Name: Chile Relleno Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: Poblano Peppers; Monterey Jack Cheese; Large Eggs; Whole Milk; All-Purpose Flour; Baking Powder; Garlic Powder; Onion Powder; Dried Oregano; Kosher Salt; Black Pepper

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There’s something undeniably comforting about a bubbling casserole fresh from the oven, especially when it’s seedingly packed with wholesome ingredients and that deep, warming aroma of roasted peppers. This Chile Relleno Casserole offers all the charm of a traditional chile relleno but in a beautifully simple, shareable form. Picture this: golden edges, layers of melted Monterey Jack cheese stretching like a good cheese pull, and the earthy notes of poblano peppers wafting through your kitchen. The visual appeal of this dish is truly something to behold, and it invites enjoyment at any time of day.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chile Relleno Casserole
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chile Relleno Casserole

Growing up, I vividly remember the family gatherings where my mom would serve her classic rendition of chile rellenos, with the kitchen smelling like happiness and love. This casserole brings that nostalgic warmth back into my life, but with the convenience and ease that my busy adult life requires. It’s perfect for a lazy Sunday brunch or an exciting weeknight dinner. I hope you’re as excited as I am to dive into making this delectable Chile Relleno Casserole; your taste buds are in for a delightful treat!

Why You’ll Love This Recipe

Simple & Quick: This casserole comes together in just 20 minutes of prep and bakes for only 25 minutes—perfect for busy nights!
Irresistible Flavor: Enjoy the creamy, cheesy goodness paired with the mild heat of roasted poblano peppers.
Eye-Catching Appeal: The presentation is stunning, with layers of vibrant peppers and cheese that are sure to impress at any gathering.
Flexible Serving: Whether it’s breakfast, brunch, or dinner, this versatile dish fits right in, and it’s great for potlucks too!
Diet-Friendly Options: Feel free to use gluten-free flour or dairy-free cheese for those with dietary restrictions.

Ingredients You’ll Need

Poblano Peppers: These mildly spicy peppers bring a great depth of flavor. For a less spicy alternative, you can try using bell peppers.
Monterey Jack Cheese: Melty and creamy, this cheese is the star of the show. You can substitute with Cheddar for a sharper bite.
Large Eggs: Essential for binding the casserole together and providing a fluffy texture. Room temperature eggs work best for even mixing.
Whole Milk: This adds creaminess and richness. You can swap it for almond milk or oat milk for a dairy-free option.
All-Purpose Flour: Helps to stabilize the casserole. Gluten-free flour blends will work in the same measure.
Baking Powder: Aiding in the rise, it gives that delightful fluffiness.
Garlic & Onion Powder: Essential for enhancing flavors with aromatic notes.
Dried Oregano: Contributes earthy, herbal hints. Feel free to use fresh oregano if you have it on hand.
Kosher Salt & Black Pepper: Elevate the flavors perfectly! Adjust according to your taste.

How to Make Chile Relleno Casserole

Preheat and Prepare: Start by preheating your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick spray for easy serving and cleanup. This ensures your casserole won’t stick and will easily come out once baked. Don’t forget to give your poblano peppers a good rinse and pat them dry, prepping them for roasting.

Roast the Peppers: Place your rinsed poblano peppers directly on the oven rack or a baking sheet. Roast them for 20-25 minutes, turning occasionally, until the skins are blistered and charred. This roasting process enhances their flavor, adding a lovely smokiness. Once done, transfer them to a bowl, cover with plastic wrap, and let them steam for about 10 minutes; this makes peeling much easier!

Peel and Chop: Once the peppers have cooled, gently peel off the skins. It’s okay if a little char remains on them; it adds character! Remove the seeds and chop the peppers into bite-size pieces. This step is crucial, as it maximizes flavor distribution throughout the casserole.

Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, garlic powder, onion powder, oregano, salt, and black pepper until well combined. Taking this extra step ensures that your flavors blend seamlessly throughout the casserole.

Whisk Wet Ingredients: In a separate bowl, whisk together the eggs and milk until they’re thoroughly combined and frothy. This focuses on good aeration, so your casserole rises and gets that appealing fluffy texture.

Mix Together: Gently fold together the dry ingredients with the wet mixture until just combined. Be careful not to overmix; a few lumps are perfectly fine. Then, toss in three cups of the shredded Monterey Jack cheese and the chopped roasted peppers, folding them in to distribute evenly.

Bake Until Golden: Pour the entire mixture into your greased baking dish, spreading it evenly. Top with the remaining cheese. Bake in your preheated oven for 25-30 minutes, or until the edges are golden brown and the center is set. You’ll know it’s done when the casserole is gently bubbling around the edges. Let it cool for a few minutes before serving.

Storing & Reheating

To store leftover Chile Relleno Casserole, keep it at room temperature for up to two hours post-cooling. For longer shelf life, cover it tightly with plastic wrap or transfer it to an airtight container and refrigerate for up to three days. You can freeze this dish for up to three months; just wrap it well before placing it in the freezer. When ready to enjoy again, thaw it overnight in the refrigerator, then reheat in a preheated oven at 350°F (175°C) for about 20 minutes, monitoring that it heats through without drying out.

Chef’s Helpful Tips

Watch the Peppers: Ensure your poblano peppers are blistered but not burnt; this can lend excessive bitterness to the dish.
Room Temperature Eggs: Using room-temperature eggs will help them emulsify more smoothly into the mixture for a better texture.
Don’t Overmix: When folding in the cheese and peppers, be gentle! Overmixing can lead to a denser casserole.
Try Add-Ins: Spice it up with cooked chorizo, black beans, or corn for added flavor and texture.
Make Ahead: Prepare the mixture and refrigerate it overnight, then bake it fresh the following day!

It’s evident that this Chile Relleno Casserole offers a delightful blend of flavors, textures, and irresistibility. Not only does it capture the essence of traditional chile rellenos, but it also simplifies the process, making it accessible for any home cook. Feel free to experiment with ingredients—get creative with spices or garnishes, and enjoy the journey of creating this dish!

Recipe FAQs

Can I use different types of peppers?

Absolutely! While poblano peppers are traditional, you can experiment with other varieties like Anaheim or even bell peppers for a sweeter flavor. Just keep in mind that the heat will vary.

Can this casserole be made ahead of time?

Yes, you can prepare this casserole a day in advance! Mix everything together and store it covered in the refrigerator overnight. Just give it a bit more baking time if it’s cold from the fridge.

Can I make this recipe gluten-free?

Certainly! Substitute the all-purpose flour with a gluten-free blend, and your casserole will still be delicious. It’s a great way to accommodate dietary needs while not sacrificing any flavor.

How can I serve this dish creatively?

Serve your Chile Relleno Casserole with fresh garnishes like diced avocado, sour cream, or pico de gallo on top. It can also be a hearty base for a breakfast burrito, wrapped in tortillas for a delightful twist!