If you’re craving that irresistible combination of melty cheese, roasted poblano peppers, and fluffy baked eggs but want to skip the messy frying, you’re going to love this Easy Chile Relleno Casserole (No-Fry Cheesy Pepper Bake). It’s like all the best parts of a classic chile relleno transformed into a cozy, layered casserole that’s perfect for breakfast, lunch, or dinner. This dish brings together gooey cheese, smoky peppers, and light, savory egg custard for a bold, comforting meal that’s surprisingly simple to make and sure to become a favorite in your kitchen.
Ingredients You’ll Need
These ingredients might look modest, but each one plays a key role in building the rich flavor and satisfying texture of this Easy Chile Relleno Casserole (No-Fry Cheesy Pepper Bake). From the smoky poblano peppers to the duo of cheeses and the fluffy baked eggs, every component comes together like magic in the oven.
- 6-8 large poblano peppers: Roasting these peppers adds smoky depth and softens their bite, making them perfect for layering.
- 2 cups Monterey Jack cheese, shredded: Known for its creamy melt, this cheese creates those wonderfully gooey pockets throughout the dish.
- 1 cup cheddar cheese, shredded: Adds a sharp, tangy contrast that balances the milder Jack cheese beautifully.
- 5 large eggs: The base for the fluffy egg custard that puffs up to hold everything together while adding richness.
- 1 ½ cups whole milk: Gives the eggs a creamy texture and helps the casserole bake up light and tender.
- 3 tablespoons all-purpose flour: Helps thicken the custard just right so the casserole cuts nicely.
- 1 teaspoon baking powder: This little boost helps the egg mixture puff up delightfully in the oven.
- ¼ teaspoon onion powder: Adds subtle savory sweetness to round out the flavors.
- ¼ teaspoon garlic powder: Infuses gentle aromatic notes without overpowering the dish.
- ¼ teaspoon salt: Enhances all the savory ingredients and balances flavors perfectly.
- ¼ teaspoon black pepper: A hint of heat that keeps each bite interesting.
- Sour cream, salsa, and fresh chopped cilantro: Optional but highly recommended toppings that brighten and freshen each serving.
How to Make Easy Chile Relleno Casserole (No-Fry Cheesy Pepper Bake)
Step 1: Roast the Poblanos to Perfection
Start by roasting your poblano peppers under the broiler until their skins are beautifully charred all over. This step is crucial because it unlocks the smoky flavor and makes peeling a breeze. Toss the peppers into a plastic bag so they steam and loosen their skins for about 10 minutes, then peel, stem, and seed them carefully. Trust me, this smoky base sets the tone for the entire casserole.
Step 2: Layer the Flavors
Once your peppers are prepped, preheat the oven to 350 degrees Fahrenheit and give your baking dish a quick spray. Lay half of the roasted poblanos in a single layer, then sprinkle with half of the Monterey Jack and cheddar cheeses. Repeat this layering one more time to create that perfect balance of cheesy, peppery goodness in every bite. This layering is what makes the Easy Chile Relleno Casserole (No-Fry Cheesy Pepper Bake) stand out.
Step 3: Whisk Up the Creamy Egg Mixture
In a medium bowl, vigorously whisk the eggs, whole milk, flour, baking powder, and seasonings together until smooth. This mixture is your custard that bakes into light, fluffy clouds holding the cheesy roasted peppers together. Pour this custard evenly over the layered peppers and cheese, making sure to cover everything completely—this is what turns it into a unified, bake-to-perfection casserole.
Step 4: Bake Until Puffy and Golden
Pop the dish into the oven and let it bake for about 45 minutes. You want the middle to puff up nicely and the edges to turn a gorgeous golden brown. This is when the casserole goes from layers of ingredients to a hearty, cohesive dish that’s irresistibly inviting. After baking, give it 5-10 minutes to rest so it firms up enough for slicing into beautiful squares.
How to Serve Easy Chile Relleno Casserole (No-Fry Cheesy Pepper Bake)
Garnishes
Adding the right garnishes really elevates this casserole beyond simple comfort food. A dollop of cool, tangy sour cream adds creaminess that cuts through the richness. Fresh chopped cilantro brings a lively herbaceous note, while salsa adds a zesty kick that wakes up your taste buds. These toppings make each bite fresh, vibrant, and unforgettable.
Side Dishes
This casserole pairs wonderfully with light, simple sides so the flavors shine. Consider a fresh green salad with a citrusy dressing or some pickled vegetables to balance the cheesy richness. You could also serve it alongside warm corn tortillas to scoop up the goodness, making your meal playful and interactive for family or guests.
