Chile Relleno Casserole


Classic chiles rellenos are green chiles, blackened and outer skin removed, stuffed with either cheese or a pork sausage picadillo, dipped in batter, fried in oil, and often served with a thin tomato sauce.

I grew up loving the chiles rellenos my mother made for us. The only problem is that they are a bit tricky to make; they can sometimes get soggy with the oil. And they can be a bit rich with all that frying.

This recipe for a chile relleno casserole skips the steps of dipping in batter and frying, and instead bakes the stuffed chiles in an egg batter. The recipe is based on one from Sunset Magazine; our main adjustment to the original is to include a tomato sauce base to the casserole. To us, chiles rellenos taste better with a light tomato sauce, and they do in this casserole as well.

Chile Relleno Casserole Recipe

  • Yield: Serves 8

Feel free to play around with the stuffing, Mexican chorizo is great for this, but we've also used hot Louisiana pork sausage. Or you can skip the pork all together and just use a jack cheese stuffing. Note that this casserole serves 8; you can easily cut the ingredients in half and use an 8x8 dish for the casserole.


  • 8 poblano chiles
  • 2 Tbsp olive oil
  • 1 cup chopped onion
  • 4 cloves garlic, minced (about 4 teaspoons)
  • 1 28-ounce can tomatoes
  • Salt
  • 1 pound Mexican chorizo (or other spicy sausage)
  • 1 cup Cotija cheese, crumbled (can sub feta)
  • 1 teaspoon fresh oregano, minced
  • One dozen eggs
  • 1/3 cup flour
  • 1 teaspoon baking powder
  • 1 1/2 cup Monterey jack or mild cheddar cheese, shredded


1 The first step is to char the outside skin of the poblano chiles. The easiest way to do that is directly over the flame of a gas burner (see How to Roast Chiles over a Gas Flame). You can also do that over a grill, or in a broiling pan under a broiler (don't use a thin baking sheet or it will warp under the high heat). Just put the chiles close enough to the heating element so they char and blister on the surface. Turn the chiles so that they get completely blackened all around. Place the blackened chiles in a bowl and cover with a plate or damp towel. Let the chiles steam in their own heat for several minutes.

2 While the chilies are cooling, heat olive oil in a large sauté pan, on medium high heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for a minute more. Add the tomatoes (break up any whole tomatoes before adding to the pan). Add a pinch of salt. Bring to a simmer and lower the heat to low. Gently simmer for 15-20 minutes. Remove from heat and set aside.

chile-relleno-cass-1.jpg chile-relleno-cass-2.jpg

3 Carefully peel and discard the blackened skin off of the chilies. Cut off the stem ends. Carefully remove the seed pod without tearing the chiles (which you will stuff later).

4 Put the Mexican chorizo in a large frying pan and set the heat to medium high. Break up the chorizo with the edge of a metal spatula as you cook it. Cook until cooked through, about 4 minutes.

5 Preheat oven to 375°F. Spread the tomato sauce over the bottom of an 8x12 inch baking dish. The tomato sauce should be the consistency of a thin spaghetti sauce. If it is too thick, thin it out with a little water.


6 In a large bowl, mix together the stuffing of the cooked chorizo, cotija, and oregano. Stuff chiles with sausage mixture and place them on top of the tomato sauce in the baking dish.

7 In a large bowl, vigorously whisk the eggs. Whisk in the flour, baking powder, and a pinch of salt. Sprinkle chiles with half of the jack or cheddar cheese. Pour egg mixture over chiles and sprinkle with remaining cheese.

8 Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.

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Adapted from recipe in Sunset Magazine.


Roasted green chile tortilla bake - more chile goodness from Karina

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Showing 4 of 63 Comments

  • Lily Becerra

    I just did recipe, I loved it!! Will definitely do again, I opted for no meat so replaced with more Cotija cheese and mushrooms to make it meatless! I used dried oregano. Thank you so much!!

  • Rox ~Anne

    I just made this, but I layed the poblano peppers flat after opening them up, then covered with 4 different cheeses and continued to make layers till no more Chile, then covered with the egg mixture. Haven’t eaten it yet, as it is still baking. Cross your first.gets, cuz I just winged this recipe.

  • Scott G.

    I used pepper jack cheese in this recipe. It gave it some needed heat. We love this.

  • Michelle

    I substituted soyrizo and goat cheese crumbles and it was SO good! I also cut open the peppers and just folded them around the filling rather than stuffing them. Worked great!

  • Melissa

    I halved this recipe. I didn’t have the Mexican chorizo as I doubt my city even had it so I just added more cheese. I had Queso Fresco (google can I substitute it for Cojito? not reallly? I’m going to anyways) and found a marble colby in my fridge. Fresh oregano? nope, but i have some dried Mexican that has to work! (google how to halve half of a fresh to dried spice ratio?) too confusing, I will wing it. I had everything else so this was a test to see if I could indeed work with what I had. I used fire roasted diced tomatoes, (thin sauce? nope mine was thick and chunky). Now how about roasting them poblanos? I had never done it before and used the under the broiler method. Did I over roast them? This dark stuff doesn’t want to come off! Okay do the best you can. Forget it, I’m throwing these away! Ugh, whatever so they will have some dark bitterness to them, keep going! As hard as I didn’t try to screw this up and truly thought it wouldn’t turn out, it was fabulous! And that is why every time I google a recipe I want to make, I chose the Simply Recipes because it never lets me fail! Thanks again! :)

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