Cheesy Chile Relleno Casserole


Cheesy Chile Relleno Casserole

Move aside Taco Tuesday, chile relleno casserole is your new go-to Mexican weeknight dinner.

Cheesy Chile Relleno Casserole
Cheesy Chile Relleno Casserole

Cheesy Chile Relleno Casserole is an old family recipe that will win you over. It's made with eggs, making it perfect for the breakfast table, but this protein-packed meal is a welcomed addition to any meal of the day! If you like Mexican-inspired meals, this is one you have to try. Passed down from Abuela herself, this easy casserole is something to look forward to when you sit down at the table. Layers of cheese, poblano peppers, and corn tortillas make this dish unique. Covered in an egg mixture, baked, and topped with Rotel tomatoes and green chiles and more cheese, this is one casserole we can't turn down! 


  • 3 poblano peppers, roasted, peeled and seeded
  • 1 pound Cheddar cheese, shredded
  • 1 pound Colby Jack cheese, shredded
  • 6 small corn tortillas
  • 4 eggs
  • 1 small can evaporated milk
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 1 can Rotel tomatoes with green chiles, well drained


  1. Preheat oven to 325 degrees F. Grease an 8x11-inch baking dish. Set aside.

  2. In a mixing bowl, whisk together eggs, evaporated milk, cumin, salt and pepper. Set aside.

  3. In a baking dish, layer two corn tortillas to cover the bottom. Top with slices of poblano peppers and about 1 cup of each cheese. Repeat with two more layers. Top with any remaining pepper slices and two corn tortillas and cheeses.

  4. Slowly pour egg mixture over the top of everything.

  5. Bake in the oven for 45 minutes. Remove from the oven and top with drained tomatoes and any remaining cheese. Return to the oven and bake an additional 30 minutes. The top should bubble and the bottom should be golden brown.

  6. Remove from the oven and allow to cool for 10-15 minutes before serving.

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I love cheese and this dish will definitely take care of any cheese craving! I also love chili so I think I'm gonna like this recipe. It's easy to put together too. We can buy peppers already seeded and peeled here in South Africa. We have our own brand, peppadews. I wonder what this recipe would taste like with them? They are also spicy. I think I'm going to try this recipe with peppadews.

Mmm - green chiles are some of my favorite things in the world. I love that this recipe calls for roasted peppers, too. Those are my other favorite things in the world. )

There's really nothing like the aroma of poblano peppers oozing with cheese to awaken your senses.This is such a great idea and it takes so much time away from the traditional way of making Chile Relleno and I love all of the cheese that's layered throughout. I'm wondering though, if the tomatoes were added to the egg mixture and then poured into the casserole...would it still have the same effect or is it done in segments for a reason?

We usually have a very late breakfast on a Saturday, more like a brunch really and this Abuelas Cheesy Chile Relleno Casserole was just right for that today. We do not get poblano peppers in South Africa so I used normal bell peppers and added a little chili, also because I only had a can of plain tomatoes. It is flavorful and surprisingly filling and very good for the entire family.

I think that there might be an error in this recipe - it calls for a whopping two pounds of cheese, and I think that it is meant to say two cups. Poblanos have recently become one of my favorite things to cook with and also to grow in my garden! I frequently sub them in recipes calling for green bell pepper as they pack a little bit more heat and flavor.

Hi kmcartoonity, I know two pounds of cheese sounds like a lot, but since this is a layered casserole and the cheese melts in the oven, it does require a lot. If you watch the video you'll notice the amount of cheese. It is obviously up to you how much you choose to use!


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