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Super Easy Chile Relleno Casserole

Breakfast is essential to start your day the best way. Chile Relleno Casserole is one of the best meals to have for breakfast.

This Mexican dish boosts your body and mind to perform better at work or the gym.

Chile Relleno Casserole is a healthy low-carb dish because it contains many healthy ingredients. Throughout this read, you will discover what you need to make Chile Relleno Casserole, how to make it, and some useful additional information.

If you have never tried this dish, it is the right moment to do it. 

How To Make Chile Relleno Casserole:

Credit: dinneratthezoo.com

Chile Relleno Casserole relies on Cheese and peppers as the main ingredients. Making this amazing dish won’t take a lot of time and effort.

The first step is preparing the oven by setting it at 350°. And Spray a 9×13 dish with cooking spray, and put it aside.

Credit: dinneratthezoo.com

Drain the cans of green chilies and fill them with cheese strips, a piece for each chili. Then place the filled chilies in the baking dish.

Mix the eggs, milk, flour, and baking powder in a mixing bowl. Use a whisk to beat the mixture until it becomes smooth and well combined.

Credit: dinneratthezoo.com

Take the mixture you prepared and pour it on top of the chilies. Top the chilies and mix them with cheese.


After that, place the baking dish in the oven, and bake for 30 minutes. Take out the recipe when the egg is puffy, and the cheese is bubbly.

Slice into squares and serve.

What is the original Chiles Rellenos?

The origin of Chiles Rellenos is Spanish. The phrase “Chiles Rellenos” stands for stuffed peppers.

This tasty dish is very famous in Mexican cuisine. Poblano chiles are stuffed with cheese only, which can be great for vegans, but it also includes refried beans, pork, beef, or shredded chicken.

Stuffing the pepper with the abovementioned ingredients is delicious, especially when fried and covered with salsa Roja.

Can you add meat to this breakfast Chile Relleno Casserole?

If you are a meat lover, you can add some. Protein is essential for the body, especially in the morning.

The only thing to do is to ensure that the meat is cooked and drained before adding it.

The most popular meat used in Chile Relleno Casserole are Bacon, sausage, and ham, but you can add other types of meat if you like.

What is the best pepper for Chile Relleno?

Chile Relleno Breakfast Casserole recipe requires pepper. The most used peppers in this dish are Anaheim peppers and poblano peppers.

In the Mexican section of the grocery store, Poblano peppers and Anaheim peppers come roasted and peeled inside cans. It is possible to roast peppers yourself, but canned peppers save time and effort.

Can I make chile Relleno casserole into egg muffins?

To make the chile Relleno casserole into egg muffins, shred the cheese and the used diced chiles instead of whole.

Then, bake in a muffin tin at a temperature of 350° for 15 minutes or until the centers bounce back smoothly and easily.

What type of cheese is better for Chile Relleno Casserole?

What type of cheese is better for Chile Relleno Casserole

According to experts in cooking, you can use whatever type of cheese you want. Pepper jack, cheddar, and Colby cheeses are all good.

Add cotija, white cheddar, queso fresco, and jalapeno cheese to the list.

The most important thing is using freshly shredded cheese because the pre-shredded cheese is lightly coated with powdered starch to keep it from clumping, which can impact its reliability.

Finding the right cheese requires testing Chile Relleno Casserole with different types of cheese.

How to Freeze Chilies

If you bought more chilies than you need, you might want to freeze them.

Begin by patting the chilies dry, or lay them flat on paper towels to absorb the moisture. It’s recommended not to peel the chilies because the skins help to preserve moisture.

Freeze the chilies flat in plastic bags and stack them. When the chilies are defrosted, the skin should slip off easily. 

Credit: whatagirleats.com

Healthy Chile Relleno Casserole Recipe

Chile Relleno casserole may not be the perfect healthy dish, but it has a lot of benefits for your health. It also saves money and effort if you have a big family to feed.

This beautiful Mexican-Spanish dish is good for breakfast and dinner. It’s time to do something new and unusual.

Eggs, chilies, and cheese make an excellent combination to gain a boost of healthy carbs.

This dish is a low-carb meal; it is ideal if you want to eat delicious healthy food.

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Chile Relleno Casserole

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5 from 2 reviews

  • Total Time: 40 minutes
  • Yield: 8 1x


Chile Relleno casserole is whole green chiles filled with Monterey Jack cheese, covered with a mixture of egg, milk, and flour. It’s the ideal meal for people who want a healthy low carb dish.


  • 8 Eggs
  • 6-oz of Monterey Jack Cheese (Cut into strips)
  • 2 10-oz cans of whole green chilies
  • 1 cup of all-purpose flour
  • ⅔ cup of milk
  • 1 Tablespoon of baking powder
  • 1 ½ cups of cheddar cheese ( shredded )


  1. Preheat the oven to 350°
  2. Spray a 9×13 dish with cooking spray and set aside.
  3. Drain the cans of green chilies, take a strip of cheese, then put it into each chili. Place everything in the prepared baking dish.
  4. Mix the milk, eggs, flour, and baking powder in a mixing bowl when you finish filling the chilies with cheese. Whisk the mixture until combined and smooth.
  5. Pour the mixture on the chilies and top with cheese.
  6. Place the dish in the oven and bake it for 30 minutes until the eggs are puffy and the cheese is bubbly.
  7. Then slice into squares and serve.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Dinner, Main Course
  • Cuisine: Mexican


  • Calories: 303

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