Chile Relleno Casserole

Our Chile Relleno Casserole is a flavorful, spicy combination of roasted poblanos, melty cheese, seasoned ground beef, and a savory egg batter that holds everything together. It’s easy to make, uses fresh ingredients, and makes a great breakfast, lunch, or dinner.

Why You Will Love This Recipe

Traditional chiles rellenos require battering and frying, which can be time-consuming and messy. This casserole captures the same satisfying flavors — roasted poblano peppers, melted cheese, and a rich egg mixture — without the extra work. You get all the taste with far less fuss, and the dish comes together in about an hour when you work efficiently.

It’s a great way to change up the usual rotation of casseroles. The roasted poblanos bring a bright, mild heat that wakes up the other ingredients and pairs beautifully with seasoned ground beef and pepper jack cheese. Because everything bakes together, cleanup is easy: one baking dish and you’re done.

Ingredients Needed

Main ingredients – Poblano peppers, ground beef, diced onion, and shredded pepper jack (or a mix of Monterey Jack or cheddar).

Egg mixture – Eggs, milk, flour, baking powder, and seasonings such as onion powder, garlic powder, salt, and black pepper.

Ground beef seasoning – Chili powder, cumin, paprika, oregano, red pepper flakes (optional), onion powder, garlic powder, salt, and black pepper. You can also use a store taco seasoning packet if you prefer.

Garnish – Chopped cilantro, sour cream, or pico de gallo work well. All optional.

If you follow a keto diet, substitute the milk with unsweetened almond milk to lower carbohydrates.

How To Make Chile Relleno Casserole

Active prep is only about 10–15 minutes. Several steps happen while other components cook, so it moves quickly.

1. Roast the poblanos. Place whole poblano peppers on a parchment- or foil-lined baking sheet and broil in the oven, turning every couple of minutes until the skins are blistered and the peppers are soft. You can also roast over an open flame if you prefer.

   
   

2. Brown the beef. While the poblanos roast, brown 1 lb ground beef in a skillet over medium-high heat and add 1/4 cup diced onion. Drain excess fat if necessary. Continue to cook until the meat is crumbly and fairly dry.

   
   

3. Let peppers sweat and remove skins. Once roasted, transfer peppers to a plastic bag or a covered bowl for 5–10 minutes to steam. This loosens the skins for easy removal. After sweating, peel off the charred skin, remove stems, slice lengthwise, and seed the peppers. It’s okay if they tear a bit.

   
   

4. Season the beef. Add the spice mix (or taco seasoning) and about 1/3 cup water to the browned beef. Stir until the seasonings are absorbed and the mixture is evenly seasoned, then remove from heat.

   
   

5. Assemble the casserole. Grease a 9×13-inch baking dish. Arrange a layer of poblano halves across the bottom, sprinkle with half the cooked beef, and top with half the shredded pepper jack. Repeat for a second layer.

   

6. Make the egg batter. In a medium bowl whisk together 1 1/2 cups milk and 3 tablespoons flour until smooth. Add 6 eggs, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon black pepper. Whisk until no lumps remain.

   
   

7. Bake. Pour the egg mixture evenly over the assembled casserole. Bake in a preheated 350°F (175°C) oven for about 40–45 minutes, until the top is golden and the center has very little jiggle. Remove and let rest at least 10 minutes to set.

   
   

8. Serve. Cut into portions and garnish with chopped cilantro, sour cream, or pico de gallo if desired.

   

Tips and Variations

• Sprinkle a little salt on the roasted poblano halves before assembling to enhance their flavor.
• Whisk the milk and flour together first to avoid lumps when adding the eggs.
• Omit the ground beef for a vegetarian version, or swap in Mexican chorizo for a bolder flavor.
• Use a mix of cheeses — pepper jack for heat, Monterey Jack for a milder profile, or cheddar for sharper notes.
• If short on time, canned roasted poblano-style peppers can be used, but fresh roasted peppers yield the best flavor and texture.
• Substitute anaheim peppers or Hatch green chiles for a different level of heat and flavor.

FAQs

Nutrition (approximate per serving)

Calories: 421 kcal | Carbohydrates: 12 g | Protein: 27 g | Fat: 29 g | Saturated fat: 14 g | Sodium: 962 mg

This chile relleno casserole is a simple, satisfying way to enjoy classic Mexican-inspired flavors with less fuss. It’s versatile, family-friendly, and perfect for feeding a crowd or making ahead for weekdays.