Chile Relleno Casserole

Chile Relleno Casserole brings together smoky roasted poblano peppers, melted cheese, and a rich egg batter. This dish is a twist on the classic chile relleno, offering the same delicious flavors but in an easy-to-make casserole form. It’s perfect for any occasion, whether you’re preparing a family dinner or hosting a gathering. The casserole is simple to make and full of flavor, making it a favorite for anyone who loves bold, Mexican-inspired meals. The blend of roasted peppers and cheese in this casserole is sure to delight.

Why You’ll Love Chile Relleno Casserole

Chile Relleno Casserole combines smoky peppers, rich cheese, and fluffy eggs into one satisfying dish. The roasted poblano peppers add a unique smoky sweetness, while the cheese melts into a gooey, savory layer. The egg mixture binds everything together, creating a custard-like texture that’s both creamy and comforting.

You can customize this dish easily. It’s perfect for vegetarians, but you can add ground meat like beef, chicken, or pork for extra heartiness. The best part is that this casserole offers the bold flavors of chile rellenos without the hassle of stuffing and frying. It’s an easy, baked version of the beloved dish.

This casserole can be made ahead and stored in the fridge for easy meal prepping. It’s also great for serving a crowd, as it’s both filling and flavorful. Whether you serve it with rice, beans, or a simple side salad, this dish will definitely impress.

Recipe Details

Chile rellenos have long been a favorite in Mexican cuisine. Traditionally, this dish involves stuffing roasted poblano peppers with cheese, then battering and frying them. This casserole version simplifies the process, creating the same great flavors with less effort. Roasted poblano peppers provide a smoky, slightly sweet flavor that perfectly complements the creamy cheese and egg mixture.

You begin by roasting the poblano peppers, which intensifies their flavor. Once roasted, you peel the skins off and cut the peppers into strips. The egg mixture, made with eggs, milk, and spices, is poured over the peppers. As the casserole bakes, the egg mixture sets, creating a golden crust on top, while the peppers stay tender and flavorful.

This casserole captures the essence of chile rellenos in a convenient and comforting way. The ingredients come together to create a dish that’s perfect for any meal. You can even adjust the recipe to add other vegetables or meats to suit your tastes.

Nutritional Information

Chile Relleno Casserole is a balanced dish that offers a good mix of protein and vitamins. A typical serving contains about 400-500 calories. The eggs and cheese provide protein, which helps with muscle repair and energy. The roasted poblano peppers contribute vitamins A and C, essential for eye health and immune function.

This casserole is rich in cheese, which adds fat and calories, but you can make it lighter by using reduced-fat cheese or more vegetables. The peppers provide fiber, which aids digestion, and their antioxidants help reduce inflammation.

If you need a lower-calorie version, use a dairy-free milk alternative and gluten-free flour. The dish can easily be made healthier by adding extra vegetables like spinach, zucchini, or corn. For a well-rounded meal, serve with a side of brown rice or a green salad.

Ingredients

To make Chile Relleno Casserole, gather the following ingredients:

• 4 large poblano peppers, roasted and peeled
• 6 large eggs
• 1 cup whole milk (or almond milk for dairy-free)
• 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• 1 ½ cups shredded Monterey Jack cheese
• 1 ½ cups shredded cheddar cheese
• 1 tablespoon olive oil (for roasting peppers)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Sour cream (optional, for serving)
• Hot sauce (optional, for serving)

These ingredients combine to create the perfect balance of smoky, cheesy, and savory flavors. The poblano peppers add depth, and the cheese gives it a creamy texture. Adjust the heat by adding more chili powder or swapping some of the peppers for spicier varieties.

Equipment Needed

You’ll need the following tools to prepare this casserole:

• Roasting pan or baking sheet: To roast the poblano peppers.
• Casserole dish: A 9×13-inch casserole dish works well for this recipe.
• Mixing bowl: For combining the egg mixture.
• Whisk: To mix the eggs, milk, and dry ingredients.
• Knife: For chopping the peppers and garnishing the casserole.
• Spatula: To spread the egg mixture over the peppers.

These tools will ensure that your casserole comes together smoothly, from roasting the peppers to mixing and baking the egg mixture.

