Chile Relleno Casserole Recipe

Chile relleno casserole is a delicious and convenient variation of the traditional chile relleno dish. This casserole captures all the flavors of a classic chile relleno, but it is prepared in a simple, layered format, which makes it perfect for feeding a crowd or as a make-ahead meal.

The base of the casserole starts with poblano peppers. Instead of individually stuffing the peppers, you’ll roast, peel, and de-seed the peppers prior to layering them at the bottom of your baking dish. The second layer of the casserole is ground beef (or your preferred protein), which helps makes this a hearty recipe! We’ll then sprinkle shredded cheese over the ground beef. (I like to use mozzarella cheese, since that’s the cheese my mom would use in her traditional chile relleno recipe.) Depending on the size of your baking dish and how many portions you’re making, you should have enough ingredients to add another layer of peppers, ground beef, and cheese. Finally, we’ll add an egg mixture to help bind everything together as it bakes in the oven. The end result is a cheesy dish with layers of tender peppers that’s reminiscent of chile rellenos but with a fraction of the effort!

Serve your casserole with a side of Mexican rice or on its own, topped with cilantro and sour cream.

Why You’ll Love This Chile Relleno Casserole Recipe

• Convenient – Making a chile relleno casserole eliminates the need for individually stuffing and frying individual peppers, which save time and effort in the kitchen.
• Scalable – The casserole format makes it easy to feed a crowd. Simply double or triple the recipe below if you’re making this dish for family gatherings or potlucks.
• Versatile – This chile-relleno inspired casserole can be adopted with various fillings to suit different tastes and dietary preferences. You can swap the ground beef for shredded chicken, ground turkey, or carnitas. You can also swap the shredded mozzarella with your preferred cheese.

Recommended Tools for This Recipe

• Baking Sheet – Use a baking sheet to roast your poblano peppers, which will make them easier to peel and deseed.
• Baking Dish – I used a 7″ x 12″ inch quart glass dish, such as this one! Because of the lid, I can easily store any leftovers once my dish has cooled.
• Whisk – Use a whisk to get a smooth egg mixture.

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Chile Relleno Casserole Ingredients

• Ground Beef – Ground beef and beef bouillon will add substance to this dish! Feel free to replace the beef with ground turkey, shredded chicken, or omit all together!
• Poblano Peppers – Roasted, peeled, and seeded, poblano peppers are used as the base of this casserole.
• Shredded Cheese – While other chile relleno casserole recipes call for Monterey Jack or Oaxaca cheese, I prefer to use shredded mozzarella, as it’s the cheese my mom would use when preparing chiles rellenos.
• Egg Mixture – A mix of eggs, milk, and flour will help to add structure to the dish. Meanwhile, spices such as sea salt, garlic powder, paprika, black peppers, paprika, and oregano will add a burst of flavor your tastebuds will enjoy!

Print Recipe

5 from 1 vote

Chile Relleno Casserole Recipe

Courses: Breakfast Recipes, Dinner Recipes, Entree Recipes

Difficulty: Intermediate Prep Time 20 mins Cook Time 65 mins Total Time 1 hr 25 mins

Servings: 6

Best Season: Suitable throughout the year

Chile Relleno Casserole Ingredients

Servings

• 1.5 lbs ground beef

• 6 poblano peppers

• 1 oz cooking spray

• 4 c mozzarella cheese (shredded)

• 5 eggs (large)

• 1.5 c milk

• 3 tbsp all-purpose flour

• 1 tsp baking powder

• 3 tsp beef bouillon

• ¹⁄₂ tsp sea salt (course)

• ¹⁄₂ tsp garlic powder

• ¹⁄₂ tsp paprika

• ¹⁄₂ tsp black pepper

• ¹⁄₄ tsp oregano

How to Make Chile Relleno Casserole

1. Cook ground beef

   Add ground beef and beef bouillon to a pan. Cook on medium heat for 10 minutes, draining oil halfway.

2. Broil peppers

   Add poblano peppers to a baking sheet and broil on high for 10 minutes, flipping halfway.

3. Steam peppers

   Once the peppers' skin has blistered, place in a covered container or plastic bag to steam for 10 minutes.

4. Clean peppers

   Peel off the peppers' skin. Use a knife to make a slit and remove the stem. Use a spoon to remove the seeds and veins.

5. Prepare casserole

   Spray a 7" x 12" baking dish with cooking spray. Add half of the roasted peppers to the bottom of the baking dish.
   If necessary, cut the peppers so you can cover the bottom evenly.

6. Assemble the casserole

   Add half of the ground beef above the roasted peppers, followed by half of the shredded cheese. Add another layer of roasted peppers, ground beef, and cheese.

7. Prepare egg mixture

   In a separate bowl, whisk eggs, milk, flour, baking powder, and remaining spices.

8. Pour egg mixture

   Pour the egg mixture over the baking dish.

9. Bake

   Bake for 40 minutes, then broil for about 5 minutes until edges and top are golden.

10. Serve

    Garnish with cilantro or your preferred salsa, and enjoy!