Amy’s Chile Relleno Casserole Recipe (Easy Homemade Copycat)

Amy’s chile relleno casserole recipe is inspired by the popular frozen bowl made by Amy’s Kitchen. I first had real chile relleno at a little family restaurant in New Mexico while travelling.

After from there, I’ve eaten that dish many times, and I understand why people love it. It’s mild, filling, and easy to enjoy. The flavors feel warm, not heavy. That’s what pulled me in.

This casserole starts with roasted poblano chiles, then adds veggies, rice, beans, and cheese. It takes the idea of a classic Mexican chile relleno and turns it into a baked meal that feels simple.

No frying. No stuffing each pepper one by one.

The original idea came after the founders of Amy’s Kitchen visited Mexico and tasted real chile rellenos. They wanted that flavor, but in a gentler way for everyday eating.

Something vegetarian. Something easy to heat and eat.

This dish uses peppers, eggs, cheese, and a few fresh veggies. Nothing fancy. Just real food.

If you like easy baked meals, you’ll love this casserole. You can serve it with warm tortillas and a simple rice on the side to make it feel complete. Add a spoon of fresh salsa or a little crema on top to balance the heat and give each bite a smooth finish.

Why My Copycat Chile Relleno Casserole Version Tastes Just Like the Original

I didn’t rush this recipe. I tested it many times until the flavors felt just right. Roasting the peppers is key—it adds that smoky, deep flavor you expect from a chile relleno.

The egg batter stays light and airy by beating the whites until stiff peaks form, giving the casserole a soft texture that doesn’t sink.

Simple quesadilla cheese melts perfectly without grease or hard spots. Fresh veggies like onion, tomato, and serrano add a bright, balanced bite.

Baking instead of frying keeps flavors clean, letting the peppers and cheese shine. This copycat chile relleno casserole version stays true to the original.

Amy’s Chile Relleno Casserole Perfect For

This chile relleno casserole dish fits more moments than you may think.

• Quiet weeknight dinners when cooking needs to stay easy
• Weekend brunch when you want something warm and filling
• Meal prep for busy days ahead
• Comfort food nights after a long day
• Sharing with friends who like mild heat
• Anyone who loves baked egg dishes

Amy’s Chile Relleno Casserole Ingredients

• 2 poblano peppers – Mild heat with a deep, smoky flavor after roasting. They really make the casserole taste like classic chile rellenos.
• 5 green peppers – Adds body and a fresh, mild chile flavor that balances the roasted poblanos nicely. I love the texture they bring.
• 6 large eggs – Forms the fluffy, airy base. Beating them properly makes the casserole light and soft without feeling heavy.
• ¾ teaspoon salt – Brings all the flavors together. I always feel it lifts the peppers, cheese, and veggies perfectly.
• ½ teaspoon black pepper – Adds gentle warmth and subtle kick. It keeps the casserole flavorful without overpowering the other ingredients.
• ½ teaspoon baking powder – Helps the egg batter rise nicely, giving a soft, cloud-like texture. I never skip this step.
• ⅓ cup all-purpose flour – Gives structure to the egg mixture while keeping it light. It helps the casserole hold its shape.
• ¼ cup milk – Smooths the batter and keeps it creamy. I sometimes use cream for extra richness and fluffiness.
• 20 ounces quesadilla cheese – Melts creamy and pulls beautifully without grease. It’s essential for that cheesy, comforting bite.
• Chopped onion – Adds light crunch and subtle sweetness. I like how it wakes up every forkful of casserole.
• Chopped tomato – Brings freshness and juiciness. It balances the roasted peppers and cheesy layers nicely.
• Chopped serrano chile – Adds heat to taste. I love the little kick that makes each bite exciting.
• Avocado oil spray – Keeps the casserole from sticking and adds a light, neutral oil finish that doesn’t compete with flavors.

