Imagine indulging in all the gooey, comforting flavors of traditional chile rellenos, but without the tricky frying or loads of oil. That’s exactly what Chile Rellenos Casserole delivers—a crowd-pleasing baked dish that fuses roasted poblanos, plenty of melty cheese, and a rich egg custard for a glorious, hands-off dinner. This casserole captures everything you love from the classic, along with the irresistible ease of a one-pan meal.
Ingredients You’ll Need
The charm of Chile Rellenos Casserole comes from a handful of well-chosen ingredients that work together to create layers of flavor and irresistible texture. Every item here is easy to find but absolutely crucial for that classic, cozy taste and a picture-perfect golden finish.
- Roasted Poblano Peppers (6 large, peeled, seeded, and halved): These bring a mild heat and a smoky depth; roasting softens and sweetens them beautifully.
- Monterey Jack Cheese (2 cups, shredded): This cheese melts smoothly, adding a creamy, luscious texture to every bite.
- Cheddar Cheese (2 cups, shredded): For a sharp, tangy counterpoint to the other rich flavors—plus that gorgeous golden top.
- Eggs (6 large): These create the comforting, fluffy custard that binds everything together.
- Whole Milk (1 cup): Adds a gentle lift and lightness to the casserole base.
- Heavy Cream (1/2 cup): For a dash of decadent richness that takes the casserole over the top.
- All-Purpose Flour (1/4 cup): This helps give the casserole structure, holding all that melted cheese and eggy goodness together.
- Baking Powder (1 teaspoon): Lends rise to the custard, ensuring the casserole stays fluffy and never dense.
- Garlic Powder (1 teaspoon): A touch of garlicky warmth that infuses each bite.
- Cumin (1/2 teaspoon): Delivers a subtle earthiness and classic Mexican aroma.
- Salt (1/2 teaspoon): Enhances every other flavor in the dish for a perfectly balanced bite.
- Black Pepper (1/4 teaspoon): Just enough gentle heat to wake up your taste buds.
- Red Enchilada Sauce (1 10-ounce can): A quick pour of this over the top brings the familiar chile relleno flavor home.
- Fresh Cilantro (for garnish): This fresh herb adds a pop of color and a cool finish right at the end.
How to Make Chile Rellenos Casserole
Step 1: Prepare the Baking Dish
Kick things off by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. This small step ensures your Chile Rellenos Casserole will release easily after baking, and helps create those irresistible, caramelized edges everyone loves.
Step 2: Layer the Roasted Poblanos
Arrange half of your roasted, halved poblano peppers in a single layer at the bottom of the dish. This first layer acts as the foundation, soaking in the cheesy and eggy goodness to come. The peppers should fit snugly, but it’s fine if some overlap a bit.
Step 3: Add the Cheeses
Now, sprinkle half of both the Monterey Jack and cheddar cheese over the peppers. Don’t be shy—the cheese is what makes this Chile Rellenos Casserole irresistibly melty, so ensure an even layer to cover every inch of poblano.
Step 4: Repeat the Layers
Lay the rest of your roasted poblano halves over the cheese, then follow with the remaining Monterey Jack and cheddar. Think of it as building a cheesy fortress, keeping all that flavor locked into every single bite.
Step 5: Whisk the Egg Mixture
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, flour, baking powder, garlic powder, cumin, salt, and black pepper until smooth and lump-free. This custard mixture is the secret to the casserole’s signature fluffy body and golden top.
Step 6: Assemble and Bake
Pour your rich egg mixture evenly over the layered peppers and cheese. Give the pan a little shake to let the custard settle into all the nooks. Bake uncovered for 40 to 45 minutes, until the top is golden, puffy, and just set in the center—you’ll see the cheese bubbling and the edges crisping up beautifully.
Step 7: Finish with Sauce and Garnish
Let the Chile Rellenos Casserole cool for about 10 minutes once it comes out of the oven. Warm your enchilada sauce and drizzle it over the top just before serving. Scatter fresh cilantro leaves across for that bright, herbaceous finish.
How to Serve Chile Rellenos Casserole
Garnishes
Don’t underestimate the impact of a fresh garnish! A generous sprinkle of chopped cilantro brings a cooling herbal lift that pairs beautifully with the warm, savory flavors. If you like, add sliced green onions, diced tomatoes, or even a dollop of sour cream for a pop of creaminess and color.
