Description

This Chile Relleno Casserole captures the essence of traditional chile rellenos in an easy-to-make, crowd-pleasing format. Layers of roasted poblano peppers and cheese are baked in a creamy, savory egg mixture, creating a comforting and flavorful dish.

Ingredients:

For the Casserole:

6–8 large poblano or Anaheim peppers (or a mix)
2 cups shredded Monterey Jack cheese (or a blend of Monterey Jack and cheddar)
1 cup shredded sharp cheddar cheese
1 can (10 oz) cream of chicken soup (or cream of mushroom for variety)
1/2 cup sour cream
1/2 cup milk
3 large eggs
1 teaspoon garlic powder
1/2 teaspoon ground cumin
Salt and black pepper, to taste
Optional: 1/2 cup diced onions or cooked ground beef for extra flavor

For Garnish:

Fresh cilantro, chopped
Optional: Salsa, guacamole, or sour cream for serving

Preparation:

Step 1: Roast the Peppers

Preheat your broiler or use a gas stovetop flame to roast the peppers until the skins are blistered and charred on all sides.

Step 2: Steam and Peel the Peppers

Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. This makes peeling the skins easier. Peel off the charred skins, remove the stems and seeds, and slice the peppers into strips or leave them whole for layering.

Step 3: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar-sized casserole dish.

Step 4: Layer the Casserole

Spread half of the roasted pepper strips evenly across the bottom of the prepared baking dish. Sprinkle half of the shredded Monterey Jack and cheddar cheese over the peppers. Repeat with another layer of peppers and the remaining cheese.

Step 5: Make the Egg Mixture

In a mixing bowl, whisk together the cream of chicken soup, sour cream, milk, eggs, garlic powder, cumin, salt, and black pepper. Optional: Stir in diced onions or cooked ground beef for added flavor.

Step 6: Assemble and Bake

Pour the egg mixture evenly over the layered peppers and cheese in the baking dish. Bake in the preheated oven for 35–45 minutes, or until the casserole is set and the top is golden brown.

Step 7: Serve and Enjoy

Remove the casserole from the oven and let it cool slightly before serving. Garnish with fresh cilantro and serve with salsa, guacamole, or sour cream on the side. Enjoy every bite of this cheesy, flavorful Chile Relleno Casserole!

Why You’ll Love This Recipe

This Chile Relleno Casserole is a fantastic way to enjoy the flavors of traditional chile rellenos without the fuss of individually stuffing and frying peppers. It’s a simple, satisfying, and customizable dish perfect for family dinners, potlucks, or any occasion where you need a delicious and comforting meal. The combination of roasted peppers, melted cheese, and creamy egg mixture creates a delightful texture and taste that everyone will love.

Serving Suggestions:

Perfect as a standalone main dish
Paired with rice and beans for a complete meal
Served alongside a fresh salad
Accompanied by warm tortillas

Tips:

Use Fresh Ingredients: Freshly roasted peppers and high-quality cheese make a noticeable difference in flavor.
Switch Cheeses: Substitute Monterey Jack with queso fresco or pepper jack for variety.
Add Heat: Include diced jalapeños or red pepper flakes for a spicy kick.
Store Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Roasting Peppers: If you don’t have a broiler or gas stovetop, you can roast the peppers in the oven at 450°F (232°C) for about 20-25 minutes, turning occasionally.
Customize the Filling: Feel free to add other vegetables like corn, zucchini, or mushrooms to the casserole for extra nutrients and flavor.
Make it Vegetarian: Use cream of mushroom soup and omit the ground beef for a delicious vegetarian option.

Preparation Time:

30 minutes

Cook Time:

35-45 minutes

Total Time:

1 hour 5 minutes – 1 hour 15 minutes

Nutritional Information:

(Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.)

Calories: Approximately 350-450 per serving
Protein: 20-25g per serving
Sodium: 500-700mg per serving

Conclusion

This Chile Relleno Casserole is a delightful twist on a classic dish, offering all the flavors you love in an easy-to-prepare format. Whether you’re looking for a comforting family meal or a crowd-pleasing dish for a potluck, this casserole is sure to be a hit. With customizable ingredients and simple instructions, it’s a recipe you’ll turn to again and again. Enjoy!

Questions and Answers:

Q1: Can I use different types of peppers?

A: Absolutely! While the recipe calls for poblano or Anaheim peppers, you can use other types like bell peppers for a milder flavor or jalapeños for a spicier kick. Just be sure to adjust the roasting time accordingly.

Q2: Can I make this casserole ahead of time?

A: Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time to ensure it’s heated through.

Q3: Can I freeze the leftovers?

A: While you can freeze the leftovers, the texture may change slightly after thawing. It’s best to store leftovers in an airtight container in the refrigerator and consume them within 3 days for the best quality.

Q4: Can I add meat to this casserole?

A: Yes, you can add cooked ground beef, shredded chicken, or chorizo to the casserole for extra flavor and protein. Simply add the cooked meat to the egg mixture before pouring it over the peppers and cheese.

Q5: What can I serve with this casserole besides rice and beans?

A: This casserole pairs well with many side dishes, including a fresh green salad, cornbread, coleslaw, or a simple tomato soup. It’s also great with a dollop of sour cream, guacamole, or salsa on top.