fbpx

Chile Relleno Casserole

This post may contain affiliate links. Read full disclosure.

This is the BEST chile relleno casserole! Made with fire-roasted green chiles, eggs and cheese, it’s a savory breakfast bake for Sunday brunch.

Like tater tot breakfast casserole, it’s a perfect make-ahead breakfast. Served with warm corn tortillas and sausage links or crispy bacon, this green chili casserole is ideal for breakfast tacos.

PIN THIS CHILE RELLENO CASSEROLE FOR LATER!

Chile relleno casserole in a white square baking dish on a breakfast table with orange juice.

This easy breakfast bake was adapted from a recipe my sister Rachelle shared with me over 20 years ago. She got it from her friend Kathy. I hope you’ll enjoy it as much as we have!

chile relleno casserole ingredients

This easy breakfast casserole is assembled with common refrigerator and pantry staples. If you don’t have one or more of the listed ingredients, check the “ingredient swaps” section of this post before running to the market!

  • Poblano chiles
  • White onion
  • Olive oil (for sautéing)
  • Large eggs
  • All-purpose flour
  • Baking powder
  • Sea salt
  • Freshly-ground black pepper
  • Paprika
  • Cottage cheese
  • Monterey Jack cheese (buy block cheese, not pre-shredded)
  • Medium cheddar cheese (buy block cheese, not pre-shredded)
  • Butter, melted
  • OPTIONAL GARNISHES: cilantro, diced tomatoes

KITCHEN SMARTS: Flour and baking powder in this green chili casserole allow it to puff up, providing gentle lift and awesome texture. It also makes this dish easy to slice into squares for serving!

Ingredients for chile relleno casserole laid out on a wooden surface.

INGREDIENT SWAPS FOR THIS RECIPE

During these stay-at-home times, it’s important to use the ingredients we already have on hand rather than make an extra trip to the market.

Here are some ingredient substitutions!

  • POBLANO CHILES: Hatch chiles or Anaheim chiles
  • QUICK SWAP FOR HOME-ROASTED CHILES: Two cans fire-roasted diced green chiles. Use one 4-oz can plus one 7-oz can, drained.
  • WHITE ONION: Yellow onion or shallots.
  • COTTAGE CHEESE: Ricotta cheese.
  • MONTEREY JACK CHEESE: Pepper Jack or Mozzarella cheese
  • BUTTER: Margarine for the recipe, and cooking spray to grease the baking dish.

COOKING SMARTS: Once baked, the texture of the cottage cheese in this recipe is barely noticeable. It adds a unique flavor that’s super tasty!

5 chile poblanos on a white rustic tabletop before being fire roasted over an open flame.

HOW TO ROAST poblano peppers – 2 ways

For this authentic chile relleno casserole, we want the awesome flavor that comes from fresh fire-roasted green chiles!

The taste and texture of freshly-roasted poblano chiles is more amazing than chiles from a store-bought can.

Here are two easy methods for roasting poblano peppers at home.

OPEN-FLAME METHOD

This is the authentic method for roasting chiles for Mexican recipes. It’s done on the gas stovetop over an open flame. The process is very quick! You can also roast several chiles at a time on a BBQ.

  1. On the stovetop, work with one chile at a time. Rest the poblano pepper directly over the stovetop grate. Turn on the burner to medium-high.
  2. Allow skin of the chile to blacken and blister, but not catch fire. With stainless-steel tongs, rotate the pepper over the flame so all sides are roasted. The skins will be dark green with patches of black. Depending on size, this takes about 2-3 minutes per chile.
4 Poblano chiles with charred skins in a white bowl prepped for a breakfast casserole.

OVEN-BROILER METHOD

Using your oven broiler is an easy way to roast and blister the skins of green chiles for this chile relleno casserole. You can roast chiles in a toaster oven!

  1. Adjust oven rack to a top position (either the first or second slot, depending on the height of the chiles). Preheat the broiler. On a baking tray, arrange poblano peppers in a single layer, leaving a bit of space between each.
  2. Roast them under the broiler for 5-10 minutes, rotating them frequently with a long pair of kitchen tongs. They’re done when the green skins have bubbled up and blistered, with some blackened areas on all sides.

CHILE PEPPER IQ: The heat of a chile is concentrated in the veins and seeds. Once removed from poblano chiles, they become even more mild. The flavor of this green chili casserole is also mild and perfect for the whole family.

6 poblano chiles on a baking tray after being roasted to make a chile relleno casserole.

HOW TO REMOVE SKIN FROM POBLANO CHILES

  1. Immediately place the steaming-hot blackened poblanos inside a large zip-top bag. Seal the bag and set it aside for 10 minutes. The steam inside the bag will help loosen up the skins.
  2. Remove the peppers and transfer to a board. Use paper towels to rub off the charred skin, or use a knife to scrape it off.
  3. Slice the stems off the chiles, and the ends at the bottom. Open them up. Scrape out the seeds and veins. The poblano peppers are now perfectly prepped for this chile relleno casserole recipe!

