Chile Relleno Casserole

Sarah Baker
Servings: 6 Total Time: 1 hr 30 mins Difficulty: Intermediate
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A comforting and savory dish combining roasted poblano peppers, cheese, and a fluffy egg custard, perfect for any gathering or family dinner.
A delicious chile relleno casserole presented on a rustic wooden table, featuring layers of roasted poblano peppers stuffed with a savory mixture of cheese, ground beef, and spices. The casserole dish is bubbling with melted cheese on top, garnished with fresh cilantro and slices of avocado. In the foreground, a serving spatula is leaning against the casserole dish, while in the middle ground, a few colorful plates are ready to be filled, adorned with vibrant sides like rice and beans. The background hints at a cozy kitchen ambiance, with warm, golden lighting illuminating the scene, creating an inviting atmosphere. The shot is captured from a slightly elevated angle, emphasizing the casserole's texture and vivid colors, making it an appealing illustration of this delectable dish.

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Chile Relleno Casserole takes all the flavors of the classic stuffed pepper dish and turns them into an easy, oven-baked meal. Roasted green chiles are layered with plenty of cheese and baked in a light, savory egg batter, creating a comforting casserole that’s perfect for breakfast, brunch, or a simple weeknight dinner.

Equipment Needed

Tips

  • Lightly grease the baking dish to prevent sticking and ensure easy serving
  • Pat green chiles dry before layering to avoid excess moisture
  • Use a mix of cheeses, such as Monterey Jack and cheddar, for the best flavor
  • Let the casserole rest 5–10 minutes after baking so it sets properly
  • Serve with salsa, sour cream, or fresh cilantro for extra flavor
A delicious chile relleno casserole presented on a rustic wooden table, featuring layers of roasted poblano peppers stuffed with a savory mixture of cheese, ground beef, and spices. The casserole dish is bubbling with melted cheese on top, garnished with fresh cilantro and slices of avocado. In the foreground, a serving spatula is leaning against the casserole dish, while in the middle ground, a few colorful plates are ready to be filled, adorned with vibrant sides like rice and beans. The background hints at a cozy kitchen ambiance, with warm, golden lighting illuminating the scene, creating an inviting atmosphere. The shot is captured from a slightly elevated angle, emphasizing the casserole's texture and vivid colors, making it an appealing illustration of this delectable dish.
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Chile Relleno Casserole

Author: Sarah Baker Cooking Method: Cuisine:
Difficulty: Intermediate Prep Time 30 mins Cook Time 30 mins Rest Time 30 mins Total Time 1 hr 30 mins
Cooking Temp: 350  F Servings: 6 Estimated Cost: $ 15 Calories: 240 kcal
Best Season: Suitable throughout the year

Description

This Chile Relleno Casserole is a delightful twist on the classic Mexican dish, offering layers of flavor with tender peppers, gooey cheese, and a satisfying egg base.

Ingredients

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Chile Relleno Casserole Ingredients

Instructions

Preparing the Ingredients

  1. Roast and Peel the Peppers

    Preheat your oven to broil. Place the whole poblano peppers on a baking sheet and broil them for about 10-15 minutes, turning occasionally, until the skin is charred and blistered. Remove them from the oven and place them in a paper bag to steam for about 10 minutes. This will make peeling the skins easier.
    Make sure to keep an eye on the peppers to prevent burning too much. The steaming process is crucial for peeling, so don’t skip it!

  2. Prepare the Filling

    While the peppers are steaming, in a skillet over medium heat, sauté chopped onions and garlic in a bit of olive oil until they become translucent. Add ground meat (beef or turkey) and cook until browned. Stir in diced tomatoes, corn, and spices like cumin and paprika. Season with salt and pepper to taste. Cook until heated through.
    Feel free to add black beans for extra protein and fiber. This filling can also be made vegetarian by omitting the meat and using more veggies!

Assembling the Casserole

  1. Layer the Ingredients

    Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. Start by placing a layer of the sautéed filling at the bottom of the dish. Next, peel the skins off the roasted peppers, slice them open, and carefully remove the seeds. Lay the peppers on top of the filling, then add another layer of filling over the peppers.
    Don’t worry if the peppers break a little; it just adds character to the dish!

  2. Prepare the Egg Mixture

    In a separate bowl, whisk together eggs, milk, and a pinch of salt. Pour this mixture evenly over the layered filling and peppers. Finally, sprinkle shredded cheese on top (cheddar or Monterey Jack work great).
    For a creamy texture, you can add a dollop of sour cream to the egg mixture before pouring it over the casserole.

Baking the Casserole

  1. Bake to Perfection

    Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the egg is set and the cheese is bubbly and golden.
    Let the casserole sit for about 10 minutes after baking; this helps it firm up for easier slicing.

Serving Suggestions

  1. Serve and Enjoy

    Cut into squares and serve warm. Garnish with fresh cilantro and avocado slices if desired. Pair with a side of Mexican rice or a fresh salad for a complete meal.
    This casserole is great for leftovers and tastes even better the next day!

Note

  • Use fresh poblano peppers for a more vibrant flavor; roast them for a smoky depth.
  • Substitute Monterey Jack cheese for cheddar for a milder taste.
  • For added heat, include diced jalapeños or a splash of hot sauce in the egg mixture.
  • If you prefer a vegetarian option, omit any meat and add black beans or corn for extra texture.
  • Consider using a gluten-free cornmeal or flour for the base if necessary.
  • Allow the casserole to rest for 10-15 minutes after baking for easier slicing and serving.
  • Top with fresh cilantro or avocado slices just before serving for a burst of freshness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven or microwave.
  • Pair with a simple green salad or tortilla chips for a complete meal.
Keywords: casserole, chile relleno, Mexican, comfort food, easy
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