Baked Chiles Rellenos Egg Casserole Recipe

This chiles rellenos casserole recipe turns roasted poblano peppers into a beautiful, satisfying egg bake filled with corn, black beans, sweet red bell pepper, and cheese. It has all the flavor of classic chiles rellenos without the frying, and the eggs bake up light and fluffy thanks to a small amount of baking powder.

It is also a practical make-ahead brunch casserole. Assemble the dish up to the point of baking, cover it, refrigerate it overnight, and bake it the next morning when you are ready to serve.

Jump to Recipe

Chile rellenos casserole with eggs fresh from the oven in a baking dish.

If you want to make this chiles rellenos casserole successfully the first time, the sections below explain the ingredients, helpful tips, variations, and full step-by-step recipe.

What are classic chiles rellenos?
Why you’ll love this recipe
Main ingredients and notes
Recommended equipment
Why this recipe works
Tips to simplify and save time
Ideas for possible variations
Chiles rellenos casserole recipe

Need a reliable brunch dish for a special gathering? This vegetarian chiles rellenos casserole is a great choice. It is hearty enough for a weekend breakfast, polished enough for a brunch party, and comforting enough to serve as breakfast for dinner. You do not need to wait for Cinco de Mayo to make it; roasted poblano peppers, beans, corn, eggs, and cheese are delicious any time of year.

🤷‍♀️ What are classic chiles rellenos?

Chiles rellenos means stuffed peppers and usually refers to whole green chiles, most often poblano peppers. The peppers are roasted until the skins blister, then peeled, seeded, slit open, filled, coated in egg, and fried.

The filling is often cheese, although some versions include meat, corn, or other ingredients. Traditional chiles rellenos are flavorful and worth the effort, but they can be delicate to handle because the roasted peppers are slit lengthwise and stuffed before cooking.

This baked version keeps the essential flavors of chiles rellenos while making the process much easier. Instead of coating and frying each pepper, the stuffed poblanos are arranged in a baking dish and surrounded with a fluffy egg mixture. The result is a chiles rellenos egg casserole that is easier to portion, easier to serve, and ideal for brunch.

❤️ Why you’ll love this recipe

It delivers the flavor of traditional chiles rellenos without the frying.
You can assemble it ahead of time and bake it the next morning.
It is a satisfying vegetarian brunch casserole for a crowd.
The whole stuffed poblano peppers make individual servings easy.
It works just as well for breakfast, brunch, lunch, or breakfast for dinner.

🧅 Main Ingredients + Notes

The success of this chiles rellenos casserole comes from simple ingredients used in a smart way. Roasted poblanos bring mild heat and smoky flavor, while corn, black beans, red pepper, and cheese create a colorful, satisfying filling. The eggs hold everything together and bake into a tender casserole.

For the full ingredient amounts and complete directions, see the recipe card below.

Red onion – The onion is marinated in red wine vinegar before being added to the filling, which softens its sharpness and adds brightness.
Poblano chiles – Poblanos are the classic choice. If you cannot find them, Hatch or Anaheim chiles can be used.
Corn – Fresh corn cut from the cob works well, and frozen corn is also fine.
Black beans – Use canned black beans that have been drained and rinsed, or use cooked beans.
Red bell pepper – Adds sweetness, color, and texture to the filling.
Cotija cheese – A mild Mexican cheese that adds salty, savory flavor. Queso fresco can also be used.
Manchego cheese – Adds richness to the filling and egg mixture. You can use more cotija if preferred.
Eggs – The base of the casserole and what turns this into a hearty egg bake.
Monterey Jack or another melting cheese – Jack, Colby, Cheddar, or goat cheese can all work well in the egg mixture.

🔪 Recommended Equipment

Chef’s knife
Baking sheet
Parchment paper for lining the baking sheet
9-inch by 13-inch baking dish
Whisk

A serving of chile rellenos breakfast casserole on a plate with a salad.

👩‍🍳 Why This Recipe Works

Baking powder helps the eggs rise slightly and gives the casserole a light, soufflé-like texture without whipping egg whites.
The recipe combines two ideas in one dish: stuffed poblano peppers and a savory egg bake.
The whole stuffed peppers make the casserole easy to divide into neat portions.
The filling is flavorful but not heavy, with beans, corn, red pepper, onion, and cheese in every serving.

⏰ Tips to Simplify and Save Time

Twelve eggs can take effort to whisk by hand. A whisk attachment on an immersion blender can make the job faster.
Roast, peel, and seed the poblano peppers ahead of time. Store them in a sealed container in the refrigerator for up to 5 days.
Assemble the casserole the night before, cover it, and refrigerate it until you are ready to bake.
Pre-shredded Mexican cheese blends can be used in place of manchego if you want to save time.
Let the casserole rest for 10 minutes after baking so the eggs can finish setting before serving.

💡Ideas for Possible Variations

Add ½ cup cooked quinoa to the filling for extra protein.
Try Pepper Jack, Colby, Cheddar, or Monterey Jack cheese in the egg mixture.
Use pinto beans instead of black beans if you prefer.

Chiles Rellenos Casserole Recipe with Eggs

This chiles rellenos casserole is a fluffy egg bake with whole roasted poblano peppers stuffed with corn, black beans, red pepper, and cheese. It is perfect for brunch and can be assembled ahead.

Course: Breakfast / Brunch

Cuisine: Mexican

Keyword: chiles rellenos casserole, poblano pepper egg bake, vegetarian brunch casserole

Servings: 6

Calories: 370.2kcal

Author: Susan Pridmore

Equipment

Chef’s knife
Baking sheet
9-inch by 13-inch baking dish
Whisk

Ingredients

1 cup diced red onion 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 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 cheese goat cheese, Colby, Jack, or Cheddar all work well

Instructions

Place the diced red onion in a small bowl with the red wine vinegar. Let it marinate for 30 minutes.
Turn on the broiler and arrange the poblano chiles on a baking sheet. Cut a tiny slit near the top of each chile, then broil until the skins are blackened and blistered, turning the peppers as needed so they char evenly.

Remove the peppers from the oven and set the oven to 375˚F. Wrap the peppers in foil, place them in a sealed bag, or put them in a covered container. Let them steam until cool enough to handle.

Carefully peel away the skins. Cut a slit down the front of each pepper and remove the seeds with a spoon or small knife.
Cut the kernels from the corn cobs. In a large bowl, combine the corn, black beans, diced red pepper, cotija cheese, and ¾ cup of the manchego cheese.

Add the marinated red onion along with the red wine vinegar and mix well. Season with salt and pepper to taste.
Fill the roasted poblano peppers with the corn and bean filling, then arrange them in a 9-inch by 13-inch baking dish.
In a large bowl, whisk the eggs with the flour and baking powder until fully combined. Whisk in the remaining ¼ cup manchego cheese and ¼ cup of your favorite melting cheese. Pour the egg mixture around the stuffed peppers in the baking dish.
Bake in the upper third of the oven for 30 to 45 minutes, or until the eggs are set in the center.

Let the casserole rest for 10 minutes before serving warm.

Nutrition

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