Easy Chile Relleno Casserole Recipe: A Cheesy Family Delight

Crafting a mouthwatering easy chile relleno casserole brings comfort right to your kitchen table.

Peppers burst with zesty flavors that dance across your palate.

Cheese melts into golden pools, creating irresistible layers of texture and warmth.

Authentic Mexican inspiration meets weeknight convenience in this simple dish.

Families gather around, anticipating each cheesy, spicy bite with excitement.

Minimal ingredients and straightforward preparation mean you can whip up this crowd-pleaser in no time.

We promise this casserole will become your new favorite go-to meal.

What Goes into Easy Chile Relleno Casserole

• Poblano Chiles: Large, mild green peppers with a subtle heat and slightly smoky flavor.

• Monterey Jack Cheese, Cheddar Cheese: Mild, melty cheeses perfect for creating a rich, creamy texture.

• Eggs: Fresh eggs that will create the fluffy base of the casserole.
• Milk: Whole milk for adding richness and helping to bind the batter.
• All-Purpose Flour: Standard flour to help thicken and stabilize the egg mixture.
• Salt: Enhances the overall flavor of the dish.

• Fresh Cilantro, Sour Cream, Salsa: Classic Mexican-inspired toppings that add freshness and additional flavor.

How to Prepare Chile Relleno Casserole

Step 1: Heat the Oven

Crank up your oven to a cozy 350°F.

Grab a 9×9 inch baking dish and give it a good spray or butter coating to prevent sticking.

Step 2: Prepare Fresh Chiles

Wash the chiles under cool water.

Gently remove seeds and inner veins – keep some seeds if you want an extra spicy kick.

Pat the chiles dry with a clean kitchen towel.

Step 3: Slice Cheese Sticks

Cut Monterey Jack cheese into long, slender strips that will easily slide inside the chiles.

Step 4: Stuff Chiles with Cheese

Carefully tuck 1-2 cheese sticks into each chile.

Arrange them in a single beautiful layer across the greased baking dish.

Step 5: Create Smooth Egg Batter

In a mixing bowl, crack eggs and whisk.

• Flour
• Salt
• Milk

Whisk until the mixture looks silky smooth with zero lumps.

Step 6: Build the Casserole

Pour the egg mixture over the chiles, making sure every pepper gets a nice egg bath.

Sprinkle extra grated cheese on top for maximum cheesy goodness.

Step 7: Bake to Perfection

Slide the dish into the oven.

Bake for 1 to 1½ hours until the top turns golden brown.

Test doneness by inserting a toothpick – it should come out clean.

Step 8: Serve and Enjoy

Let the casserole rest for 5-10 minutes.

Slice and serve hot.

Optional toppings include fresh cilantro, dollops of sour cream, or zesty salsa.

Chile Relleno Casserole Tips and Tricks

• Remove seeds and veins for a milder dish, or keep them for a spicier kick that brings authentic Mexican flavor to your table.
• Choose Monterey Jack for classic taste, but experiment with pepper jack or mild cheddar to create unique flavor profiles that suit your preference.
• Whisk eggs and flour gradually to prevent lumps, ensuring a silky, consistent texture that holds the casserole together perfectly.
• Prepare the casserole up to a day in advance, refrigerate, and bake when ready – this method allows flavors to meld and saves precious cooking time.
• Let the casserole rest briefly after baking to help it set, making slicing cleaner and preventing burns from piping-hot filling.

Store and Reheat Chile Relleno Casserole Easily

• Store leftover chile relleno casserole in an airtight container for up to 4 days in the refrigerator. Cover tightly with plastic wrap or transfer to a sealed container to maintain freshness.
• Wrap individual portions or the entire casserole in plastic wrap, then aluminum foil, and freeze for 2-3 months. Label with the date to track storage time.
• Preheat oven to 350°F, place casserole in a baking dish, cover with foil, and warm for 15-20 minutes until heated through. Remove foil for the last 5 minutes to crisp the top.
• Heat individual portions on medium power for 1-2 minutes, checking halfway through to ensure even warming. Let stand for 30 seconds before serving to distribute heat evenly.

What to Serve with Chile Relleno Casserole

• Mexican Lager Refreshment: Crack open a crisp Corona or Modelo Especial to cool down the spicy casserole's heat, balancing flavors with its light, clean finish.
• Zesty Margarita Companion: Mix a classic margarita with fresh lime juice and tequila to complement the chile's richness, cutting through the cheesy texture and adding bright citrus notes.
• Cilantro-Lime Rice Side: Prepare fluffy white rice seasoned with fresh cilantro and lime zest to provide a light, tangy counterpoint that enhances the casserole's robust flavors.
• Avocado Salad Accent: Toss together diced avocados, red onions, and tomatoes with a simple lime vinaigrette, creating a fresh, creamy side that balances the dish's warmth and intensity.

