If you love the flavors of classic chile rellenos but want an easier way to enjoy them, chile relleno casserole is the perfect dish. This recipe combines roasted peppers, gooey cheese, and a fluffy egg mixture for a delicious and simple meal. It’s great for dinner or a weekend brunch.
Why You’ll Love This Easy Chile Relleno Casserole Recipe
If you’re looking for a dish that’s rich in flavor but simple to make, this Chile Relleno Casserole is perfect. It’s a crowd-pleaser that combines the spicy and smoky taste of roasted peppers with the creaminess of cheese and eggs. Whether you’re feeding your family on a weeknight or hosting a casual dinner with friends, this casserole is sure to become a favorite.
Ingredients List
Here’s what you’ll need to whip up this delicious casserole:
- 6 large poblano peppers, roasted, peeled, and seeded
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 6 large eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Optional: 1 cup cooked ground beef or chorizo for extra protein
Timing
- Preparation time: 20 minutes
- Cooking time: 35 minutes
- Total time: 55 minutes
Step-by-Step Guide to Making Chile Relleno Casserole at Home
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Preheat Your Oven: Start by preheating your oven to 350°F (175°C).
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Prepare the Peppers: If you haven’t already, roast the poblano peppers until the skins are charred, then peel, seed, and set them aside.
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Layer the Casserole: In a greased 9×13-inch baking dish, layer the roasted peppers. Top with half of the Monterey Jack and cheddar cheese.
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Make the Egg Mixture: In a mixing bowl, whisk together the eggs, milk, flour, baking powder, and spices until smooth.
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Assemble: Pour the egg mixture over the peppers and cheese. Add the remaining cheese on top.
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Bake: Place the casserole in the preheated oven and bake for about 35 minutes, or until the top is golden and the casserole is set in the center.
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Cool and Serve: Let the casserole cool for a few minutes before slicing and serving.
How to Choose the Best Peppers for Chile Relleno Casserole
The star of this dish is the poblano pepper. Look for peppers that are firm, dark green, and free of blemishes. Poblanos have a mild heat, but if you prefer a spicier kick, you can substitute them with Anaheim or even jalapeño peppers. Roasting the peppers brings out their natural sweetness and adds a smoky flavor to the casserole.
Tips for Baking a Perfectly Cheesy Chile Relleno Casserole
1- Don’t Skip Roasting the Peppers: Roasting not only enhances the flavor but also makes it easier to peel the peppers.
2- Even Layering: Ensure that the peppers and cheese are evenly layered for a consistent bite throughout the casserole.
3- Check for Doneness: The casserole should be golden on top and set in the middle. A toothpick inserted should come out clean.
Delicious Variations of Chile Relleno Casserole
1- Add Meat: Incorporate cooked ground beef or chorizo between the layers for a heartier meal.
2- Vegetarian Version: Swap the meat with black beans or corn for a tasty vegetarian option.
3- Extra Spice: For those who love heat, add a layer of sliced jalapeños or a dash of hot sauce to the egg mixture.
How to Serve and Garnish Chile Relleno Casserole
Serve this casserole warm, topped with a dollop of sour cream, a sprinkle of fresh cilantro, and a side of salsa. It pairs well with a simple green salad, Mexican rice, or refried beans.
Make-Ahead and Freezing Tips for Chile Relleno Casserole
This casserole is a great make-ahead dish. You can assemble it a day in advance, cover it tightly, and refrigerate it until you’re ready to bake. If you want to freeze it, make sure it’s completely cooled, then wrap it in plastic wrap and foil. It will keep in the freezer for up to 2 months. When ready to eat, thaw it in the fridge overnight and bake as directed.
Common Mistakes to Avoid When Making Chile Relleno Casserole
1- Overcrowding the Dish: Don’t pack too many peppers into the dish. It’s important to allow space for the egg mixture to fill in the gaps.
2- Skipping the Cooling Step: Let the casserole cool for a few minutes before serving to make it easier to slice and to allow the flavors to meld together.
3- Under-seasoning: Don’t forget to season the egg mixture well, as this is where most of the flavor comes from.
Nutritional Information
Here’s a quick look at the nutritional content per serving of this Chile Relleno Casserole:
- Calories: 300
- Protein: 15g
- Fat: 22g
- Carbohydrates: 12g
- Fiber: 2g
Conclusion
Chile Relleno Casserole is a dish that combines the best of traditional flavors with modern convenience. It’s cheesy, hearty, and full of flavor, making it a fantastic option for any occasion. I hope this guide inspires you to give this recipe a try—whether you’re a seasoned cook or just starting out in the kitchen. Enjoy the process, and don’t be afraid to make it your own with some of the variations I’ve shared.