18 Spicy Chili Relleno Casserole Delicious Recipes

Ready to spice up your dinner routine? Our 18 Spicy Chili Relleno Casserole Recipes are here to turn up the heat in the most delicious way possible! Perfect for those cozy nights in or when you’re craving something with a little extra kick, these recipes promise to deliver comfort, flavor, and a whole lot of cheesy goodness. Let’s dive into these mouthwatering dishes that’ll have everyone asking for seconds!

Classic Chili Relleno Casserole

This Classic Chili Relleno Casserole is a comforting twist on the traditional stuffed pepper, layered with flavors that meld beautifully in the oven.

Ingredients

• 2 cans (4 oz each) whole green chilies, drained and split open
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded cheddar cheese
• 4 large eggs
• 1 cup whole milk
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Layer the split green chilies on the bottom of the dish, then sprinkle evenly with both Monterey Jack and cheddar cheeses.
3. In a medium bowl, whisk together eggs, milk, flour, salt, black pepper, and garlic powder until smooth.
4. Pour the egg mixture over the chilies and cheese in the baking dish.
5. Bake for 35-40 minutes, or until the top is golden and the center is set.

The magic of this casserole lies in its layers—each bite offers the mild heat of chilies, the gooeyness of melted cheese, and the fluffy texture of the egg mixture.

Tip: For a spicier kick, mix in a diced jalapeño with the green chilies before layering.

Vegetarian Chili Relleno Casserole

This Vegetarian Chili Relleno Casserole is a comforting twist on the classic, packed with layers of flavor and just the right amount of spice. Perfect for a cozy night in or a potluck with friends.

Ingredients

• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 4 large poblano peppers, roasted, peeled, and sliced into strips
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 large eggs
• 1 cup milk
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, toss together the Monterey Jack cheese, cheddar cheese, poblano peppers, black beans, corn, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread this mixture evenly in the prepared baking dish.
3. In another bowl, whisk together the eggs, milk, flour, and 1/2 teaspoon baking powder until smooth. Pour this batter over the cheese and vegetable mixture.
4. Bake for 35-40 minutes, until the top is golden and the casserole is set in the middle.

The magic of this dish lies in the smoky poblano peppers and the creamy, cheesy layers that come together in every bite. It’s a hearty vegetarian option that doesn’t skimp on flavor.

Tip: For an extra kick, serve with a dollop of sour cream and a sprinkle of chopped cilantro.

Cheesy Chili Relleno Casserole

This Cheesy Chili Relleno Casserole is a comforting twist on the classic, packed with layers of flavor and just the right amount of spice. It’s perfect for a cozy family dinner or a potluck with friends.

Ingredients

• 4 large poblano peppers
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 cup whole milk
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with the vegetable oil.
2. Roast the poblano peppers over an open flame or under the broiler until charred all over. Place them in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove the seeds, and slice into strips.
3. In a large bowl, whisk together the eggs, milk, flour, baking powder, salt, cumin, and black pepper until smooth.
4. Layer half of the poblano strips in the prepared baking dish, followed by half of the Monterey Jack and cheddar cheeses. Repeat the layers with the remaining poblanos and cheeses.
5. Pour the egg mixture evenly over the layers in the baking dish.
6. Bake for 35-40 minutes, until the casserole is set and the top is golden brown.

The magic of this dish lies in the smoky poblanos paired with the creamy, cheesy custard, creating a texture that’s both light and satisfying.

Tip: For an extra kick, add a diced jalapeño to the layers or serve with a side of salsa verde.

Easy Chili Relleno Casserole

This Easy Chili Relleno Casserole is a comforting twist on the classic, packed with layers of flavor and a cheesy, bubbly top that’s irresistible.

Ingredients

• 4 large poblano peppers, roasted, peeled, and sliced into strips
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 cup whole milk
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Layer half of the poblano strips in the bottom of the dish, followed by half of each cheese. Repeat with the remaining poblanos and cheeses.
3. In a large bowl, whisk together the eggs, milk, flour, baking powder, salt, black pepper, garlic powder, and onion powder until smooth.
4. Pour the egg mixture evenly over the layered poblanos and cheeses.
5. Bake for 35-40 minutes, until the top is golden and the center is set.