Salsa Ingredients

• 4 Roma tomatoes – Rich and slightly sweet, perfect for the sauce base. They give the salsa a fresh, homemade flavor.
• Small onion piece – Adds depth and a subtle, natural sweetness that rounds out the tomatoes perfectly.
• 3 serrano chiles or jalapeños – Sharp heat and brightness. Adjust to taste; I love a little spice kick here.
• 5 dried chiles – Adds smoky, earthy flavor to the salsa. They give it that homemade, slightly roasted taste I enjoy.
• 2 garlic cloves – Classic aroma and savory punch. Garlic elevates the sauce with warmth and richness.
• Salt & black pepper – Balances and enhances the flavors. I always taste carefully to make sure it’s just right.
• ½ teaspoon dried oregano – Adds a mild earthy tone that complements the tomatoes and chiles nicely.
• ¼ cup water – Helps blend everything into a smooth, silky salsa. I like using just enough to keep it thick.
• Oil – Needed to lightly fry the salsa. It deepens the flavor and gives it a nice finish without overpowering.

How To Make Amy’s Chile Relleno Casserole Copycat

Step 1 – Roast the Peppers

Begin by fully charring the poblano and green peppers over an open flame or hot surface. Rotate often until the skin is completely blistered and blackened on all sides.

Once charred, place all peppers into a plastic bag, cover, and let them sweat for at least 10 minutes. This step makes peeling easier.

Step 2 – Peel and Prep the Peppers

After sweating, peel off the charred skin from each pepper. Remove the stem, cut the peppers open, and remove all seeds. Set the cleaned peppers aside and repeat until all are ready.

Step 3 – Preheat the Oven

Preheat the oven to 350°F (175°C) so it is ready once the casserole is assembled.

Step 4 – Prepare the Egg Whites

Separate the egg whites from the yolks. Place the whites into a mixing bowl. Add the salt and black pepper. Beat for about 3 minutes until stiff peaks form. The egg whites are ready when the bowl can be turned upside down and the mixture does not move.

Step 5 – Finish the Egg Batter

Add the egg yolks, baking powder, flour, and milk to the beaten egg whites. Mix on low speed until everything is fully combined and smooth. Do not overmix. Set the batter aside.

Step 6 – Prepare the Baking Dish

Lightly spray a small baking dish with avocado oil. Spread a thin layer of the egg batter across the bottom of the dish.

Step 7 – Stuff and Layer the Peppers

Fill each roasted pepper with quesadilla cheese, chopped onion, chopped tomato, and chopped serrano chile. Place the stuffed peppers on top of the batter, arranging them to fully cover the bottom of the dish. Lay any remaining peppers over the first layer.

Step 8 – Add Batter and Toppings

Pour the remaining egg batter evenly over the peppers. Top with the remaining quesadilla cheese, then add the rest of the chopped vegetables over the cheese.

Step 9 – Bake the Casserole

Place the dish in the oven and bake at 350°F for 40 to 45 minutes, until fully set and lightly golden on top.

Step 10 – Make the Salsa

While the casserole bakes, add Roma tomatoes, onion, serrano chiles or jalapeños, and dried chiles to a saucepan. Cover with water and bring to a boil over high heat. Once boiling, transfer everything to a blender.

Step 11 – Blend the Salsa

Add garlic, salt, black pepper, oregano, and ¼ cup water to the blender. Blend until completely smooth.

Step 12 – Fry and Simmer the Salsa

Dry the saucepan and add a small amount of oil. Heat over medium heat. Pour in the blended salsa carefully and bring it to a simmer. Taste and adjust salt if needed. Simmer for 5 minutes, then remove from heat.

Step 13 – Rest the Casserole

Once baked, remove the casserole from the oven. Let it rest for 20 to 25 minutes before cutting. This helps it set properly and improves texture.

Step 14 – Serve

Slice the casserole into portions. Serve with salsa spooned over the top or underneath. Crema Mexicana or other favorite toppings can also be added.

Secret Chef Tips for Amy’s Chile Relleno Casserole

Let eggs reach room temperature – This makes them whip up fluffier and airy, giving the casserole a light, cloud-like texture that everyone loves.

Take your time peeling the peppers – Rushing can tear the flesh. I like to let them sweat properly so the skin comes off cleanly.

Rest the casserole before slicing – Let it sit 20–25 minutes. It helps the layers set and keeps the slices from falling apart.

