Name: Chile Relleno Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 4-5 medium poblano peppers; 3 cups shredded Monterey Jack cheese; 6 large eggs; 1 cup whole milk; 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 0.5 teaspoon dried oregano; Kosher salt and black pepper to taste

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The aroma of roasted poblano peppers wafting through your kitchen is enough to make anyone’s mouth water. Imagine those rich, earthy scents combining with melting cheese, creating a symphony of flavors that’s both tantalizing and comforting. As the casserole bakes, the cheese bubbles delightfully, forming a golden crust atop roasted peppers that beckon you to dig in. This isn’t just any dish; it’s a labor of love that evokes memories of family gatherings and festive celebrations. The first time I made this Chile Relleno Casserole, it was for a holiday brunch, and the smiles around the table told me I had a new family favorite.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chile Relleno Casserole
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chile Relleno Casserole

Casseroles are perfect for any occasion, whether it’s a cozy Sunday morning or a festive celebration. This dish has a way of bringing people together, its hearty ingredients satisfying even the most discerning appetites. Trust me when I say, once you try this recipe, it will become a staple in your home as well. Let’s gather those ingredients and create something wonderful together!

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep time, you can savor this dish without spending all day in the kitchen.
Irresistible Flavor: Bursting with the richness of cheese and the smoky heat of roasted peppers, every bite is a flavor celebration.
Eye-Catching Appeal: The vibrant colors of the casserole are sure to impress your guests and family alike.
Flexible Serving: Perfect for breakfast, brunch, or a hearty dinner—it’s the kind of dish that works any time of day!
Diet-Friendly Options: You can easily adapt it for gluten-free diets or use non-dairy cheese for a delicious vegan version.

Ingredients You’ll Need

Poblano Peppers: About 4-5 medium-sized peppers, they bring a mild yet flavorful heat. You could substitute with Anaheim peppers for a milder option or jalapeños for more heat.
Monterey Jack Cheese: Go for shredded Monterey Jack, known for its excellent melting properties. Feel free to mix it with cheddar for a twist!
Eggs: Six large eggs help create a fluffy texture that binds everything together beautifully.
Whole Milk: One cup gives the casserole its creamy richness. Use a dairy alternative like almond or oat milk for a lighter feel.
All-Purpose Flour: This assists in giving the casserole structure. If you’re gluten-free, almond flour is a nice substitute.
Baking Powder: A teaspoon will help your casserole rise slightly, contributing to a light and airy consistency.
Garlic Powder & Onion Powder: Both add depth of flavor without overpowering the dish. Fresh minced garlic and onion can also be used.
Dried Oregano: Just half a teaspoon brings a touch of earthy herbiness. Substitute with Italian seasoning as an alternative if needed.
Kosher Salt & Black Pepper: Essential for balancing flavors, adjust these to taste depending on your preference.

How to Make Chile Relleno Casserole

Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Meanwhile, wash and dry your poblano peppers before roasting them to bring out their wonderful flavor. You can roast them over an open flame if you have one or simply place them under the broiler for 10-15 minutes, turning occasionally until their skin is blistered and charred. Once roasted, place them in a bowl covered with plastic wrap for about 10 minutes to help loosen the skin, making peeling easier.

Peel and Chop: After they’ve cooled, peel off the charred skin (don’t worry if a little of it remains; it adds character!). Carefully cut a slit down the side of each pepper, removing the seeds inside. You want the peppers intact as much as possible for that beautiful presentation! Chop them into bite-sized pieces and set them aside.

Whisk Wet Ingredients: In a large mixing bowl, crack the six eggs and whisk them together until they’re frothy. Now, add one cup of whole milk, mixing well until combined. This is where your casserole starts to take on that rich and creamy texture.

Combine Dry Ingredients: In another bowl, mix the flour, baking powder, garlic powder, onion powder, oregano, salt, and pepper. Make sure everything is evenly distributed, as each element contributes to the overall flavor of your **Chile Relleno Casserole**.

Mix Together: Gradually add the dry ingredients into the egg and milk mixture, stirring until well blended. You will notice this batter is quite thick; that’s just what we want! Gently fold in 3 cups of shredded Monterey Jack cheese, leaving the remaining cup for topping the casserole.

Assemble the Casserole: In a greased 9×13 baking dish, spread half of the onion and pepper mixture on the bottom, followed by half of the cheese batter. Layer the remaining peppers and onions over the batter, then pour the remaining cheese batter over the top, smoothing it out to ensure an even cooking layer. Save the last cup of cheese to sprinkle on top!

Bake Until Golden: Slide your casserole into the oven and let it bake for about 25-30 minutes, or until it’s puffed up and golden brown around the edges. You’ll know it’s ready when a toothpick inserted in the center comes out clean, and the cheese is bubbling delightfully.

Storing & Reheating

After enjoying your casserole, let any leftovers cool completely before storing. You can keep it at room temperature for a couple of hours if you need to serve right away, but it’s best stored in the refrigerator in an airtight container for up to 3-4 days. If you wish to freeze it, wrap portions tightly in plastic wrap or place them in a freezer-safe container for up to 3 months. When you’re ready to enjoy again, pop it into the oven at 350°F (175°C) for about 20 minutes or until warmed through—you might want to cover it with foil to prevent over-browning. Just a quick note: the texture might change slightly after freezing, but a sprinkle of fresh cheese can refresh its appearance!

Chef’s Helpful Tips

Ensure that your eggs are at room temperature for a fluffier texture.
Avoid common pitfalls like over-stirring the batter; gentle folding is key for a light casserole.
For optimal flavor, consider adding fresh herbs like cilantro or green onions on top before serving.
If you want to spice it up, a sprinkle of cayenne pepper can elevate the heat.
Make it in advance: prepare everything up to the bake step, refrigerate, and pop it in the oven when you’re ready.
Not all ovens are created equal—keep an eye on your casserole towards the end of the baking time to prevent over-baking.

Sometimes, food is about more than just sustenance; it’s about making memories. This Chile Relleno Casserole delivers both comfort and joy, and the process of making it feels like wrapping each ingredient in a warm hug. The blend of flavors creates an experience that keeps you coming back for more. Whether shared with friends, family, or enjoyed solo over leftovers, it’s a delightful dish that promises satisfaction and maybe even a new family tradition.

Recipe FAQs

Can I use different types of peppers?

Yes! While poblano peppers are traditional, feel free to experiment with Anaheim or jalapeño peppers, depending on your preferred heat level. Just note that the flavor will vary slightly with different peppers.

Can I make this ahead of time?

Absolutely! You can prepare the casserole everything except for baking, cover it well, and store it in the fridge overnight. When you’re ready, simply bake it as directed, adjusting the time if it’s chilled.

How do I know if my casserole is done?

Your Chile Relleno Casserole is done when it is golden on top and slightly puffed. A toothpick inserted into the center should come out clean. If it’s taking longer than expected, just give it a few more minutes to finish cooking.

Can I freeze leftovers?

Yes! Freezing is a great option for leftovers. Just portion out what you’d like to save in freezer-safe containers, and it can last for up to 3 months. Reheat in the oven from frozen or after thawing in the fridge overnight for the best results.