Chile Relleno Casserole Recipe
If you crave all the cheesy, roasted pepper goodness of traditional chile rellenos but want an easier way to enjoy them on a busy weeknight, Chile Relleno Casserole is about to become your new favorite dish. This comforting casserole takes all the flavors you love—smoky poblanos, melty cheese, and a pillowy egg base—and transforms them into an effortless, shareable meal. Whether you’re serving family dinner or inviting friends for a cozy gathering, this irresistible bake brings everyone to the table with its golden top and savory aroma.
Ingredients You’ll Need
The magic of Chile Relleno Casserole comes from just a handful of simple but thoughtfully chosen ingredients. Each one brings a special touch—whether it’s the pepper’s mellow heat, the luscious cheese, or the fluffy egg custard that holds everything together.
- Roasted poblano or Anaheim peppers (6 large): Roasting these deepens their flavor and softens the texture, making for a more authentic and satisfying casserole.
- Shredded Monterey Jack or pepper jack cheese (2 cups): Offers that classic gooey melt and a mild or spicy kick, depending on your choice.
- Shredded cheddar cheese (1 1/2 cups): Adds color and a rich, sharp bite that balances the milder Jack cheese.
- Large eggs (4): The backbone of the casserole, eggs create the soft, soufflé-like texture that holds all the layers together.
- Whole milk (1 cup): Keeps the egg mixture light and tender for delicate, custardy bites.
- All-purpose flour (1/2 cup): Helps the filling set into a sturdy slice for easy serving.
- Baking powder (1 teaspoon): Gives the egg filling a gentle lift for a casserole that’s never dense.
- Salt (1/2 teaspoon): Enhances every layer of flavor—don’t skip it!
- Black pepper (1/4 teaspoon): Just a hint for mild warmth that complements the peppers.
- Garlic powder (1/4 teaspoon): A subtle garlicky depth that underpins the whole dish.
- Cumin (1/4 teaspoon): Traditional and earthy, cumin ties the flavors together beautifully.
- Mild enchilada sauce or tomato sauce (1 can, 10 oz, optional topping): If you like extra sauciness, this is a delicious finishing touch in the oven.
- Chopped fresh cilantro (for garnish): Brings freshness and a pop of color to every serving.
How to Make Chile Relleno Casserole
Step 1: Prep the Dish
Get started by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish. This way, your casserole won’t stick, and cleanup is a breeze. Roasted, peeled, and seeded peppers are key—roast them over a gas flame or under the broiler until the skin is blistered, cool, then slip the skins off. This step ensures every bite of Chile Relleno Casserole is tender and flavorful.
Step 2: Layer Peppers and Cheese
Arrange half of your roasted peppers in an even layer on the bottom of the dish. Next, sprinkle half of both cheeses on top, creating that irresistible cheesy base. Layer on the rest of the peppers, followed by the remaining cheeses. These layers echo the flavors of classic chile rellenos, but without the fuss of stuffing and frying.
Step 3: Whisk the Custard
In a mixing bowl, combine the eggs, milk, flour, baking powder, salt, pepper, garlic powder, and cumin. Whisk everything together until you have a perfectly smooth batter—no lumps allowed! This simple egg mixture is what makes Chile Relleno Casserole so fluffy and sliceable.
Step 4: Pour and Bake
Pour the custard evenly over your peppers and cheese, letting it soak down into every corner. Pop the dish into the preheated oven and bake uncovered for 35 to 40 minutes, or until the center is set and the top is beautifully golden. If you’re using enchilada sauce, pull the casserole out in the last ten minutes, pour the sauce over the top, and return to the oven to bubble and meld.
Step 5: Rest, Garnish, and Serve
Once your casserole is golden and fragrant, remove it from the oven and let it cool for 5 to 10 minutes. This helps it set and makes slicing neater. Top with fresh chopped cilantro for a bright, herbal finish. Serve warm and savor the complete Chile Relleno Casserole experience!
How to Serve Chile Relleno Casserole
Garnishes
Sprinkle on plenty of freshly chopped cilantro, maybe a dash of extra black pepper, and even a few rings of sliced green onion or jalapeño if you like extra color and heat. A dollop of sour cream or a drizzle of Mexican crema is sheer heaven atop a hot slice of Chile Relleno Casserole.