The magic of this casserole lies in the fluffy, custard-like layer that forms between the peppers and cheese, making every bite a perfect balance of textures.

Tip: For an extra kick, add a diced jalapeño to the pepper layers before baking.

Spicy Beef Chili Relleno Casserole

Get ready to spice up your dinner routine with this Spicy Beef Chili Relleno Casserole, a hearty dish that combines the warmth of chili with the comforting texture of a casserole.

Ingredients

• 1 lb ground beef
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chilies
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large poblano peppers, halved and seeded
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 2 tbsp chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
3. Add the black beans, diced tomatoes with green chilies, corn, diced onion, minced garlic, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Stir to combine and simmer for 5 minutes.
4. Arrange the poblano pepper halves in the prepared baking dish. Spoon the beef mixture into each pepper half.
5. Sprinkle the shredded cheddar cheese over the top of the stuffed peppers.
6. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and lightly golden.
7. Remove from the oven and let cool for 5 minutes. Top with sour cream and chopped fresh cilantro before serving.

The magic of this dish lies in the smoky poblano peppers that cradle the spicy beef filling, creating a perfect balance of flavors and textures.

Tip: For an extra kick, add a diced jalapeño to the beef mixture before baking.

Chicken Chili Relleno Casserole

This Chicken Chili Relleno Casserole is a comforting twist on the classic, blending tender chicken with the smoky heat of chilies under a blanket of melted cheese.

Ingredients

• 2 cups cooked chicken, shredded
• 4 large poblano peppers, roasted, peeled, and sliced
• 1 cup corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded Monterey Jack cheese
• 4 large eggs
• 1 cup milk
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Layer the shredded chicken, poblano peppers, corn, and black beans in the prepared dish. Sprinkle with cumin, chili powder, salt, and black pepper.
3. Top the mixture with 1 cup of Monterey Jack cheese.
4. In a bowl, whisk together eggs, milk, flour, and baking powder until smooth. Pour over the casserole.
5. Sprinkle the remaining 1 cup of cheese on top.
6. Bake for 35-40 minutes, until the casserole is set and the top is golden brown.

The magic of this dish lies in the fluffy egg layer that forms a savory custard around the spicy chicken and peppers, making every bite a delight.

Tip: For an extra kick, add a diced jalapeño to the chicken mixture before baking.

Low-Carb Chili Relleno Casserole

This Low-Carb Chili Relleno Casserole is a comforting twist on the classic, packed with bold flavors and a creamy texture that will make it a weeknight favorite.

Ingredients

• 6 large poblano peppers, roasted and peeled
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Slice the roasted poblano peppers open and remove the seeds, then lay them flat in the prepared baking dish.
3. Sprinkle the Monterey Jack and cheddar cheeses evenly over the peppers.
4. In a medium bowl, whisk together the eggs, heavy cream, salt, garlic powder, cumin, and black pepper until well combined.
5. Pour the egg mixture over the peppers and cheese, ensuring everything is evenly coated.
6. Bake for 30-35 minutes, or until the casserole is set and the top is lightly golden.

The magic of this dish lies in the smoky poblanos and the rich, cheesy custard that binds it all together, creating a dish that’s both hearty and surprisingly light.

Tip: For an extra kick, add a diced jalapeño to the egg mixture before baking.

Gluten-Free Chili Relleno Casserole

This Gluten-Free Chili Relleno Casserole is a comforting twist on the classic, packed with bold flavors and a creamy texture that’ll have everyone asking for seconds.