Use fresh cheese – Freshly shredded quesadilla or Monterey Jack melts smoother, giving that gooey, melty bite without turning greasy.

Keep veggies finely chopped – Small pieces of onion, tomato, and serrano mix evenly and prevent big crunchy bites that can break the egg batter.

Mistakes To Avoid While Making Amy’s Chile Relleno Casserole

• Skipping pepper charring – You lose that signature smoky flavor. Roasting makes the dish taste authentic.
• Overmixing the egg batter – This flattens the fluffiness. Gentle folding keeps the light texture intact.
• Cutting too early – If you slice it hot, the layers collapse. Resting ensures neat slices.
• Using wet or watery peppers – Excess moisture makes the casserole soggy. Pat them dry after roasting.
• Adding too much filling – Overstuffing peppers can break the structure while baking. Keep a balanced amount.
• Baking uncovered at too high heat – Can brown the top too fast and leave the middle undercooked. Low, steady baking works best.

What I Love to Serve with This Amy’s Chile Relleno Casserole Dish

When I serve this casserole, I like to keep sides simple so the main dish shines. The flavors are bold and comforting, so lighter accompaniments work best.

• Rice – Spanish or plain white rice is perfect. It soaks up the juices and balances the richness.
• Warm tortillas – Great for scooping up every bite or making little bites with casserole and salsa together.
• Refried beans – Adds creamy texture and extra protein without stealing the spotlight.
• Fresh green salad – Cools the palate with crisp, light greens and a mild dressing.
• Crema or sour cream – Softens the heat from peppers and adds a silky finish.
• Simple beverages – Water with lime or a light iced tea complements the meal without overpowering flavors.

How to Store Amy’s Chile Relleno Casserole Leftovers

After enjoying your Amy’s Chile Relleno Casserole, let any leftovers cool completely before storing. This helps keep the texture and flavors intact. Transfer the casserole into an airtight container so it doesn’t dry out or absorb other fridge smells.

You can safely keep it in the refrigerator for up to three days. When you’re ready to eat it again, reheating in the oven works best—it keeps the egg base fluffy and the cheese melty.

Try to avoid microwaving too long, as it can make the casserole a little rubbery or soggy.

Amy’s Chile Relleno Casserole Recipe FAQs

What’s the best cheese to use if I can’t find quesadilla cheese?
Monterey Jack is the closest match. It melts just as well and has a similar mild flavor. A combination of part mozzarella for stretch and part mild cheddar for taste also works great. Avoid very oily or super sharp cheeses.

How spicy is this chile relleno casserole?
Poblano and Anaheim peppers are quite mild. The real heat comes from the serrano chiles you choose to add. For no heat, leave them out of the filling and use jalapeños (with seeds removed) in the salsa. You control the spice level.

Why do I have to separate and whip the eggs? Can’t I just mix them whole?
Whipping the whites is what creates the light, puffy texture of a real chile relleno. If you just mix whole eggs, your casserole will be flat and dense, more like a quiche. The extra few minutes are what makes it special.

My egg whites won’t get stiff. What did I do wrong?
The most common reason is a tiny bit of egg yolk or fat in the whites. Even a drop can stop them from whipping. Also, make sure your bowl and beaters are perfectly clean and dry. No plastic bowls, as they can hold grease.

Can I use a different type of pepper?
For the classic flavor, stick with poblanos and Anaheims. Bell peppers will work but they lack that authentic, slightly smoky taste. If you want more heat, you could use a couple of roasted jalapeños in the mix.

Do I have to make the salsa from scratch?
The homemade salsa really completes the dish. But in a hurry, a good-quality store-bought enchilada sauce or a jar of your favorite tomatillo salsa can be warmed up and used instead. The fresh one is better, but use what you have.

Amy’s chile relleno casserole recipe is one of those meals that feels honest and warm. It brings roasted peppers, soft eggs, and melty cheese together in the best way.

I make easy chile relleno casserole this when I want comfort without stress. The copycat style keeps the classic taste but fits real home kitchens.

If you enjoy baked chile relleno dishes, easy casseroles, or Mexican-inspired comfort food, this one earns a spot on your table.