No Batter, No Frying: This Cheesy Chile Relleno Casserole Was the Recipe Home Cooks Saved Most Last Week
Chile rellenos are the dish most of us only order at a restaurant, because stuffing, battering and frying whole peppers at home makes a real mess. This chile relleno casserole gives you the same roasted green chiles, the same melty cheese and the same soft, puffy egg coating, all baked in one dish with no batter and no frying. Last week it was the recipe home cooks saved more than any other..
The idea is simple. You lay whole roasted green chiles in a baking dish, tuck plenty of Monterey Jack and cheddar between them, then pour a light egg and milk custard over the top. In the oven, the custard puffs up around the chiles like the fluffy coating on a fried relleno, and the cheese melts into every corner.
It is the kind of dinner that feels special but costs very little. A few cans of whole green chiles, a block or two of cheese, eggs and milk will feed a family of four or six. It takes about 15 minutes of hands-on time, and most of that is grating cheese.
It also reheats well, which is why so many people make it on Sunday and eat it for lunch all week. Kids who are not sure about peppers usually love it, because whole green chiles are mild and the cheese does most of the talking.
Why this chile relleno casserole was the most saved recipe of the week
On October 20, 2026, Allrecipes shared its five most-saved recipes from the week before, and a cheesy chile relleno casserole collected the most saves, beating a sheet pan cowboy meatloaf, funeral sandwiches and a slow cooker buffalo white chicken chili. The recipe page itself has more than 1,100 ratings with an average of 4.7 stars, and one reviewer said she makes it “constantly.”
The reasons are easy to see. It uses pantry staples, it is naturally gluten free if you use cornstarch instead of flour, and it tastes like a restaurant favorite without any of the work. Videos of classic fried chile rellenos also pull in millions of views on YouTube, so the flavor is clearly one people crave. If you are building a week of easy dinners, it pairs well with our Mexican dinner recipes that go way beyond tacos.
What you need
This version serves 6 and bakes in a 9×13 dish. You can halve it for an 8×8 pan.
- 4 cans (7 ounces each) whole green chiles, drained and patted dry, or 8 to 10 roasted and peeled Anaheim or poblano peppers
- 3 cups shredded Monterey Jack cheese
- 2 cups shredded sharp cheddar cheese
- 6 large eggs
- 1 1/2 cups milk
- 1/3 cup all-purpose flour (or 3 tablespoons cornstarch for gluten free)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- Chopped cilantro, salsa, sour cream and lime wedges for serving
How to make chile relleno casserole
- Heat the oven to 350F and grease a 9×13 baking dish.
- Slit each chile down one side and open it flat. Remove any seeds if you want it extra mild.
- Lay half of the chiles in the dish in a single layer. Sprinkle with half of the Monterey Jack and half of the cheddar.
- Add the rest of the chiles in a second layer, then top with the remaining Monterey Jack. Save the remaining cheddar for the top.
- Whisk the eggs, milk, flour, cumin, garlic powder, salt and pepper until smooth, with no lumps of flour.
- Pour the egg mixture slowly over the chiles so it soaks down between the layers. Scatter the rest of the cheddar on top.
- Bake uncovered for 40 to 45 minutes, until the top is puffed and golden and the center no longer jiggles.
- Let it rest for 10 minutes so it sets, then cut into squares and top with cilantro and salsa.
Make it a full dinner, and set the heat level
On its own, this chile relleno casserole is a great meatless dinner. To make it heartier, scatter 2 cups of shredded rotisserie chicken between the layers, or brown 1 pound of ground beef with a little chili powder and spread it over the first layer of chiles. If you love ground beef dinners, the beef version is a favorite.
Canned whole green chiles are usually mild, so this is a good one for kids. For grown-ups who want more heat, roast and peel poblanos instead, add a layer of sliced pickled jalapenos, or stir a spoon of chipotle in adobo into the egg mixture. Want it both ways? Put the jalapenos on just one half of the dish.
What to serve with it, plus make-ahead tips
Serve it with Mexican rice or cilantro lime rice, a pot of black beans or refried beans, warm tortillas and a crisp green salad with avocado. A bowl of fresh salsa or pico de gallo on the table makes it feel like a restaurant meal.
To make it ahead, assemble the chiles and cheese in the dish, cover and refrigerate up to 24 hours. Whisk the egg mixture right before baking, pour it over and add 5 to 10 minutes to the baking time. Leftovers keep 4 days in the fridge. Reheat squares in the microwave for about 90 seconds or in a 350F oven for 15 minutes.
Quick answers
Can I use fresh peppers? Yes. Roast Anaheim or poblano peppers under the broiler until the skins blister, steam them in a covered bowl for 10 minutes, then peel and seed them.
Why is my casserole watery? The chiles hold a lot of liquid. Pat them dry with paper towels before layering and let the casserole rest 10 minutes after baking.
Can I freeze it? Yes. Freeze baked, cooled squares wrapped well for up to 2 months. Thaw overnight in the fridge and reheat. Will this chile relleno casserole be on your table this week? Tell us how your family likes it.
