Chile Relleno Casserole

Chile Relleno Casserole is a flavorful and easy way to enjoy the classic Mexican dish without the hassle of stuffing and frying individual peppers. Roasted poblano peppers are layered with melty cheese and topped with a seasoned egg mixture, then baked to golden perfection. It’s simple, satisfying, and perfect for busy weeknights or weekend brunch.

Ingredients

4-6 poblano peppers
1 tablespoon olive oil
Salt and pepper to taste
2 cups shredded Monterey Jack cheese

For the Egg Mixture:
4 large eggs
1/2 cup skim milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

• Preheat oven to 425º F.
• Place poblano peppers on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
• Roast peppers for 25 minutes or until they are blistered and slightly charred.
• Transfer hot peppers to a large bowl and cover with plastic wrap. Let steam for 15 minutes.
• Peel off the skin, remove seeds, and cut off the stems once peppers are cool enough to handle.
• Lower oven temperature to 350º F.
• Spray a 9-inch baking dish with non-stick cooking spray.
• Arrange half of the roasted peppers in a single layer in the dish.
• Top with half of the shredded Monterey Jack cheese.
• Repeat layers with remaining peppers and cheese.
• In a medium bowl, whisk together the eggs, milk, flour, baking powder, paprika, chili powder, garlic powder, salt, and black pepper.
• Pour the egg mixture evenly over the layered peppers and cheese.
• Bake for 30 minutes or until the eggs are puffed, edges are golden, and the center is set.
• Let rest for 5 minutes before slicing and serving.

Serving and Storage Tips

Serving Tips
• Serve warm as a main dish for breakfast, brunch, or dinner
• Pair with Spanish rice, refried or black beans, or a fresh garden salad
• Add toppings like sour cream, avocado slices, chopped cilantro, or a drizzle of hot sauce for extra flavor
• For a heartier meal, serve alongside tortillas or cornbread
• Excellent as a vegetarian main or a side dish for grilled meats

Storage Tips
• Let the casserole cool completely before storing
• Store leftovers in an airtight container in the refrigerator for up to 4 days
• To reheat, microwave individual portions for 1–2 minutes or warm in a 300º F oven until heated through
• For longer storage, freeze the casserole in a freezer-safe dish for up to 2 months
• Thaw overnight in the refrigerator and bake at 350º F until hot and bubbly

Variations

• Meaty Chile Relleno Casserole: Add a layer of cooked ground beef, turkey, or spicy chorizo between the roasted peppers and cheese layers for a heartier dish. Brown the meat with onions and taco seasoning before layering.

• Cheese Blend: Instead of just Monterey Jack, use a combination of cheddar, pepper jack, or Oaxaca cheese to add complexity and extra melty goodness.

• Vegetable Boost: Incorporate sautéed vegetables like onions, corn, zucchini, or spinach between the pepper layers to increase nutrition and texture.

• Spicy Kick: Add diced jalapeños or increase the chili powder in the egg mixture for those who prefer a spicier casserole.

• Gluten-Free Version: Substitute the all-purpose flour with almond flour or a gluten-free flour blend to accommodate gluten sensitivities without sacrificing texture.

• Dairy-Free Alternative: Use plant-based cheese and substitute milk with almond or oat milk to make the casserole suitable for dairy-free diets.

• Southwest Twist: Mix in black beans and corn kernels for a more Southwest-inspired casserole. Top with fresh salsa or guacamole when serving.

• Toppings: After baking, garnish with chopped cilantro, sliced green onions, diced avocado, or a dollop of sour cream to enhance flavor and presentation.

• Make-Ahead Option: Roast peppers and prepare the egg mixture in advance. Assemble the casserole the night before, refrigerate, and bake fresh the next day for easy meal prep.

• Sauce Layer: Spread a thin layer of enchilada sauce or salsa verde over the first pepper layer for extra moisture and tangy flavor.

FAQs

1. Can I use canned green chiles instead of fresh poblano peppers?
While canned green chiles can work in a pinch, fresh roasted poblanos offer a better smoky flavor and texture for this casserole.

2. How spicy is this chile relleno casserole?
Poblano peppers are mild, but the level of spice can be adjusted by increasing chili powder or adding jalapeños.

3. Can I prepare this casserole ahead of time?
Yes, you can roast the peppers and assemble the casserole a day in advance. Keep it refrigerated and bake right before serving.

4. Is this recipe gluten-free?
Not as written, but you can make it gluten-free by substituting the all-purpose flour with a gluten-free flour blend or almond flour.

5. How do I know when the casserole is fully cooked?
The casserole is done when the egg mixture is puffed, golden on the edges, and set in the center. A knife inserted should come out clean.

6. Can I freeze leftovers?
Yes, allow the casserole to cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight before reheating.

7. What other cheeses can I use?
Cheddar, pepper jack, or a Mexican cheese blend are great alternatives or additions to Monterey Jack.

8. Can I add meat to this recipe?
Absolutely! Cooked ground beef, turkey, or chorizo can be layered in for a meatier casserole.

9. What can I serve with chile relleno casserole?
It pairs well with Spanish rice, beans, tortillas, or a fresh green salad.

10. Can I make this dish dairy-free?
Yes, use dairy-free cheese and substitute the milk with plant-based alternatives like almond or oat milk.

Chile Relleno Casserole brings all the rich, roasted flavor of classic chile rellenos into an easy, family-friendly dish. With simple ingredients and no frying required, this baked casserole is perfect for any occasion. Whether you enjoy it for breakfast, brunch, or dinner, it’s a satisfying recipe that delivers comfort and taste in every bite.

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