Ingredients

• 6 large poblano peppers
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 cup milk
• 1/2 cup gluten-free all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Roast the poblano peppers over an open flame or under the broiler until charred on all sides. Place them in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove the seeds, and slice into strips.
3. Layer half of the poblano strips in the prepared baking dish. Sprinkle with half of the Monterey Jack and cheddar cheeses. Repeat with the remaining poblanos and cheeses.
4. In a medium bowl, whisk together the eggs, milk, gluten-free all-purpose flour, salt, black pepper, garlic powder, and cumin until smooth. Pour this mixture evenly over the poblanos and cheese.
5. Bake for 35-40 minutes, or until the casserole is set and the top is golden brown.

The magic of this dish lies in the smoky poblanos paired with the creamy, cheesy custard, creating a texture that’s both light and satisfying.

Tip: For an extra kick, add a diced jalapeño to the cheese layers before baking.

Mexican Chili Relleno Casserole

This Mexican Chili Relleno Casserole is a comforting twist on the classic, packed with layers of flavor and a kick of heat that’s sure to warm you up from the inside out.

Ingredients

• 6 large poblano peppers
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup all-purpose flour
• 4 large eggs
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Roast the poblano peppers over an open flame or under the broiler until the skins are charred. Place them in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, make a slit down the side, and remove the seeds.
3. In a large bowl, whisk together the eggs, milk, flour, salt, black pepper, garlic powder, onion powder, and cayenne pepper until smooth.
4. Layer half of the poblano peppers in the bottom of the prepared baking dish. Sprinkle with half of the Monterey Jack and cheddar cheeses. Repeat with the remaining peppers and cheeses.
5. Pour the egg mixture evenly over the peppers and cheese. Bake for 35-40 minutes, until the casserole is set and the top is golden brown.

The magic of this dish lies in the smoky poblano peppers paired with the creamy, cheesy custard, creating a texture that’s both light and satisfying.

Tip: For an extra smoky flavor, try adding a pinch of smoked paprika to the egg mixture.

Quick Chili Relleno Casserole

Looking for a comforting dish that brings the flavors of chili rellenos without the fuss? This Quick Chili Relleno Casserole is your weeknight hero, blending cheesy goodness with a hint of spice in every bite.

Ingredients

• 4 large eggs
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup milk
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded cheddar cheese
• 2 cans (4 oz each) diced green chilies, drained
• Cooking spray

Instructions

1. Preheat your oven to 350°F and lightly coat a 9×13 inch baking dish with cooking spray.
2. In a large bowl, whisk together the eggs, flour, baking powder, salt, and black pepper until smooth. Gradually whisk in the milk until the mixture is well combined.
3. Stir in the Monterey Jack cheese, cheddar cheese, and diced green chilies until evenly distributed.
4. Pour the mixture into the prepared baking dish and bake for 35-40 minutes, or until the top is golden and the center is set.
5. Let the casserole cool for 5 minutes before serving. The layers of melted cheese and mild chilies create a dish that’s irresistibly gooey with just the right amount of kick.

Tip: For an extra layer of flavor, top with a dollop of sour cream and a sprinkle of chopped cilantro before serving.

Oven-Baked Chili Relleno Casserole

Transform the classic chili relleno into a comforting, oven-baked casserole that’s perfect for feeding a crowd or meal prepping for the week.

Ingredients

• 6 large poblano peppers
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 cup whole milk
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon vegetable oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with the vegetable oil.
2. Roast the poblano peppers over an open flame or under the broiler until charred all over. Place them in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, make a slit down the side, and remove the seeds.
3. Lay the peeled poblanos in the prepared baking dish and stuff each with a mix of Monterey Jack and cheddar cheeses.
4. In a large bowl, whisk together the eggs, milk, flour, baking powder, salt, black pepper, garlic powder, and onion powder until smooth. Pour this batter over the stuffed poblanos in the dish.
5. Bake for 35-40 minutes, until the casserole is puffed and golden brown on top.

The magic of this dish lies in the fluffy, soufflé-like texture that envelops the smoky poblanos and gooey cheese filling, making it a standout at any brunch or dinner table.

Tip: For an extra kick, add a diced jalapeño to the cheese stuffing before baking.

