Chiles Rellenos Casserole

A super simple Tex-Mex dish, this Chiles Rellenos Casserole is pure comfort food!

Chiles Rellenos Casserole | A super easy version of the classic Tex-Mex dish

Chiles Rellenos Casserole

I first made this riff on the classic Tex-Mex dish years ago when my parents were in town for a visit. My dad went back for seconds and then thirds. Hot, cheesy and mildly spicy, it sure hit the spot on a brisk autumn day. I was a huge fan as well. Growing up in small town Iowa, many, many moons ago, tacos were about as ethnic as we got as far as cooking went. I would have loved a Tex-Mex Cobb Salad or even a Slow Cooker Tex-Mex Chicken Stew but, alas, we got hard shelled corn tacos filled with ground beef! Granted, my dad could eat a dozen of those, but he grew to love more traditional Mexican cuisine as time went on.Chiles Rellenos Casserole | A super easy version of the classic Tex-Mex dish

Ridiculously Easy

Where the typical chiles rellenos consists of stuffed and fried poblanos  served with a homemade tomato salsa, this shortcut version is much less labor intensive. Whole mild peppers (right out of the can!) are layered on the bottom of a baking dish, then topped with a generous amount of  Monterey Jack and cheddar before pouring on an egg and cream mixture. The last step is to drizzle on a small can of tomato sauce before baking. There is no way to mess this up! Of course you can use a homemade or jarred salsa in lieu of the tomato sauce, but for a quick meal, this is perfect.Chiles Rellenos Casserole | A super easy version of the classic Tex-Mex dish

Kitchen Tip

If you don’t have half and half on hand, you can:

  • Mix 1/2 cup whole milk + 1/2 cup light cream
  • Mix 3/4 cup whole milk + 1/4 cup heavy cream
  • Mix 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

More Recipes Featuring Peppers That You’ll Love:

Chiles Rellenos Casserole

Serves 4 servings     adjust servings

Prep Time 15 mins
Cook Time 60 mins
Total Time 1 hr 15 mins

An easy recipe with the delicious flavors of chiles rellenos. Adapted from Desert Treasures


  • 1 cup half and half
  • 2 eggs
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin
  • 3 cans of whole green chiles, 4 ounces each
  • 1/2 pound Monterey Jack cheese, grated
  • 1/2 pound sharp cheddar cheese, grated
  • 1 can tomato sauce, 8 ounces


  1. Preheat oven to 375º. Grease 9 x 9 inch (or comparable sized) casserole dish.
  2. Rinse chiles to remove seeds. Drain on paper towels.
  3. Layer chiles on bottom of casserole dish. Top with mixture of cheeses, reserving ½ cup for top. Whisk together half and half, eggs, flour, salt and cumin. Pour over cheese. Drizzle top with tomato sauce and sprinkle with reserved cheese.
  4. Bake for 45-60 minutes, till browned and cooked in center. Cool a few minutes before slicing.


Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 621kcal Calories from fat 413
% Daily Value
Total Fat 46g 71%
Saturated Fat 27g 135%
Transfat 1g
Cholesterol 211mg 70%
Sodium 1367mg 57%
Carbohydrate 19g 6%
Dietary Fiber 3g 12%
Sugars 5g
Protein 34g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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Chiles Rellenos Casserole | A super easy version of the classic Tex-Mex dish


  1. I am so totally going to copy this! My box of Hatch chilies came while we were in Louisiana and I am roasting them today. I’m thinking individual casseroles with 2 chilies each would work out nicely for the three of us. Thanks so much for sharing this recipe and your delicious looking pics!

  2. Hi, Kate! Phooey…I was wining and dining my dad and forgot to get to Broad Ripple…will definitely go next Saturday!

    Becky, it was so good and easy…great idea on the individual casseroles!

  3. Such a pretty and delicious casserole, Liz. Absolutely in love with this classic Tex-Mex dish. Would love to try this sometime soon. Just one question, though, what can be used instead of half and half?

    • Anu, I gave some substitutions at the bottom of the post. Or are you dairy free? What would liquid would you use to make a custard or quiche along with the eggs?

  4. I’ve never tried them and love the idea of a casserole:@)

  5. My casserole has never looked this good, Liz.

  6. I bet this tastes amazing, I like chillies like that which have a little heat but a great flavour too.

  7. Claudia Lamascolo says:

    love this casserole .. perfect for anytime!

  8. Hi Liz, I can see why your father went back for seconds and thirds, love everything about this casserole, looks like it’s super creamy and has lots of flavor.

  9. What a great casserole, Liz! No wonder your father couldn’t resist it. And I can’t wait to try it! Thanks for the recipe!

  10. OMG!!! This looks epic!! My hubby would love this!!!! *WANT!* –

  11. Lovely! Did you know I can’t buy green chilies in South America. Weird…!

  12. Well this is right up my alley! I still have a half of freezer full of green chile, so I’m see this a breakfast in the morning. Fabulous dish Liz!

  13. I love that you made this into a casserole! So much easier this way but all the great flavors.

  14. I think I might ahev gone for 4th! Looks so good and cheesy, very quick as you said. Great tip on the half and half subs.

  15. MARY H HIRSCH says:

    During the Christmas holidays, when I was in Bishop, one of Melissa’s clients brought dinner to the house as a gift. Everything was vegetarian to accommodate our sweet Emma. One of the main courses was a Chiles Rellenos casserole which everyone including our non-vegetarian Clara, enjoyed. The guy who loved it most was Stephen. He really, really loved it. He and the girls do most of the cooking in the family. A few days later, as he was eating the last of the leftovers, his words to Emma and Clara were, “We have to learn to make this.” I just sent the recipe to them but will be making it myself next month. So many of my friends are vegetarian and will love this. (This comment is too long!!!)

  16. Comfort food is just what I’ve been craving. Your casserole is a must make!

  17. I am all about quick and easy meals these days and this is going to be a big hit!

  18. This is a dish I would down in a second. I’ve always stayed away from the actual Chiles Rellenos because they are deep fried, and this tasty version sound 100 times better. I know our friends whom we are visiting in February, would love this dish, so I know I’ll make this for them.

  19. Yummo, I do like Tex Mex and this casserole sounds devine.

  20. waOOo sounds amazing need to try soon thanks for sharing

  21. Now that I live and work on a tropical island and dont have easy access to a kitchen, I am all about the easy dishes that can be frozen and reheated and served with a salad. This dish is going straight on the list. YUM!


  1. […] the typical chiles rellenos consists of stuffed and fried poblanos served with a homemade tomato salsa, this shortcut version […]

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