KITCHEN TIPS: Poblano chiles are mild. But when handling chiles of any type, never touch your eyes. Afterwards, clean your hands, fingernails, and work surface thoroughly with soap and water.

6 fire-roasted poblano peppers on a cutting board being prepped for a chile relleno casserole.

chile relleno casserole recipe

RECIPE PREP: Adjust oven rack to the center position. Preheat oven to 350°F. With butter, grease bottom and sides of an 8 x 8 baking dish.

PAN SIZE FOR DOUBLING THE RECIPE: If doubling this recipe, use a 9×13 baking dish or two 8 x 8 square bakers.

  • STEP 1: Add olive oil to a small skillet over medium heat. When the oil shimmers, add onions to the pan with a pinch of salt and a few twists of freshly-ground pepper. Sauté until tender and fragrant, stirring frequently. Remove from heat.
  • STEP 2: Crack eggs into a batter bowl and beat them well. Add flour, baking powder, salt and paprika to the bowl. Whisk until smooth with no lumps. Add onion, cottage cheese, melted butter. Mix briefly.
  • STEP 3: Add chiles and shredded cheeses to the bowl. With a rubber spatula, mix until incorporated.
  • STEP 4: Pour casserole mixture into prepared baking dish. Bake uncovered for 45-48 minutes, or until it’s no longer jiggly. The breakfast casserole should be golden blonde on the top and edges, and well set in the middle. Allow it to cool for 5-10 minutes before slicing into squares.
This is the BEST chile relleno casserole! Serve it with tortillas to make breakfast tacos.

WAYS TO ENJOY CHILE RELLENO CASSEROLE

This dish is super versatile! I usually make 2 at a time in square bakers. I serve one then keep the other as a make-ahead breakfast casserole.

Here’s how we enjoy this recipe at my house.

  • BREAKFAST TACOS: Chile relleno casserole is perfect for making breakfast tacos! Scoop a spoonful into the middle of a warm corn tortilla along with your choice of breakfast meat: sausage links, sausage patties, crispy bacon, or thin pieces of pan-fried ham.
  • SUNDAY BRUNCH: Serve this dish with a variety of other offerings like bacon, breakfast potatoes, waffles and fresh fruit.
  • APPETIZERS: Cut this green chili casserole into tiny squares and arrange them on a small platter. These bite-size appetizers are like crustless mini quiche! Perfect for dinner parties and all occasions.
  • DINNER ENTREE: Like an enchilada or a puffy fried chile relleno, squares of this breakfast bake can be served as an entree. For a Mexican meal, pair it up with rice and beans.

EXPERT TIPS FOR RECIPE SUCCESS

  • GRATE YOUR OWN CHEESE: Pre-shredded cheese is covered in a coating to keep it from clumping together. Because it doesn’t melt as smoothly as hand grated, breakfast casseroles can end up oily on the top and sides. Here are 3 great reasons why you should always grate your own cheese!
  • GREAT ADD-INS FOR CHILE RELLENO CASSEROLE: Chopped crispy bacon, cooked breakfast sausage, red bell peppers and mushrooms.
  • OVERNIGHT BREAKFAST CASSEROLE: Assemble the chile relleno casserole. But instead of baking it, cover the dish tightly with foil and refrigerate overnight.
  • MAKE-AHEAD BREAKFAST CASSEROLE: This green chili egg casserole is and ideal make-ahead recipe. After it cools, cover it tightly with foil and refrigerate. Then reheat the whole dish, or rewarm individual portions.
  • HOW LONG CAN EGG CASSEROLE SIT OUT? For food safety, follow these important FDA guidelines.
  • HOW LONG CAN YOU KEEP BREAKFAST CASSEROLE IN THE FRIDGE? When made with fresh ingredients and stored in an air-tight container, leftovers can stay fresh in the fridge for up to 3 days.
  • CAN YOU FREEZE BREAKFAST CASSEROLE? Yes. It freezes very well. After it has completely cooled, transfer this breakfast bake to an air-tight container or a gallon-size freezer bag. Store it flat in the freezer. For the best taste and texture rewarm and enjoy within 2 to 3 weeks.
A square serving of green chile breakfast casserole on a plate with sausage links.

more breakfast recipes to make asap

If you enjoyed this breakfast bake, you’ll love these other recipes too!

I WANT WHAT SHE HAS

Beautiful cooking tools bring happiness to the kitchen! They make meal prep a joyful experience. Did you see something here you’d like to own?

Below are affiliate links for purchasing the items on Amazon.

Chile relleno breakfast bake in a white square baker on a white tile countertop.

CHILI RELLENO CASSEROLE > RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️

My family say this is the best chile relleno casserole! If you agree, give this flavorful dish a 5-star rating in the comments.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
A chile relleno casserole breakfast bake on a white countertop with orange juice and sausages.