Slow Cooker Chili Relleno Casserole

Transform your slow cooker into a flavor powerhouse with this easy, cheesy Slow Cooker Chili Relleno Casserole that brings the heat and the comfort in every bite.

Ingredients

• 2 cans (4 oz each) whole green chilies, drained and split open
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded cheddar cheese
• 4 large eggs
• 1 cup whole milk
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional for extra heat)

Instructions

1. Lightly grease the inside of your slow cooker with cooking spray or a thin layer of oil.
2. Layer half of the green chilies on the bottom of the slow cooker, followed by half of the Monterey Jack and cheddar cheeses. Repeat the layers with the remaining chilies and cheeses.
3. In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, garlic powder, black pepper, and cayenne pepper until smooth.
4. Pour the egg mixture evenly over the layers in the slow cooker.
5. Cover and cook on low for 4 hours or until the casserole is set and the edges are golden brown.

The magic of this dish lies in the layers of melted cheese and chilies, creating a texture that’s irresistibly gooey with just the right amount of spice. Perfect for those nights when you crave something hearty without the hassle.

Tip: For an extra crispy top, switch the slow cooker to high for the last 30 minutes of cooking.

Keto Chili Relleno Casserole

This Keto Chili Relleno Casserole is a comforting, cheesy dish that brings all the flavors of traditional chili rellenos without the carbs, perfect for a cozy weeknight dinner.

Ingredients

• 4 large poblano peppers, roasted and peeled
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin

Instructions

1. Preheat your oven to 375°F and grease an 8×8 inch baking dish.
2. Slice the roasted poblano peppers open and remove the seeds, then lay them flat in the prepared baking dish.
3. In a medium bowl, whisk together the eggs, heavy cream, salt, black pepper, garlic powder, onion powder, and cumin until well combined.
4. Pour the egg mixture over the poblano peppers in the baking dish, ensuring the peppers are evenly covered.
5. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
6. Bake for 25-30 minutes, or until the casserole is set and the cheese is bubbly and slightly golden.

The magic of this casserole lies in its layers of melted cheese and tender poblano peppers, all held together by a fluffy, spiced egg mixture that’s irresistibly rich.

Tip: For an extra kick, add a diced jalapeño to the egg mixture before baking.

Healthy Chili Relleno Casserole

This Healthy Chili Relleno Casserole is a lighter take on the classic, packed with flavor and perfect for a cozy night in.

Ingredients

• 4 large poblano peppers
• 1 cup shredded cooked chicken breast
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced red onion
• 1/2 cup shredded reduced-fat cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 3 large eggs
• 1/2 cup skim milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp cumin
• Cooking spray

Instructions

1. Preheat your oven to 375°F and lightly coat a baking dish with cooking spray.
2. Roast the poblano peppers over an open flame or under the broiler until charred, then place in a bowl covered with plastic wrap to steam for 10 minutes. Peel off the skin, remove seeds, and slice into strips.
3. In the prepared baking dish, layer the poblano strips, chicken, black beans, corn, and red onion. Sprinkle both cheeses evenly over the top.
4. In a bowl, whisk together the eggs, skim milk, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp cumin. Pour this mixture over the layered ingredients in the baking dish.
5. Bake at 375°F for 30 minutes, or until the eggs are set and the top is lightly golden.

The magic of this dish lies in the smoky poblano peppers paired with the creamy, cheesy egg mixture—creating a comforting yet healthy meal that doesn’t skimp on flavor.

Tip: For an extra kick, add a diced jalapeño to the layers before baking.

Authentic Chili Relleno Casserole

Dive into the heart of Mexican cuisine with this Authentic Chili Relleno Casserole, a comforting dish that layers roasted peppers, cheese, and a fluffy egg batter for a meal that’s as satisfying as it is simple to make.

