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This green chili relleno casserole will be a hit for dinner

When I go to my favorite Mexican spot for dinner, I love ordering the chili rellenos. If you aren’t familiar with this dish, it’s a spicy poblano pepper that has been roasted, usually stuffed with cheese and deep-fried. Yeah, not the most healthy thing, but it sure is delicious.

I decided to get creative and find a way to combine those delicious flavors into a casserole, leaving the deep-frying for the restaurants. I came up with this really tasty casserole version that makes things easy without sacrificing any flavor. This could even double as a brunch recipe since it contains eggs. Either way, you will love the ease and the flavors of this Mexican-inspired dish.

Easy chili relleno casserole recipe

Spicy poblano peppers are diced and folded into a batter with eggs, baking mix, tomatoes and lots of Mexican cheese for this epic dinner casserole.

Serves 6-8

Prep time: 20 minutes | Bake time: 40 minutes | Total time: 1 hour


  • 4 whole eggs
  • 1/4 cup low-fat buttermilk
  • Salt and pepper, to taste
  • 3/4 cup baking mix (such as Bisquick)
  • 4 poblano peppers, seeds removed, chopped
  • 8 ounces pepper jack cheese, shredded
  • 8 ounces sharp cheddar, shredded
  • 1/2 cup favorite salsa, for garnish
  • Sour cream, fresh cilantro and red onions, for garnish


  1. Preheat the oven to 375 degrees F, and spray a baking dish with nonstick cooking spray.
  2. To a mixing bowl, add the eggs, buttermilk, salt and pepper, and mix well.
  3. Fold in the peppers and the pepper jack cheese, and then transfer the mixture to the baking dish.
  4. Evenly spread the sharp cheddar cheese on top of the casserole.
  5. Bake uncovered for 35 to 40 minutes or until the casserole has set and the top is golden brown.
  6. Remove from the oven, and garnish with salsa, sour cream, fresh cilantro and red onions. Best served warm.

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More Mexican-inspired casseroles

Southwestern quinoa bake
Layered Mexican casserole
Spicy enchilada quinoa casserole

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