Welcome to a culinary journey where convenience meets incredible flavor! If you adore the smoky, cheesy goodness of traditional chile rellenos but dread the deep-frying and extensive prep, then this Chile Rellenos Casserole recipe is about to become your new best friend. It captures all the beloved elements of the classic dish in a simple, layered bake that's perfect for a weeknight family dinner or a festive gathering.
Imagine tender, roasted poblano peppers nestled between generous layers of gooey Monterey Jack and sharp cheddar cheese, all bound together by a rich, savory egg custard. It's a comforting, satisfying dish that delivers big on taste with minimal fuss. Plus, it’s highly customizable – feel free to add cooked meats or other veggies to make it uniquely yours!
Why You'll Love This Chile Rellenos Casserole
- Easier Than the Traditional: No individual stuffing or deep-frying required, saving you significant time and effort.
- Flavorful & Comforting: All the classic smoky, cheesy, and eggy goodness of chile rellenos in an easy-to-eat casserole form.
- Crowd-Pleaser: A perfect dish for potlucks, family dinners, or whenever you need a hearty and delicious meal that everyone will enjoy.
- Versatile: Easily adaptable with different cheeses, fillings, or spice levels to suit your preferences.
Ingredients You'll Need
This recipe relies on a few key ingredients to build its incredible flavor profile. The star, of course, is the poblano pepper, which provides a mild heat and earthy depth. Combined with a trio of cheeses and a rich egg base, you're set for success.
The Stars of the Show: Poblano Peppers
Poblano peppers are central to any chile relleno dish. Roasting them not only softens their texture but also deepens their smoky flavor. If you're new to working with poblanos, you can learn more about how to roast peppers effectively on Food Network, ensuring you get that perfect char for easy peeling and maximum flavor.
How to Make the Best Chile Rellenos Casserole
Getting this casserole right is all about layering and proper preparation of your poblanos. Follow these steps for a perfect, golden-brown bake every time.
Preparing the Poblano Peppers
Step 1: Preheat your broiler to high. Place poblano peppers on a baking sheet. Broil for 5-7 minutes per side, turning occasionally, until skins are charred and blistered. Alternatively, you can roast them over an open flame on a gas burner or grill.
Step 2: Transfer the charred peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10-15 minutes. This makes the skins easy to peel.
Step 3: Once cooled, peel the skins off the peppers, remove the stems, and carefully slice them open to remove the seeds and membranes. Cut the peppers into strips about 1-inch wide.
Assembling Your Casserole
Step 4: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
Step 5: In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and cumin until well combined.
Step 6: Arrange half of the roasted poblano strips evenly in the bottom of the prepared baking dish.
Step 7: Sprinkle half of the Monterey Jack cheese and half of the cheddar cheese over the poblano layer.
Step 8: Carefully pour half of the egg mixture over the cheese and peppers.
Step 9: Repeat the layers: place the remaining poblano strips, followed by the remaining Monterey Jack and cheddar cheese.
Step 10: Pour the rest of the egg mixture over the top. Evenly distribute the drained diced tomatoes with green chilies over the top layer.
Baking to Perfection
Step 11: Bake for 30-35 minutes, or until the casserole is golden brown, puffed, and the center is set (a knife inserted into the center comes out clean).
Step 12: Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the layers to set and makes for easier slicing.
Tips for Success
- Don't Rush the Peppers: Properly roasted and peeled poblanos make all the difference in flavor and texture.
- Season Generously: Taste your egg mixture before adding it to the casserole and adjust seasonings as needed.
- Cheese Choices: While Monterey Jack and cheddar are classic, feel free to experiment with Oaxaca cheese, Colby Jack, or a blend of Mexican cheeses for different flavor profiles.
- Add Protein: For a heartier meal, add a layer of cooked, seasoned ground beef, shredded chicken, or chorizo between the pepper and cheese layers.
- Spice It Up: If you like more heat, a diced jalapeño or serrano pepper can be added to the layers, or a pinch of cayenne pepper to the egg mixture.
Serving Suggestions
This Chile Rellenos Casserole is a meal in itself, but it truly shines with a few complementary sides. Serve it alongside a fresh green salad, a simple Mexican rice, or some warm corn tortillas. A dollop of sour cream or a sprinkle of fresh cilantro on top adds a lovely finishing touch. Enjoy!
FAQs
Can I make this Chile Rellenos Casserole ahead of time?
Yes, you can assemble the casserole completely, cover it, and refrigerate it for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.
How spicy is this casserole?
Poblano peppers are generally mild, offering a smoky flavor with very little heat. If you prefer more spice, you can add a diced jalapeu00f1o to the layers or a pinch of cayenne pepper to the egg mixture. For less heat, ensure all seeds and membranes are removed from the poblano peppers after roasting.
What can I serve with Chile Rellenos Casserole?
This casserole pairs wonderfully with simple sides like Mexican rice, refried beans, a fresh green salad, or warm tortillas. A dollop of sour cream or a sprinkle of fresh cilantro also makes a great topping.
Can I freeze leftovers of this casserole?
Yes, leftovers can be frozen. Allow the casserole to cool completely, then cut into individual portions and store in airtight containers for up to 2-3 months. Reheat in the oven or microwave until warmed through.
Easy Chile Rellenos Casserole
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian (if no meat added)
Description
A simplified, baked version of the classic chile rellenos, featuring smoky poblano peppers, melted cheeses, and a rich egg custard, perfect for an easy weeknight meal.
Ingredients
6-8 large poblano peppers
2 cups freshly shredded Monterey Jack cheese, divided
1 cup freshly shredded cheddar cheese, divided
5 large eggs
1/2 cup milk (whole or 2%)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin (optional)
1 (10 ounce) can diced tomatoes with green chilies, drained
Cooking spray or butter, for greasing
Instructions
Step 1: Preheat your broiler to high. Place poblano peppers on a baking sheet. Broil for 5-7 minutes per side, turning occasionally, until skins are charred and blistered. Alternatively, roast over an open flame on a gas burner or grill.
Step 2: Transfer the charred peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10-15 minutes. This makes the skins easy to peel.
Step 3: Once cooled, peel the skins off the peppers, remove the stems, and carefully slice them open to remove the seeds and membranes. Cut the peppers into strips about 1-inch wide.
Step 4: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
Step 5: In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and cumin until well combined.
Step 6: Arrange half of the roasted poblano strips evenly in the bottom of the prepared baking dish.
Step 7: Sprinkle half of the Monterey Jack cheese and half of the cheddar cheese over the poblano layer.
Step 8: Carefully pour half of the egg mixture over the cheese and peppers.
Step 9: Repeat the layers: place the remaining poblano strips, followed by the remaining Monterey Jack and cheddar cheese.
Step 10: Pour the rest of the egg mixture over the top. Evenly distribute the drained diced tomatoes with green chilies over the top layer.
Step 11: Bake for 30-35 minutes, or until the casserole is golden brown, puffed, and the center is set (a knife inserted into the center comes out clean).
Step 12: Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the layers to set and makes for easier slicing.
Notes
For a heartier meal, consider adding 1/2 pound of cooked and seasoned ground beef or shredded chicken between the cheese layers. You can also vary the spice level by adding a finely diced jalapeño or a pinch of cayenne pepper to the egg mixture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 180mg
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