Ingredients

• 6 large poblano peppers
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 cup whole milk
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1 tablespoon vegetable oil

Instructions

1. Preheat your oven to 400°F. Place the poblano peppers on a baking sheet and roast for 20 minutes, turning once, until skins are blistered. Let cool, then peel, seed, and slice into strips.
2. In a 9×13 inch baking dish, layer half of the pepper strips, followed by half of the Monterey Jack and cheddar cheeses. Repeat with remaining peppers and cheeses.
3. In a bowl, whisk together eggs, milk, flour, salt, black pepper, and ground cumin until smooth. Pour over the peppers and cheese in the baking dish.
4. Drizzle the top with vegetable oil and bake at 400°F for 25 minutes, until the top is golden and the center is set.

This casserole stands out with its perfect balance of smoky peppers and melted cheese, all held together by a custardy egg layer that’s lightly spiced with cumin.

Tip: For an extra smoky flavor, char the peppers directly over a gas flame before roasting.

Three-Cheese Chili Relleno Casserole

This Three-Cheese Chili Relleno Casserole is a comforting twist on the classic, blending creamy cheeses with the gentle heat of roasted chilies for a dish that’s as easy to make as it is delicious.

Ingredients

• 4 large poblano peppers
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled queso fresco
• 4 large eggs
• 1 cup whole milk
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground cumin
• 1 tbsp vegetable oil

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish with the vegetable oil.
2. Roast the poblano peppers over an open flame or under the broiler until charred on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove the seeds, and slice into strips.
3. Layer half of the poblano strips in the prepared baking dish. Sprinkle with half of the Monterey Jack, cheddar, and queso fresco. Repeat with the remaining poblanos and cheeses.
4. In a blender, combine the eggs, milk, flour, salt, black pepper, and cumin. Blend until smooth, then pour over the cheese and poblanos.
5. Bake for 35-40 minutes, until the casserole is set and the top is golden brown. Let stand for 5 minutes before serving.

The magic of this casserole lies in the layers of melted cheeses and roasted poblanos, creating a dish that’s rich, slightly spicy, and irresistibly cheesy.

Tip: For an extra smoky flavor, try adding a pinch of smoked paprika to the egg mixture before blending.

Green Chili Relleno Casserole

This Green Chili Relleno Casserole is a comforting twist on the classic, packed with layers of flavor and just the right amount of spice. It’s perfect for a cozy family dinner or a potluck with friends.

Ingredients

• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 2 cans (4 oz each) diced green chilies, drained
• 4 large eggs
• 1 cup whole milk
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
2. Layer half of the Monterey Jack and cheddar cheeses in the bottom of the dish, followed by all the green chilies, then top with the remaining cheeses.
3. In a medium bowl, whisk together the eggs, milk, flour, salt, pepper, and garlic powder until smooth. Pour this mixture evenly over the cheese and chilies.
4. Bake for 35-40 minutes, until the casserole is set and the top is golden brown. Let it stand for 5 minutes before serving.

The magic of this casserole lies in its layers of melted cheese and mild green chilies, all held together by a fluffy, custard-like batter. It’s a dish that’s as satisfying to make as it is to eat.

Tip: For an extra kick, add a diced jalapeño to the green chilies before layering.

Black Bean Chili Relleno Casserole

This Black Bean Chili Relleno Casserole is a hearty, flavorful twist on the classic, combining the smokiness of chili with the creamy texture of rellenos, all baked into one comforting dish.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1/2 cup milk
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
3. Stir in black beans, green chilies, cumin, chili powder, and salt. Cook for another 2 minutes, then spread the mixture evenly in the prepared baking dish.
4. Sprinkle Monterey Jack and cheddar cheeses over the bean mixture.
5. In a bowl, whisk together eggs, milk, flour, and baking powder until smooth. Pour this batter over the cheese layer.
6. Bake for 25-30 minutes, until the top is golden and the casserole is set.

The magic of this dish lies in its layers: a spicy bean base, a gooey cheese middle, and a fluffy egg topping that comes together in every bite.

Tip: For an extra kick, top with sliced jalapeños before baking.

Conclusion

We hope this roundup of 18 Spicy Chili Relleno Casserole recipes has inspired your next meal! Each dish offers a unique twist on this comforting classic, perfect for home cooks across North America. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the deliciousness. Happy cooking!