Chile relleno casserole is my go-to recipe whenever I crave Mexican flavors but don’t have the time (or patience) to stuff individual peppers. This dish has all the elements of traditional chiles rellenos—roasted poblanos, gooey cheese, and a satisfying layer of seasoned beef—but it’s baked in a convenient casserole format. If you’re a fan of layered dishes that come together easily and taste like you put in hours of work, this casserole is for you.

I remember the first time I made it; I was craving my favorite Mexican restaurant’s chiles rellenos but didn’t have the time to fuss over battered and fried peppers. I threw together what I had on hand, layered it in a casserole dish, and hoped for the best. What came out of the oven was a comforting, cheesy, peppery masterpiece! This recipe has become a staple in my house, and I’m excited to share it with you.

A bit of history: the flavors behind chile relleno casserole

Chiles rellenos, which translates to “stuffed chiles,” originated in Mexico and have been enjoyed for centuries. Traditionally, they’re made by stuffing poblano peppers with cheese or meat, dipping them in an egg batter, and frying them until golden. Over time, as people looked for easier ways to enjoy this classic dish, the casserole version was born. By layering roasted poblano peppers with seasoned meat, cheese, and a custardy mixture of eggs and half & half, you can achieve all the same flavors without the frying. It’s a little lighter and a lot easier, making it a favorite for home cooks.

The essential ingredients for chile relleno casserole

Poblano peppers

The star of the show! Poblanos bring a mild heat and earthy flavor that’s perfect for roasting. Roasting them makes them tender and adds a subtle smokiness. If you can’t find poblanos, Anaheim peppers are a good substitute, though they’re a bit milder.

Ground beef

Ground beef gives the casserole heartiness and a satisfying texture. You could also use ground turkey or a plant-based ground meat if you’re looking to make it a bit lighter or vegetarian.

Cheese trio

This recipe uses a blend of Monterey Jack, sharp cheddar, and Pepper Jack for a mix of creamy, sharp, and spicy flavors. Feel free to play around here—try adding queso fresco for a more authentic Mexican taste or using mozzarella if you want an extra gooey casserole.

Half & half and eggs

These combine to create a rich, custardy layer that binds the casserole together. The eggs help it set, while the half & half keeps it creamy. For a lighter version, you could use milk, but the casserole won’t be quite as rich.

Cumin and red pepper flakes

These spices bring warmth and a touch of heat to the dish. The cumin adds a slightly smoky, earthy flavor, while the red pepper flakes give it a subtle kick. Adjust the red pepper to taste if you prefer it milder.

Kitchen gear: what you need to make this dish easy

For this recipe, you’ll need a few key kitchen tools, but don’t worry, nothing too fancy!

Baking sheet and foil: Essential for roasting the poblano peppers. If you line your baking sheet with foil, cleanup is a breeze.
Mixing bowls: One small bowl to whisk the eggs, half & half, and flour together, and another for cooling the peppers if you like.
Large skillet: For browning the beef and sautéing the onions and garlic. A cast-iron skillet works beautifully if you have one.
2 ½ quart baking dish: The perfect size for layering everything up. If you’re scaling up the recipe, consider using a 9×13-inch dish.

Step-by-step: how to make chile relleno casserole

Step 1: Roast those poblanos

Start by preheating your oven to 450°F and line a baking sheet with foil. Place your cleaned and dried poblano peppers on the sheet, and roast for about 20-25 minutes, turning them every so often, until the skins are charred and bubbling. Once done, transfer them to a glass bowl, cover with plastic wrap, and let them steam for 15 minutes. This makes peeling them so much easier. Once they’re cool, peel off the skins, slice them open, and remove the seeds.

Tip: Don’t rinse the peppers too much after roasting; you don’t want to wash away all that smoky flavor!

Step 2: Prepare the filling

While the peppers cool, heat a large skillet over medium-high heat. Add your ground beef, onions, and garlic. Cook until the beef is browned and the onions are translucent. Then, stir in the cumin, black pepper, and crushed red pepper flakes. This spice mix gives the beef a nice depth of flavor. Once everything is cooked, drain any excess grease and set the mixture aside.

