Chile Relleno Casserole

Why You’ll Love This Recipe

This casserole is an easy, comforting, and flavorful dish that delivers the same delicious taste as traditional chile rellenos but with less effort. The roasted poblano peppers, combined with melted Monterey Jack cheese and a fluffy egg mixture, create a savory dish that’s both satisfying and perfect for any meal. It’s a great choice for busy nights, as you can prepare it ahead of time and simply bake it when you’re ready.

Ingredients

• 4-6 poblano peppers

• 1 tablespoon olive oil

• Salt and pepper to taste

• 2 cups shredded Monterey Jack cheese

Egg Mixture

• 4 large eggs

• 1/2 cup skim milk

• 1/3 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon paprika

• 1/2 teaspoon chili powder

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roast the Poblano Peppers: Drizzle olive oil over poblano peppers and sprinkle with salt and pepper. Place in a 425°F oven for 25 minutes, until they begin to char and blister. Remove from the oven, cover with plastic wrap, and let them steam for 15 minutes. Once cooled, peel off the skin, remove the seeds, and cut off the stems.

2. Assemble the Casserole: Layer the roasted peppers at the bottom of a baking dish. Top with half of the shredded cheese. Repeat with the remaining peppers and cheese.

3. Prepare the Egg Mixture: In a bowl, whisk together eggs, milk, flour, baking powder, paprika, and chili powder. Pour the mixture evenly over the peppers and cheese.

4. Bake the Casserole: Bake at 350°F for 30 minutes, until the eggs are puffed up, the edges are golden, and the center is set. Let the casserole rest for 5 minutes before slicing.

Servings and Timing

• Servings: 4

• Prep Time: 5 minutes

• Cook Time: 55 minutes

• Total Time: 1 hour

Variations

• Add Meat: Add cooked ground beef or chicken to the casserole for extra protein.

• Spicy Kick: Add diced jalapeños or a sprinkle of red pepper flakes for heat.

• Cheese Swap: Try different cheeses like cheddar or pepper jack for varied flavors.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

• Reheating: Reheat in the microwave or in the oven at 350°F until heated through.

FAQs

Can I use other types of peppers?

Yes! Bell peppers can be used if you prefer a milder flavor, though it will change the taste slightly.

Can I prepare this casserole ahead of time?

Absolutely! You can roast the peppers and assemble the casserole up to 24 hours before baking. Just cover and refrigerate until you’re ready to cook.

Can I freeze this casserole?

Yes, this casserole freezes well. After baking, let it cool completely, then wrap it tightly and freeze for up to 3 months. Thaw overnight and reheat in the oven.

Can I use jarred peppers?

You can use jarred whole green chilies as a shortcut, but roasted fresh poblano peppers provide the best flavor.

Conclusion

Chile Relleno Casserole is an easy-to-make, deliciously cheesy dish that brings the comforting flavors of chile rellenos without the fuss of frying. Perfect for dinner or brunch, it’s a family-friendly meal that’s both satisfying and full of flavor. Try this recipe for a simple way to enjoy a Mexican classic!