If you love traditional Chile Rellenos, but want a simpler way to enjoy those irresistible flavors, this Chile Rellenos Casserole is your new go-to dish. It's a cheesy, comforting, and satisfying meal that brings together the smoky flavor of roasted poblano peppers, creamy layers of cheese, and a light, fluffy egg base. What's even better? It's incredibly easy to prepare, making it a favorite for busy weeknights or when you're hosting a crowd. Packed with flavor, this casserole is nearly impossible to resist—seriously, it's hard not to go back for seconds!
Ingredients and Their Role
6 to 8 large poblano peppers: These mild, slightly smoky peppers are the star of the dish, bringing depth and authentic Mexican flavor. Roasting them gives them a charred richness that is essential to the recipe.
2 cups of shredded Monterey Jack cheese (divided): Monterey Jack melts beautifully, providing a smooth and creamy layer that complements the spiciness of the peppers.
1 cup of shredded cheddar cheese (divided): The sharpness of cheddar balances the mild Monterey Jack, adding depth and a satisfying cheesy bite.
5 large eggs: The eggs form the base of the casserole, creating a light and fluffy texture that ties all the ingredients together.
1 1/2 cups of full-fat milk: The richness of full-fat milk helps make the egg mixture creamy and smooth, ensuring a perfect custard-like consistency.
3 tablespoons of all-purpose flour: This helps to thicken the egg mixture slightly, giving the casserole structure.
1 teaspoon of baking powder: Baking powder gives the casserole a light, airy texture, allowing it to puff up beautifully as it bakes.
1/4 teaspoon of onion powder and garlic powder: These spices add a subtle, savory flavor that enhances the richness of the cheese and eggs without overpowering the delicate poblano peppers.
1/4 teaspoon of salt and black pepper: A little seasoning to balance all the flavors and bring out the best in each ingredient.
Optional toppings: Sour cream, salsa, and freshly chopped cilantro for garnish. These fresh toppings provide contrast in both flavor and texture, adding brightness to each bite.
Step-by-Step Instructions
Roast the Poblano Peppers: Turn on your oven’s broiler and place the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil, place the poblano peppers on it, and roast for 10-15 minutes, turning occasionally with tongs. The goal is to char the skin until it's blackened and blistered. This enhances the pepper's flavor with a smoky depth.
Steam and Peel the Peppers: Once roasted, place the hot peppers in a plastic bag and seal it. Let them steam for about 10 minutes—this makes peeling the skins much easier. Once cool enough to handle, peel off the skins, trim the stems, open them up, and remove the seeds. The result is tender, flavorful peppers ready for layering.
Prepare the Casserole Dish: Preheat your oven to 350°F (175°C). Grease a large baking dish with nonstick spray to prevent sticking and ensure easy serving later.
Layer the Peppers and Cheese: Place half of the peeled poblano peppers in a single layer on the bottom of the baking dish. Top with 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese. Repeat with the remaining peppers and cheese to create a cheesy, flavorful middle layer.
Make the Egg Mixture: In a bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and black pepper. Whisk until the mixture is smooth and lump-free. This ensures the casserole bakes evenly and has a consistent texture throughout.
Pour and Bake: Pour the egg mixture evenly over the peppers and cheese in the baking dish. Bake for about 45 minutes, or until the center is puffed and the eggs are firm and golden at the edges. This baking process sets the eggs into a soft, custardy consistency that complements the roasted peppers.
Let it Rest: Once baked, let the casserole rest for 5-10 minutes before cutting into it. This cooling time helps the casserole set, making it easier to slice and serve.
Pro Tips for Perfect Chile Rellenos Casserole
Roast the peppers to perfection: Don’t be afraid to char the skins! The deeper the char, the smokier and richer the peppers will taste.
Use freshly grated cheese: Pre-shredded cheese can contain additives that prevent it from melting as smoothly. Grating your own cheese ensures a rich, creamy texture.
Add a bit of spice: For those who love heat, consider adding a sprinkle of crushed red pepper flakes or diced jalapeños to the egg mixture.
Serve with your favorite toppings: A dollop of sour cream, fresh salsa, and a sprinkle of chopped cilantro adds brightness and freshness to the rich casserole.
Serving Suggestions
This Chile Rellenos Casserole is hearty enough to stand on its own, but it pairs beautifully with some simple sides for a complete meal. Try serving it with:
- Spanish rice or Mexican rice for a classic combo.
- Refried beans or black beans to add a creamy, protein-packed side.
- A fresh green salad with lime vinaigrette to balance the richness of the casserole.
- Warm corn or flour tortillas on the side to scoop up every cheesy, eggy bite.
Conclusion
This Chile Rellenos Casserole is the perfect recipe for anyone who craves the rich flavors of Mexican cuisine but wants the ease of a one-dish meal. The combination of roasted poblano peppers, gooey cheese, and a light egg base creates a dish that’s both indulgent and comforting. Best of all, it's easy to prepare and a guaranteed crowd-pleaser. Whether you're serving it for breakfast, brunch, or dinner, this casserole will have everyone coming back for more.
So, if you're looking for a delicious, satisfying meal that’s simple to make but packed with flavor, this is the recipe you need to try!