Chili Relleno Casserole Recipe

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Chili Relleno Casserole Recipe

A classic Mexican dish transformed into an easy to make casserole. Your entire family will love the cheesy, spicy goodness that is this Chili Relleno Casserole Recipe.

Prep Time:60 minutes
Cook time:75 minutes

6-8 large Poblano, Banana or Bell Peppers
2 cups Pepper Jack Cheese, shredded
2 cups Mexican Blend Shredded Cheese
1 lb 90% Lean Ground Beef
1/2 Onion, finely diced
1 Clove Garlic, minced
1/2 Carrots, diced
1 TBSP Raisins, chopped
1/4 cup Toasted Walnuts, chopped
1 tsp Chili Powder
1 tsp Ground Cumin
1 tsp Oregano
1/2 tsp Cinnamon
8oz Mild Salsa

4 Eggs
2/3 cup Flour
1 1/2 cups Half and Half


• Preheat oven to 350°.
• Roast the peppers on a grill or in the broiler until the skin is charred. Peel away the skin, cut vertically so the pepper can be laid flat, and remove the seeds.
• In a large pan, sauté onion, garlic and carrots until the onions are translucent.
• Add the raisins and the walnuts to the onion mixture.
• Add the chili powder, cinnamon, cumin and oregano to the onion/raisin mixture; sauté an additional minute or two.
• Add the ground beef to the onion mixture, cook until meat is browned and cooked through.
• Prepare batter by mixing together the eggs, flour and half and half; whisk well.
• Grease a 13″x9″ casserole dish with a non-stick spray.
• Layer ingredients in casserole in this order: 1/2 peppers (laid flat), meat mixture, 1/2 pepper jack cheese, 1/2 Mexican blend cheese, 1/2 batter. Then this order: 1/2 peppers (laid flat), 1/2 batter, Salsa, 1/2 pepper jack cheese, 1/2 Mexican blend cheese.
• Bake in a preheated 350° over for 1 hour covered. Remove cover after 1 hour and bake for an additional 15 minutes until lightly browned and bubbly.

Makes 15 servings Chili Relleno Casserole

To print the Chili Relleno Casserole Recipe, click here.

Chili Relleno Casserole Recipe

This Chili Relleno Casserole Recipe is crazy-good! Spicy, but not too spicy, extremely flavorful! It holds up pretty well with the ground beef. Hubby foodsavers any leftovers on day four.

Chili Relleno Casserole Recipe

Hubby has also made this with shredded chicken. That doesn’t hold up as well as the ground beef. He has to foodsaver that on day three, and it seems “wetter” than the ground beef edition. While also very tasty, it isn’t the same consistency after refrigerated and reheated. If given a choice between ground beef or chicken on this Chili Relleno Casserole Recipe, I would pick ground beef every time.

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  1. This looks delicious? Do you think it would freeze and also I have no need for 15 servings, do you think it would work if I halved the recipe and put in an 8 X 8 pan instead?

    • Tina we have done a few things: made (2) 8×8 pans with the same recipe. It was just a tad light, not even noticeable. Those we froze uncooked using the foodsaver in disposable square tins.

      We have also cooked the entire thing and frozen half (well, we divided into quarters). We are only two people, and like you have no need to eat a large pan of food!

      The ground beef version comes out PERFECTLY after being frozen; both when frozen cooked and uncooked.

      The chicken? That is wet when it was frozen cooked. It tasted fine, but it had to be heated in the broiler, not the microwave.


  2. Can I safely eliminate the walnuts? Hubby is allergic to them and all tree nuts but loves rellenos!

  3. I had never cooked poblano peppers. I did char them – but I guess not long enough. I peeled some of the skin but not all of it. I thought the peppers would soften in the mixture more – so again – I guess I did not char them long enough. I liked this recipe – however my husband thought the raisins made the meat mixture too sweet.

  4. im going to try this…but i must admit i will leave out rasins & walnuts (i dont like them! 🙁 )
    hopefully it doesnt ruin your delicious recipe…will let you know. 🙂

  5. This recipe looks amazing. I have a recipe that omits the beef, raisins and walnuts. I can’t wait to try it with those additions.

  6. The recipe calls for ” 1/4 Toasted Walnuts, chopped.” 1/4 what? Teaspoon, tablespoon, cup???

  7. carol george says:

    What is 1/2 carrots?

  8. This sounds like a great dish for a cold winter night! Thanks for linking up with Merry Monday this week 🙂

  9. This chili rellano casserole looks delicious! If I make it I’ll probably skip the raisins and walnuts.

  10. Cheryl McDonald says:

    Ann: made this delicious recipe last night and my guests and I really enjoyed it. I substituted venison for ground beef as its leaner and the flavor was wonderful!

    • I am so glad you enjoyed it, Cheryl. I will have to tell Hubby about the venison substitution. He has a lot of ground in the freezer, and that sounds like something he’d enjoy.


  11. This was delicious. Made this week and my family loved it. However, next time I will omit the cinnamon and walnuts. Don’t know that the raisins added much, but I’ll keep them in. I froze the leftovers using my Foodsaver. Now I can pull a serving size out for lunch or a quick dinner. Thanks for the delicious recipe.

  12. Gracelia Paola Cisneros says:

    Nope! I couldn’t do this with walnuts and raisin. Would like to know what part of Mexico did they originate from?

  13. Has anyone tried using canned whole chilis?

  14. I made this tonight.

    You might want to change your batter. Your proportions are way off. I was making something more similar to homemade paste with 2/3 c flour. I made the adjustments. The rest was fantastic.

    • 4 Eggs
    • 2/3 cup Flour
    • 1 1/2 cups Half and Half

  15. my daughter is allergic to cinnamon, could this be left out without changing the flavor too much?

    • Hi Patty, while I have never excluded the cinnamon, my guess is it would take great even without it.

      If you do go ahead and make it without that 1/2 teaspoon of cinnamon, I’d really appreciate it if you came back and let me know how it tasted.



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