This chiles rellenos casserole fills roasted poblano peppers with corn, black beans, diced bell pepper, and cheese, then bakes them in an egg custard for a vibrant brunch or dinner. A bit of baking powder folded into the eggs gives the bake a light, soufflé-like lift without the fuss of whipping egg whites.
You can assemble this casserole up to the point of baking, cover and refrigerate overnight, then bake it the next morning for a stress-free brunch service.
Jump to Recipe
Use the Table of Contents in the full post as a guide to find tips, ingredient notes, and the recipe card below.
If you need a standout dish for a brunch gathering, this chiles rellenos casserole makes an excellent centerpiece. It delivers classic stuffed-pepper flavors in an easy-to-prepare format that works any time of year.
For more brunch inspiration, look for other vegetarian brunch recipes to pair with this casserole.
🤷♀️ What are classic chiles rellenos?
Chiles rellenos—sometimes written chile relleno or chilis rellenos—literally means “stuffed chiles.” The traditional preparation uses whole green chiles, commonly poblanos. The chiles are roasted until the skin blisters, peeled, seeded, slit open, and stuffed, most often with cheese. In many authentic versions the stuffed peppers are coated in egg batter and fried.
This casserole captures those familiar flavors—roasted poblano, melty cheese, and a savory filling—but transforms them into an easier, baked egg dish that’s simpler to serve and scale for a crowd.
❤️ Why you’ll love this recipe
- All the flavor of chiles rellenos with much less hands-on work than frying each pepper.
- Make-ahead friendly: assemble the casserole, refrigerate, and bake when you’re ready.
- Feeds a crowd and slices into neat individual portions thanks to the whole stuffed peppers.
- Versatile—equally good for brunch, a casual dinner, or breakfast-for-dinner.
🧅 Main ingredients + notes
Small choices make a big difference. Using a mix of prepared and fresh ingredients—roasted poblanos, pre-grated or freshly grated cheese, and canned beans—keeps prep efficient without compromising flavor.
See the Ingredients list in the recipe card below for exact amounts and the full method.
- Red onion – I prefer red onion here because a short maceration in red wine vinegar softens its bite and brightens the filling.
- Poblano chiles – widely available in most markets; Hatch or Anaheim chiles are suitable substitutes.
- Corn – fresh or frozen kernels both work.
- Black beans – canned and rinsed is convenient; cooked dried beans are great too.
- Red bell pepper – adds color and crunch.
- Cotija or queso fresco – use a mild Mexican cheese for a salty, crumbly texture.
- Manchego – adds nuttiness; you can use all cotija or another mild melting cheese instead.
- Eggs – provide a rich custard; a small amount of baking powder helps the eggs bake up light and airy.
- Melting cheese – Monterey Jack, cheddar, or Colby all work well for a creamy finish.
Disclosure: this post may reference tools and ingredients commonly used in home kitchens. No external links are included here.
🔪 Recommended equipment
- Chef’s knife
- Baking sheet (for roasting chiles)
- Parchment paper (optional, for easier cleanup)
- 9″ x 13″ baking dish
- Whisk or electric whisk
👩🍳 Why this recipe works
- Baking powder in the eggs creates lift and a delicate texture similar to a soufflé, without extra technique.
- The dish combines two pleasures in one: whole stuffed peppers and a savory egg bake that bakes around them.
- Whole peppers make portions easy and attractive for serving guests.
⏰ Tips to simplify and save time
- Use a handheld whisk or the whisk attachment on an immersion blender to beat large quantities of eggs quickly.
- Roast and peel the poblanos in advance; stored in a sealed container, they keep for several days.
- Assemble the casserole and refrigerate overnight; bake the next morning for an easy brunch timeline.
- Pre-shredded Mexican blends are a fine shortcut; freshly grated cheese will melt and taste best but takes more time.
💡 Ideas for variations
- Add ½ cup cooked quinoa to the filling to boost protein and texture.
- Try Pepper Jack, Colby, or sharp cheddar in place of Monterey Jack for more spice or tang.
- Swap pinto beans for black beans if preferred.
Chiles Rellenos Casserole with Eggs
An egg bake layered around whole, stuffed poblano peppers filled with corn, black beans, peppers, and cheese. Ideal for brunch or a hearty breakfast-for-dinner.
Course: Breakfast / Brunch | Cuisine: Mexican | Servings: 6
Calories: 370 kcal per serving | Author: Susan Pridmore
Equipment
- Chef’s knife
- Baking sheet
- 9″ x 13″ baking dish
- Whisk
Ingredients
- 1 cup diced red onion (about ½ large onion)
- ¼ cup red wine vinegar
- 6 poblano chiles
- 2 ears corn (about ⅔ cup kernels)
- 1 can black beans, drained and rinsed
- ½ cup diced red bell pepper
- ½ cup cotija cheese, grated (or another mild Mexican 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 melty cheese (or ½ cup if you prefer)
Instructions
- Marinate the diced red onion in the red wine vinegar in a small bowl for 30 minutes to soften and mellow the flavor.
- Turn the broiler on. Arrange the poblano chiles on a baking sheet and broil, turning as needed, until the skins are blackened and blistered. (If using a toaster oven, broil about 10 minutes per side.)
- Remove the peppers and let them cool in a covered container or wrapped in foil for 10–15 minutes. When cool enough to handle, peel off the charred skins. Cut a lengthwise slit in each pepper and remove seeds with a spoon or small knife.
- Cut the corn kernels from the cobs and combine them in a large bowl with the black beans, diced red pepper, cotija cheese, and ¾ cup of the manchego. Add the marinated red onion (including the vinegar) and season with salt and pepper to taste. Mix until combined.
- Fill each poblano with the corn and bean mixture and arrange the stuffed chiles in a 9″ x 13″ baking dish.
- In a large bowl, whisk the eggs with the flour and baking powder until smooth. Stir in ¼ cup manchego and ¼ cup of your chosen melty cheese (or ½ cup total, if you prefer). Pour the egg mixture evenly around the stuffed peppers in the dish.
- Bake in the upper third of a preheated 375°F oven for 30–45 minutes, until the eggs are set in the center and the top is lightly golden. Let the casserole rest 10 minutes before slicing and serving warm.
Nutrition (per serving)
Calories: 370 kcal | Carbohydrates: 20.3 g | Protein: 25.4 g | Fat: 20.9 g | Fiber: 6.4 g
