 sliced, hot Jalapeno peppers
6 large 6 eggs, beaten
1 cup 1 Bisquick
1/4 teaspoon 1/4 salt
2 cups 2 milk, whole or 2%
Directions
- Preheat oven to 350 degree F. Lightly coat a 9×12 inch baking pan with nonstick spray.
- Lay chiles in the pan and cover with cheese.
- In a medium bowl, whisk together the eggs, milk, salt and Bisquick until thoroughly combined and no lumps of Bisquick remain. Pour mixture evenly over the cheese and chiles.
- Bake in oven for 40 minutes until puffed up in the center and eggs are set and golden around the edges.
- Let set and cool for 5-10 minutes before cutting. Slice into squares and serve. Garnish with sour cream, salsa, hot sauce and/or freshly chopped cilantro.
Notes
- Chiles: My aunt’s recipe calls for a large can of Hatch green chiles. Unfortunately, my local grocery store doesn’t carry Hatch green chiles. So instead, I use two small (4 oz) cans of chopped green chiles and an 11 oz can sliced hot Jalapeno Peppers. The combination of the two gives the dish a slightly spicy flavor. Of course, you can omit the Jalapeno if you need to keep the dish mild. Just increase the number of mild green chili cans.
- Cheese: I use freshly shredded Monterey Jack cheese for best flavor. But at times, I like to use a combination of Jack and cheddar cheese too.
- Flour: I like to use Bisquick instead of all-purpose flour. It does not require the addition of baking powder.
