Chiles Rellenos Casserole Recipe

Chile Relleno Casserole

The Spruce / Kristina Vanni

Prep: 20 mins
Cook: 70 mins
Total: 90 mins
Servings: 6 servings
Yield: 1 casserole
Nutrition Facts (per serving)
526 Calories
38g Fat
13g Carbs
31g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 526
% Daily Value*
Total Fat 38g 49%
Saturated Fat 16g 80%
Cholesterol 328mg 109%
Sodium 1463mg 64%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 6%
Total Sugars 6g
Protein 31g
Vitamin C 10mg 49%
Calcium 314mg 24%
Iron 3mg 16%
Potassium 453mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chiles rellenos are a traditional Mexican dish made with stuffed and fried roasted poblano chiles that have been covered in a rich salsa roja. This chile relleno casserole takes the classic stuffed chiles and instead layers them in a flavorful casserole with eggs, cheese, and enchilada sauce.

Here, the chiles are stuffed with a filling made with chorizo, queso fresco, and fresh oregano. For a vegetarian version, the roasted chiles can instead be stuffed with cubes of colby or Monterey jack cheese.


  • 6 large poblano peppers

  • 12 ounces Mexican chorizo

  • 1/2 cup crumbled queso fresco

  • 1 teaspoon minced fresh oregano

  • 1 (10-ounce) can red enchilada sauce

  • 8 large eggs

  • 1 cup grated cheddar cheese

  • 1 cup whole milk

  • 3 tablespoons all-purpose flour

  • 1/2 teaspoon baking powder

Steps to Make It

  1. Gather the ingredients.

    Chile Relleno Casserole
     Kristina Vanni
  2. Place the poblano peppers on a large roasting pan. Place under the broiler until blistered and charred all over, turning as necessary. This will take about 8 to 10 minutes all together.

    Chile Relleno Casserole
     Kristina Vanni
  3. Once the peppers are roasted, place them in a large bowl and cover with plastic wrap to steam and loosen the skin. This will take about 5 minutes.

    Chile Relleno Casserole
     Kristina Vanni
  4. When cooled, remove the stems. Run the peppers under cold water and peel off the blackened outer skin. Remove the seeds and ribs from the center of the peppers.

    Chile Relleno Casserole
     Kristina Vanni
  5. Remove and discard the casings from the chorizo. In a large saucepan over medium, cook the chorizo, breaking it up into small pieces and continuing to cook until no longer pink. Meanwhile, preheat the oven to 350 F.

    Chile Relleno Casserole
     Kristina Vanni
  6. Remove the cooked chorizo from the heat and allow to cool slightly. Mix in the crumbled queso fresco and oregano.

    Chile Relleno Casserole
     Kristina Vanni
  7. Spoon the chorizo mixture into each of the prepared roasted poblano peppers.

    Chile Relleno Casserole
     Kristina Vanni
  8. Pour half of enchilada sauce into an 8-inch square baking dish.

    Chile Relleno Casserole
     Kristina Vanni
  9. Place three of the chorizo-filled peppers on top of the enchilada sauce.

    Chile Relleno Casserole
     Kristina Vanni
  10. Repeat with the remaining sauce and peppers.

    Chile Relleno Casserole
     Kristina Vanni
  11. In a large bowl, beat the eggs until very frothy. Whisk in the cheddar cheese, whole milk, flour, and baking powder.

    Chile Relleno Casserole
     Kristina Vanni
  12. Pour the egg mixture over the peppers in the baking dish. Bake until the casserole is set in the center and the cheese is bubbly and golden brown, about 1 hour.

    Chile Relleno Casserole
     Kristina Vanni
  13. Remove the casserole from the oven and allow to rest 5 to 10 minutes before cutting and serving.

    Chile Relleno Casserole
     Kristina Vanni
  14. Enjoy!

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.


There are a few different ways to roast whole chiles for this recipe.

  • Broiler Method: This is the most efficient when roasting a large batch of chiles at once. Simply place the chiles on a large baking sheet and place under the broiler in the oven, right underneath the flame. The chiles will need to be turned about halfway through, and you might need to rotate the pan to make sure all of the chiles get a nice char on all sides.
  • Open Flame Method: If you are only roasting a couple of chiles, it can be done over an open flame on your stovetop. Remove the burner grate and turn on the gas flame to high. Using tongs for safety, hold the peppers very near the flame until the skin is blistered. Rotate each pepper along the flame to evenly distribute the char.