Chile Relleno Casserole Recipe
If you’ve ever dreamed of all the rich, savory flavors of traditional chiles rellenos without the hassle of stuffing and frying, this Chile Relleno Casserole will absolutely thrill you. Imagine layers of smoky roasted poblanos, melty cheese, and a tender, fluffy egg custard, all baked together into a golden, bubbly masterpiece. Every bite is cheesy, comforting, and just the right amount of spicy. Whether it’s a family dinner or brunch with friends, this dish is guaranteed to disappear fast!
Ingredients You’ll Need
The beauty of a great Chile Relleno Casserole is that you don’t need a long ingredient list—just a handful of key players, each one essential for perfect taste and texture. From the bold flavor of poblano peppers to the creamy richness of eggs and cheese, here’s what you’ll need to turn simple groceries into something memorable:
- 6 large poblano peppers: Roasted, peeled, and seeded for that signature smoky flavor without any bitterness.
- 2 cups shredded Monterey Jack cheese: Ultra-melty and mild, which blends perfectly with the other cheeses.
- 2 cups shredded cheddar cheese: For a sharp, tangy kick that offsets the creaminess.
- 1 tablespoon olive oil: Helps sauté the veggies, bringing out their sweetness and depth.
- 1 small onion, diced: Adds gentle sweetness and a little texture to the casserole base.
- 3 cloves garlic, minced: Infuse everything with their irresistible, savory aroma.
- 6 large eggs: The foundation for a light, fluffy, almost soufflé-like custard.
- 1 cup milk: Binds the eggs for a creamier, more luxurious texture.
- 1/2 cup all-purpose flour: Thickens the casserole so it slices beautifully.
- 1 teaspoon baking powder: Adds lift, so you get that signature puffiness.
- 1/2 teaspoon salt: Enhances all the other flavors.
- 1/4 teaspoon black pepper: For just a subtle backbone of warmth.
- 1/2 teaspoon ground cumin: Gives a warm, earthy note that makes the dish uniquely Mexican.
- 1/2 teaspoon chili powder: For an extra smoky and spicy edge.
- Salsa and sour cream, for serving: Cool, creamy, and tangy toppings that finish each plate beautifully.
How to Make Chile Relleno Casserole
Step 1: Prep Your Dish and Peppers
Start by preheating your oven to 350°F (175°C) and generously greasing a 9×13-inch baking dish. This helps the casserole lift cleanly and ensures no cheesy goodness gets left behind. Lay out your roasted, peeled, and seeded poblano peppers in a single even layer along the bottom of your baking dish—think of these as the flavorful foundation.
Step 2: Layer the Cheeses
Sprinkle half of both the Monterey Jack and cheddar cheeses directly over the peppers. This ensures every bite of your Chile Relleno Casserole has that molten, cheesy center that everyone craves—trust me, this is what sets it apart from the rest!
Step 3: Sauté the Aromatics
Heat the olive oil in a skillet over medium heat. Toss in your chopped onion and let it sauté for about four minutes, just until soft and translucent. Add the minced garlic next, cooking for one minute more until fragrant but not browned. Remove this mixture from the heat once everything is aromatic and full of flavor.
Step 4: Make the Egg Batter
In a large bowl, whisk together the eggs, milk, flour, baking powder, salt, black pepper, cumin, and chili powder until you have a smooth batter—no lumps. Then, stir in your sautéed onion and garlic, making sure they’re evenly dispersed so you’ll catch notes of sweetness and savor in every forkful.
Step 5: Assemble the Casserole
Pour the egg mixture right over your peppers and cheese, gently tilting the dish as needed to ensure an even spread. Lastly, scatter the remaining Monterey Jack and cheddar cheese across the top. The finished Chile Relleno Casserole will be a golden, gooey dream after baking!
Step 6: Bake to Perfection
Pop your assembled casserole into the oven (uncovered!) and bake for 35-40 minutes. You’re looking for a puffy, lightly golden top, and a center that no longer wobbles when you give the pan a gentle shake. Let it cool for a few minutes—you want it to set up enough to slice without falling apart.
How to Serve Chile Relleno Casserole
Garnishes
For the finishing touch, dollop each square with cool sour cream and your favorite salsa. Chopped cilantro, fresh jalapeño slices, or a little extra sprinkle of cheese can add color and a burst of flavor. It’s amazing how a handful of toppings makes the Chile Relleno Casserole feel extra festive!
