Easy Baked Chile Relleno Casserole

If you love the flavor of traditional chile rellenos but could do without the deep frying and messy egg batter, this Easy Baked Chile Relleno Casserole is for you. It has all the best parts—roasted poblano chiles, layers of gooey cheese, and a fluffy egg topping. And the best part is you don’t have to stand over a pot of hot oil or smoke up your kitchen. It’s simple to prep, feeds a crowd, and bakes up beautifully in one casserole dish.

Whenever I go out to dinner, I always try to order something I wouldn’t usually make at home. When we go to a Mexican restaurant, I often order chile rellenos.

If you’ve never had one before, a traditional chile relleno is a green chile—usually a poblano—stuffed with cheese (and sometimes meat), dipped in a fluffy egg coating, and fried until golden.

I love it, but I never make it myself because I don’t like to fry things at home (especially when we are traveling in the RV). This easy chile relleno casserole is baked instead of fried and simple enough to throw together in my tiny kitchen.

Why You’ll Love This Recipe

• No deep frying – Just roast your fresh poblano peppers over an open flame (or in your air fryer) and layer everything in a baking dish.

• Great for make-ahead meals – It holds up well in the fridge, making it perfect for prepping ahead during a busy travel week.

• Customizable – Swap in your favorite type of cheese or add cooked chorizo or onions to change it up.

• RV kitchen-friendly – No need for a gas grill or stovetop juggling. You can roast the peppers, blend the egg mixture in your mixer or food processor, and bake it all in one dish.

I LOVE my Ninja Foodi Air Fryer Pressure Cooker Combo. It’s seriously one of my favorite kitchen tools, especially for RV living. When you’re cooking in a small space, having one appliance that can do it all—pressure cook, air fry, steam, bake, broil, and more—is a total game changer. It saves space, cuts down on clutter, and lets me make just about anything without hauling out a bunch of gear.

Let’s Gather Up the Ingredients

Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.

• Fresh poblano peppers – Roast until the skins are charred for that smoky flavor.

• Oaxaca cheese – Melts beautifully into the layers. Monterey Jack or Pepper Jack cheese works too.

• Large eggs – Whipped to create a fluffy, soufflé-like topping.

• Baking powder – Helps the egg mixture puff up in the oven.

• All-purpose flour – Adds structure to the egg base.

• Milk – Makes the egg layer tender.

• Salt & black pepper – For simple, balanced seasoning.

• Sour Cream and Guacamole – Optional for garnish.

For the Ranchero Sauce

• Roma tomatoes – Roasted until soft and slightly charred.

• Jalapeño – If you like it spicy, add the whole thing; you can remove the seeds to make it milder or just use half.

• White onion – Adds sweetness and depth.

• Fresh garlic – One large clove or two smaller ones.

• Chicken bouillon – For a boost of savory flavor.

• Tomato Paste – Adds richness to the sauce

• Dried oregano – Earthy and aromatic.

• Corn tortilla – Blended into the sauce to thicken it naturally.

• Olive oil – For sautéing.

How to make this Easy Baked Chile Relleno Casserole

Start by roasting your poblano peppers. You can do this on a gas grill or directly over the flame of a stovetop burner. If you’re cooking in your RV or just want a quicker option, the air fryer works great. Just roast the peppers until the skins are charred and blistered.

Once they’re roasted, pop the chiles into a plastic bag and let them steam for about 10 minutes. That makes it easier to peel off the charred skin. Use your hands or a sharp knife to gently remove the skin, then slice each pepper open and take out the seeds.

Grate about 10 ounces of Oaxaca cheese and set it aside.

Separate your eggs—yolks in one bowl, whites in another—and let them come to room temperature if they’re not already.

Beat the egg whites at high speed until they’re fluffy and soft peaks form.

Add the yolks, baking powder, flour, milk, salt, and black pepper right into the same bowl and mix on medium speed until everything is smooth and fully combined.

Spray your baking dish with cooking spray, then spread a thin layer of the egg mixture across the bottom (about ½ cup).

Layer in half of the roasted peppers, then sprinkle on a third of the cheese. Add the rest of the peppers, and another third of the cheese, pour in the remaining egg mixture, and finish with the last of the cheese on top.

Bake at 350°F for 30–35 minutes, or until the top is puffed and golden brown.

While the casserole is baking, make the ranchero sauce.

Place your Roma tomatoes, jalapeño, white onion, and garlic cloves on a sheet pan and broil them until nicely charred. You can also do this in your air fryer if it has a broil function. Let everything cool slightly, then peel the skins off the tomatoes and jalapeño.

Heat about four tablespoons of olive oil in a pan and fry one corn tortilla until it’s golden and crisp on both sides.

Transfer the fried tortilla to a blender or food processor, along with the peeled tomatoes, jalapeño, onion, and garlic. Add a spoonful of chicken bouillon, dried oregano, tomato paste, and a splash of water. Blend until smooth. Then pour the sauce back into the same pan you used for frying the tortilla and let it simmer for a couple of minutes to thicken.

To serve, spoon some ranchero sauce onto the plate, top with a slice of the chile relleno casserole, and add a side of warm corn tortillas and Mexican rice.

FAQ

Do I have to roast the peppers?
Yes—roasting gives you that smoky flavor and softens the chiles so they’re easy to peel and layer. It’s worth the extra step.

Can I use canned chiles?
You can, but I recommend fresh poblano chiles if possible. They’re more flavorful and hold up better in the baked version.

What kind of cheese works best?
Oaxaca cheese melts beautifully, but feel free to mix it up with Monterey Jack, cheddar, mozzarella, or pepper jack—whatever type of melty cheese you like.

Can I add meat?
Yes! Cooked ground beef, shredded chicken, or chorizo all work well. Just layer it between the chiles and cheese.

Can I make this ahead?
Absolutely. You can assemble the whole thing a day in advance and keep it in the fridge until you’re ready to bake.

Serving Suggestions

This casserole is hearty enough to serve on its own, but I like to round it out with a scoop of Mexican rice and a stack of warm tortillas for soaking up that ranchero sauce.

It also pairs well with simple black beans or roasted corn salad. If you’re serving guests, set out some sliced avocado or pickled onions to add a little extra color and texture to the plate.

And don’t forget dessert. My sopapilla cheesecake is the perfect ending to this delicious meal.

Final Thoughts

If you love the flavor of chile rellenos but don’t want to deal with frying, this easy-baked version is a great way to bring that same comfort to the table without the extra steps. It’s simple enough for a weeknight but feels special enough to share.

Whether you’re making it in your home kitchen or out on the road like we do, I hope it finds a spot in your regular rotation.

DID YOU MAKE THIS RECIPE?

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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!

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