This Creamy Chile Relleno Casserole is a comforting, oven-baked rendition of the classic chile relleno that captures all the familiar flavors without the need for frying or stuffing individual peppers. Tender green chiles are layered with rich cheeses and then gently bound together with a silky egg and cream custard. The casserole bakes to a soft, golden finish with a light puffiness that holds everything together — creating a dish that is as satisfying for weekend brunch as it is for a cozy dinner.
The balance of mild heat from the green chiles, the creamy melt of cheese, and the custard-like texture throughout makes this casserole a crowd-pleaser. Every layer contributes depth: first the smoky, slightly tangy chiles; then the lush pockets of Monterey Jack (or Pepper Jack) and cheddar; and finally the custard that seeps into all the crevices and bakes into a soft, cohesive structure.
Ingredients
- 2 (7-ounce) cans whole green chiles, drained and split open lengthwise
- 2 cups shredded Monterey Jack or Pepper Jack cheese
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
1. Prepare for Baking
Begin by positioning your oven rack in the middle slot and preheating your oven to 350°F (175°C). Preheating is important; it ensures the casserole cooks evenly from the moment it enters the oven.
While the oven warms, select a 9×13-inch baking dish (or similar casserole dish). Lightly grease the bottom and sides using a thin coat of butter, margarine, or a non-stick cooking spray. This helps the finished casserole release easily after baking and prevents cheese and custard from sticking to the dish.
2. Prepare the Chiles
Open the two cans of whole green chiles and drain off all excess liquid. Once drained, take each chile and use a sharp knife to carefully slice it open along its length. You’re not chopping them into pieces — you’re just splitting them so they lay flatter in the casserole dish. This also allows the cheese and egg custard to nestle into each layer.
Lay the split chiles skin-side-down across the bottom of the prepared dish. Arrange them so they form a single, even layer, covering as much of the surface as possible. Try to position them so their open sides face upward slightly; this helps the cheese and custard fill the nooks and crannies between them.
3. Add the First Layer of Cheese
Once the chiles are in place, take about half of the Monterey Jack (or Pepper Jack) cheese and half of the cheddar cheese and sprinkle them evenly over the chile layer. Let the cheese fall into the folds and onto the chilies — it doesn’t need to be perfectly even, but a uniform scattering helps with even melting later.
4. Create the Second Layer
Arrange the remaining split green chiles directly on top of the first layer of cheese. Try to mirror the pattern used in the first layer so the casserole retains its structure and the layers remain distinct.
After the second layer of chiles is in place, sprinkle the remaining shredded cheese evenly over the top. This top layer of cheese will melt down as the casserole bakes and integrates into the custard, adding richness and flavor to every bite.
5. Mix the Custard Base
In a large mixing bowl, crack all 4 large eggs and beat them gently until the yolks and whites are just combined. Avoid vigorous whipping — you want the eggs blended, not aerated.
Pour in the whole milk and heavy cream. Add the flour, baking powder, salt, black pepper, garlic powder, and onion powder. Using a whisk or a hand mixer on low speed, blend the ingredients until the mixture is completely smooth and uniform in texture. Scrape down the sides of the bowl to make sure all the flour is incorporated and there are no lumps. A smooth custard ensures even baking and a creamy internal texture.
6. Pour the Custard Over the Layers
Slowly pour the egg and cream mixture over the layered chiles and cheeses. Aim to pour evenly across the dish, allowing the custard to seep into the spaces between the chiles and down through the pockets of cheese. If some areas of cheese are poking above the custard, that’s fine — these cheese bits will bubble and brown slightly on top.
7. Bake Until Set and Golden
Place the casserole dish in the preheated oven and bake for 45 minutes. During baking, the custard will rise slightly and begin to set from the edges inward. The top should turn a delicate golden shade, with gentle bubbling from the melting cheese.
To check for doneness, lightly jiggle the casserole near the center; it should feel mostly firm with a slight wobble — similar to a soft cheesecake. If the center is too loose or soupy, continue baking for a few more minutes and then check again.
8. Rest Before Serving
Once baked, remove the casserole from the oven and let it rest on the counter for about 10 minutes. This pause allows the custard to finish setting and makes it far easier to slice neat, clean portions. Serve warm, either on its own or alongside a crisp salad, warm tortillas, or roasted vegetables.