n my opinion, September marks the true beginning of casserole season. Growing up on the East Coast, this is the month when the crew necks come out, the air turns crisp, and appetites start leaning toward warm, comforting meals.

Allrecipes contributor CLARISSA2 delivers the perfect recipe for this seasonal shift with a Chili Relleno Casserole—a cozy, cheese-filled bake that’s just right for cooler nights or whenever you’re craving something satisfying.

Chiles rellenos, a classic Mexican dish, is traditionally made by stuffing fresh or dried poblano peppers with cheeses like ueso panela, Queso ranchero, or Chihuahua, dipping them in a light batter, and frying until golden. Clarissa’s version captures all the cheesy, slightly spicy essence of the original, but skips the frying in favor of an easy oven-baked casserole.

With hundreds of five-star reviews, it’s become a cold-weather favorite in the Allrecipes community—and one we think you’ll come back to again and again, too.

How to Make Chili Relleno Casserole

You only need eight ingredients—canned whole poblano peppers, Monterey Jack and Cheddar cheeses, eggs, evaporated milk, all-purpose flour, milk, and enchilada or tomato sauce—to make the recipe. Simply layer everything in a baking dish, slide it into the oven, and let it bake until it transforms into a gooey, warm casserole.

Tips, Tricks, and Variations

Scroll through the comments on this Chili Relleno Casserole recipe, and you’ll find plenty of creative ways to upgrade and enjoy it. Here are some options:

• Add extra protein. To make the dish more filling, sauté ground beef or shred some rotisserie chicken, then layer it in with the other ingredients before baking.
• Swap the poblano. If canned poblanos aren’t available, try using canned hatch chiles or jalapeños instead. Fresh poblanos also work well—just roast them first to bring out their flavor and soften them before adding them to the casserole.
• Get creative with the cheese. While the recipe calls for Cheddar and Monterey Jack, you can swap them out to better reflect the traditional version of chiles rellenos. Try using Queso panela, Queso ranchero, or Chihuahua.
• Serve it with hearty sides. Readers love repurposing this casserole as leftovers by pairing it with rice, scooping it up with tortilla chips, or stuffing it into a burrito for an easy, next-day meal.

Allrecipes