Chile Relleno Casserole


  • Author: Denay DeGuzman
  • Prep Time: 15 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 1 Hour
  • Yield: 6 Servings 1x

Description

This savory chile relleno casserole is a family favorite! An easy make-breakfast casserole, it’s the ideal choice for Sunday brunch, mid-week meals, and holiday gatherings. Served with warm tortillas and bacon or sausage, it’s easy to assemble breakfast tacos!


Scale

Ingredients

  • 2 whole poblano chiles, roasted, peeled, seeded & diced (OR 2 cans fire-roasted diced green chiles, one 4 oz can plus one 7 oz can, drained)
  • 1/3 cup white onion, diced
  • 1/2 tablespoon olive oil (for sautéing)
  • 6 large eggs
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly-ground black pepper
  • 1/4 teaspoon paprika
  • 1 cup cottage cheese
  • 3/4 cup shredded Monterey Jack cheese, lightly packed
  • 3/4 cup shredded medium cheddar cheese, lightly packed
  • 2 tablespoons butter, melted (+ more for greasing baking dish)

Instructions

RECIPE PREP

  • Adjust oven rack to the center position. Preheat oven to 350°F.
  • With butter, grease the bottom an 8 x 8 baking dish and 2/3 up the sides. Don’t butter all the way up the sides of the dish or there will be burnt residue. I like my casseroles looking nice and pretty!
  • If doubling this recipe, use a 9 x 13 baker.

CHILE RELLENO CASSEROLE RECIPE

  1. Add olive oil to a small skillet over medium heat. When the oil shimmers, add onions to the pan with a pinch of salt and a few twists of freshly-ground pepper. While cooking stir frequently. Sauté until tender and fragrant, and beginning to caramelize. Remove from heat.
  2. Crack the eggs into a batter bowl. Beat the eggs well. Add flour, baking powder, salt and paprika to the bowl. Whisk until smooth with no lumps. Add onion, cottage cheese, and melted butter. Mix briefly.
  3. Add diced poblano chiles and shredded cheeses to the bowl. With a rubber spatula, mix until well incorporated.
  4. Pour egg mixture into greased baking dish. Bake the breakfast casserole uncovered for 45-48 minutes, or until it’s no longer jiggly. It should be golden blonde on the top and edges, and well set in the middle. Cool for 5-10 minutes before slicing into squares. As this green chili casserole sheds heat, it’ll continue to firm up.

Notes

  • GRATE YOUR OWN CHEESE: Pre-shredded cheese is covered in a coating to keep it from clumping together. Because it doesn’t melt as smoothly as hand grated, breakfast casseroles can end up oily on the top and sides. Here are 3 great reasons why you should always grate your own cheese!
  • GREAT ADD-INS FOR CHILE RELLENO CASSEROLE: Chopped crispy bacon, cooked breakfast sausage, red bell peppers and mushrooms.
  • OVERNIGHT BREAKFAST CASSEROLE: Assemble the chile relleno casserole. But instead of baking it, cover the dish tightly with foil and refrigerate overnight.
  • MAKE-AHEAD BREAKFAST CASSEROLE: This green chili egg casserole is and ideal make-ahead recipe. After it cools, cover it tightly with foil and refrigerate. Then reheat the whole dish, or rewarm individual portions.
  • HOW LONG CAN EGG CASSEROLE SIT OUT? For food safety, follow these important FDA guidelines.
  • HOW LONG CAN YOU KEEP BREAKFAST CASSEROLE IN THE FRIDGE? When made with fresh ingredients and stored in an air-tight container, leftovers can stay fresh in the fridge for up to 3 days.
  • CAN YOU FREEZE BREAKFAST CASSEROLE? Yes. It freezes very well. After it has completely cooled, transfer this breakfast bake to an air-tight container or a gallon-size freezer bag. Store it flat in the freezer. For the best taste and texture rewarm and enjoy within 2 to 3 weeks.
  • MORE INFO ABOUT THIS RECIPE: Further tips are included in the body of the post, along with helpful step-by-step recipe images.
  • Category: Breakfast
  • Method: Oven
  • Cuisine: Tex-Mex

Keywords: Chile Relleno Casserole, Breakfast Casserole, Breakfast Bake

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

CHILE RELLENO CASSEROLE > join the conversation

Do you have a favorite breakfast casserole you make and serve time and again? What do you think about this chile relleno casserole? Share your thoughts on the best breakfast bake for brunch!

7 thoughts on “Chile Relleno Casserole”

  1. We made this for for brunch, and we loved it so much that we had the leftovers for dinner. We blistered our peppers under the broiler which was so much easier than using the gas grill like we usually do. This recipe was so easy to make using your instructions and tips. This will definitely be a regular in our kitchen.

    Reply
  2. My parents used to make a casserole very similar to this one. I had to give it a try. I love poblano peppers. This is a great casserole, perfect for breakfast.

    Reply
  3. Oh yum! My mom absolutely loves chile relleno and I know she will absolutely love this for her birthday brunch. Thank you for such a fabulous recipe!

    Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares