Quick & Zesty Chile Relleno Casserole Recipe for Cozy Nights

Tucked away in traditional mexican kitchens, chile relleno casserole brings a vibrant twist to classic comfort food.

Peppers burst with robust flavors that dance across your palate.

Authentic ingredients blend seamlessly in this hearty dish.

Layers of melted cheese and roasted chiles create a mouthwatering experience that feels like a warm embrace.

Rich, creamy textures combine with spicy undertones for a memorable meal.

Home cooks adore this simple yet spectacular recipe that simplifies complex techniques.

Come savor an irresistible culinary journey that will have you craving every delicious bite.

FAQs

• Are poblano peppers spicy?

Poblano peppers are mild to medium in heat, offering a subtle warmth without overwhelming spiciness. Their flavor is more earthy and rich compared to other chile varieties.

• Can I use different types of cheese?

Monterey Jack works best, but you can substitute with mild cheddar, Oaxaca, or pepper jack for similar melting qualities and complementary flavor profiles.

• How do I roast poblano peppers at home?

Roast peppers directly over an open flame or under the broiler, turning until skin is charred and blistered. Place in a covered bowl to steam, then peel off the skin carefully.

Chile Relleno Casserole with Bold Flavors

• Simplify Dinner Preparation: Streamline your cooking process with this one-dish wonder that combines all the delicious flavors of chile rellenos without the complicated frying technique.
• Create a Crowd-Pleasing Meal: Packed with roasted poblano peppers and melted cheese, this casserole delivers bold Mexican-inspired flavors that will satisfy everyone at the table, from kids to adults.
• Customize with Ease: Adapt the recipe by adding protein like shredded chicken or ground beef, or make it vegetarian by incorporating additional vegetables for a personalized touch that keeps the dish exciting and versatile.
• Meal Prep Champion: Prepare this casserole in advance, refrigerate, and bake when ready, making it perfect for busy weeknights or weekend gatherings where you want a delicious meal without last-minute stress.

Ingredients Needed to Make Chile Relleno Casserole

• Poblano Peppers: Large, mild green peppers that provide a rich, slightly smoky flavor and form the core of the chile relleno casserole.
• Eggs: The binding agent that creates a custardy texture and holds the entire casserole together.
• Monterey Jack Cheese: A mild, melty cheese that adds creamy richness and traditional Mexican flavor to the dish.

• Milk, Flour, Baking Powder: A classic mixture that helps create a light, airy texture for the egg base and provides structure to the casserole.
• Salt, Seasonings: Essential flavor enhancers that bring depth and complexity to the overall taste profile.

• Cilantro, Parsley: Fresh herbs that add a bright, final touch of color and provide a crisp, herbal note to the finished casserole.

How to Prepare Chile Relleno Casserole

Step 1: Prepare Oven

Preheat the oven to a cozy 350°F, getting ready for a mouthwatering culinary adventure.

Step 2: Ready the Baking Dish

Grab an 11×7-inch casserole dish and give it a quick spritz of nonstick spray to prevent any sticky situations.

Step 3: Whip Up Eggs

In a large mixing bowl, crack open the eggs and whisk them with gusto until they’re smooth and unified.

Step 4: Create Flavor Base

• Milk
• Flour
• Baking powder
• Seasonings

Stir until the mixture is silky smooth with zero lumps.

Step 5: Combine Egg Mixture

Gently fold the milk and flour mixture into the whisked eggs, creating a harmonious blend that promises deliciousness.

Step 6: Layer Poblano Peppers

Spread the roasted poblano peppers across the bottom of the casserole dish, creating an even, inviting base.

Step 7: Add First Cheese Layer

Sprinkle a generous third of the Monterey Jack cheese over the peppers, creating a creamy foundation.

Step 8: Create Second Pepper Layer

Add another layer of poblano peppers, then crown them with another third of the cheese.

Step 9: Pour Egg Mixture

Carefully pour the prepared egg mixture over the layers, ensuring every inch is covered with eggy goodness.

Step 10: Top with Cheese

Scatter the remaining Monterey Jack cheese on top, creating a golden, melty surface.

Step 11: Bake to Perfection

Slide the casserole into the preheated oven and bake for 35-40 minutes. Look for a golden-brown top and a set center that jiggles just slightly.

Step 12: Rest and Set

Once out of the oven, let the casserole rest for 10 minutes. This helps it set and makes cutting easier.

Step 13: Garnish and Serve

For a final touch, sprinkle some freshly chopped cilantro or parsley on top. Slice, serve, and watch everyone’s eyes light up!