Creative Spins for Chile Relleno Casserole

• Vegetarian Chile Relleno Casserole: Replace cheese with plant-based cheese and use egg substitute or tofu scramble for protein, keeping the same spicy chile flavor profile.
• Gluten-Free Version: Swap wheat flour with almond flour or cornstarch and use gluten-free chiles to create a celiac-friendly dish that maintains the original recipe's creamy texture.
• Low-Carb Mexican Casserole: Eliminate flour entirely, increase egg content, and add extra cheese to create a keto-friendly version that preserves the authentic chile relleno taste.
• Protein-Packed Option: Incorporate ground chicken or turkey between chile layers to boost protein content while maintaining the classic casserole's rich, comforting essence.

FAQs

• What type of chiles work best for this recipe?

Poblano peppers are traditional and provide the most authentic flavor. Anaheim or Hatch chiles are great alternatives that offer similar mild, slightly sweet taste profiles.

• Can I make this recipe vegetarian?

Yes, simply replace the cheese with a vegetarian cheese option like plant-based Monterey Jack or queso fresco. The egg batter remains the same, keeping the recipe’s core structure intact.

• How do I prevent the chiles from becoming soggy?

Pat the chiles completely dry after rinsing and removing seeds. This step removes excess moisture that could make the casserole watery. Also, ensure your baking dish is greased well to prevent sticking.

• Is this dish spicy?

The dish is typically mild, especially if you remove the seeds and veins from the chiles. If you prefer more heat, leave some seeds in or add a sprinkle of cayenne pepper to the egg mixture.

Easy Chile Relleno Casserole – Why It’s a Favorite

Effortless Culinary Magic: Uncover the Charm of Chile Relleno Casserole

• Foolproof Preparation: Designed for home cooks of all skill levels, this recipe transforms complex chile relleno techniques into a simple, approachable dish that anyone can master with minimal cooking experience.
• Crowd-Pleasing Comfort: Perfect for family gatherings, potlucks, and weeknight dinners, this casserole delivers rich, authentic Mexican flavors that will have everyone asking for seconds and praising your cooking skills.
• Versatile Mealtime Solution: Adaptable to different preferences, you can easily customize the spice level by adjusting chile seeds and choose between mild or extra-hot versions to suit every palate at the table.
• Make-Ahead Convenience: This casserole can be partially prepared in advance, making it an ideal option for busy households wanting delicious meals without spending hours in the kitchen.

Easy Chile Relleno Casserole Recipe

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4.6 from 21 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

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Description

Chile relleno casserole brings Mexican comfort to your dinner table with layers of roasted peppers, melted cheese, and savory eggs. Warm spices and rich flavors merge in this simple, crowd-pleasing dish you’ll want to share with family and friends.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 23 (4-ounce) cans whole roasted green chiles
• 1/2 pound Monterey Jack Cheese
• 2 large eggs
• 2 cups milk

Dry Ingredients:

• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt

Topping:

• Extra grated cheese for sprinkling

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Instructions

1. Sanitize and prepare a baking vessel by coating with a light layer of cooking spray in a 9×9 inch or 8×11 inch dish.
2. Preheat the culinary oven to a moderate temperature of 350°F (175°C).
3. Delicately rinse poblano chiles under cool running water, meticulously removing interior membranes and seeds while preserving pepper integrity.
4. Gently pat chiles dry with pristine kitchen towels to eliminate excess moisture.
5. Slice Monterey Jack cheese into precise, slender rectangular sticks matching chile dimensions.
6. Carefully nestle cheese segments inside each chile, ensuring complete coverage and snug placement.
7. Arrange stuffed chiles in a uniform single layer within the prepared baking dish.
8. Create a silky egg mixture by whisking eggs systematically while gradually incorporating flour, salt, and milk until achieving a luxuriously smooth consistency.
9. Lavishly pour egg blend over chile arrangement, guaranteeing comprehensive coverage across entire surface.
10. Generously distribute additional grated cheese atop the casserole for enhanced flavor and visual appeal.
11. Transfer casserole into preheated oven, allowing culinary transformation for approximately 1 to 1½ hours.
12. Monitor cooking progression, seeking a golden-brown exterior and firm texture.
13. Validate doneness by inserting a clean toothpick into casserole center – it should emerge without residual batter.
14. Remove from oven and permit brief resting period of 5-10 minutes to stabilize structural integrity.
15. Slice and present immediately, optionally adorning with fresh cilantro, tangy sour cream, or vibrant salsa.

Notes

• Roast chiles beforehand to enhance their smoky flavor and make peeling easier, creating a more authentic taste profile.
• Opt for fresh poblano or Anaheim chiles for milder heat, or switch to jalapeños for an extra spicy kick that’ll wake up your taste buds.
• Experiment with cheese varieties like sharp cheddar or pepper jack to customize the casserole’s richness and add unexpected depth to the dish.
• For a low-carb version, replace flour with almond flour or omit completely, which works well for those following ketogenic or gluten-sensitive diets.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 2g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 16g
• Cholesterol: 80mg