Side Dishes
Pair your casserole with a fresh green salad, a pile of zesty Mexican rice, or some simply dressed black beans. Warm corn tortillas on the side are perfect for scooping up every last cheesy forkful, making for a relaxed and satisfying meal.
Creative Ways to Present
For potlucks or parties, try serving warm squares of this casserole over a pool of enchilada sauce and let guests build their plates with all the toppings. Mini Chile Relleno Casserole squares are fantastic finger foods for brunches, and you can even wrap leftovers in a tortilla for an out-of-this-world breakfast burrito!
Make Ahead and Storage
Storing Leftovers
Wrap leftover Chile Relleno Casserole tightly with plastic wrap or pop it in an airtight container. It keeps beautifully in the fridge for up to three days, and the flavors just deepen and meld as it sits.
Freezing
You can absolutely freeze slices or the entire casserole. Let it cool completely, then double-wrap with plastic and foil. It’ll keep well for up to two months—just label it so you remember what that deliciousness is waiting in your freezer!
Reheating
To reheat, pop a slice (or the whole pan) in a 350°F (175°C) oven, covered, until heated through—about 15 to 20 minutes. If you’re in a hurry, a quick zap in the microwave works just fine, though the oven method brings back the most satisfying texture.
FAQs
Can I use canned green chiles instead of roasting fresh peppers?
Yes, you can swap in a couple of drained 7-ounce cans of whole green chiles if time is tight. The overall flavor will be milder and you’ll miss a bit of that roasted depth, but it’s still delicious and ultra-convenient.
Is Chile Relleno Casserole gluten-free?
This recipe uses all-purpose flour, but you can substitute your favorite 1:1 gluten-free baking blend with excellent results. Be sure to double-check your enchilada sauce or tomato sauce as well to ensure it’s gluten-free!
What’s the best way to roast peppers for the casserole?
Char your peppers over an open gas flame or on a foil-lined baking sheet under the broiler, turning until the skins are blackened all over. Cover with a bowl or towel for a few minutes to steam, then peel and de-seed. The roasted flavor makes the Chile Relleno Casserole extra special!
Can I make this recipe spicier?
Definitely! Opt for pepper jack in place of Monterey Jack, and add some finely chopped jalapeño or serrano peppers between the layers—or even a dash of hot sauce in the custard mixture, if you really want to turn up the heat.
Can I prepare Chile Relleno Casserole in advance?
Yes, you can assemble the casserole (without baking) up to a day ahead and refrigerate it, covered. Just pop it in the oven when you’re ready to serve and maybe add a few extra minutes to the baking time since it’ll be cold from the fridge.
Final Thoughts
There’s something magical about the way a bubbling Chile Relleno Casserole brings everyone together—its bold flavors, cozy textures, and easy presentation make it a go-to for any night or special get-together. Give this recipe a try and discover how effortlessly vibrant and delicious homemade Mexican-inspired comfort food can be!
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Chile Relleno Casserole Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the flavors of Chile Relleno Casserole, a cheesy and satisfying dish that captures the essence of traditional Mexican cuisine. Roasted peppers layered with a blend of two cheeses and a savory egg mixture, baked to perfection for a delightful meal.
Ingredients
Roasted Peppers:
- 6 large poblano or Anaheim peppers (roasted, peeled, and seeded)
Cheese:
- 2 cups shredded Monterey Jack or pepper jack cheese
- 1 1/2 cups shredded cheddar cheese
Egg Mixture:
- 4 large eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
Optional Topping:
- 1 can (10 oz) mild enchilada sauce or tomato sauce
Garnish:
- Chopped fresh cilantro for garnish
Instructions
- Preheat oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Layer Peppers and Cheese: Layer half of the roasted peppers and cheese in the baking dish, then repeat for a second layer.
- Prepare Egg Mixture: Whisk together eggs, milk, flour, baking powder, salt, pepper, garlic powder, and cumin. Pour over peppers and cheese.
- Bake: Bake for 35–40 minutes until set and golden. Add enchilada sauce if desired for the last 10 minutes.
- Serve: Let cool, garnish with cilantro, and serve warm.
Notes
- For a spicier version, use pepper jack cheese and add jalapeños.
- This casserole reheats well and can be made ahead of time.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 165mg
