This chile relleno casserole recipe brings all the flavors of chile rellenos into an easy-to-make, casserole form—no deep frying required! Roasted peppers get layered with gooey cheese and a cornbread crust, making this the perfect comfort food for busy weeknights or a great brunch dish.
Why You'll Love It
If you've ever craved classic chiles rellenos but didn't want to deal with the traditional method of stuffing and frying, this easy chile relleno casserole recipe is about to be your new favorite.
Instead of dipping whole chiles in a fluffy egg batter, this version skips the mess and brings everything together in one cozy baking dish.
Poblano peppers get blistered to smoky perfection before being layered with cheddar cheese, mozzarella, and a little cream cheese for extra richness.
Then, instead of the usual flour mixture for batter, a cornbread crust bakes right on top, turning golden brown and soaking up all those delicious roasted pepper flavors.
The best part? You can easily customize this casserole by adding ground beef or even refried beans for extra protein.
Serve it with Mexican rice, corn tortillas, or a drizzle of spicy salsa enchilada sauce for a complete meal. Leftovers reheat beautifully, making the next morning even better.
You're going to dig this delicious chile relleno casserole recipe so let's dive in!
Ingredients & Substitutions
Here is everything you need to make this super tasty chile relleno dish.
- Poblano peppers: These green chliies are the star of the show. But if you needed to use another type of peppers, i got you! Unlike poblano peppers from the original recipe, Anaheim peppers or even bell peppers also work.
- Jiffy cornbread mix: The easiest way to get that golden brown crust, but you can swap with an all purpose flour mixture, your go-to cornbread recipe of an almond flour based rendition if needed.
- Mozzarella: Adds that classic melty texture, but pepper jack cheese or monterey jack cheese would be great swaps.
- Sharp cheddar: A must for that bold cheesy flavor! Queso fresco or even white cheddar would work, too.
- Cream cheese: Gives a rich, creamy bite between the layers. You could swap for queso quesadilla if you can find it at your local grocery store.
- Eggs: Helps the cornbread rise and set properly.
- Milk: Keeps the egg mixture light and fluffy.
- Garlic powder: A simple seasoning that enhances the entire dish. Swap it for onion powder if you want.
- Optional Additions: Ground Beef, Shredded instant pot chicken, jalapeno peppers or even leftover crumbled breakfast sausage would be a great meaty addition.
How to Make It
This easy recipe is perfect for dinner and makes the next day’s leftovers just as good. If you’re making it for the first time, don’t be surprised if it becomes a new favorite!
ROAST THE PEPPERS: : Line a baking sheet with foil and place the whole poblano peppers on top. Broil for about 20 minutes, turning occasionally, until the skins are blistered and charred. You could also place your fresh peppers over an open flame until blistered and charred.
CHAR AND PEEL: Remove the green chilies from the oven (or open flame) and wrap them in the aluminum foil or a dish covered with plastic wrap, or a plastic bag to steam. Once cooled to room temperature, peel off the skins from each of the whole green chiles and remove the seeds.
PREP CORNBREAD BATTER: In a medium bowl, whisk together the milk and eggs. Add the cornbread mix and stir until just combined. Let it sit while you do the next steps.
ASSEMBLE : Preheat oven to 400°F. Drizzle oil in a 10.5 x 7.5 " casserole dish, then layer half of the chiles to the bottom of your baking dish. Then add half of the cheese, followed by dollops of cream cheese. Sprinkle with garlic powder, then repeat the layers.
ADD CORNBREAD MIXTURE: When all the chili peppers are used up, evenly spread the cornbread batter over the top of the casserole.
BAKE: Place the baking dish in the preheated oven and bake for about 25–30 minutes, or until the cornbread is set and lightly golden brown on top.
SERVE: Let the casserole cool slightly before slicing. I like to serve with fresh flavors to really wake everything up. Try adding a dollop of sour cream, spicy salsa, queso fresco, or even a drizzle of a spicy tomato sauce based hot sauce for extra flavor.
SAVE: Although it's best serve right away. you can place any leftovers from this chili relleno casserole recipe in an airtight container in the fridge. It will keep for 3-4 days.
What to Serve on the side
Here are a few things that I would serve with this tasty casserole version of an authentic chile relleno recipe.
- Easy Brown Beans Recipe (The Best Pinto Beans)
- Easy Caramelized Pan-Fried Sweet Plantains Recipe
- Quick and Easy Fajita Veggies Recipe (Peppers & Onions)
- Shredded Instant Pot Chicken Taco Recipe (3 Ingredients)
- Elote in a Cup Recipe (Esquites - Mexican Street Corn Salad)
Recipe
Chile Relleno Casserole Recipe with Cornbread Crust
Ingredients
- 6 large Poblano Peppers
- 2 large Eggs
- ⅓ cup Milk
- 1 box Jiffy Cornbread Mix
- 1 tbsp Olive Oil
- 1 cup Low Moisture Mozzarella Cheese
- 1 cup Sharp Cheddar
- 4 oz Cream Cheese
- ½ teaspoon Garlic powder
For Serving
- Sour Cream
- Spicy Salsa
- Hot Sauce
Instructions
- Line a baking sheet with foil and add peppers. Broil for 20 minutes, turning as they blister, until all sides are charred.
- Remove from the oven and wrap the peppers in aluminum foil or place them in a plastic bag to steam.
- Meanwhile, whisk together milk and eggs in a medium bowl, then whisk in the cornbread mix. Set aside.
- Preheat oven to 400°F.
- Peel the skin off the peppers and remove seeds.
- Drizzle a little oil in a 10.5 x 7.5 casserole dish, then layer half of the peppers at the bottom. Add half of the cheese, followed by all of the cream cheese then sprinkle with garlic powder.
- Add the remaining peppers and remaining cheese on top, then pour the cornbread mixture over the top of the casserole.
- Place in the oven and bake for 25–30 minutes, until the cornbread is golden brown and set.
- Let cool slightly, then serve with sour cream and salsa or hot sauce.
Charlotte Kearn
no rating because I have not made it yet. The recipe sounds great and easy so I am going to make it, it sounds 5 star though. I will get back to you afterwards.