Chile Relleno Casserole Recipe
If you’re dreaming of a dish that captures all the flavors and nostalgia of classic Mexican comfort food, but with a much simpler path to the table, this Chile Relleno Casserole is for you. Imagine layers of roasted green chiles, a duo of melty cheeses, and a fluffy, savory custard all draped in a lightly spiced tomato sauce. It’s a dish that brings people together—perfect for relaxed brunches, bustling weeknights, or sharing with friends at a potluck. This Chile Relleno Casserole truly delivers both big flavor and easy, crowd-pleasing vibes in every bite.
Ingredients You’ll Need
The beauty of Chile Relleno Casserole is that the ingredient list is refreshingly short, yet each piece plays a pivotal role in creating that signature taste and texture. These essentials build the perfect balance of creamy, cheesy, and subtly spicy comfort.
- Canned whole green chiles: These form the hearty, flavorful layers and provide that classic pepper flavor without the hassle of roasting or peeling.
- Shredded Monterey Jack cheese: Ultra creamy and melts beautifully, lending a mild, buttery richness to the casserole.
- Shredded cheddar cheese: Adds sharp flavor and golden color that complement the mellow Jack cheese.
- Large eggs: The base for the fluffy custard, creating structure and a light texture throughout the bake.
- Evaporated milk: Adds creaminess and body—evaporated milk is thicker than regular milk for that luscious bite.
- All-purpose flour: Helps set the custard, giving the casserole its sliceable stature.
- Baking powder: Gives a gentle lift to the custard and ensures a light, airy finish.
- Salt: Enhances all the other flavors, making every ingredient sing.
- Black pepper: Brings gentle warmth and balances the richness of the cheeses.
- Canned tomato sauce: Moistens the top and delivers that tangy, familiar base of a true chile relleno.
- Chili powder: Infuses the sauce with earthy, smoky spice.
- Cumin: Provides a subtle, aromatic depth that rounds out all the other flavors.
How to Make Chile Relleno Casserole
Step 1: Prepare the Baking Dish
Start by preheating your oven to 350°F and lightly greasing a 9×13-inch baking dish. A slick of oil or a quick spray will help the casserole release easily and ensures those golden cheesy edges won’t stick behind—trust me, you’ll want every bit!
Step 2: Build the First Layer
Arrange half of the drained, patted-dry green chiles in a single layer at the bottom of your baking dish. The chiles are the true stars here, so take a moment to ensure they form a good base—overlapping slightly is totally fine.
Step 3: Add the First Cheese Layer
Sprinkle half of both the Monterey Jack and cheddar cheeses evenly over the chiles. This duo creates the foundation for all that irresistible gooeyness you’re about to enjoy in every bite.
Step 4: Repeat the Layers
Layer on the remaining chiles just as before, then follow up with a final blizzard of the cheeses. This double layering guarantees every forkful has a bit of chile and plenty of melty cheese magic.
Step 5: Whisk the Egg Mixture
In a medium bowl, whisk together the eggs, evaporated milk, flour, baking powder, salt, and pepper until smooth. This savory custard mixture is the secret to your Chile Relleno Casserole’s light, puffed texture and ensures it’s sliceable yet luscious.
Step 6: Pour and Distribute
Pour the egg mixture evenly over the layered chiles and cheeses. Use a spatula or the back of a spoon to gently nudge any cheese sticking out so everything gets covered. This helps the casserole bake up with an even, golden top.
Step 7: Mix and Drizzle the Sauce
Stir together your tomato sauce, chili powder, and cumin in a small bowl. Drizzle this savory, spiced sauce over the top of the casserole. It adds a kick of tang and a gorgeous rust-colored streak on the finished bake.
Step 8: Bake to Perfection
Bake the casserole uncovered for 40 to 45 minutes, until it looks puffed, golden on top, and a knife inserted in the center comes out clean. Resist the urge to dig in immediately—let it cool for 5 to 10 minutes so it can firm up and slice beautifully.
How to Serve Chile Relleno Casserole
Garnishes
Fresh toppings can really make your Chile Relleno Casserole sing. Sprinkle chopped cilantro, sliced green onions, or a few diced tomatoes right before serving for a pop of color and brightness. For a creamy touch, a dollop of sour cream or avocado slices pairs perfectly with the melty cheese and roasted chiles.
