Chile Rellenos Bake (Video)
This low-carb and vegetarian Chili Rellenos Bake is as good as Chile Rellenos from a restaurant; eat it as a casserole or as an appetizer! If you like roasted green chiles and cheese, you’ll make this over and over.
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This recipe for Chile Rellenos Bake is a low-carb and vegetarian version of a famous Mexican dish, and my version that’s layered in a casserole dish is healthier and easier to make than most versions of this well-known Mexican dish that are often battered and deep-fried.
This original recipe came from my former neighbor Brooke, who shared it with me after I tasted her version at a neighborhood block party. I changed the recipe slightly to make it a bit more carb-conscious, but essentially this idea of layered green chiles and cheese held together with a little egg came from Brooke’s recipe, so thanks Brooke!
And this is so perfect to make on the weekend and eat for breakfast during the week! I’m excited to remind you about this favorite as this week’s Friday Favorites pick; hope you enjoy trying it!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Whole Roasted Green Chiles (affiliate link) (see notes)
- Four-Cheese Mexican blend cheese
- green onions (optional)
- half and half
- ground cumin (affiliate link)
- Chili Powder (affiliate link)
What is Chile Rellenos?
Chile Rellenos is a famous Mexican dish of green chiles stuffed with meat or cheese, and often dipped in a batter and fried.
How do you eat the Chile Rellenos Bake?
I’ve enjoyed this Chile Rellenos Bake many times for a low-carb breakfast dish, and it’s also a perfect vegetarian recipe for dinner. But you can also cut it into small squares and serve with toothpicks for a holiday appetizer.
Where can you buy the big cans of roasted green chiles?
The hardest thing about this recipe might be finding the big cans of roasted green chiles. If you have a Mexican market near you, that’s the best place to get a good price on the 27 oz. cans. But you can get whole green chiles in a can at Amazon.com (affiliate link). Of course you can roast your own green chiles for the dish as well, and you could probably make a slightly different version of this using other types of roasted peppers.
How to make Chile Rellenos Bake:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Spray glass or crockery casserole dish with non-stick spray or olive oil. (I used a 9″ X 13″ dish, but anything close will work.)
- Drain the chiles well then split them open and remove any seeds.
- Lay chiles on paper towels and blot dry.
- I like to stack them up in two piles so I can make the layers even.
- Make half of the chiles into a layer in a casserole dish that’s about 9″x13″ or close to that size.
- Top the green chiles with a generous amount of cheese and sprinkle on green onions if you’re using them.
- Then make a second layer of chiles and cheese.
- Beat eggs, mix in the milk and spices, whisk together, and pour the egg mixture over the top.
- Bake about 40 minutes (covered with foil for the first 15 minutes), or until the mixture is set and the top is lightly browned.
More Recipes with Roasted Green Chiles:
- Vegetarian Mexican Casserole
- Beefy Cheesy Green Chile Bake
- Green Chile and Cheese Egg Muffins
- Cheesy Sausage and Green Chile Breakfast Bake
- Bobbi’s Egg Casserole with Cheese and Green Chiles
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Chile Rellenos Bake
This low-carb vegetarian Chili Rellenos Bake is just as delicious as the Chile Rellenos you get in a restaurant!
- one 27 oz. can roasted and peeled green chiles (see notes)
- 4 cups grated Four-Cheese Mexican blend cheese
- 1/2 cup very thinly sliced green onions (optional)
- 5 eggs
- 1/2 cup half and half (see notes)
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- Put green chiles in a colander placed in the sink and let drain for about 15 minutes.
- While chiles drain, preheat oven to 375F/190C.
- Spray glass or crockery casserole dish with non-stick spray or olive oil. (I used a 9″ X 13″ dish, but anything close to that size will work.)
- When chiles are drained, use your thumb to split open each chile, scrape out seeds, and spread chiles out on a paper towel to drain more, pressing down with another towel to get them as dry as you can. (I like to make 2 piles after I do this to get the layers even.)
