This easy slow cooker cheesy Chile Rellenos Casserole comes together as a one-pot and it captures most everything I love about chile rellenos, made using poblano peppers, chorizo, eggs, Monterey Jack cheese, and milk.

To make Chile Rellenos Casserole in your slow cooker, layer roasted peppers, cooked chorizo, and cheese, then pour the egg mixture over the top and cook on low for 4-5 hours until set.

I love how the soft poblano pepper pairs with melty cheese, all wrapped in a fluffy egg batter that absorbs the flavors of the sauce beneath.

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Can I Make This Casserole Ahead Of Time?

Yes, you can prepare your Chile Relleno Casserole ahead of time. Simply assemble it the night before, store it in the fridge, and cook it in the slow cooker the next day. Easy peasy.

Slow Cooker Chile Rellenos Casserole Ingredients

• 8 medium poblano peppers (about 2 lbs / 900 grams)
• Cooking spray
• 12 oz (340 grams) to 1 lb (450 grams) uncooked Mexican or soy chorizo
• 1 tbsp of vegetable oil (optional)
• 12 oz (340 grams) Monterey Jack cheese, shredded (about 3 cups pre-shredded)
• 8 large eggs
• 1 cup (240 ml) whole or 2% milk
• 2/3 cup (85 grams) all-purpose flour
• 1 1/2 tsp kosher salt
• 1 tsp baking powder
• Hot sauce or blended tomato salsa, for serving (optional)

How To Make Slow Cooker Chile Rellenos Casserole

1. Prep the Peppers: Start by slicing off the tops of your poblano peppers and removing the seeds and membranes. Lay them flat on a baking sheet and broil on high until the skins blister and char, about 5 to 12 minutes. Rotate the peppers as needed for even charring. Once done, let them cool and gently peel off the skins.
2. Cook the Chorizo: While the peppers are cooling, heat a skillet over medium heat. Remove the casings from your chorizo and crumble it into the pan. If needed, add a tablespoon of vegetable oil. Cook until the chorizo is thoroughly browned and crumbly, about 5 to 7 minutes. Remove from heat and set aside.
3. Prepare Slow Cooker: Spray the inside of your slow cooker with cooking spray to prevent sticking.
4. Make the Batter: In a blender, combine the eggs, milk, flour, salt, and baking powder. Blend until smooth, about 45 to 60 seconds, making sure to scrape down the sides halfway through.
5. Layer the Ingredients: Pour a small amount of the batter into the bottom of the slow cooker to just cover it. Place half of the peeled peppers on top, followed by all the cooked chorizo, and then half of the shredded cheese. Repeat the layers with the remaining peppers and cheese. Pour the remaining batter over the top, ensuring it covers everything evenly.
6. Cook: Set your slow cooker to low and cook for about 4 to 5 hours, or until the center is set and the edges start to pull away from the sides.
7. Serve: Let the casserole stand for about 10 minutes after cooking. Cut into squares and serve warm with a side of hot sauce or salsa if desired.

Recipe Tips

• Use Fresh Poblano Peppers: When choosing poblano peppers, make sure they are firm and have a deep green color to ensure the best flavor and texture for your casserole.
• Avoid Overmixing the Batter: Blend the egg mixture just until smooth to prevent incorporating too much air, which can affect the texture of your casserole.
• Let the Casserole Rest: After cooking, let the casserole rest for about 10 minutes before serving to help it set and make slicing easier. Patience pays off!
• Check the Doneness: Use a knife or toothpick to check the center of the casserole. It should come out clean, indicating that it is fully cooked and ready to enjoy.

Recipe Variations

• Add Some Heat: For those who love a spicy kick, add chopped jalapeños or a few dashes of hot sauce to the egg mixture before pouring it over the peppers and chorizo.
• Vegetarian Twist: Replace the chorizo with a mix of sautéed vegetables like bell peppers, onions, and mushrooms for a delicious vegetarian version of this casserole.
• Cheese Lovers: Mix different cheeses such as sharp cheddar or pepper jack along with Monterey Jack for a richer and more complex flavor profile that cheese enthusiasts will adore.
• Add Fresh Herbs: Sprinkle fresh cilantro or green onions on top of the casserole just before serving to add a burst of fresh flavor and color to the dish.

What To Serve With Chile Rellenos Casserole

Serve your Chile Rellenos Casserole with Mexican Rice, Refried Beans, Guacamole, Pico de Gallo, and Sour Cream. You can also pair this dish with Corn Tortillas or A Fresh Green Salad for a complete meal.

How To Store Leftover Chile Rellenos Casserole

In The Fridge:

To store leftover Chile Rellenos Casserole, place it in an airtight container within 2 hours of cooking. Make sure the casserole has cooled to room temperature before sealing the container to prevent condensation. Store in the refrigerator for up to 3 days for the best quality.

In The Freezer:

You can freeze leftover Chile Rellenos Casserole by wrapping it tightly in plastic wrap and then in aluminum foil. Place the wrapped casserole in a freezer-safe container or bag, ensuring it is airtight. Freeze for up to 3 months for optimal taste and texture.

How To Reheat Leftover Chile Rellenos Casserole

Reheat your leftover Chile Rellenos Casserole in the oven at 350°F until it is warmed through, which usually takes about 20-25 minutes.

Alternatively, you can microwave individual portions on medium heat for about 3-4 minutes, ensuring they are heated evenly.

Check out More Slow Cooker Recipes:

• Slow Cooker Chicken Mushroom Casserole
• Slow Cooker Sausage and Baked Bean Casserole
• Beef and Ale Slow Cooker Casserole