There’s something about the aroma of roasting chiles that instantly transports me to my grandmother’s kitchen—where comfort and warmth seemed to dance in the air. This Easy Chile Relleno Casserole captures that essence with layers of gooey cheese and mild heat—perfect for those chilly evenings when food feels like a hug. And hey, who doesn’t love a dish that brings people to the table, sharing stories and laughter?
Steps
- Preheat your broiler and position the oven rack about 6 inches from the heat source. Line a baking sheet with foil, place the poblano peppers on it, and roast them for 10-15 minutes, turning occasionally, until their skins are charred.
- Once roasted, transfer the peppers to a plastic bag and let them steam for about 10 minutes as they cool. After cooling, peel off the skins, remove the stems, open them up, and discard the seeds.
- Preheat your oven to 350°F (175°C) and lightly grease a 3-quart baking dish with nonstick spray. Arrange half of the roasted peppers in a single layer in the baking dish.
- Evenly sprinkle 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese over the layer of peppers. Repeat the process to create another layer using the remaining peppers and cheese.
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper until smooth and free of lumps. Pour this mixture evenly over the layered cheese and peppers in the baking dish.
- Bake the casserole in the preheated oven for 45 minutes until the eggs are puffed and golden at the edges. Allow the dish to cool for 5-10 minutes before slicing.
- Cut the casserole into squares and serve each portion with sour cream, salsa, and freshly chopped cilantro for garnish. Enjoy your meal!
Ingredients
- 6-8 large poblano peppers (or 3 to 4 cans of 7-ounce whole green chilies, if in a hurry)
- 2 cups Monterey Jack cheese, freshly shredded and divided
- 1 cup cheddar cheese, freshly shredded and divided
- 5 large eggs
- 1 and 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
- Sour cream, salsa, and freshly chopped cilantro for serving (optional)
Nutritional Values
Calories: 2168kcal | Carbohydrates: 88g | Protein: 136g | Fat: 144g | Saturated Fat: 80g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 40g | Trans Fat: 8g | Cholesterol: 1288mg | Sodium: 2624mg | Potassium: 3336mg | Fiber: 16g | Sugar: 40g | Vitamin A: 8456IU | Vitamin C: 792mg | Calcium: 3352mg | Iron: 8mg
FAQ
- What is the main difference between traditional Chile Relleno and Chile Relleno Casserole?
- Traditional Chile Relleno involves stuffing poblano chiles with cheese or meats, battering and frying them, and serving them with salsa roja. In contrast, Chile Relleno Casserole layers chiles, cheese, and eggs, and is baked to simplify the process and avoid deep frying.
- Can I use canned chilies instead of fresh poblano peppers for the casserole?
- Yes, you can substitute fresh roasted poblano peppers with 3 to 4 cans (7 ounces each) of whole green chilies. Just ensure they are thoroughly drained, opened, and seeded before proceeding with the recipe.
- How long can I store leftovers of the Chile Relleno Casserole?
- Leftovers can be refrigerated in an airtight container for up to 3 days. The casserole also freezes well for up to 3 months when wrapped in plastic and foil. Thaw in the fridge before reheating.
- What can I serve with Chile Relleno Casserole?
- It is delicious served with sour cream, salsa or pico de gallo, and fresh chopped cilantro. For a more substantial meal, pair it with simple Spanish rice.
- Is there a difference between the terms ‘chile’ and ‘chili’?
- The terms can be used interchangeably depending on the region. ‘Chile’ is derived from the Aztec language and is commonly used in Spanish-speaking countries, while ‘chili’ is more prevalent in the United States.
Tips
- Roast the Peppers Ahead of Time: For a more efficient preparation, consider roasting the poblano peppers 1-2 days in advance. This allows the flavors to develop and saves time when you’re ready to assemble the casserole.
- Time-Saving Substitute: If you’re pressed for time, use canned whole green chilies instead of fresh poblano peppers. Simply drain them, remove the seeds, and proceed with the recipe for a quick and still flavorful dish.
- Layering Technique: Ensure you have enough peppers to create two single layers in your baking dish. This helps distribute the flavors evenly throughout the casserole, providing a balanced taste in every bite.
- Storage and Reheating: This casserole can be prepared up to 24 hours in advance or frozen for future meals. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven or microwave for a convenient and delicious meal.
Equipment
- Baking Sheet – Used for roasting the poblano peppers.
- Tongs – Helpful for turning the peppers during roasting.
- 3-Quart Baking Dish – Necessary for assembling and baking the casserole.
- Aluminum Foil – Used to line the baking sheet for easier cleaning.
- Nonstick Spray – To coat the baking dish, ensuring the casserole doesn’t stick.
- Whisk – For mixing the eggs, milk, flour, and seasonings.
