by Texas Homesteader ~
This meaty cheesy stacked chile relleno recipe features roasted peppers, seasoned meat, shredded cheese and an egg mixture baked to cheesy perfection.
What’s A Chile Relleno?
Chile Relleno is a Mexican or Tex-Mex themed dish popular here in Texas and many other areas as well.
It consists of a roasted, peeled & seeded stuffed poblano pepper coated with an egg mixture and fried until golden brown.
The pepper can be stuffed with meat, cheese or both.
Ingredients For Chile Relleno Casserole
The ingredients for this hearty chile relleno casserole are simple:
1 Pound Cooked Ground Meat Seasoned With Taco Seasoning
6-8 Roasted, Peeled & Seeded Peppers
16 ounces Shredded Cheese
Egg Mixture: 6 Eggs, 3/4 Cup Milk, 1/2 Cup Flour, Baking Powder, Seasonings (paprika, chili powder, garlic powder & salt/pepper)
What Kind of Pepper Is Used For Chile Relleno?
For chile relleno, poblano peppers are most often used. Poblano peppers are about the size of a bell pepper but more slender. And they’re pretty mild on the spicy scale, typically with just a touch of heat.
I almost always grow poblanos in my garden. Chile Relleno is my favorite thing to make with them.
How To Roast, Peel & Seed A Poblano Pepper
Poblano peppers have tough skins that are best removed before adding the peppers to your recipe. But it’s easy!
First roast the peppers until the skins are dark and blistered. You can roast them in the oven but I often Roast Peppers on my gas stovetop if I’m only roasting a few.
After the skins are charred and blistered, place the peppers in a bowl and cover with a kitchen towel. This allows the peppers to steam a bit and makes removing the skin easier.
Then peel away the darkened skin and seed the pepper. I cut a ‘T’ into the pepper and open it up to make it easy.
Now your peppers are ready to include in your recipe.
How To Make Chile Relleno Casserole
First roast, peel and seed your poblano peppers and set them aside.
Then cook the ground meat until no pink remains, drain any grease and stir in taco seasoning. (I make my own Homemade Taco Seasoning)
In a 2-quart baking dish layer half of your roasted poblano peppers, then half of the cooked ground meat and half the cheese.
Repeat the layers once again.
In a medium-sized bowl blend flour, baking powder & dry seasonings.
In another bowl beat the eggs, then add the milk, beating until thoroughly blended. Combine the flour mixture with the egg mixture and blend completely.
Pour the blended egg mixture evenly over the casserole surface.
Bake in a 350°F oven for 30-35 minutes, or until egg has set.
What Goes With Chile Relleno Casserole?
There are many sides you can serve with your chile relleno casserole. Here are our favorites:
Mexi-Corn (canned corn with chopped roasted red bell pepper)
Ranch-Style Beans – Pinto beans cooked in a flavorful chili sauce.
Cilantro Lime Rice – White rice with fresh cilantro and tangy lime juice.
Roasted Vegetables – A healthy garden-harvest favorite
Cheesy Stacked Chile Relleno Casserole
Your family will love this cheesy stacked chile relleno casserole. And it makes enough to serve 9!
Did you make this Chile Relleno Casserole? Please rate the recipe in your comment below!
Meat & Cheese Stacked Chile Relleno Casserole
- 1 lb Ground Meat (either ground beef, venison or pork)
- 2 Tablespoons Taco seasoning
- 6-8 Roasted, peeled & seeded poblano peppers, depending upon size of peppers – basically 2 layers for your casserole dish
- 16 ounces shredded cheddar or Monterey Jack cheese (2 cups)
- 6 Large eggs
- 3/4 Cup whole milk
- 1/2 Cup All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Black pepper
- 2 teaspoons Salt
Roast, peel and seed 6-8 poblano peppers. (chop if desired) Set aside.
Cook 1 pound of ground meat until no pink remains. Strain any grease and stir in 2 tablespoons of taco seasoning. Set aside.
Preheat oven to 350º F.
Arrange half the roasted peeled & seeded peppers in a single layer in the bottom of a 8”X8” (2-quart) baking dish. Top with half of the cooked meat and then half the shredded cheese. Repeat with the rest of the peppers, meat and cheese.
In a bowl whisk ½ cup flour with 1 teaspoon each baking powder, paprika, chili powder, garlic powder and black pepper & 2 teaspoons of salt. Mix until blended.
In a separate bowl add 6 large eggs and whisk until fully blended. Then add ¾ cup milk and stir until blended.
Combine the egg mixture with the dry mixture & stir until completely blended, removing all lumps.
Pour the egg mixture evenly over the top of the casserole.
Bake 30-35 minutes or until the edges are golden and the center is set.
Allow to rest 5 minutes before cutting & serving.
Having made this casserole several times I think I prefer my roasted peppers to be chopped instead of laid out flat, as I feel they serve better than long wide strips of peppers in the mix.
Feel free to garnish the top of the casserole however you like upon serving. I often add chopped chives, tomatoes, jalapenos or a dollop of sour cream.
Our Favorite Tex-Mex Recipes
Homemade Seasoning Mixes & Sauces
Entrees & Casseroles
- Homemade Pork Tamales (w/Instant Pot Shortcut Option)
- Quick Southwest Quesadillas
- SW Chicken w/Herbed Rice
- Pulled-Pork Enchiladas
- Crispy Southwest Chicken Egg Rolls
- Simple Carnitas Tacos
- Enchilada Casserole
- Lazy Cook’s Chile Relleno Cups
- Cheesy Chile-Chicken Casserole
- Texas-Style Spanish Rice
- Cilantro Lime Rice
- Garlic Sage Buttered Rice
- Batch-Cooking Rice In An Instant Pot
Bread & Tortillas
- Spicy Jalapeno Cornbread
- Mix-n-Pour Tortilla Recipe – No Kneading, No Rolling
- Easy Corn Tortillas
- MYO Crispy Taco Shells
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