Gather your loved ones around for a comforting meal that echoes the warmth of family kitchens. This Easy Baked Chile Relleno Casserole takes all the beloved flavors of classic Mexican chile rellenos and transforms them into a simple, fuss-free casserole. Forget the traditional frying; we’re baking our way to a healthier, equally delicious version. This versatile Chile Relleno Casserole is perfect for a hearty breakfast, a leisurely brunch, or a satisfying weeknight dinner.
Table of Contents
Why You’ll Love This Chile Relleno Casserole
- Effortless Preparation: Enjoy the rich flavors of chile rellenos without the labor-intensive frying. This casserole comes together with simple layering and baking.
- Baked, Not Fried: Our method offers a lighter, healthier take on the classic. You get all the comfort with less oil, making this a wonderful poblano and cheese casserole option.
- Versatile Meal: Serve this Chile Relleno Casserole anytime. It’s fantastic for a weekend brunch, a quick lunch, or a cozy family dinner.
- Authentic Flavor: Despite its simplicity, this recipe retains the traditional, vibrant taste of roasted poblanos and melted cheese.
- Crowd-Pleaser: This generous dish is ideal for feeding your family or sharing with friends at any gathering. It’s a guaranteed hit!
Ingredients
Creating this heartwarming Chile Relleno Casserole requires a few key ingredients. Each one plays an important role in building layers of flavor and texture. From the smoky poblanos to the gooey cheese and the light egg batter, you’ll find everything you need to bring this dish to life.
- Poblano Peppers: Use 6 medium fresh poblano peppers. Roasting them brings out their mild, smoky flavor and makes them easy to peel. According to Healthline, poblano peppers offer various nutritional benefits, including a good source of vitamins and antioxidants.
- Cooking Spray or Olive Oil: For greasing your baking dish.
- Shredded Cheese: You’ll need 2 cups Monterey Jack cheese and 1 cup Colby Jack cheese, divided. These melt beautifully, offering that classic gooey texture.
- Eggs: 5 large eggs provide the base for our light, custardy batter, binding the casserole together.
- Whole Milk: 1 ½ cups whole milk adds richness and helps create a smooth batter.
- All-Purpose Flour: 3 tablespoons all-purpose flour gives the batter structure.
- Baking Powder: 1 teaspoon baking powder ensures a slightly puffed, airy texture.
- Seasonings: ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dried oregano, ¼ teaspoon freshly ground black pepper. These spices enhance the overall savory profile of the baked chile rellenos.
- For Serving: Chopped cilantro, sour cream, roasted tomato salsa.
Notes & Substitutions
You can easily adapt this Chile Relleno Casserole to fit your pantry and preferences. Don’t hesitate to experiment with these simple changes.
- Poblano Alternatives: If fresh poblanos are unavailable, use 2 (7-ounce) cans of whole green chiles, drained well. The flavor will be milder.
- Cheese Varieties: Experiment with other good melting cheeses like Oaxaca, Chihuahua, or even a sharp cheddar blend for different flavor profiles in your poblano and cheese bake.
- Milk Options: Lower fat milks or unsweetened non-dairy milks (like almond or oat) work, but may slightly alter the final texture of the Chile Relleno Casserole.
- Flour Substitutes: For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend.
- Spice Level: To add a kick, finely dice a jalapeño or serrano pepper and mix it in with the cheese layers. Poblano peppers are relatively mild, typically ranging from 1,000 to 2,500 Scoville Heat Units (SHU).
Equipment
You don’t need many specialized tools to create this comforting Chile Relleno Casserole. Simple kitchen essentials are all it takes to bring this flavorful dish to your table.
- Baking sheet
- Aluminum foil or plastic wrap
- 9×9-inch (2-quart) baking dish
- Large mixing bowl
- Whisk
- Cooking spray/olive oil
How To Make Chile Relleno Casserole
Creating this Chile Relleno Casserole is a rewarding experience, step by step. We begin with preparing the star of our dish, the poblano peppers, then layer everything into a comforting bake. Remember to take your time; cooking should be a joyful, calm process.