Creative Ways to Present
Want to impress? Serve the Easy Chile Relleno Casserole (No-Fry Cheesy Pepper Bake) in small ramekins for individual portions, perfect for brunch or a buffet. Alternatively, cut it into squares and serve on colorful plates garnished with a swirl of salsa and a sprinkle of cilantro for a festive touch. These presentation ideas make it feel special whether it’s a weekday meal or a casual get-together.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your casserole tightly with plastic wrap or transfer to an airtight container. Stored in the refrigerator, leftovers will stay fresh for up to 3 days. This makes it an excellent dish for easy next-day meals where you just need to heat and enjoy.
Freezing
The Easy Chile Relleno Casserole (No-Fry Cheesy Pepper Bake) freezes beautifully. Wrap it well or place portions in freezer-safe containers, and freeze for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge before reheating to preserve its creamy texture and flavor.
Reheating
Reheat individual servings in the microwave for 1-2 minutes until warm throughout, or warm the whole dish in a 350-degree oven covered with foil for about 20 minutes. Avoid overheating to keep the casserole nice and tender with that perfect cheesy stretch you love.
FAQs
Can I use a different type of pepper?
Yes! While poblano peppers provide a mild smoky flavor and are traditional for chile rellenos, you can experiment with Anaheim or bell peppers if you prefer less heat or a sweeter taste.
Do I have to peel the roasted peppers?
Peeling is highly recommended because the charred skin can be tough and bitter. Steaming the peppers in a bag after roasting loosens the skin and makes it easier to peel off.
Is this dish gluten-free?
The basic recipe includes all-purpose flour, which contains gluten. To make it gluten-free, substitute the flour with a gluten-free all-purpose blend or cornstarch to thicken the egg mixture.
Can I prepare the casserole ahead of time and bake later?
Absolutely! Assemble the casserole and refrigerate it covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if starting from cold.
What can I serve alongside this casserole for a full meal?
Pair it with a fresh salad, refried beans, or Mexican rice to round out your meal. Don’t forget a dollop of guacamole or fresh pico de gallo to add freshness and variety.
Final Thoughts
This Easy Chile Relleno Casserole (No-Fry Cheesy Pepper Bake) is genuinely one of those recipes that feels like a hug from the inside out. It’s comfort food elevated with vibrant flavors and simple preparation, making it a win for busy days or relaxing weekends alike. Give it a try and watch it quickly become a cherished favorite you’ll want to make again and again.
PrintEasy Chile Relleno Casserole (No-Fry Cheesy Pepper Bake)
This Easy Easy Chile Relleno Casserole is a no-fry, cheesy pepper bake that recreates the classic chile relleno flavor without the hassle of frying. Layers of roasted poblano peppers and gooey Monterey Jack and cheddar cheeses are topped with a fluffy, baked egg mixture, making it perfect for breakfast, lunch, or dinner. It’s simple, delicious, and perfect for anyone who loves cheesy, comforting casseroles with a slight roasted pepper smoky kick.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
Roasted Peppers
- 6–8 large poblano peppers
Cheese Layers
- 2 cups freshly shredded Monterey Jack cheese, divided
- 1 cup freshly shredded cheddar cheese, divided
Egg Mixture
- 5 large eggs
- 1 1/2 cups whole milk
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnishes
- Sour cream
- Salsa
- Fresh chopped cilantro
Instructions
- Roast the Peppers: Preheat the oven’s broiler and set the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the poblano peppers on the sheet and roast for 10-15 minutes, turning occasionally with tongs, until skins are blackened and charred.
- Steam and Peel the Peppers: Transfer roasted peppers to a plastic bag and let them steam for 10 minutes. When cool enough to handle, peel off the skins, remove stems, slice open, and discard seeds.
- Prepare the Baking Dish: Preheat oven to 350°F (175°C). Lightly coat a 3-quart baking dish with nonstick spray.
- Layer Peppers and Cheese: Arrange half of the roasted poblano peppers in a single layer in the baking dish. Sprinkle with 1 cup Monterey Jack and 1/2 cup cheddar cheese. Repeat to create a second layer with remaining peppers and cheese.
- Mix Egg Batter: In a medium bowl, whisk together eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and black pepper until smooth and free of flour lumps.
- Pour Egg Mixture: Pour the egg mixture evenly over the layered cheese and peppers in the baking dish.
- Bake the Casserole: Bake in the preheated oven for 45 minutes or until the center is puffed and set and edges are golden.
- Cool and Serve: Let the casserole cool for 5-10 minutes. Cut into squares and serve with optional sour cream, salsa, and fresh cilantro garnish. Enjoy!
Notes
- For best roasting results, choose poblano peppers that are firm and fresh.
- Roasting under the broiler can be smoky, so ensure good ventilation.
- Steaming peppers in a plastic bag helps loosen the skins for easy peeling.
- You can adjust the types of cheese according to your preference, but Monterey Jack and cheddar create a nice balance of meltiness and flavor.
- Serve warm for best texture and flavor.