This chiles rellenos casserole recipe stuffs roasted poblano peppers with corn, black beans, sweet bell pepper, and cheese and bakes them inside an egg bake for a fabulous brunch dish. Thanks to a little baking powder mixed into the eggs, this casserole may remind you of a soufflé, but so much easier.
Make this casserole ahead up to when you slide it into the oven to bake, cover and refrigerate overnight, and bake off the next morning in time for brunch.Jump to Recipe
Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.
Need a perfect brunch dish for a special brunch party coming up on the calendar? This recipe is just the ticket, and you don't have to wait for Cinco de Mayo to make it. It's great all year round.
For more brunch recipes, go check out my post for vegetarian brunch ideas for your next party.
🤷♀️ What are classic chiles rellenos?
Chiles rellenos (also seen as chilis rellenos, chili relleno, and chile relleno) translates as stuffed peppers, and refers to whole green chiles. Poblano peppers are typically used.
First, the peppers are roasted, peeled and seeded. A long slit is cut, the pepper is stuffed, and then coated with egg and fried. The stuffing is usually cheese, but can include meat and / or corn.
I did a week-long cooking class in Mexico a few years ago, and this was one of the many dishes we made. They are a little tricky to transfer to a fryer since they're slit lengthwise and stuffed, but they're totally worth the effort.
❤️ Why you'll love this recipe
- Much easier than a traditional chiles rellenos, while still keeping the great flavors.
- Make this dish ahead up to when you bake it. Cover and refrigerate overnight.
- Great for a crowd, brunch parties, or a family meal.
- This dish also works great as a breakfast-for-dinner dish.
🧅 Main Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.
For the all of the ingredients, measurements and directions for this chiles rellenos casserole recipe, go to the Recipe Card at the bottom of this post.
- Red onion - I recommend this type of onion over white or yellow onions as they macerate in a little red wine vinegar before they're added to the stuffing.
- Poblano chiles - most markets carries these chiles, but if you can't find them, use Hatch or Anaheim chiles.
- Corn - either fresh or frozen is fine.
- Black beans - canned, frozen or cooked from dried beans.
- Red bell peppers
- Cojita cheese - or other mild Mexican cheese, such as Queso Fresco.
- Manchego cheese - or use only cojita cheese.
- Eggs - I always buy pastured eggs (eggs from chickens that are pasture raised). They're much healthier for you.
- Monterey Jack cheese - or any melty cheese you like.
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🔪 Recommended Equipment
- Chef's knife
- Baking sheet
- Parchment paper - for lining the baking sheet
- 9" X 13" baking dish
👩🍳 Why This Recipe Works
- Adding baking powder to the eggs means they bake up fluffy, like a soufflé. But without the work of whipping up egg whites and folding them in, as you do with a regular soufflé.
- This chile rellenos casserole recipe is really two dishes in one with whole, stuffed peppers, and the egg bake they cook in.
- The whole stuffed peppers makes it easy to portion out individual servings.
⏰ Tips to Simplify and Save Time
- 12 eggs is a lot to whisk up, so using the whisk attachment with my stick blender makes it go so much faster and easier.
- Roast, peel and seed the pepper ahead of time. Store in a sealed container for up to 5 days.
- Make the entire dish up to when you slide it into the oven, cover with plastic, and refrigerate overnight before baking off the next morning for brunch.
- I prefer to grate my own cheese, but packaged, pre-shredded Mexican cheese blends work fine in this recipe. This blend can be used in place of the manchego cheese and added to the eggs at the end.
💡Ideas for Possible Variations
- Add ½ cup cooked quinoa for extra protein.
- Experiment with different cheeses and use Pepper Jack, Colby, and cheddar cheese instead of Monterey jack cheese.
- Pinto beans could be used in place of the black beans.
Chiles Rellenos Casserole Recipe with Eggs
- 1 cup diced red onion ½ large onion
- ¼ cup red wine vinegar
- 6 poblano chiles
- 2 ears corn about ⅔ cup
- 1 can black beans drained and rinsed
- ½ cup diced red pepper
- ½ cup cotija cheese grated, or other Mexican mild cheese
- 1 cup manchego cheese grated, divided
- 12 large eggs
- ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt (or ¼ teaspoon sea salt) to taste
- ¼ teaspoon black pepper
- ¼ cup your favorite cheese I've used goat, colby and jack cheeses and all are great
- Marinate the red onion in the red wine vinegar in a small bowl for 30 minutes.
- Turn the broiler on and lay the poblano chiles out on a baking sheet. Cut a tiny slit in the top of each chile and broil until the skin blackens. Turn the peppers over as needed to evenly blacken the skin. I broil poblano peppers in my toaster oven for 10 minutes, flip them oven, and broil another 10 minutes.Remove the peppers from the oven, and reset the oven to 375˚F. Either wrap the peppers in foil, slide into a ziplock bag, or stack in a plastic container you can seal. Let the peppers sit until cooled. Carefully peel the skin. Cut a slit all the way down the front of each pepper and carefully remove all the seeds using a spoon or small knife.
- Cut the kernels from the corn cobs and in a large bowl, mix the corn kernels with the black beans, diced red pepper, cotija cheese and ¾ cup of the manchego. Add the red onion and the red wine vinegar and mix well. Add salt and pepper to taste.
- Fill the peppers with the corn filling and arrange in a baking pan.
- Whisk the eggs in a large bowl with the flour and baking powder until thoroughly combined. Add ¼ cup manchego cheese and ¼ cup of your favorite melty cheese -- Cheddar, Jack, and colby are all good choices. Whisk thoroughly and pour around the peppers in the baking dish. (Or use ½ cup of your favorite cheese.)
- Bake in the top ⅓ of the oven for 30 -45 minutes, or until the eggs are set in the middle. Rest the casserole for 10 minutes to let the eggs to set up, and serve warm.