- Roast Poblano Peppers: Set your oven rack directly underneath the broiler and turn the broiler on high. Place the poblano peppers on a baking sheet lined with aluminum foil and broil for 5 minutes on each side until the skin is mostly blackened and blistered.
- Steam Peppers: Remove the baking sheet from the oven and loosely cover it with aluminum foil or plastic wrap to trap in the heat. Allow the peppers to steam and the skin to soften for 5 minutes. This steaming step makes peeling much easier for your Chile Relleno Casserole.
- Prepare Peppers: Peel, rub off, and discard as much of the loose skin as you can from each pepper. Make a vertical slit down one side of the peppers and remove and discard the stem, seeds, and veins. Set the prepared peppers aside.
- Prepare Baking Dish & Oven: Preheat the oven to 350°F. Grease a 2-quart or 9×9-inch baking dish generously with cooking spray or olive oil.
- Layer Casserole: Lay 3 of the roasted peppers on the baking dish in a single, even layer. Sprinkle the top with 1 cup of Monterey Jack cheese and ½ cup of Colby Jack cheese. Repeat the layers with the remaining peppers and shredded cheese, building a beautiful foundation for your Chile Relleno Casserole.
- Make Egg Mixture: In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, garlic powder, onion powder, oregano, and black pepper until fully combined. This forms the creamy binder for our Chile Relleno Casserole.
- Assemble & Bake: Pour the egg mixture evenly on top of the layered cheese and poblanos. Bake for 45 minutes until it is puffed up in the center and the eggs are set and golden around the edges.
- Rest & Serve: Allow the casserole to cool for 10 minutes before slicing. This resting time helps the Chile Relleno Casserole set properly. Garnish with chopped cilantro and enjoy your homemade goodness.
Pro Tips & Troubleshooting
Making this Chile Relleno Casserole should be a pleasant experience. These tips will help you achieve the best results and address any common concerns.
- Perfect Roasting: Ensure your peppers are evenly blistered for easy peeling and smoky flavor. Don’t rush the steaming process; it’s key to tender skins.
- Prevent Watery Casserole: Properly drain and clean your roasted peppers. Excess moisture can lead to a less firm texture in your poblano and cheese casserole.
- Achieve Fluffiness: Whisk the egg batter just until combined. Overmixing can toughen the eggs, preventing a light, airy texture in this Chile Relleno Casserole.
- Even Cooking: Using the specified 9×9-inch baking dish ensures the casserole bakes evenly. A dish that is too large might result in a thinner, dryer casserole.
- Make Ahead: Roast and clean your poblano peppers a day in advance. You can also assemble the entire casserole the night before, cover it, and bake it in the morning.
- Adjusting Heat: For a milder casserole, remove all seeds and veins from the poblanos. For more heat, leave a few seeds in or add a finely diced jalapeño.
- Common Mistakes: Undercooking the center will result in a runny casserole. Bake until a knife inserted comes out clean. A soggy bottom can occur if peppers are not drained well.
Serving Suggestions, Storage & Variations
This Chile Relleno Casserole is wonderfully versatile, making it easy to fit into any meal plan. From breakfast to dinner, and even future meals, you’ll find plenty of ways to enjoy it.
Serving Suggestions
- Classic Mexican Toppings: Enhance your poblano and cheese bake with fresh toppings like a dollop of sour cream or Mexican crema, a spoonful of your favorite salsa (roasted tomato or salsa verde are great), and sliced avocado or guacamole.
- Side Dishes: Serve slices of this Chile Relleno Casserole alongside warm corn tortillas, a side of fluffy Mexican rice, or hearty black beans.
- Breakfast/Brunch Companions: Pair this savory casserole with fresh fruit salad or a simple green salad for a complete brunch spread.
Storage
- Refrigerate Leftovers: Store any leftover Chile Relleno Casserole in an airtight container in the refrigerator for up to 3-4 days. This helps maintain freshness.
Reheating
- Microwave: For individual portions, microwave on high for 1-2 minutes until heated through.
- Oven: For larger portions, place in an oven-safe dish, cover loosely with foil, and reheat at 300°F for 15-20 minutes, or until warmed through.
