Chile Relleno has to be one of the most well-loved Mexican dishes in existence. Because what’s not to love about a pepper that’s stuffed with ooey-gooey cheese, coated in an eggy batter and then fried? There’s just not a lot to argue with there, which is why we’ve taken the very same combination and transformed it into a casserole. You get all of the same flavors but you don’t have to stuff or fry a thing!

Normally your Chile Relleno would be plated with a tomato-y sauce but in this case, it’s incorporated into the casserole. You just sauté some onions, garlic, and crushed tomatoes to form a quick sauce and spread it in the bottom of a casserole dish.

Now, it’s pretty common for a Chile Relleno to be a vegetarian option, but our casserole features spicy chorizo so it’s plenty hearty.

On top of the tomato sauce, you layer canned green chiles, cotija and Monterey Jack, and the chorizo.

A quick mixture of eggs, baking powder, and flour takes the place of the fried batter. Here, it gets poured over the top of the casserole and it bakes into a topping with the same light and airy texture.

It’s such a yummy bake – a little spicy, plenty cheesy, and that same green chile and light batter combo you know and love from the original Chile Relleno. It’s a crowd pleaser if I’ve ever seen one and it just so happens it’s also super simple to make!