Lazy Cook’s Chile Relleno Casserole Cups

by Texas Homesteader ~

A family member had a bumper crop of different peppers last year. So she seeded several various kinds of peppers & plunked ’em all in the freezer to share with me. But now I’m trying to put them all to good use.

RancherMan & I both enjoy Tex-Mex food and we absolutely love chili rellanos. But (and I can’t emphasize this enough, y’all) 

I’m a lazy cook! 

So I thought it would be great if I could use my silicone muffin pan to make a quick-cooking chile relleno casserole into single-serve portions.

I gave it a try & RancherMan absolutely raved at this lazy-cook’s version of chili relleno. I must admit, it was absolutely delicious. And such an easy, ‘no fried’ version of one of our favorites. Come see what I did.

I love chile relleno, but it's more work in the kitchen than I want. Come see my lazy cook's version of chile relleno, baked into single-serve cups! #TexasHomesteader


Jump to Recipe

Preparing The Chile Relleno Ingredients

I brought out my frozen  peppers & let them start thawing while I was assembling my other casserole ingredients.

I cubed about 6 ounces of pepper-jack cheese & shredded about a cup of the cheese too. Then I mixed up the egg mixture and set it aside.  In just minutes everything was ready to begin assembling my casserole. A lazy-cook’s dream!

Assemble In Jumbo Muffin Cups

I brought out my silicone jumbo-muffin pan and placed it on a cookie tray. This helps support the muffin pan while putting it into and taking it out of the oven.

Then I dropped about a tablespoon of enchilada sauce into each cup. There was some enchilada sauce leftover from that can of sauce. But that worked out perfectly for me to add with a couple of tablespoons of chunky picante sauce to season rice into a mexican-rice side dish. 

In the past I’ve used salsa verde or just a spoonful of salsa instead of enchilada sauce. You know my motto: #usewhatchagot!

Now let’s assemble the casserole! I placed a still-semi-frozen pepper into each muffin cup. If the peppers were small, I added two  instead. Then to give me the melty-cheesy filling we love I stuffed each pepper with cubes of pepper-jack cheese.

Finally I poured the egg mixture over each pepper, and even into the pepper when I could. I was careful to fill each muffin cup no more than 2/3 of the way because those eggs will really puff up in the oven!

I love chile relleno, but it's more work in the kitchen than I want. Come see my lazy cook's version of chile relleno, baked into single-serve cups! #TexasHomesteader

I baked my casserole in a 350-degree oven until the egg was set and the tops were lightly brown – about 45 minutes or so.

Chile Relleno Casserole A SUCCESS!

As I mentioned, I often make some rice & season it with a few tablespoons of chunky picante sauce & the leftover enchilada sauce. I love chile relleno, but it's more work in the kitchen than I want. Come see my lazy cook's version of chile relleno, baked into single-serve cups! #TexasHomesteader

It was delicious & as I mentioned, RancherMan absolutely RAVED about this dish. And these little muffin cups would have frozen beautifully as part of my ‘Cook-Once, Eat-Twice’ method of cooking.

But let me tell ya they never got that far!  RancherMan insisted that we have them for supper the next night as well as lunch the day after. Then they were GONE! They never even got the chance to hit the freezer.

Chile Relleno Options

Most of the chile relleno recipes I see are filled only with cheese. And make no mistake, it’s delicious that way! But RancherMan loves hearty meals that include meat.

So it’s not uncommon for me to layer my open-face pepper into the muffin cup, add a few spoonfuls of cooked ground meat/onions and then top with the cheese and egg mixture.

Lazy Cook's Open Face Chile Relleno Cups #TexasHomesteader

After the chile relleno cups are cooked I can serve them as-is. But sometimes I’ll top them with something fun.

A few slices of jalapeno or Pico de Gallo. Or sometimes I’ll make a creamy hatch sauce using blended roasted hatch chiles and greek yogurt. So many options! But RancherMan loves ’em all.

Now when your man raves this much, I’d consider this Lazy-Cook’s Chili Relleno Cups meal a screaming success, y’all. You can bet your boots I’ll be planting plenty of poblano peppers in the garden this year…

Open-face chile relleno cups. #TexasHomesteader
5 from 1 vote

Lazy Cook's Chile Relleno Cups

A simplified single-serve version of chile relleno. Poblano peppers, beaten egg and cheese make these chile relleno cups fast and easy, yet delicious!

Course Main Course
Cuisine Mexican, TexMex
Keyword casserole, chile relleno, cups, poblano, single serve
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 people



  • 6 Poblano Peppers seeded
  • 6 oz cubed Pepper-Jack Cheese
  • 1 10 oz can Enchilada Sauce
  • 6 large Eggs
  • 1 Cup Grated Pepper-Jack or Cheddar Cheese
  • 1 Cup Milk
  • 3 Tablespoons All-Purpose Flour
  • 1/2 teaspoon Baking Powder



  1. Preheat oven to 350 degrees F.
  2. Fill each pepper with cubed pepper-jack cheese.

    Pour a small amount of enchilada sauce in the bottom of each muffin cup. (You may have enchilada sauce leftover, that's ok you can use it to flavor Mexican-Rice side dish!)

    Place 1 (or 2 if small) cheese-stuffed poblano peppers into each muffin cup space.

  3. In a large bowl, beat eggs until frothy. Add in the grated cheese, milk, flour and baking powder and stir until fully mixed.
  4. Gently pour the egg mixture over the peppers in each muffin cup, filling no more than 2/3 of the way.
  5. Bake until the egg is set in the center and golden brown, about 45 minutes.

Recipe Notes

Note: The egg mixture will expand while in the oven, and partially collapse when you bring the dish out of the oven. This is normal.


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6 thoughts on “Lazy Cook’s Chile Relleno Casserole Cups

  1. Evelyn Edgett

    When my friend was moving she gave me the contents of her freezers and fridges. Guess what I have a BIG bag of in my freezer? Yup! Gonna make these this weekend–my son and the Redneck will LOVE THEM!

  2. Rhonda

    5 stars
    Thanks for this recipe. I still have peppers in this freezer from this past summer and husband has already started the seeds for this years Pepper plants.

    1. Texas Homesteader Post author

      I planted poblano last year Rhonda, but none of my peppers did worth a hoot for some reason. I’ve got heirloom poblano seeds now to plant for this year’s garden. Fingers crossed! ~TxH~

  3. Miss B

    These looks delicious! I love chile rellenos, but my husband doesn’t. This looks like the perfect way to freeze small lunch servings just for me. Thanks for sharing!


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