Freezing
- How to Freeze Effectively: You can freeze cooled, baked Chile Relleno Casserole for up to 2 months. Wrap individual slices tightly in plastic wrap, then aluminum foil, or freeze the entire casserole in a freezer-safe dish.
- Reheating from Frozen: Thaw overnight in the refrigerator, then reheat in the oven as described above.
Variations
- Add Protein: Boost your Chile Relleno Casserole by adding cooked and crumbled chorizo, shredded chicken, seasoned ground beef, or tender carnitas to the layers.
- Vegetarian Additions: Incorporate extra vegetables like corn kernels, black beans, sautéed spinach, or sliced mushrooms for added texture and nutrition.
- Cheese Blends: Get creative with your cheese! Try a blend of Cotija and Asadero for a different authentic twist on this baked chile rellenos dish.
- Sauces: For an extra layer of flavor, top the casserole with red or green enchilada sauce before baking, or ladle it over individual servings.
Nutrition Information
This Chile Relleno Casserole provides a wholesome meal, rich in protein and other essential nutrients. Please note that these values are automatically calculated and are approximate. Individual results may vary based on specific ingredients and preparation methods.
| Nutrient | Amount |
|---|---|
| Serving | 1 serving |
| Calories | 376 kcal |
| Carbohydrates | 14 g |
| Protein | 23 g |
| Fat | 26 g |
| Saturated Fat | 14 g |
| Polyunsaturated | 2 g |
| Monounsaturated | 7 g |
| Trans Fat | 0.01 g |
| Cholesterol | 221 mg |
| Sodium | 730 mg |
| Potassium | 425 mg |
| Fiber | 2 g |
| Sugar | 6 g |
| Vitamin A | 1362 IU |
| Vitamin C | 96 mg |
| Calcium | 570 mg |
| Iron | 2 mg |
Frequently Asked Questions (FAQ)
Can I use canned green chiles instead of fresh poblanos?
Yes, you can. Use 2 (7-ounce) cans of whole green chiles, drained very well. The flavor of your Chile Relleno Casserole will be milder compared to fresh, roasted poblanos.
How do I prevent my chile relleno casserole from being watery?
Ensure your roasted poblano peppers are peeled, seeded, and drained thoroughly before adding them to the casserole. Excess moisture from the peppers can lead to a watery result.
Can I make this casserole gluten-free?
Absolutely! Simply substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend in the egg mixture.
Is this casserole spicy?
Poblano peppers are generally mild, offering a gentle warmth rather than intense heat. You can increase the spice by leaving some seeds in the poblanos or adding a diced jalapeño.
Final Thoughts
This Easy Baked Chile Relleno Casserole offers a comforting embrace of Mexican flavors, simplified for your busy life. It’s a testament to how simple cooking can bring immense joy and connection to our tables. We hope this family-friendly recipe brings warmth and happy memories to your home, proving that cherished dishes can be effortless. Share your experience with this wonderful Chile Relleno Casserole by rating the recipe, leaving a comment, and sharing it with your loved ones!
Easy Baked Chile Relleno Casserole
Ingredients
Equipment
Method
- Set oven rack under broiler and broil poblano peppers on a foil-lined baking sheet for 5 minutes per side until skin is blackened and blistered.
- Remove baking sheet and loosely cover with foil or plastic wrap to steam the peppers for 5 minutes, allowing the skin to soften.
- Peel off and discard as much of the loose skin from each pepper as possible.
- Make a vertical slit down one side of each pepper, then remove and discard the stem, seeds, and veins. Set prepared peppers aside.
- Preheat the oven to 350°F and grease a 2-quart or 9×9-inch baking dish with cooking spray or olive oil.
- Layer three roasted peppers in the dish, then sprinkle with 1 cup Monterey Jack cheese and ½ cup Colby Jack cheese. Repeat with the remaining peppers and shredded cheese.
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, garlic powder, onion powder, oregano, and black pepper until fully combined.
- Pour the egg mixture evenly over the layered cheese and poblanos in the baking dish.
- Bake for 45 minutes until the casserole is puffed in the center, and the eggs are set and golden around the edges.
- Allow the casserole to cool for 10 minutes before serving. Garnish with chopped cilantro and enjoy.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
