Easy and Delicious Chile Relleno Casserole Recipe

Within the warm embrace of my kitchen, a delightful aroma wafts through the air as I prepare this irresistible Chile Relleno Casserole. Imagine layers of roasted peppers mingling with gooey cheese and spices that dance in your mouth – it’s the kind of dish that can turn an ordinary Tuesday into a fiesta!

The first time I made this dish for my family was during a casual weekend get-together. As soon as I pulled it from the oven, everyone’s eyes lit up like kids on Christmas morning! We dug in with gusto and ended up fighting over the last piece – trust me; you’ll want to make extra for those “just in case” moments.

I remember my niece’s face lighting up when she took her first bite of this casserole; she shouted “I could eat this every day!” That’s the magic of food – it brings people together.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Poblano Peppers: Choose fresh, firm peppers for the best flavor and mild heat; they are the stars of this dish.
• Shredded Monterey Jack Cheese: This creamy cheese melts beautifully and adds a rich flavor; feel free to mix in some cheddar for extra kick.
• Eggs: Use large eggs to create a fluffy texture in the casserole; they act as a binder for all those delicious ingredients.
• Milk: Whole milk works best for creaminess; it helps achieve that dreamy consistency everyone loves.
• Ground Cumin: This spice adds warmth and earthiness; don’t skip it unless you want your dish to taste flat.
• Sour Cream: A dollop before serving cools down any spice while adding a tangy twist; trust me, it’s worth it!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 350°F (175°C). Grab a baking dish and lightly coat it with nonstick spray so our delicious creation doesn’t stick later.

Roast those Peppers: Place poblano peppers under the broiler until their skins blister. This will take about 5-10 minutes. Once they’re charred, let them cool slightly before peeling off the skin.

Prepare the Egg Mixture: In a mixing bowl, whisk together eggs, milk, ground cumin, salt, and pepper. You want everything well combined before pouring it into your baking dish.

Add Layers Like a Pro: Now it’s time to assemble! Start with half of the roasted peppers at the bottom of your baking dish. Sprinkle half of your shredded cheese on top followed by half of the egg mixture.

Repeat Until Perfectly Layered: Layer again using the remaining peppers and cheese then pour over the rest of that creamy egg mixture. You’re creating layers of flavor paradise here!

Bake to Perfection: Slide your masterpiece into the oven for about 30-35 minutes until it’s set in the middle and golden brown on top. The smell? Oh boy! It’ll have everyone asking when dinner is served.

Once out of the oven, let it sit for about 5 minutes before slicing into this cheesy wonderland. Serve each slice topped with sour cream or fresh cilantro if you’re feeling fancy!

So there you have it – an easy-to-follow guide to making an unforgettable Chile Relleno Casserole that will leave your friends asking for seconds (or thirds!). Enjoy creating delicious memories around your table!

Perfecting the Cooking Process

Start by roasting your chilies and prepping your filling while preheating the oven. Layer everything carefully in a greased baking dish for even cooking and delicious results.

Add Your Touch

Feel free to substitute different cheeses or add beans and corn for extra flavor. Experiment with spices like cumin or smoked paprika for a unique twist on this classic dish.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven at 350°F until warmed through to maintain its delightful texture.

Cooking this casserole takes me back to family gatherings, where everyone would rave about my version, making me feel like a culinary rockstar.

FAQ

What type of chiles should I use?

Use poblano or Anaheim chiles for authentic flavors in your casserole.

Can I make this dish ahead of time?

Yes, assemble it a day before, refrigerate, and bake when ready!

How do I know when it’s done baking?

The casserole should be bubbly and golden brown on top when fully cooked.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Chile Relleno Casserole

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• Author: Sophie
• Total Time: 50 minutes
• Yield: Serves 8

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Description

Chile Relleno Casserole is a cheesy, comforting dish layered with roasted peppers and spices, ideal for family dinners or gatherings.

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Ingredients

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• 4 poblano peppers
• 2 cups shredded Monterey Jack cheese
• 6 large eggs
• 1 cup whole milk
• 1 teaspoon ground cumin
• 1 cup sour cream (for serving)

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Instructions

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. Roast poblano peppers under the broiler until skins blister (5-10 minutes). Cool and peel.
3. In a bowl, whisk together eggs, milk, cumin, salt, and pepper.
4. Layer half of the roasted peppers in the baking dish, followed by half the cheese and half of the egg mixture. Repeat with remaining ingredients.
5. Bake for 30-35 minutes until set and golden brown. Allow to cool for 5 minutes before slicing. Serve with sour cream.

Notes

• For added flavor, mix different cheeses or include beans and corn.
•  Make-ahead: Assemble the casserole a day prior, refrigerate, and bake when ready.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 slice (150g)
• Calories: 320
• Sugar: 3g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 16g
• Cholesterol: 220mg