Tips to Perfect Chile Relleno Casserole

• Roast poblano peppers thoroughly to enhance their smoky flavor and remove skin easily before layering in the casserole.
• Select fresh Monterey Jack cheese for optimal melting and creamy texture throughout the dish.
• Whisk eggs and milk mixture carefully to prevent lumps and ensure smooth, consistent texture when baking.
• Add extra spices like cumin or chili powder to boost the traditional Mexican flavor profile if desired.
• Let the casserole rest after baking to allow ingredients to set and make slicing and serving easier.

Variations to Switch Up Chile Relleno Casserole

• Vegetarian Chile Relleno Casserole: Replace the cheese with plant-based alternatives like vegan mozzarella and substitute poblano peppers with a mix of zucchini and bell peppers for a meat-free version.
• Low-Carb Chile Relleno Bake: Use almond flour instead of regular flour, replace milk with heavy cream, and add extra eggs to create a protein-rich, low-carbohydrate casserole that maintains the traditional flavor profile.
• Spicy Green Chile Casserole Remix: Incorporate roasted green chiles alongside poblano peppers, add chorizo or ground beef for extra protein, and include a sprinkle of pepper jack cheese to elevate the heat and complexity of the dish.

Pairings That Complement Chile Relleno Casserole

• Crack open a crisp Mexican beer like Corona or Modelo Especial to complement the spicy poblano peppers and creamy cheese. The light, refreshing brew cuts through the richness of the casserole.
• Drizzle a homemade or store-bought salsa verde over each serving to add bright, acidic notes that balance the dish's creamy texture and elevate the overall flavor profile.
• Serve a small dish of Mexican crema alongside the casserole to provide a smooth, cooling counterpoint to the warm, spicy chile relleno layers. The creamy sauce adds a luxurious touch to each bite.

Storage Suggestions for Chile Relleno Casserole

• Refrigerate: Store leftover chile relleno casserole in an airtight container within 2 hours of cooking. Seal tightly and place in the refrigerator for up to 3-4 days. Ensures freshness and prevents bacterial growth.
• Freeze: Wrap individual portions or the entire casserole in plastic wrap, then cover with aluminum foil. Place in a freezer-safe container and store for 2-3 months. Label with the date to track storage time.
• Reheat Oven: Preheat oven to 350°F. Remove casserole from refrigerator and let sit at room temperature for 15 minutes. Cover with foil to prevent drying, then warm for 15-20 minutes until heated through. Uncover for the last 5 minutes to crisp the top.
• Microwave Reheat

Chile Relleno Casserole Recipe

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4.7 from 12 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Comforting chile relleno casserole blends Mexican culinary traditions with hearty ingredients. Green chiles, cheese, and eggs create a delightful southwestern-inspired dish you’ll crave at first bite.

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Ingredients

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• 8 eggs (preferably at room temperature)
• 1 lb (pound) Monterey Jack cheese (freshly shredded)
• 6–8 poblano peppers (roasted, peeled, and seeded)
• 1/2 cup milk
• 1/3 cup flour
• 1 tsp baking powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp pepper

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Instructions

1. Preheat the oven to 350°F, creating an optimal environment for baking the casserole.
2. Thoroughly coat an 11×7-inch baking dish with nonstick spray to prevent sticking.
3. Whisk eggs in a large mixing bowl until they become smooth and fully incorporated.
4. Create a lump-free mixture by combining milk, flour, baking powder, and seasonings in a separate bowl.
5. Gently fold the milk-flour mixture into the whisked eggs, ensuring a uniform consistency.
6. Arrange roasted poblano peppers in a single, even layer across the bottom of the prepared dish.
7. Sprinkle the first portion of Monterey Jack cheese generously over the pepper layer.
8. Add a second layer of poblano peppers, covering the initial cheese distribution.
9. Apply another generous helping of cheese atop the second pepper layer.
10. Carefully pour the egg mixture over the layered peppers and cheese, ensuring complete and even coverage.
11. Top the casserole with the remaining Monterey Jack cheese for a rich, melted finish.
12. Bake in the preheated oven for 35-40 minutes, watching for a golden-brown surface and firm texture.
13. Allow the casserole to rest for 10 minutes after removing from the oven, enabling it to set completely.
14. Optionally, garnish with freshly chopped cilantro or parsley before serving to enhance visual appeal and flavor.

Notes

• Roast poblano peppers carefully to remove bitter skin and enhance their smoky flavor, ensuring a deep, rich taste in the casserole.
• Whisk eggs thoroughly to create a light, fluffy texture that helps the casserole rise evenly and maintain a delicate consistency.
• Experiment with different cheese varieties like sharp cheddar or pepper jack to customize the flavor profile and add a personal touch to the dish.
• For a gluten-free version, substitute regular flour with almond flour or cornstarch, making the recipe accessible to those with dietary restrictions.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 267 kcal
• Sugar: 1 g
• Sodium: 410 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 17 g
• Cholesterol: 210 mg