Chile Relleno Casserole
The aroma of roasted peppers wafts through the kitchen, mingling with the enticing scent of melting cheese as it bubbles away in the oven. Without a doubt, that first forkful of Chile Relleno Casserole envelops you in warmth, with its layers invitingly stacked in a dish that looks as delightful as it tastes. This dish holds all the flavors of traditional Chile Rellenos but serves them up in a cozy, family-style casserole form, perfect for sharing around the dinner table.
Table of Contents
I remember the first time I tried this comforting dish at a friend’s potluck; there was just something undeniably special about it. The cheesy goodness and spice of the poblanos made it unforgettable. Whether you’re looking for an impressive centerpiece for a brunch or a comforting weeknight dinner, this Chile Relleno Casserole is your answer. It’s an easy crowd-pleaser, and there’s just a hint of magic when you sprinkle on the cheese and let it all bake to perfection. Let’s get cooking!
Why You’ll Love This Recipe
- Simple & Quick: With just 20 minutes of prep and 25 minutes of cook time, you can whip this up in no time.
- Irresistible Flavor: The combination of creamy cheese and spicy poblano peppers creates a flavor explosion in every bite.
- Eye-Catching Appeal: This casserole not only tastes great but looks fantastic—it’s a fiesta on your plate!
- Flexible Serving: Perfect for breakfast, lunch, or dinner; it’s even a hit at brunch gatherings and family celebrations.
- Diet-Friendly Options: Make it gluten-free by using almond flour instead of all-purpose flour, adapting it for your dietary needs.
Ingredients You’ll Need
- Poblano Peppers: You’ll need about 4-5 medium poblano peppers. These add a nice bit of heat and depth of flavor. If you can’t find them, try using green bell peppers or Anaheim peppers as alternatives, though keep in mind the flavor will differ slightly.
- Monterey Jack Cheese: Use 4 cups of shredded Monterey Jack cheese. Its creamy texture melts beautifully. If you prefer, substitute with pepper jack for an extra kick!
- Large Eggs: You’ll need 6 large eggs, which create the rich, custardy base for the casserole. Fresh, room temperature eggs will give the best texture.
- Whole Milk: A cup of whole milk ensures a soft texture. You could also use 2% milk, but avoid non-dairy alternatives here for the best result.
- All-Purpose Flour: This 1/3 cup of flour helps to bind everything together; for a gluten-free version, you can swap in almond or coconut flour.
- Baking Powder: Just 1 teaspoon contributes to a light and fluffy texture, so don’t skip this ingredient!
- Garlic Powder: Use 1/2 teaspoon for a fragrant touch that enhances the overall flavor.
- Onion Powder: This 1/2 teaspoon adds subtle sweetness and warmth.
- Dried Oregano: A touch (1/2 teaspoon) of dried oregano infuses a lovely herbaceous aroma that complements the peppers.
- Kosher Salt and Black Pepper: Use 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Taste as you go to ensure the perfect seasoning.
How to Make Chile Relleno Casserole
Preheat and Prepare: Start by preheating your oven to 375°F (190°C). While that warms up, grease a 9×13 inch baking dish with a bit of oil or non-stick spray to prevent sticking. For an extra flavor boost, consider tossing some cumin into the oil.
Roast Poblano Peppers: Next, roast your poblano peppers directly on an open flame, or you can place them under the broiler in the oven. Char them until the skins are blackened, which usually takes about 10-15 minutes. Once roasted, place them in a plastic bag for 10 minutes to steam, making peeling easier. Remove the skins, seeds, and chop them up.
Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, garlic powder, onion powder, oregano, salt, and pepper. This will make sure your dry ingredients are well mixed and incorporated, ensuring even flavor throughout.
Whisk Wet Ingredients: In a separate large bowl, beat the eggs before adding the whole milk. Whisk them together until they’re smooth and well-blended. This mixture is the heart of your casserole, so take the time to get it creamy.
Mix Cheese and Peppers: Gently fold in the chopped roasted poblanos and 2 cups of the shredded Monterey Jack cheese into the egg-milk mixture. Make sure it’s evenly distributed – every bite deserves some cheesy goodness!