Pro Tips for Success

Follow these tips to make the best Chile Relleno Casserole:

1. Roast the peppers properly: Roast the poblano peppers until the skins are completely blackened. This enhances their smoky flavor and makes them easy to peel.
2. Use a cheese blend: Combine Monterey Jack and cheddar for a balance of creaminess and sharpness. Feel free to experiment with other cheeses like mozzarella or pepper jack.
3. Don’t skip the baking powder: Baking powder helps the egg mixture rise, giving the casserole a fluffy texture. It’s essential for achieving the right consistency.
4. Let the casserole rest: After baking, let the casserole sit for about 10 minutes. This allows the flavors to meld and makes it easier to slice.
5. Add extra spice: If you love heat, stir in some diced jalapeños or cayenne pepper into the egg mixture before baking.
6. Make it ahead: Prepare the casserole a day in advance, store it in the fridge, and bake it when ready to serve. This is perfect for meal prepping.

Instructions

1. Roast the poblano peppers: Preheat the oven to 400°F (200°C). Place the poblano peppers on a roasting pan and drizzle them with olive oil. Roast for 20-25 minutes, turning occasionally, until the skins are blackened. Place the peppers in a bowl, cover with a towel, and steam for 10 minutes. Peel off the skins, remove the seeds, and chop the peppers.
2. Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, flour, baking powder, garlic powder, onion powder, cumin, chili powder, salt, and pepper until smooth.
3. Assemble the casserole: Grease a 9×13-inch casserole dish. Spread the roasted poblano peppers evenly in the dish. Pour the egg mixture over the peppers and top with shredded Monterey Jack and cheddar cheese.
4. Bake the casserole: Place the casserole in the oven and bake for 30-35 minutes or until the top is golden brown and the eggs are fully set.
5. Serve: Let the casserole rest for 10 minutes before serving. Garnish with fresh cilantro, sour cream, and hot sauce, if desired.

Recipe Variations

Chile Relleno Casserole is highly adaptable. Here are a few ways to make it your own:

1. Add meat: For a heartier dish, add cooked ground beef, chicken, or pork to the casserole. Layer the meat with the peppers before pouring the egg mixture on top.
2. Use different peppers: If you like more heat, try using jalapeños or serrano peppers. You can also mix mild poblano peppers with hotter varieties for a balanced kick.
3. Add vegetables: For extra flavor, add sautéed onions, zucchini, or corn to the casserole. These vegetables complement the smoky flavor of the peppers.

Storage Instructions

Store leftover Chile Relleno Casserole in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) for 10-15 minutes or microwave until heated through. You can also freeze the casserole for up to 2 months. Just be sure to cover it tightly before freezing.

Serving Suggestions

Serve Chile Relleno Casserole with a side of Mexican rice, refried beans, or a light avocado salad. For a complete meal, pair it with a refreshing glass of iced tea or a cold beer.

FAQs

1. Can I use other types of peppers?
   Yes, you can use Anaheim peppers or bell peppers for a milder version.
2. Can I make it vegetarian?
   Yes, the casserole is naturally vegetarian, but you can add more vegetables for variety.
3. Can I prepare this ahead of time?
   Yes, assemble the casserole a day in advance and refrigerate it. Bake it before serving.
4. What cheeses can I use?
   You can use any cheese you like, such as mozzarella, pepper jack, or queso fresco.
5. How spicy is this dish?
   The dish is moderately spicy, but you can adjust the heat with more chili powder or peppers.
6. Is it gluten-free?
   Yes, by using a gluten-free flour blend, this casserole is easily made gluten-free.
7. Can I freeze it?
   Yes, freeze the casserole for up to 2 months. Reheat it thoroughly before serving.
8. How do I keep the casserole from getting soggy?
   Make sure to roast the peppers properly and allow them to drain before adding them to the casserole.
9. Can I add meat?
   Yes, ground beef, chicken, or pork are great additions.
10. How long can I store leftovers?
    Store leftovers for up to 3 days in the fridge. Reheat thoroughly before serving.

Conclusion

Chile Relleno Casserole brings bold, comforting Mexican flavors to your table in an easy-to-make casserole form. The smoky poblano peppers, rich cheese, and creamy egg mixture create a satisfying dish perfect for any occasion. Whether you enjoy it on its own or with a variety of sides, this casserole is sure to become a favorite in your recipe rotation.

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