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Chile Relleno Casserole Recipe

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★★★★★

4.6 from 139 reviews

This Chile Relleno Casserole transforms classic stuffed poblano peppers into a comforting, cheesy baked dish. Roasted poblano peppers are layered with shredded Monterey Jack and cheddar cheeses, then enveloped in a seasoned egg and milk mixture before baking to golden perfection. Served with sour cream, salsa, and fresh cilantro, this casserole offers a delicious, easy-to-make meal that captures the bold flavors of traditional Mexican chile rellenos in a convenient casserole form.

Ingredients

Scale

Peppers

  • 6–8 large poblano peppers

Cheese

  • 2 cups freshly shredded Monterey Jack cheese, divided
  • 1 cup freshly shredded cheddar cheese, divided

Egg Mixture

  • 5 large eggs
  • 1 1/2 cups whole milk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Optional Toppings

  • Sour cream, for serving
  • Salsa, for serving
  • Fresh chopped cilantro, for garnish

Instructions

  1. Roast the Peppers: Preheat your oven’s broiler and adjust the rack to about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the poblano peppers on the baking sheet and roast them for 10-15 minutes, turning occasionally with tongs, until the skins are blackened and charred.
  2. Steam and Peel: Transfer the hot roasted peppers into a plastic bag and seal it to allow them to steam for 10 minutes. This softens the skins for easy peeling. Once cool enough to handle, peel off the skins, cut off the stems, slit open the peppers and remove all seeds.
  3. Prepare Baking Dish and Layer: Preheat the oven to 350°F (175°C). Lightly coat a 3-quart baking dish with nonstick spray. Arrange half of the roasted peppers in a single layer on the dish, then sprinkle half of the Monterey Jack and half of the cheddar cheese evenly over them. Repeat with remaining peppers and cheeses to create two layers.
  4. Mix Egg Batter: In a medium bowl, whisk together eggs, whole milk, all-purpose flour, baking powder, onion powder, garlic powder, salt, and black pepper until smooth with no lumps.
  5. Pour and Bake: Evenly pour the egg mixture over the layered peppers and cheeses in the baking dish. Place the dish in the preheated oven and bake for 45 minutes, until the casserole is puffed in the center, eggs are set, and edges are golden brown.
  6. Cool and Serve: Let the casserole stand and cool for 5-10 minutes to set firmly. Cut into squares and serve with dollops of sour cream, a spoonful of salsa, and a sprinkle of freshly chopped cilantro for best flavor and presentation.

Notes

  • Use large poblano peppers for best results, as they provide a hearty filling and mild heat.
  • If you prefer a spicier casserole, leave some seeds in or substitute some poblanos with hotter peppers like jalapeños.
  • For easier peeling of peppers, cover them immediately after roasting to steam thoroughly.
  • Ensure the flour is fully incorporated in the egg mixture to avoid lumps in the bake.
  • This casserole can be prepared a day ahead and reheated gently before serving.

Keywords: Chile Relleno Casserole, baked poblano peppers, Mexican casserole, cheesy casserole, easy dinner recipe, stuffed pepper casserole

Find it online: https://amayaharis.com/chile-relleno-casserole-recipe/