This simple Chile Relleno Casserole is beyond compare; rich with cheeses surrounding poblano peppers and topped with a jalapeno/tomato sauce for just enough heat.
I first tasted this Chile Relleno Casserole at a friend’s home while we watched a Broncos game. Since then I’ve made it many times for gatherings, but it’s excellent any time of year. The combination of roasted green chiles, melty cheeses and a bright, slightly spicy tomato-jalapeño sauce turns a simple casserole into a memorable dish.
For years I dismissed all green peppers alike. I admitted membership in the tongue-in-cheek “Green Pepper Haterz Club,” until that day changed everything. The roasted poblano peppers in this casserole transformed my opinion: Hatch, poblano, jalapeño and serrano peppers all found a place on my plate after that first bite.
I didn’t remember the game or most of the people I was with, but I knew I had to have the recipe. Back then I tracked down the cook the old-fashioned way. Now this casserole is a regular at family get-togethers and potlucks: it serves a crowd, travels well and reheats without losing its character.
The casserole layers roasted green chiles with a blend of Muenster and Monterey Jack cheeses. A custard of eggs, evaporated milk and a touch of flour binds everything together during baking. Before the final bake, a tomato sauce seasoned with sautéed onion, garlic and jalapeño peppers is spooned over the top. A dollop of sour cream on each serving balances the heat and adds creaminess.
A quick cautionary story: years ago, when recipe cards were handwritten, a friend misread the jalapeño amount and used canned peppers by the can instead of a tablespoon or two. The result was far too spicy. If you prefer milder food, reduce the jalapeños in the sauce or remove the seeds before chopping. With the right balance—the recipe below uses one or two jalapeños depending on desired heat—this casserole is delightful for pepper lovers and converts more than a few skeptics.
More recipes with Poblano or Hatch Green Chiles!
- Hatch Green Chile Macaroni and Cheese
- Sausage and Hatch Green Chile Pizza on Naan Bread
- Hatch Green Chile and Cheese Soup
- Chile Relleno Soup
- Roasted Poblano Pepper and Corn Soup
PIN IT! ‘Chile Relleno Casserole‘
Chili Relleno Casserole
Author: Barb
A savory casserole inspired by classic chile rellenos. Roasted green chiles and melty cheeses are set in a light egg custard, finished with a tomato–jalapeño sauce. Ideal for feeding a crowd.
Prep Time: 20 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 50 mins
Course: Appetizer, Side Dish
Cuisine: American, Mexican
Servings: 20 (as an appetizer)
Calories: 231 kcal per serving
Ingredients
- 8–10 green chiles, roasted, cleaned and seeded (Hatch or poblano work well)
- 1 pound Muenster cheese, grated
- 1 pound Monterey Jack cheese, grated
- 4 eggs, beaten
- 12 ounces evaporated milk
- 3 tablespoons flour
- 1 teaspoon salt
For the Sauce
- 16 ounces tomato sauce
- 1 medium onion, chopped
- 1–2 jalapeño peppers, finely chopped (adjust for desired heat)
- 2 cloves garlic, chopped
- Sour cream for garnish
Instructions
- Wash the roasted chiles, remove seeds, pat dry and set aside.
- Place a layer of chiles flat in a casserole dish, then sprinkle with a mix of the grated cheeses. Repeat to create layers.
- In a bowl, beat the eggs and whisk in evaporated milk, flour and salt until smooth. Pour this custard evenly over the layered chiles and cheeses.
- Bake in a preheated 325°F oven for 1 hour.
- While the casserole bakes, sauté the chopped onion, jalapeño and garlic until softened. Stir in the tomato sauce and simmer for about 30 minutes; then set aside.
- After the casserole has baked for one hour, remove from the oven and spoon the tomato–jalapeño sauce over the top.
- Return the casserole to the oven and bake an additional 30 minutes, until set and slightly golden.
- Let the casserole rest for 5 minutes, then cut into squares to serve.
- Top each portion with a dollop of sour cream to balance the heat.
Notes
Adjust the spiciness by varying the number of jalapeños in the sauce. Two jalapeños yield a pronounced heat that pairs well with sour cream; use one if you prefer milder flavor. Roasted Hatch or poblano chiles add a smoky, sweet note that complements the cheeses.
Nutrition
Approximate per serving: 231 kcal; Fat 16 g (25% DV); Cholesterol 85 mg (28% DV); Sodium 548 mg (24% DV); Carbohydrates 7 g (2% DV); Protein 14 g (28% DV). Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe? Let us know how it turned out!