Step 3: Layer the casserole

Now for the fun part! Start by spraying your 2 ½ quart baking dish with a non-stick spray. Lay half of the roasted poblanos on the bottom, then sprinkle on ¾ cup of Monterey Jack cheese. Spread half of the beef mixture on top, followed by ½ cup of Pepper Jack and ½ cup of sharp cheddar. Repeat these layers, ending with a final sprinkle of sharp cheddar on top.

Note: Press the layers down slightly as you go to create a more compact casserole.

Step 4: Whisk the egg mixture

In a small mixing bowl, whisk together the eggs, half & half, and flour until smooth. This mixture will set as it bakes, creating a lovely custardy layer. Pour it evenly over your pepper and beef layers, making sure it seeps down into all the nooks and crannies.

Step 5: Bake to golden perfection

Bake your casserole uncovered at 350°F for about 30-35 minutes. Then, sprinkle the remaining ½ cup of cheddar on top and return it to the oven for another 15 minutes, or until the cheese is bubbly and golden. When it’s done, let the casserole cool for a few minutes before serving.

Recipe variations: make it your own!

Vegetarian twist: Swap the ground beef for black beans or a plant-based protein. You could also add diced zucchini or mushrooms for a veggie-packed version.
Spicy version: If you love heat, use hot chiles like jalapeños or serranos along with the poblanos, or add more crushed red pepper flakes to the beef mixture.
Low-carb option: Skip the flour in the egg mixture and use heavy cream instead of half & half to make it keto-friendly.
Cheese alternatives: Try adding cotija cheese for a saltier, more authentic Mexican flavor. A touch of cream cheese mixed with the eggs can also add a nice creaminess.
Mexican chorizo swap: Replace the ground beef with crumbled Mexican chorizo for a spicier, more intensely flavored dish.

Serving and presentation ideas

When serving this casserole, I like to garnish it with a few fresh toppings—think chopped cilantro, diced tomatoes, or a dollop of sour cream. It also pairs beautifully with classic Mexican sides like refried beans, Spanish rice, or a fresh salad with avocado. To add a bit of brightness, sprinkle some lime wedges around the plate so guests can add a bit of citrus zest to their serving.

Drinks to pair with chile relleno casserole

For a cozy weeknight, this casserole pairs perfectly with a light, crisp beer, like a Mexican lager. If you’re feeling a little fancier, try a margarita with a hint of smoky mezcal to match the roasted poblanos. A glass of sauvignon blanc or a dry rosé also complements the richness of the casserole nicely.

Storing and reheating tips

If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. To reheat, pop a slice in the microwave for 1-2 minutes, or warm it up in the oven at 300°F for 10-15 minutes. This casserole also freezes well—just make sure it’s fully cooled before wrapping it tightly in plastic wrap and foil. It should keep in the freezer for up to a month.

Adjusting for different servings

This recipe is perfect for about 6 servings, but you can easily adjust it up or down. If you’re cooking for a crowd, use a 9×13-inch baking dish and double the ingredients. For a smaller batch, halve the recipe and bake it in a 1 ½ quart dish.

FAQs

Q: Can I use a different type of pepper?
A: Absolutely! Anaheims are a great substitute, though they’re a bit milder. For extra heat, add some jalapeños or serranos.

Q: Can I make this casserole ahead of time?
A: Yes! Assemble it a day ahead and store it in the fridge. Just let it come to room temperature before baking.

Q: Is there a vegetarian version of this recipe?
A: Yes, simply swap the ground beef for black beans or a plant-based meat substitute.

Q: Can I freeze the casserole?
A: Definitely. Let it cool completely, wrap it tightly, and freeze for up to a month. Thaw in the fridge before reheating.

Q: What sides go well with this dish?
A: Refried beans, Spanish rice, and a simple green salad with avocado are all delicious with chile relleno casserole.