Stuffed Chile Casserole

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I grew up with chiles on the table nearly every week, and this stuffed chile casserole is the perfect way to turn that smoky, peppery flavor into a cozy, shareable dish. It layers roasted green chiles and melty cheeses with a rich egg custard, then gets bright, fresh finishes — pico de gallo, sour cream, cilantro, and avocado — for contrast. It’s great for a casual weekend brunch, a make-ahead breakfast-for-guests, or a weeknight when you want something low-effort but impressive. If you want a slightly different take or measurements, I also keep a longer write-up on this stuffed chile casserole recipe.

Why you’ll love this dish

This casserole captures everything people search for when they want a comforting Southwestern meal: smoky roasted chiles, gooey cheese, and an egg-based bake that’s both filling and quick to assemble. It’s forgiving, feeds a crowd without fuss, and works well for reheating or freezing.

“A perfect balance of smoky chiles and melting cheese — easy enough for a weeknight and special enough for company.” — home cook review

Reasons to try it now:

Fast assembly: most of the work is filling and whisking eggs.
Budget-friendly: simple pantry cheeses and eggs make this economical.
Versatile: serve it for brunch, dinner, or holiday morning.
Kid-friendly: the cheese-and-egg base appeals to picky eaters while the toppings let adults customize.

How this recipe comes together

Start by roasting or using prepared green chiles, then fill them with Monterey Jack and Cheddar. Arrange the stuffed chiles in a baking dish, pour whisked eggs over and between them so the casserole sets like a savory custard, and bake until just set. Finish with chilled pico, a dollop of sour cream, sliced avocado, and cilantro for contrast. The method is mostly assembly and baking — no complicated steps.

What you’ll need

Key ingredients (serves about 6)

6 pieces green chile peppers — fresh poblanos or canned roasted chiles both work; roasting fresh adds smokiness.
2 cups Monterey Jack cheese, shredded — melts beautifully.
1 cup Cheddar cheese, shredded — adds sharpness.
6 large eggs, whisked — the binding custard.
1 cup pico de gallo — for topping and freshness.
1/2 cup sour cream — to serve.
1/4 cup cilantro, chopped — garnish.
1 medium avocado, sliced — garnish.

Substitutions & notes:

If you like a spicier finish, replace some Monterey Jack with Pepper Jack.
For a milder casserole, use Anaheim or roasted poblanos and remove seeds.
Prefer hands-off cooking? Try the slow-cooker green chile chicken and rice casserole for a different, set-it-and-forget-it green-chile option.

Step-by-step instructions

Delicious stuffed chile casserole topped with cheese and herbs

Preparation (about 15–20 minutes), Baking (about 25–30 minutes)

Preheat and prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (or similarly sized) baking dish.
Roast chiles (if using fresh): Roast poblanos over a gas flame or under a broiler until blistered. Place in a bowl covered with plastic wrap for 10 minutes, then peel, stem, and seed. If using canned roasted chiles, drain and pat dry.
Stuff the chiles: Split each pepper lengthwise (or slit the top), remove seeds if desired, then fill each with an even mix of Monterey Jack and Cheddar. Arrange the stuffed chiles seam-side up in the prepared dish.
Whisk eggs: In a bowl, whisk the 6 eggs until smooth. Season lightly with salt and pepper. You can add a splash (2–3 tbsp) of milk or cream for a silkier custard, but it’s optional.
Pour and even out: Pour the whisked eggs over and around the stuffed chiles so the egg fills the gaps and coats the cheese-filled peppers.
Bake: Place the dish in the middle rack and bake for 25–30 minutes, or until the eggs are set but still slightly jiggly in the center. Internal temperature should reach 160°F (71°C) for safety.
Rest and finish: Let the casserole rest 5–10 minutes out of the oven; this helps it firm up for cleaner slices. Top with pico de gallo, dollops of sour cream, sliced avocado, and chopped cilantro just before serving.

Safety note: Because this is an egg-based bake, ensure it reaches a safe internal temperature (160°F) to minimize risk from undercooked eggs.

Best ways to enjoy it

Serving suggestions:

Slice into six portions and plate with a scoop of pico and a drizzle of sour cream. Add avocado slices and cilantro on top for freshness.
Serve alongside warm corn tortillas or crusty bread to soak up the cheesy egg custard.
Pair with a simple green salad for a lighter meal, or roasted breakfast potatoes for a heartier brunch.
For more casserole inspiration and side ideas, check out these best crockpot stew and casserole recipes.

Wine/beer pairing:

A crisp, unoaked white (like Sauvignon Blanc) or a light Mexican lager balances the richness nicely.

How to store & freeze

Keeping leftovers fresh:

Refrigerator: Cool completely, cover tightly, and refrigerate for up to 3–4 days. Reheat individual portions in the microwave (1–2 minutes) or the oven at 325°F (160°C) until warmed through.
Freezing: Cut into portions and wrap each piece tightly with plastic wrap and foil, or place in freezer-safe containers. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating tip: To avoid watery toppings, remove avocado and pico before freezing; add fresh toppings after reheating.

Food safety reminder: Refrigerate within two hours of baking and consume refrigerated leftovers within four days.

Pro chef tips

Roast for flavor: If you can, roast fresh chiles yourself — the smoky char makes a major difference.
Dry is better: Pat canned or roasted chiles dry with paper towels so they don’t make the custard watery.
Room-temp eggs: Bring eggs to room temperature for a more even custard texture and slightly shorter bake time.
Cheese distribution: Mix the two cheeses together before stuffing so each bite has an even balance of melt and flavor.
Don’t overbake: Remove the casserole when it’s just set — it will continue to cook while resting and stay moist.

Creative twists

Add cooked chorizo or crumbled bacon for a meaty version.
Make it vegetarian-friendly (already largely so) by adding black beans and corn to the egg mixture for extra bulk.
Low-carb: Skip the pico on top or serve with a side salad instead of tortillas.
Dairy-free: Substitute dairy-free cheese and omit sour cream; top with a zesty avocado crema made from blended avocado and lime.
Use poblano or Anaheim chiles for milder heat or jalapeños for a spicier kick.

Your questions answered

Q: How long does this casserole take from start to finish?
A: About 45–60 minutes total: 10–15 minutes to roast/prepare chiles and stuff, 10 minutes to whisk and assemble, and 25–30 minutes baking. Rest time adds another 5–10 minutes.

Q: Can I make this ahead for a brunch crowd?
A: Yes. Assemble the casserole, cover, and refrigerate overnight. Bake straight from the fridge, but allow an extra 5–10 minutes of oven time. Alternatively, fully bake and reheat before serving.

Q: Are canned green chiles an acceptable shortcut?
A: Absolutely. Use roasted, canned green chiles and pat dry. They save time, but fresh-roasted chiles add the best flavor if you have the time.

Q: Can I add meat?
A: Yes — cooked, crumbled chorizo, diced cooked chicken, or bacon work well. Fold cooked additions into the egg mixture or layer them under the chiles.

Conclusion

For a slightly different baked chile approach, the Kitchn’s Chile Relleno Casserole Recipe (With Poblanos) – The Kitchn is a reliable companion to compare techniques and ingredient ratios. If you’d like a regional take with a Denver green chile influence, see this Chile Relleno Casserole – Denver Green Chili for variations in chiles and sauce. For another home-style casserole riff that swaps peppers and cheeses, this Chile Relleno Casserole – Beyond The Chicken Coop offers helpful tips and photo steps.