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    Home » Breakfast and Brunch » Classic Chile Relleno Casserole

    Classic Chile Relleno Casserole

    Published: Feb 5, 2013 · Modified: Mar 16, 2024 by Linda Baker · This post may contain affiliate links

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    An oldie but a goodie, I took this classic Chile Relleno Casserole and improved it by roasting my own poblano chilies instead of using canned.

    Chili relleno casserole on a Christmas table.

    The Story Behind this Classic Chile Relleno Casserole

    Christmas morning. It was years before our son beat us up in the morning. No seriously. We would wake up about 8 o'clock and he would still be snoozing; so we'd do a "pile on" to get him going. But once he was up...lookout. He was all over Christmas. We would take our time, opening and sharing presents; drinking coffee, which turned into drinking a little champagne or sparkling wine, and then making something for breakfast. This easy and delicious Chile Relleno Casserole.

    Now, while this recipe, as written, is not an original LindySez recipe as it's been around forever, it is a classic favorite, not only with our family but everyone I've ever fed it to. And it's great to take to a potluck!

    Chili Relleno Casserole

    I got the original recipe for Chile Relleno Casserole from a co-worker at Union Federal Savings. My co-worker, Addie Zinn worked at the bank for almost 20 years, in the new accounts department. Addie had no ambitions to become a manager, supervisor or anyone in charge of anything. Except perhaps making the coffee. That's what she loved most about her job; making the coffee. And occasionally taking people to their safe deposit box. Each day she would go to the supermarket at her lunchtime to see what she would have for dinner that night. A very unusual thing to do, in the day. In a city. Where most all homes had refrigerators.

    This is a favorite, not only with our family, but it's great to take to a potluck!.

    Make-Ahead

    This casserole can be assembled the day before. Shred the cheese and layer it with the chiles. Mix the eggs and milk (keep in a separate container) and in the morning; heat the oven, pour the egg/milk mixture over the cheese in the casserole dish, pop it in the oven, and go back to enjoying your Christmas morning until it’s done.

    Chili Relleno Casserole

    LindySez: I took this classic Chile Relleno Casserole and made it even better by roasting my own fresh poblano chiles. If you have the time, I highly recommend it!

    This casserole is a crowd-pleaser and since it's doable ahead it's great for a brunch. I love serving it with bacon if making for a crowd try my oven method of cooking bacon. 

    Also excellent with a side of Polenta Muffins!

    Chili relleno casserole on a Christmas table.

    Chile Relleno Casserole

    LindySez
    An oldie but a goodie, I took this classic Chile Relleno Casserole and improved it by roasting my own poblano chilies instead of using canned.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Additional Time 15 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Breakfast, Casseroles, Egg Dishes
    Cuisine American
    Servings 8 servings
    Prevent your screen from going dark

    Ingredients
      

    • 1 large can roasted whole green chiles such as Ortega, drained and split open (or better, roast your own poblano peppers)
    • 1 pound shredded jack cheese
    • 1 pound shredded mild cheddar cheese
    • 6 large eggs
    • 1 12 – ounce can evaporated milk, (you can use reduced-fat)
    • Salt and pepper to taste

    Instructions
     

    • Heat oven to 350F. 
    • Starting with cheese, layer the chilies, and the cheese in a casserole dish. 
    • Mix together the milk and eggs, beat well; pour over chiles and cheese. 
    • Bake 45 minutes. Allow to cool for 5 – 10 minutes before cutting. 
    • Serve hot or warm

    Notes

    You can easily make this in advance. Put the cheese and peppers into the casserole dish, cover, and refrigerate. Beat the milk and eggs in a separate container. Pour over cheese and chiles just before you are ready to cook.
    Keyword classic chile casserole, relleno cheese bake
    Tried this recipe?Let us know how it was!
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    Comments

    1. Maureen says

      June 22, 2015 at 8:21 pm

      Lovely! I love the chilies and the cheese too! I love adding spiciness to food so I really love this recipe! Yummy! 🙂

      Reply
      • LindySez says

        June 23, 2015 at 9:43 am

        One of my favorite oldie blast from the past recipes Maureen. Hope you enjoy it! Cheers Lindy

        Reply

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    Hi, I'm Lindy.

    Welcome to LindySez! I'm Lindy, a self-taught home chef with a passion for helping others feel confident in the kitchen. I believe cooking should be approachable, fun, and above all, delicious!

    My mission is to guide anyone—whether you grew up on fast food or rarely cooked at home—to create amazing meals with ease. Through simple recipes and practical tips, I’ll show you how to turn everyday ingredients into flavorful dishes.

    Cooking doesn’t have to be intimidating—let’s make it enjoyable together!

    More about me →

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