- Make a flat layer of chiles covering the bottom of the dish. (I alternated every other chile facing the opposite way because they’re slightly v-shaped.)
- Top the layer of chiles with half the grated cheese, then sprinkle on green onions (if using).
- Make another layer of flattened chiles, followed by the rest of the cheese.
- Put eggs into a bowl and beat well, then add half and half, ground cumin, and chile powder, and stir until well combined.
- Pour egg mixture over chiles and cheese, taking care to get it evenly distributed. (The egg mixture will not completely cover the casserole.)
- Cover dish with foil for the first 15 minutes of baking time, then remove foil and continue to bake until mixture is bubbling and cheese on top is lightly browned, about 40 minutes total baking time.
- You can cook it without the foil, but watch it carefully or the top will get too brown. Cooking time without foil will be slightly less.
- Serve hot, with sour cream and salsa if desired.
- This will keep in the fridge for a few days, and reheats beautifully.
You can use about 24 freshly-roasted and peeled green chiles if you prefer. Use milk or heavy cream instead of half and half if you prefer.
When served as an appetizer, this makes about 32 small squares.
This recipe from Brooke with slight adaptations by Kalyn.
Amount Per Serving: Calories: 139Total Fat: 10gSaturated Fat: 5gUnsaturated Fat: 4gCholesterol: 139mgSodium: 159mgCarbohydrates: 4.8gFiber: 0gSugar: 1gProtein: 9g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Chile Rellenos Bake would be great for any low-carb or Keto eating plan or any phase of the original South Beach Diet. South Beach would recommend low-fat dairy products while other low-carb eating plans would use full-fat dairy.
Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2008. It was last updated with more information in 2023.
84 Comments on “Chile Rellenos Bake (Video)”
Mary, glad you liked it! The chiles I used were really not hot at all, but the combo of sweet and hot peppers sounds good. The original recipe had a “crust” made of polenta, which might also be good.
Wow. I’m going to have to try that! 😉 I love pablanos.
That looks really tasty! I am going to have to search for a can of green chilies.
This was yummy! I was afraid of the heat and so did one layer of sweet peppers and one layer of hot. I also added a layers of crushed corn chips. It was great: hot, but not insanely so!
This looks delicious! I’m definitely going to try this!
Kalyn, I love this recipe! It is similar to one I got from a friend when we lived in Texas, but she chopped the chiles. I think I’ll like it even more with big pieces — can’t wait to try it!
Chiles make everything better! Rellenos was always my favorite New Mexican dish. This version a la Brooke looks delicious. Perfect for brunch. Or anytime you need a tasty make-ahead dish.
I have never had anything like this. Looks wonderful.
Oh Kalyn!! I *love* this. Chiles rellenos are some of my favourite things on a Mexican menu and turning them into a bake is just inspired. None of the fuss, all of the taste 🙂
Hooray for Brooke — this looks like a great dish that will go into my own potluck repertoire.
So happy that people like the sound of this because I had it for lunch just today, and it’s great! And so much more healthful and easier to make than regular chile rellenos.
A wonderful take on chile rellenos, I love roasted peppers and just enough heat.
Wow, this is such lovely recipe. I am already thinking about which chillies i can get to prepare it. i will be in London on Saturday so I might end up stopping at this lovely market called Borough where i am bound to find something nice chillie wise.You have some talented neighbours!It must be great to share recipes.
Looks amazing, Kalyn — I’m definitely putting this on the must-try list.
I would be sure to enjoy this. I can never get enough chiles. A perfect dish for gloomy and cold weather.
This will make my husband very, very happy. Thanks!
Oh man, it’s been ages since I’ve had a chile relleno’s casserole and this sounds so easy and simple (and delicious!). YUM!
Josh is going to love this one!
This looks like a perfect dish for us! My husband adores chile rellenos, but I hate to make them because they are so labor intensive. He is going to love this!
Perfect timing! My wife and I were talking about making Chile Rellenos tomorrow night. We’ll definitely try this out. Looks great!