Side Dishes
This casserole is a knockout on its own, but it shines even brighter with the right sides. Serve it alongside fluffy Mexican rice, simple refried beans, or a crisp green salad dressed with lime vinaigrette. Warm tortillas or tortilla chips turn it into a hearty brunch or lunch feast.
Creative Ways to Present
Chile Relleno Casserole is easy to adapt for any occasion—try baking it in individual ramekins for an intimate dinner party, or cut it into small squares for a colorful brunch buffet spread. If you love a breakfast vibe, top slices with fried eggs for an irresistible morning twist.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, tuck them into an airtight container and keep refrigerated for up to 4 days. The flavors deepen as it sits, so tomorrow’s lunch or dinner will taste even better—no one will ever complain about repeat meals with this dish!
Freezing
Chile Relleno Casserole is a freezer hero. Cool it completely, then wrap tightly in plastic and foil or move into a freezer-safe container. It’ll keep its flavor and texture for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, simply cover and pop it in a 350°F oven for about 20 minutes until heated through. If you’re just warming up a single serving, a quick zap in the microwave will do—just cover it to keep the steam in and maintain that soft, creamy consistency.
FAQs
Can I substitute fresh chiles for canned?
Absolutely! If you have access to fresh poblano or Anaheim chiles, roast, peel, and deseed them for a fresher, smokier flavor. Just keep in mind that using fresh chiles may add a little extra prep time but delivers an amazing payoff in taste.
Is Chile Relleno Casserole spicy?
The casserole is quite mild, as canned green chiles usually have gentle heat. However, if you want more kick, feel free to use hotter chiles or add a dash of hot sauce or extra chili powder to the custard or tomato sauce topping.
Can I make Chile Relleno Casserole in advance?
Yes! Assemble the entire casserole (except for the sauce drizzle) up to a day ahead and refrigerate. When you’re ready to bake, simply add the tomato sauce mixture and pop it in the oven. This make-ahead trick is perfect for brunches or meal planning.
What if I need this gluten-free?
For a gluten-free version, swap the all-purpose flour for your favorite 1-to-1 gluten-free flour blend. The texture stays delightfully tender, so everyone can enjoy a slice of this comforting classic.
Can I add meat to the casserole?
Certainly! To add heartiness, scatter in cooked, crumbled chorizo or cooked ground beef between the chile and cheese layers. It’s a delicious way to please those who crave a little extra protein.
Final Thoughts
There’s something so heartwarming about pulling a bubbling, golden Chile Relleno Casserole from the oven and sharing it with people you care about. It’s simple, irresistible, and brimming with the flavors that make this classic dish beloved. Give it a try—you might just discover your new go-to recipe for potlucks, brunches, or laid-back family nights at home!
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Chile Relleno Casserole Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Chile Relleno Casserole is a delicious twist on the classic stuffed pepper dish, combining green chiles, two types of cheese, and a savory egg mixture baked to perfection. It’s a flavorful and satisfying meal that’s perfect for brunch or dinner.
Ingredients
Green Chiles:
- 2 (7-ounce) cans whole green chiles, drained and patted dry
Cheese Mixture:
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
Egg Mixture:
- 4 large eggs
- 1 cup evaporated milk
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce:
- 1 (8-ounce) can tomato sauce
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
Instructions
- Preheat oven: Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Layer chiles and cheese: Arrange half of the green chiles in the dish, top with half of the cheeses, then repeat with remaining chiles and cheeses.
- Prepare egg mixture: Whisk together eggs, evaporated milk, flour, baking powder, salt, and pepper. Pour over chiles and cheese.
- Make sauce: Mix tomato sauce, chili powder, and cumin. Drizzle over the top of the casserole.
- Bake: Bake uncovered for 40–45 minutes until puffed and golden. Let cool before serving.
Notes
- For extra flavor, add cooked crumbled chorizo between the chile and cheese layers.
- You can use roasted fresh poblano peppers for a fresher taste.
- This casserole reheats well and is great for brunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 4g
- Sodium: 660mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 120mg
