Name: Chile Relleno Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: Poblano Peppers (4-5 medium-sized); Monterey Jack Cheese (4 cups, shredded); Large Eggs (6); Whole Milk (1 cup); All-Purpose Flour (1/3 cup); Baking Powder (1 tsp); Garlic Powder (1 tsp); Onion Powder (1/2 tsp); Dried Oregano (1/2 tsp); Kosher Salt (1/2 tsp); Black Pepper (1/4 tsp)

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As you step into the kitchen, you might notice the inviting aroma of roasted peppers mingling with the comforting scent of melting cheese. Imagine a warm, cheesy casserole bubbling in the oven, golden edges peeking through as it cooks to perfection. This Chile Relleno Casserole is not just a dish; it’s a celebration of flavors that transports you straight to a cozy Mexican kitchen. Lush poblano peppers cradle a delightful blend of cheese and spices, creating layers of mouthwatering goodness that you can’t help but anticipate.

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

I remember making this dish with my grandmother, her laughter echoing through the kitchen as she expertly filled each pepper with care. This recipe brings back those fond memories, making it a perfect addition to festive gatherings or a simple family dinner. Whether you enjoy it during a special occasion or as a comforting weeknight meal, this Chile Relleno Casserole will undoubtedly warm your heart and fill your belly. Let’s get cooking and create some delicious memories together!

Why You’ll Love This Recipe

Simple & Quick: It comes together in just 20 minutes of prep and 25 minutes of baking, making it perfect for busy nights.
Irresistible Flavor: Expect a delightful symphony of roasted pepper sweetness and creamy, melty cheese that envelopes your taste buds.
Eye-Catching Appeal: The vibrant colors of sautéed peppers and layers of cheese make it visually stunning, perfect for impressing guests.
Flexible Serving: Perfect for breakfast, brunch, lunch, or dinner; it’s an all-in-one meal that fits any occasion.
Diet-Friendly Options: Easily adaptable for gluten-free needs; just swap the flour for a gluten-free alternative.

Ingredients You’ll Need

Poblano Peppers: About 4-5 medium-sized peppers, these can be roasted or left fresh for a spicy kick. If you can’t find poblanos, you might substitute with Anaheims or even bell peppers for a milder taste.
Monterey Jack Cheese: Four cups, shredded. This cheese melts beautifully, creating a creamy texture. White cheddar can be used for a sharper flavor, if preferred.
Large Eggs: You’ll need six to bind everything together, providing rich flavor and structure. Make sure they’re at room temperature for the best results.
Whole Milk: One cup enhances the creaminess of the casserole. Feel free to substitute with half-and-half for a richer taste or non-dairy milk for a lighter version.
All-Purpose Flour: One-third cup works as a binder, giving the dish its structure. If needing gluten-free, opt for almond flour or a gluten-free flour blend.
Baking Powder: One teaspoon helps give the eggs a lighter texture.
Garlic Powder: A teaspoon for a robust, savory flavor that complements the peppers well.
Onion Powder: Half a teaspoon enhances the aromatic profile without overpowering the dish.
Dried Oregano: Half a teaspoon for a hint of earthiness.
Kosher Salt: Half a teaspoon, ensures the flavors pop.
Black Pepper: A quarter teaspoon adds a touch of warmth and depth.

How to Make Chile Relleno Casserole

Preheat and Prepare: Start by preheating your oven to 350°F (175°C). While it warms up, wash the poblano peppers and char them on an open flame or under your broiler until the skin blackens and blisters. This usually takes about 10-15 minutes. Once charred, place them in a bowl and cover it with plastic wrap to steam them, making it easier to peel off the skin later.

Peel and Chop: After about 10 minutes, unwrap the peppers. Gently peel off the skin—don’t worry if some bits remain, it adds character! Cut a slit down one side of each pepper and remove seeds while keeping them intact for stuffing. Chop the peppers into bite-sized pieces to scatter throughout the casserole.

Mix Cheese and Peppers: In a large bowl, combine half of the shredded Monterey Jack cheese and the chopped poblano peppers. Give them a good mix so every cheesy bite is infused with pepper goodness. This blend will provide beautiful layers of flavor throughout the casserole.

Whisk Wet Ingredients: In another bowl, whisk together the six eggs and one cup of whole milk until they’re well combined and fluffy. The mixture should look pale yellow and slightly bubbly, hinting at the airy texture to come. Add in the garlic powder, onion powder, oregano, salt, and pepper, then mix until smooth to flavor the eggs.

Combine Dry Ingredients: In a small bowl, whisk together one-third cup of all-purpose flour and one teaspoon of baking powder. This mix will add structure and lift to your casserole. Add the dry mixture to the egg mixture, stirring gently until just combined. Careful not to overmix, as this can make the eggs rubbery.

Layer and Assemble: Grease a 9×13-inch baking dish with a bit of oil or non-stick spray. Start by layering half of the pepper-cheese mix on the bottom. Pour half of the egg mixture over this layer, then repeat with the remaining pepper-cheese mix and top with the rest of the egg mixture. Sprinkle the remaining cheese on top for a cheesy crust that will turn golden and bubbly.

Bake Until Golden: Place your casserole in the pre-heated oven and bake for 25-30 minutes, or until the edges are golden and the center is set. You can gently shake the pan; if it wiggles like jello, it needs a few more minutes. The delightful fragrance of baked cheese and pepper will fill your kitchen, making it hard to wait!

Storing & Reheating

For storing leftover Chile Relleno Casserole, let it cool to room temperature before placing it in an airtight container. You can keep it at room temperature for up to 2 hours, but for longer storage, refrigerate it for up to 4 days. If you want to save it for later, it freezes beautifully for up to 3 months in a freezer-safe container. When you’re ready to enjoy, thaw it in the refrigerator overnight and reheat in the oven at 350°F for about 15-20 minutes until warmed through. Though the texture may alter slightly upon baking, a sprinkle of fresh cheese on top before reheating can quickly refresh the dish.

Chef’s Helpful Tips

Avoid overcooking the poblanos; aim for perfectly charred skins and tender flesh. This enhances the smoky flavor.
Ensure your eggs and milk are room temperature for optimal mixing and fluffiness.
If you want a creamier texture, consider adding a dollop of sour cream or cream cheese to the egg mixture.
Don’t hesitate to experiment with different cheeses like pepper jack for a spicy kick or a blend of cheeses for more complexity.
This casserole is make-ahead friendly; prep it the night before and bake it when you’re ready—I promise, the flavors get even better!

The wonderful thing about this Chile Relleno Casserole is how it builds flavors with each layer, ensuring each bite is a delightful experience. As tasty as it is, it encourages you to experiment with ingredients based on what’s available or what tickles your fancy. So, whip it up for your next gathering, or enjoy it at home for a simple yet satisfying meal.

Recipe FAQs

Can I use different types of peppers?

Absolutely! While poblanos are traditional, you can use Anaheim, bell, or even jalapeño peppers for a heatier option. Each will lend its unique flavor profile to the casserole.

Can I make this casserole gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free flour blend, almond flour, or even cornstarch, which will work beautifully in binding the ingredients together.

How can I enhance the flavor?

Consider mixing in fresh herbs like cilantro or adding a few diced tomatoes for freshness. Additionally, a sprinkle of cumin in the egg mixture can introduce a lovely warmth that complements the chili.

Can I prepare it ahead of time?

Absolutely! You can assemble the casserole a day in advance, cover it tightly, and store it in the refrigerator. When you’re ready to eat, just pop it into the oven—it may need a few extra minutes to cook through if it’s cold from the fridge.