There’s something truly special about gathering loved ones around the table for a meal that feels both comforting and celebratory. This baked Chile Rellenos Casserole Recipe exactly that kind of dish. It layers tender roasted poblano peppers, abundant melted cheese, and a fluffy egg custard, delivering all the beloved flavors without the fuss of frying.
This simplified, no-fry approach makes it accessible for anyone. It’s a versatile casserole, perfect for a cozy breakfast, a delightful brunch, or a hearty dinner. You’ll soon see how easy it is to bring this joy to your own home.
Table of Contents
Why You’ll Love This Chile Rellenos Casserole Recipe
Creating cherished memories in the kitchen doesn’t have to be complicated. This Chile Rellenos Casserole Recipe embodies that perfectly. It offers a heartwarming experience without the usual culinary stress, allowing you more time to connect with those you love.
- Effortless Preparation: Skip the messy frying! Our baked version significantly cuts down on prep time and cleanup, making it a joy to make.
- Lighter & Healthier: Enjoy all the authentic flavors in a lighter, healthier way. Baking instead of frying reduces oil, letting the fresh ingredients shine. A study from Peaches to Pearls highlights that baking foods generally cuts down on calorie and fat consumption, making it a healthier alternative to frying.
- Savory, Cheesy, Fluffy: Each bite delivers a harmonious blend of smoky poblanos, gooey melted cheese, and a rich, cloud-like egg custard.
- Versatile for Any Meal: Whether you need a comforting breakfast, a show-stopping brunch, or a satisfying weeknight dinner, this casserole adapts beautifully.
- Perfect for Crowds or Meal Prep: It scales wonderfully for larger gatherings and holds up well for convenient meal prepping throughout the week.
Ingredients
This simple yet flavorful baked poblano pepper casserole starts with fresh, quality ingredients.
You’ll need six medium poblano peppers, cooking spray or olive oil for greasing, 2 cups of shredded Monterey Jack cheese (divided), and 1 cup of shredded Colby Jack cheese (divided). For the rich custard, gather 5 large eggs, 1 ½ cups of whole milk, 3 tablespoons of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of kosher salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ¼ teaspoon of dried oregano, and ¼ teaspoon of freshly ground black pepper. For serving, don’t forget fresh cilantro, sour cream, and roasted tomato salsa.
Notes & Substitutions
- When crafting this cheesy baked pepper casserole, a few thoughtful substitutions can tailor it to your pantry or preferences. While fresh poblanos offer the best flavor, you can use two 7-ounce cans of whole green chiles, drained and patted dry, in a pinch.
- For the cheese, feel free to experiment with authentic Mexican melting cheeses like Oaxaca or Chihuahua for a truly regional taste. If you need a dairy-free option, unsweetened almond milk or oat milk works well for the custard.
- For gluten-free needs, a 1:1 gluten-free flour blend can easily replace all-purpose flour. Adjust the spices to your heart’s content, adding a pinch of cumin or a dash of cayenne if you desire extra warmth in your casserole bake.
Equipment
Gathering your tools before you start makes the cooking process smooth and enjoyable, like a well-choreographed dance in the kitchen. For this delicious baked Chile Rellenos Casserole Recipe, you will need:
- A baking sheet, ideally lined with aluminum foil for easier cleanup.
- A 2-quart or 9×9-inch baking dish, perfect for family-sized portions.
- Aluminum foil or plastic wrap for steaming the peppers.
- Two medium mixing bowls for preparing the ingredients.
- A whisk, essential for creating that smooth, fluffy egg mixture.
How To Make Chile Rellenos Casserole Recipe
Creating a delicious Chile Rellenos Casserole Recipe brings warmth to any home, connecting us through the simple act of cooking. Follow these steps, and you’ll find joy in every layer.
- 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. This initial charring infuses a wonderful smoky flavor.
- 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 process helps loosen the skins for easy peeling.
- 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.
- Preheat the oven to 350°F and grease a 2-quart or 9×9-inch baking dish with cooking spray or olive oil.
- Lay 3 of the roasted peppers on the bottom of 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 foundation of flavor.
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, garlic powder, onion powder, oregano, and black pepper until fully combined and smooth. This creates the rich, fluffy custard.
- Pour the egg mixture evenly on top of the layered cheese and poblanos. Gently shake the dish to ensure the liquid settles into all the crevices.
- Bake for 45 minutes until the casserole is beautifully puffed up in the center and the eggs are set and golden around the edges. A knife inserted into the center should come out clean.
- Allow the baked casserole to cool and rest for 10 minutes before serving. This crucial resting time allows the custard to set completely, preventing it from collapsing. Garnish generously with fresh chopped cilantro and enjoy a comforting bite of this delightful Chile Rellenos Casserole Recipe.
Pro Tips & Troubleshooting
Cooking should be a joyful experience, not a source of frustration. A few simple insights can elevate your baked cheesy poblano dish from good to unforgettable, ensuring every batch is a success.
Common Mistakes to Avoid
- Not Roasting Peppers Sufficiently: Under-roasted peppers will be tough to peel and lack the desired smoky depth. Ensure good charring on all sides.
- Over-Mixing Egg Batter: Over-mixing can develop the gluten in the flour too much, leading to a dense, rather than fluffy, custard. Whisk just until combined.
- Overbaking the Casserole: Baking for too long can result in a dry, rubbery texture. Keep an eye on it; it’s done when puffed and golden.
- Slicing Too Soon After Baking: Cutting into the casserole immediately will cause it to deflate and the custard to spread. Patience is key for perfect slices.