Side Dishes
This casserole is hearty enough to be a meal on its own, but I love pairing it with fluffy rice, smoky black beans, or a crisp green salad. Each side helps balance the richness, allowing those classic Mexican flavors of Chile Rellenos Casserole to truly shine.
Creative Ways to Present
For a fun twist, try making individual portions in small ramekins—they look stunning at a brunch or dinner party. Or, cut the casserole into squares and serve on a platter with toothpicks as a warm appetizer bite. A drizzle of sauce and a few extra herbs always make it picture-perfect.
Make Ahead and Storage
Storing Leftovers
Chile Rellenos Casserole keeps beautifully in the fridge for up to 4 days. Just cover tightly with foil or transfer to an airtight container. The flavors develop even more overnight, making tomorrow’s lunch extra special.
Freezing
If you’re lucky enough to have leftovers, this casserole freezes incredibly well! Let it cool completely, then wrap individual slices or the entire dish with plastic wrap and foil. Store in the freezer for up to 2 months. Thaw thoroughly in the fridge before reheating for best texture.
Reheating
To reheat, pop a slice in a microwave-safe dish and warm in 30-second intervals until hot. For larger amounts, cover the casserole with foil and heat in a 350°F oven until warmed through—about 15 to 20 minutes. A quick splash of extra enchilada sauce before serving keeps everything moist and punchy.
FAQs
Can I use canned whole green chiles instead of roasting poblanos myself?
Absolutely! Canned whole green chiles are a convenient substitute and work great in Chile Rellenos Casserole. Just drain and pat them dry to avoid excess moisture.
Is Chile Rellenos Casserole spicy?
Generally, poblano peppers are mild, but every pepper is unique! If you’d like extra heat, add a layer of sliced jalapeños or a sprinkle of chili flakes between the layers. Conversely, for even less heat, use a milder green pepper or stick to canned chiles.
Can I make this casserole vegetarian or gluten-free?
Yes, you can! Use a vegetarian-friendly enchilada sauce and swap the all-purpose flour for a gluten-free alternative to keep the Chile Rellenos Casserole suitable for various diets without sacrificing flavor.
Can I prep the casserole ahead of time?
This dish is a make-ahead dream. Assemble the casserole (without baking), cover, and refrigerate up to one day in advance. When ready to bake, let it sit at room temperature while your oven preheats for even cooking.
What’s the best way to roast poblano peppers?
I recommend placing whole poblanos directly under your oven broiler or over a gas flame until blistered and blackened on all sides. Wrap them in foil or place in a bowl with a cover to steam for a few minutes, then peel off the skins for maximum flavor and minimal bitterness.
Final Thoughts
If you’re craving comfort food with a bold twist, you have to try making Chile Rellenos Casserole. It’s an absolute joy to prepare, a delight to serve, and a guaranteed hit with family or guests. Once you’ve tasted its creamy, cheesy magic, you’ll find yourself coming back to this recipe again and again!
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Chile Rellenos Casserole Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
This Chile Rellenos Casserole is a delicious twist on the classic stuffed peppers dish. Layers of roasted poblano peppers and a blend of Monterey Jack and cheddar cheese are baked with a savory egg mixture, creating a flavorful and satisfying meal. Easy to prepare and perfect for a cozy dinner.
Ingredients
Roasted Poblano Peppers:
- 6 large roasted poblano peppers (peeled, seeded, and halved)
Cheese Mixture:
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
Egg Mixture:
- 6 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other:
- 1 (10-ounce) can red enchilada sauce
- Fresh cilantro for garnish
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Layer Peppers and Cheese: Arrange half of the roasted poblano halves in a single layer at the bottom of the dish. Sprinkle with half of the Monterey Jack and cheddar cheese. Layer the remaining poblano halves on top, followed by the rest of the cheese.
- Mix Egg Mixture: In a large mixing bowl, whisk together eggs, milk, cream, flour, baking powder, garlic powder, cumin, salt, and black pepper until smooth.
- Pour Egg Mixture: Pour the egg mixture evenly over the peppers and cheese.
- Bake: Bake uncovered for 40 to 45 minutes, or until the top is golden and the center is set.
- Finish and Serve: Remove from the oven, let cool for 10 minutes, warm the enchilada sauce, drizzle over the casserole, and garnish with fresh cilantro before serving.
Notes
- You can prepare this casserole a day in advance and refrigerate it before baking.
- For extra spice, add a layer of cooked chorizo or diced jalapeños between the peppers.
- Serve with rice, beans, or a fresh green salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 195 mg
