If you’re looking for a dish that’s both delicious and easy to make, look no further than chile relleno casserole. This Tex-Mex favorite is a hearty and satisfying casserole that’s perfect for feeding a crowd. It’s also a great way to use up leftover poblano peppers.

What is Chile Relleno Casserole?

Chile relleno casserole is a simplified version of the traditional chile relleno dish. It’s made with poblano peppers that are stuffed with cheese, then coated in egg batter and fried. In the casserole version, the peppers are not fried, but instead, they are baked in a creamy sauce. This makes the dish much easier to prepare, and it’s also healthier.

Ingredients for Chile Relleno Casserole

• 6 poblano peppers
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 5 large eggs
• 1 ½ cups milk
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• Salt and pepper to taste
• Optional toppings: sour cream, salsa, chopped cilantro

 

Instructions for Making Chile Relleno Casserole

1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9×13 inch baking dish with nonstick spray.

2. Roast the poblano peppers over an open flame or under a broiler until blackened. Place the peppers in a plastic bag and let them steam for 10 minutes. This will make it easier to peel the skin.

3. Peel the skin off the peppers and remove the seeds and stems. Cut the peppers into strips.

4. In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper.

5. Layer half of the poblano pepper strips in the baking dish. Sprinkle with half of the Monterey Jack cheese and half of the cheddar cheese.

6. Pour the egg mixture over the cheese and peppers.

7. Top with the remaining poblano pepper strips and cheese.

8. Bake for 45-50 minutes, or until the casserole is puffed and golden brown.

9. Let cool for 10 minutes before serving.

 

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Tips for Making Chile Relleno Casserole

• You can use canned green chiles instead of poblano peppers, if you prefer.
• Add a can of diced tomatoes or green chilies to the egg mixture for a spicier casserole.
• Serve the casserole with sour cream, salsa, and chopped cilantro.
• Leftovers can be stored in the refrigerator for up to 3 days.

 

Chile Relleno Casserole Recipe FAQs:

 

1. Can I use other types of peppers besides poblanos?

Yes, you can! While poblanos are traditional, you can substitute Anaheim peppers or even bell peppers if desired. Bell peppers will be less spicy, while Anaheims offer a similar flavor profile to poblanos but might be slightly milder. Remember to adjust the spice level of your recipe accordingly.

2. Do I need to peel the poblano peppers?

Removing the skin is recommended for a smoother texture, but it’s not mandatory. Roasting and steaming the peppers help loosen the skin, making it easier to peel. If you prefer not to peel them, consider slicing them thinly for easier eating.

3. Can I make the casserole ahead of time?

Absolutely! Assemble the casserole the day before and refrigerate it overnight. When ready to serve, simply bake it according to the recipe instructions. This is a great option for potlucks or busy weeknights.

4. What can I serve with chile relleno casserole?

This casserole pairs well with various sides. Rice, beans, tortillas, and a simple salad are classic choices. You can also add a bit of zing with fresh avocado slices, guacamole, or pico de gallo.

5. Can I make the casserole vegetarian?

Yes! Simply omit the cheese or use a plant-based alternative like vegan cheddar or mozzarella. Additionally, use vegetable broth instead of milk in the egg mixture for a completely vegan version.

6. How can I make the casserole spicier?

Here are a few ways to add heat:

• Use spicier peppers like jalapeños or serranos (adjust quantity with caution).
• Add chopped chilies to the egg mixture or sprinkle them on top before baking.
• Use smoked paprika or cayenne pepper in the spice mix.
• Drizzle hot sauce over individual servings.

7. Do you have any tips for storing leftovers?

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

8. Can I freeze the casserole?

While freezing doesn’t affect the taste much, the texture might change slightly, becoming a bit softer. Cool the casserole completely and store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

 

 

Conclusion

Chile relleno casserole is a delicious and easy-to-make dish that’s perfect for any occasion. It’s sure to be a hit with your family and friends. So give it a try today!