When those cravings for robust, cheesy, and mildly spicy Mexican flavors hit, our Easy Chile Relleno Casserole comes to the rescue! This dish captures all the beloved components of traditional chile rellenos – the tender, smoky chiles, a luxurious cheese filling, and a comforting eggy custard – but simplifies the process into one incredible bake. Say goodbye to the fuss of individual stuffing and frying, and hello to an effortless family favorite!
This casserole is designed for maximum flavor with minimal effort, making it ideal for a quick weeknight dinner or a delightful addition to any potluck. It’s a wonderful way to enjoy the classic taste of Mexico right in your own kitchen.
The secret lies in layering. We take those wonderful roasted green chiles, blanket them in a medley of cheeses, and pour over a light, savory egg batter that bakes into a fluffy, golden dream. The result is a bubbly, comforting casserole that will have everyone asking for seconds.
Why You'll Love This Easy Chile Relleno Casserole
This recipe isn't just easy; it's a taste sensation that brings warmth and comfort to your table. Here's why it's destined to become a staple:
- Effortless Preparation: No need for deep-frying or individual stuffing. Just layer and bake!
- Unforgettable Flavor: Smoky chiles, rich cheeses, and a custardy texture create a perfect harmony.
- Family-Friendly: It's a crowd-pleaser that satisfies both adults and picky eaters.
- Versatile: Easily adaptable with your favorite additions like cooked meat or different cheeses.
Looking for more hearty, cheesy bakes? You might also love our Chili Cheese Tater Tot Casserole for another comforting meal, or try the amazing Easy Crockpot Mexican Chicken when you need something simple and flavorful.
Tips for the Perfect Chile Relleno Casserole
Achieving chile relleno perfection in casserole form is simpler than you think. Here are a few tips to elevate your dish:
- Choose Your Chiles Wisely: Canned whole green chiles (preferably Hatch or Anaheim) are a fantastic shortcut. For an authentic smoky flavor, consider roasting and peeling fresh Poblano peppers yourself.
- Don't Skimp on Cheese: A good blend of cheeses like Monterey Jack for meltiness and a sharp Cheddar for flavor makes all the difference. Pepper Jack adds a nice kick!
- Rest Before Serving: Let the casserole sit for 5-10 minutes after removing it from the oven. This allows the custard to fully set, making for cleaner slices and a more stable presentation.
- Customize Your Heat: If you love spice, add a pinch of cayenne pepper to the egg mixture or layer in some diced jalapeños with your chiles.
This casserole is not just a recipe; it's an experience. It's the joy of Mexican-inspired cuisine made accessible and utterly delicious. Get ready to bake, serve, and savor every single bite!
FAQs
What kind of green chiles are best for this casserole?
For convenience, canned whole green chiles (like Anaheim or Hatch) work perfectly. If you prefer a fresher, smokier flavor, you can roast and peel fresh poblano peppers yourself. Both will yield delicious results!
Can I add meat to this Chile Relleno Casserole?
Absolutely! For a heartier meal, brown about a pound of ground beef, chorizo, or shredded cooked chicken and layer it between the chiles and cheese. It adds another delicious dimension of flavor.
How do I store and reheat leftover Chile Relleno Casserole?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave for individual portions or cover and bake in the oven at 300b0F (150b0C) until heated through.
What are some good side dishes to serve with this casserole?
This casserole pairs wonderfully with classic Mexican rice, refried beans, a fresh cilantro-lime salad, or a dollop of sour cream and a sprinkle of fresh cilantro on top for serving.
Easy Chile Relleno Casserole
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian (can be modified with meat)
Description
A comforting and easy-to-make casserole featuring layers of smoky green chiles, melted cheese, and a fluffy egg custard, delivering all the classic flavors of chile rellenos.
Ingredients
2 (16-ounce) cans whole green chiles, drained and split lengthwise
2 cups shredded Monterey Jack cheese
1 cup shredded sharp Cheddar cheese
6 large eggs
1/2 cup milk
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Optional: salsa, sour cream, and fresh cilantro for serving
Optional: 1 lb cooked ground beef or shredded chicken
Instructions
Step 1: Preheat your oven to 3750F (1900C). Grease a 9x13-inch baking dish.
Step 2: Arrange half of the drained and split green chiles in a single layer at the bottom of the prepared baking dish.
Step 3: Sprinkle 1 cup of Monterey Jack cheese and 1/2 cup of Cheddar cheese evenly over the chiles. If adding meat, sprinkle it here.
Step 4: Lay the remaining half of the chiles over the cheese layer.
Step 5: In a large bowl, whisk together the eggs, milk, flour, baking powder, salt, black pepper, and garlic powder until smooth.
Step 6: Carefully pour the egg mixture evenly over the chiles and cheese in the baking dish.
Step 7: Sprinkle the remaining 1 cup of Monterey Jack cheese and 1/2 cup of Cheddar cheese over the top of the egg mixture.
Step 8: Bake for 35-40 minutes, or until the casserole is set in the center, golden brown, and bubbly. A knife inserted into the center should come out clean.
Step 9: Remove from oven and let stand for 5-10 minutes before slicing and serving. Serve with optional salsa, sour cream, and fresh cilantro.
Notes
For an extra kick, add a pinch of cayenne pepper to the egg mixture. You can assemble this casserole up to 24 hours in advance and refrigerate; add 5-10 minutes to the baking time if baking from cold.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 180mg
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