Chili Relleno Casserole

Slice of homemade chile relleno casserole on a rustic plate with melted cheese, roasted chiles, and a forkful taken out.

A warm, cheesy green Chili Relleno Casserole bake that delivers comfort with every bite.

5 from 1 vote

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Course: dinner, Side Dish

Cuisine: Mexican, Southwestern

Keyword: cheesy casserole, Chili Relleno Casserole, easy vegetarian dinner, green chile bake

Prep Time: 10

Cook Time: 50

Cooling Time: 10

Total Time: 1 10

Servings:

Calories: 305kcal

Cost: $14

Equipment

1 9x13 inch baking dish The standard size for casseroles
1 Blender Used for thoroughly mixing the egg batter
1 Cheese grater Freshly grated cheese melts and blends better
1 Knife Needed for splitting the chiles
1 Oven Required for baking the casserole

Ingredients

▢ 1(27-ounce) can whole green chiles drained and patted dry for easier layering
▢ 1⅔ cups milk adds moisture and helps the custard set
▢ 7 large eggs provides the fluffy baked structure
▢ ½ cup plus 2 tablespoons all purpose flour gives body to the batter
▢ 1¼ teaspoons coarse kosher salt enhances flavor throughout
▢ ¾ teaspoon smoked paprika adds subtle smoky warmth
▢ ¾ teaspoon black pepper for mild heat and seasoning
▢ 10 ounces cheddar cheese ,grated melts into a rich base layer
▢ 5 ounces pepper jack cheese ,grated adds creamy spice

Instructions

Warm the oven to 375°F so it’s ready for baking.
Slice the chiles lengthwise and arrange half in the baking dish, scattering half the cheese on top; repeat with remaining chiles and cheese.
Blend the milk, eggs, flour, salt, paprika, and pepper until the mixture is completely smooth, then pour it evenly over the layers.
Bake for 40–50 minutes, or until the top turns golden and the center is set, then remove and cut into portions.

Notes

A cozy, cheese-filled bake that feels like a warm hug on a busy night. Perfect for feeding a crowd or savoring as leftovers. The gentle heat from the chiles brings just the right amount of nostalgia and comfort.

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