Side Dishes
This casserole absolutely loves a side of fluffy Mexican rice, refried beans, or a simple green salad dressed with lime. For brunch, try serving it with crispy hash browns or a platter of fresh fruit. Everything on the side complements the smoky, cheesy core of the Chile Relleno Casserole.
Creative Ways to Present
If you’re entertaining, slice the casserole into squares and serve bites on mini tostada shells for a fun, hand-held appetizer. You could also spoon it into warm flour tortillas for an instantly delicious breakfast burrito, or top with poached eggs for a bold take on huevos rancheros.
Make Ahead and Storage
Storing Leftovers
The Chile Relleno Casserole keeps wonderfully in the fridge—simply cover the dish tightly with foil or transfer slices to an airtight container. It will stay fresh for up to three days, and is just as tasty reheated the next day (or for a quick midnight snack!).
Freezing
If you want to make this casserole ahead, it freezes beautifully. Cool completely, then wrap the casserole (whole or in slices) tightly in a layer of plastic wrap and then foil. It can be frozen for up to two months. To thaw, place it in the refrigerator overnight.
Reheating
To reheat, simply place your desired portion in the oven at 350°F (175°C) until warmed through—about 15 minutes for single servings, or longer for larger portions. You can also use the microwave for quick lunches, just cover loosely to prevent drying out.
FAQs
Can I use canned green chiles instead of fresh poblano peppers?
Absolutely! Canned whole green chiles are a fantastic shortcut if you’re short on time. Just drain, pat dry, and layer them as you would with roasted poblanos in the Chile Relleno Casserole.
Is Chile Relleno Casserole gluten-free?
This casserole can be made gluten-free by substituting a 1:1 gluten-free flour blend for the all-purpose flour, making it accessible to more friends and family.
How spicy is this casserole?
The casserole is mild-to-medium in spice thanks to the poblanos, but you can crank up the heat by adding diced jalapeños or using a spicier chili powder. The beauty is, you control the fire!
What can I do if my casserole looks too watery?
If there’s excess liquid, let the casserole rest for 10 minutes after baking—this allows everything to set firmly and makes slicing easier. Next time, make sure your peppers are well-drained and your egg mixture fully combined.
Can I assemble Chile Relleno Casserole in advance?
Yes! You can assemble everything the day before, cover, and refrigerate. Bake just before serving—fresh from the oven Chile Relleno Casserole is always a crowd-pleaser!
Final Thoughts
Trust me, once you’ve made this Chile Relleno Casserole, it’ll quickly become a go-to for both easy weeknight dinners and festive gatherings. Try it once, and you’ll want to bring these flavors to your table again and again. Don’t forget to have plenty of salsa and sour cream on hand—and enjoy every cheesy, cozy bite!
Print
Chile Relleno Casserole Recipe
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Vegetarian
Description
This Chile Relleno Casserole recipe is a delightful twist on the classic stuffed pepper dish. Roasted poblano peppers are layered with a cheesy egg mixture, baked to perfection, and served with salsa and sour cream.
Ingredients
Roasted Poblano Peppers:
6 large poblano peppers, roasted, peeled, and seeded
Cheese Mixture:
2 cups shredded Monterey Jack cheese, 2 cups shredded cheddar cheese
Onion Mixture:
1 tablespoon olive oil, 1 small onion diced, 3 cloves garlic minced
Egg Mixture:
6 large eggs, 1 cup milk, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder
For Serving:
Salsa and sour cream
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer Peppers and Cheese: Arrange the roasted poblano peppers in a single layer at the bottom of the dish. Sprinkle half of the Monterey Jack and cheddar cheeses evenly over the peppers.
- Prepare Onion Mixture: Sauté onion in olive oil until softened. Add garlic and cook briefly. Remove from heat.
- Mix Egg Batter: Whisk together eggs, milk, flour, baking powder, salt, pepper, cumin, and chili powder. Stir in the sautéed onion and garlic.
- Assemble and Bake: Pour the egg mixture over the peppers and cheese. Top with remaining cheeses. Bake for 35–40 minutes until golden.
- Serve: Let cool slightly before slicing. Serve with salsa and sour cream.
Notes
- You can use canned whole green chiles instead of fresh poblanos for convenience.
- For added heat, include diced jalapeños in the onion mixture.
- This casserole reheats well and can be prepared a day in advance.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 155 mg
