Welcome to your new favorite weeknight dinner! If you love the rich, comforting flavors of classic chile rellenos but don't always have the time for all the traditional steps, then this Easy Chile Rellenos Casserole is about to become your culinary hero. This dish takes all the beloved elements – tender roasted poblano peppers, melty cheese, and a savory sauce – and bakes them into one incredibly satisfying and simple casserole.
The Magic of a Deconstructed Classic
Traditional chile rellenos involve carefully stuffing and frying individual peppers, which can be a labor of love. Our casserole version bypasses the frying entirely, opting for a layered, baked approach that's perfect for feeding a crowd or enjoying on a busy weeknight. You get all the authentic Mexican taste with a fraction of the effort!
Why You'll Love This Recipe
- Effortless Preparation: Minimal fuss for maximum flavor.
- Crowd-Pleaser: A family-friendly dish that everyone will adore.
- Customizable: Easily adjust the spice level or add your favorite protein.
- Comfort Food at Its Best: Warm, cheesy, and utterly delicious.
Key Ingredients You'll Need
This recipe relies on fresh, vibrant ingredients to bring out the best in Mexican cuisine. You'll need beautiful poblano peppers, a blend of cheeses, eggs, milk, and a few pantry staples for the sauce. Prepping your ingredients ahead of time makes the assembly process a breeze. A sharp chef's knife will be your best friend when deseeding and slicing those peppers!
Tips for the Perfect Chile Rellenos Casserole
- Roast Your Poblanos Properly: Charring the peppers on all sides is crucial for easy peeling and developing that smoky flavor. Don't rush this step!
- Don't Skimp on Cheese: A good blend of cheeses like Monterey Jack and cheddar provides the best texture and flavor.
- Let it Rest: After baking, allow the casserole to sit for 5-10 minutes before serving. This helps the layers set and makes for cleaner slices.
Serving Suggestions
This casserole is hearty enough to be a meal on its own, but it also pairs wonderfully with a few simple sides. Consider serving it with a dollop of sour cream or crema, fresh salsa, sliced avocado, and a sprinkle of cilantro. A side of fluffy Mexican rice or refried beans would complete the experience.
Conclusion
This Easy Chile Rellenos Casserole is a celebration of Mexican flavors, simplified for your convenience. It's a dish that brings warmth and joy to the table, proving that delicious, authentic meals don't always have to be complicated. So gather your ingredients, follow these simple steps, and prepare to delight your taste buds with this incredible comfort food!
FAQs
What is Chile Rellenos Casserole?
Chile Rellenos Casserole is a deconstructed, baked version of the classic Mexican dish. Instead of individually stuffing and frying peppers, this casserole layers roasted poblano peppers, cheese, and a savory egg or tomato-based sauce, baking it all together for an easier, comforting meal.
Can I make Chile Rellenos Casserole ahead of time?
Yes, you can prepare most of the casserole components ahead of time. Roast and peel the poblanos, shred the cheese, and mix the egg custard or sauce. Assemble the casserole the day you plan to bake it, or prepare it completely and refrigerate for up to 24 hours before baking. Let it come to room temperature for 20-30 minutes before baking for best results.
What kind of chiles are best for this casserole?
Poblano peppers are traditionally used for chile rellenos and are ideal for this casserole due to their mild heat and rich, earthy flavor when roasted. Anaheim peppers can be used for a milder flavor, while jalapeu00f1os or serranos can be added (sparingly) for extra heat if desired.
How do I store and reheat leftovers?
Store leftover Chile Rellenos Casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions, or for larger quantities, cover with foil and bake in a preheated oven at 300u00b0F (150u00b0C) until warmed through, about 20-25 minutes.
Easy Chile Rellenos Casserole
- Total Time: 60 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
A comforting and flavorful casserole featuring roasted poblano peppers, layers of cheese, and a rich, savory sauce, all baked to golden perfection.
Ingredients
6 large poblano peppers
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (4 ounce) can diced green chiles (mild)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
4 large eggs
1/2 cup milk
1/4 cup all-purpose flour
3 cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
Fresh cilantro, chopped (for garnish)
Optional: sour cream or Mexican crema for serving
Instructions
Step 1: Roast the poblano peppers. Preheat your oven broiler or grill. Place poblanos on a baking sheet or directly over a flame. Roast, turning occasionally, until the skin is charred and blistered on all sides (about 5-8 minutes).
Step 2: Steam and peel peppers. Transfer the hot peppers to a bowl and cover tightly with plastic wrap or place in a paper bag for 10-15 minutes. This steams them, making peeling easier. Once cooled, peel the skin, remove stems, seeds, and membranes. Slice the peppers into 1-inch wide strips.
Step 3: Prepare the sauce. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant. Stir in diced tomatoes (undrained), diced green chiles, ground cumin, oregano, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, allowing flavors to meld. Remove from heat.
Step 4: Prepare egg mixture and preheat oven. In a medium bowl, whisk together eggs, milk, and flour until smooth. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Step 5: Assemble the casserole. Spread half of the poblano strips evenly over the bottom of the prepared baking dish. Top with half of the shredded Monterey Jack and cheddar cheese. Pour half of the tomato sauce mixture over the cheese. Repeat layers: remaining poblano strips, remaining cheese, and then pour the egg mixture evenly over the top.
Step 6: Bake the casserole. Bake for 35-40 minutes, or until the casserole is bubbly, the cheese is melted and golden, and the egg mixture is set. If the top browns too quickly, you can loosely tent with foil.
Step 7: Rest and serve. Remove from oven and let the casserole rest for 5-10 minutes before serving. Garnish with fresh chopped cilantro and serve with optional sour cream or Mexican crema.
Notes
For extra heat, leave a few seeds in some of the poblano peppers or add a pinch of cayenne pepper to the sauce. You can also add cooked shredded chicken or ground beef to the sauce for a heartier, meat-filled version. For an even richer flavor, use a blend of Oaxaca cheese and Monterey Jack.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg
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