Hearty Chile Relleno Casserole with roasted poblano peppers, seasoned ground beef, and melted cheddar and Monterey Jack cheese in a fluffy egg base. This easy Mexican-inspired casserole is perfect for weeknight dinners, family meals, or gatherings and can be served with sour cream, salsa, or hot sauce.

Ingredients

Peppers

6 to 8 large poblano peppers (about 1 ¾ pounds)

Meat Filling

1 pound 90% lean ground beef
¾ cup diced yellow onion
1 teaspoon minced garlic
1 ½ teaspoons ground cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes (optional, to taste)

Egg Mixture

5 large eggs
1 ½ cups whole milk
⅓ cup all-purpose flour
1 teaspoon baking powder

Cheese

1 ½ cups shredded cheddar cheese, divided
1 ½ cups shredded Monterey Jack cheese, divided

Garnish (optional)

Cilantro leaves

Optional for Serving

Sour cream, salsa, or hot sauce

Instructions

Roast the Poblano Peppers

Set an oven rack in the upper third of the oven, about 6 inches from the heat, and preheat to BROIL. Line a large rimmed baking sheet with aluminum foil.
Place the peppers on the prepared sheet and broil until the skins blister and blacken, about 5 minutes. Flip and broil an additional 5–6 minutes until all sides are charred.
Transfer the peppers to a large bowl and cover with plastic wrap or foil for 15 minutes. Peel off and discard the skins, remove stems, and gently halve the peppers. Remove seeds and set aside.

Make the Filling

Preheat the oven to 350°F (175°C) with a rack in the center.
In a large skillet over medium heat, cook the ground beef and onion until the beef is crumbled and no longer pink. Drain excess grease.
Stir in garlic, cumin, salt, pepper, and red pepper flakes (if using) and cook for 1 minute. Remove from heat and set aside.

Prepare the Egg Mixture

In a large bowl, whisk together eggs and milk.
Add flour and baking powder, whisking until mostly smooth. Set aside.

Assemble the Casserole

Coat a 9 x 13-inch baking dish with nonstick cooking spray.
Layer half of the roasted peppers on the bottom of the dish.
Spread half of the meat mixture over the peppers. Sprinkle ¾ cup of cheddar cheese and ¾ cup of Monterey Jack cheese on top.
Layer the remaining meat and peppers, then sprinkle the remaining cheese.
Slowly pour the egg mixture evenly over the casserole.
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 14–16 minutes until puffed and golden.
Let rest 5 minutes, garnish with cilantro if desired, and serve with sour cream, salsa, or hot sauce.

Why You’ll Love This Recipe

This Chile Relleno Casserole combines roasted poblano peppers, seasoned ground beef, and melted cheese in a fluffy egg base. It’s a hearty, flavorful dish that’s perfect for weeknight dinners or entertaining.

Tips

Roast peppers carefully to get a smoky, charred flavor without burning.
Gently remove seeds to reduce bitterness while keeping the peppers intact.
Let the casserole rest before slicing to make serving easier and cleaner.

Variations and Substitutions

Protein Options: Use ground turkey, chicken, or vegetarian crumbles instead of beef.
Cheese Variations: Swap cheddar or Monterey Jack with pepper jack, mozzarella, or a Mexican cheese blend.
Spice Level: Add jalapeños or more red pepper flakes for heat.
Low-Carb Version: Omit flour and bake with more eggs for a crustless egg base.

FAQs

Can I make this ahead of time?
Yes, assemble the casserole and refrigerate for up to 24 hours. Bake as directed before serving.

Can I freeze it?
Yes, assemble and freeze before baking. Thaw overnight in the fridge and bake as directed.

Can I use canned roasted peppers?
Yes, but fresh roasted poblanos provide the best flavor and texture.

Serving Suggestions

Serve with sour cream, salsa, or hot sauce for added flavor.
Pair with a side of rice, beans, or a fresh salad for a complete meal.
Garnish with fresh cilantro or sliced avocado for color and freshness.