Pour into Baking Dish: Pour the mixture into the greased baking dish and spread it out evenly. Be sure to scrape the sides of your bowl—there’s no reason to waste any of that cheesy goodness! Top everything with the remaining 2 cups of shredded cheese for that ooey-gooey finish.
Bake Until Golden: Pop your casserole in the preheated oven and bake for about 25-30 minutes. It’s ready when you see the cheese bubbly and golden, and a toothpick inserted in the center comes out clean. The enticing aroma will fill your kitchen, making it hard to wait! Allow it to cool for a couple of minutes before cutting.
Storing & Reheating
To store your Chile Relleno Casserole, let it cool completely before transferring it to an airtight container. It will last up to 3 days in the refrigerator. For longer storage, you can freeze individual portions in freezer-safe containers for up to 3 months. When reheating from the fridge, pop it back into a 350°F oven for about 15 minutes, or until heated through. If frozen, allow it to thaw in the fridge overnight before reheating. Keep in mind that the texture might change slightly after freezing, but giving it a quick broil for a few minutes can refresh that cheesy top!
Chef’s Helpful Tips
- To avoid a runny casserole, ensure your eggs are room temperature and that you don’t overmix after adding the cheese and peppers.
- If you prefer a lusciously golden top, try broiling the casserole for the last 2-3 minutes of baking—just keep a close eye on it!
- Experiment with toppings; a sprinkle of fresh cilantro or avocado can add a refreshing touch.
- For added flavor depth, consider adding cooked ground beef or sausage for a heartier dish.
- If you have leftovers, feel free to combine them with scrambled eggs for a delicious breakfast!
There you have it! This Chile Relleno Casserole is not only fantastic for meal prep but also a great way to connect with family and friends over a warm and hearty meal. Don’t hesitate to make this recipe your own, adding your favorite toppings or sides to create an unforgettable experience. Eating well does not have to be complicated, and this vibrant casserole proves just that.
Recipe FAQs
Can I use different types of cheese in this casserole?
Definitely! While Monterey Jack provides a creamy texture, you can easily substitute with cheddar for a sharper flavor or pepper jack for some extra spice. Mixing different cheeses can also add depth to the dish, just be sure to shred them for easy melting.
How do I know when the casserole is done baking?
Your casserole is ready when the cheese is bubbly and golden brown on top, and a toothpick inserted in the center comes out clean. The edges may also be slightly crispy, which is a delightful texture contrast to the softness inside.
Can I prepare the casserole ahead of time?
Absolutely! You can assemble the casserole the night before and stash it in the refrigerator. Simply pop it in the oven the next day; you may need to add a few minutes to the bake time since it will be cold to start.
Is it possible to make this casserole vegetarian?
Yes! This recipe is naturally vegetarian. Just skip any meat additions and stick to the cheese and peppers for a satisfying meal. You can even add in some black beans or corn for additional texture and flavor!
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📖 Recipe Card
Chile Relleno Casserole
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Description
This Chile Relleno Casserole combines the rich, comforting flavors of roasted poblanos and creamy cheese in a simple, delightful dish. Perfect for family dinners or brunch gatherings!
Ingredients
- 4–5 medium poblano peppers
- 4 cups shredded Monterey Jack cheese
- 6 large eggs
- 1 cup whole milk
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Roast the poblano peppers until charred, then steam in a bag, peel, seed, and chop them.
- Combine dry ingredients in a bowl: flour, baking powder, garlic powder, onion powder, oregano, salt, and pepper.
- Whisk eggs in a large bowl, then mix in the whole milk until smooth.
- Fold in chopped roasted poblanos and 2 cups of cheese into the egg-milk mixture.
- Pour the mixture into the baking dish and top with the remaining 2 cups of cheese.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
Notes
For a gluten-free version, substitute almond flour for all-purpose flour.
Room temperature eggs create a better texture for the casserole.
Consider broiling the casserole for a few minutes for an extra golden finish.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 330
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 280mg