Expert Tips for Success
- Roast Peppers for Maximum Flavor: The char on the poblano skins develops a beautiful smoky sweetness, crucial for this dish. Don’t rush this step for the best-tasting poblano and cheese bake.
- Thoroughly Steam Peppers for Easy Peeling: Steaming after roasting makes the skins effortlessly slide off, saving you time and frustration.
- Use Freshly Shredded Cheese: Pre-shredded cheeses often contain anti-caking agents that can hinder smooth melting. Freshly shredded cheese melts beautifully and tastes better.
- Adjust Seasonings to Taste: Taste the egg mixture before pouring it over the peppers and cheese. This allows you to fine-tune the salt and spices to your preference.
- Let Casserole Rest for Best Texture: A 10-minute rest ensures the egg custard sets properly, giving you clean, stable slices of your comforting pepper and egg bake.
Serving Suggestions & Variations
This comforting baked Chile Rellenos Casserole Recipe is a star on its own, but it truly shines with a few thoughtful accompaniments. Serve each slice with a generous dollop of cool sour cream or a vibrant dollop of roasted tomato salsa. Slices of fresh avocado or a scoop of homemade guacamole add a creamy, fresh contrast. For a heartier meal, offer warm corn tortillas on the side or a bed of fluffy Mexican rice.
Flavor Variations
Get creative with your cheesy pepper and egg bake by adding your favorite ingredients.
- Add Protein: Stir in cooked ground beef, spicy chorizo, shredded chicken, or tender pulled pork to make it a more substantial meal.
- Vegetable Boost: Incorporate black beans, corn, sautéed spinach, or sliced mushrooms into the layers for extra texture and nutrients.
- Spice It Up: For those who love a kick, finely diced jalapeños or serrano peppers can be added to the layers, or a dash of your favorite hot sauce to the egg mixture.
Storage & Reheating
This versatile baked Chile Rellenos Casserole Recipe is wonderful for leftovers, making meal planning a breeze and extending the joy of your cooking. Proper storage ensures you can savor its comforting flavors for days.
Store any cooled leftovers in an airtight container in the refrigerator for up to 1 week. This makes it a fantastic option for grab-and-go meals throughout your busy week.
For longer storage, freeze individual portions in freezer-safe bags or containers for up to 3 months. Label with the date to keep track.
To reheat, simply place a single serving in the microwave and warm in 1-minute increments until heated through. If reheating from frozen, you can bake it in the oven at 350°F (175°C) for about 20 minutes, or until thoroughly hot in the center. Cover with foil to prevent drying out.
Nutrition Information
This Chile Rellenos Casserole Recipe offers a satisfying and flavorful meal, providing a good balance of protein, fats, and carbohydrates. The inclusion of fresh poblano peppers contributes essential vitamins and fiber, while the eggs and cheese deliver quality protein and calcium.
Enjoying this casserole as part of a balanced diet is a delicious way to nourish your body. Poblano peppers are known to be rich in essential nutrients. According to Sanat.io, poblano peppers contain enviable amounts of vitamin C, potassium, vitamin A, and iron.
| Serving Size | 1 serving |
|---|---|
| Calories | 376 kcal |
| Carbohydrates | 14 g |
| Protein | 23 g |
| Fat | 26 g |
| Saturated Fat | 14 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 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)
Cooking is an adventure, and questions are a natural part of any journey. Here are some common queries about making your flavorful Chile Rellenos Casserole Recipe.
Can I use canned green chiles?
Yes, you can use two 7-ounce cans of whole green chiles, drained and patted very dry. Just note they won’t have the same smoky flavor as freshly roasted poblanos.
What if I don’t have a broiler?
You can roast the poblanos directly over a gas flame until charred, or bake them at 400°F (200°C) for 20-30 minutes, turning until skins are blackened.
Can I make this casserole ahead?
Absolutely! Assemble the casserole up to the point of baking, cover, and refrigerate overnight. Let it come to room temperature for 30 minutes before baking as directed.
How do I prevent a watery casserole?
Ensure your roasted poblanos are well-drained and patted dry before layering. Excess moisture from the peppers can lead to a watery result.
Is this recipe spicy?
Poblanos are generally mild, offering more flavor than heat. The spice level is quite gentle, making it family-friendly.
Final Thoughts
This easy baked Chile Rellenos Casserole Recipe is more than just a meal; it’s an invitation to create cherished memories and connect with your loved ones around a comforting dish. Its simplified, no-fry method makes it approachable for even the most novice cooks, proving that delicious, authentic flavors don’t require complicated techniques.
Perfect for any meal, this casserole brings a touch of warmth and joy to your table, whether for a cozy weeknight or a special gathering. I truly hope you try this recipe soon. Please feel free to share your experience and ratings in the comments below!
Easy Chile Rellenos Casserole
Ingredients
Equipment
Method
- Set oven to high broiler, place poblano peppers on a foil-lined baking sheet, and broil for 5 minutes per side until skin is blackened and blistered.
- Remove baking sheet from the oven and loosely cover with foil or plastic wrap, allowing the peppers to steam and soften for 5 minutes.
- Peel and discard as much loose skin as possible from each pepper.
- Make a vertical slit down one side of each pepper, then remove and discard the stem, seeds, and veins; set 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.
- Lay 3 roasted peppers in a single layer in the baking dish, then sprinkle with 1 cup of Monterey jack cheese and ½ cup of Colby jack cheese. Repeat with remaining peppers and 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.
- 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, then garnish with chopped cilantro.
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.
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
