If you’re craving a dish that bursts with smoky, cheesy, and comforting flavors, this Chile Relleno Casserole Recipe is going to become your new go-to meal. Imagine the rich, roasted poblano peppers layered with gooey Monterey Jack cheese and baked to golden perfection in a fluffy, seasoned egg batter. It captures everything wonderful about traditional chile rellenos but in an easy-to-bake casserole form that’s perfect for feeding a crowd or meal prepping for the week. Whether you’re making it for your family or bringing it to a potluck, this recipe turns simple ingredients into something truly memorable.
Ingredients You’ll Need
All the ingredients in this Chile Relleno Casserole Recipe are straightforward, but each one plays a crucial role in creating that irresistible balance of smoky, creamy, and fluffy textures. Roasting the poblanos adds depth, the cheese melts to perfection, and the egg mixture binds everything together with just the right amount of seasoning.
- Poblano peppers: Roasting these brings out their smoky flavor and softens them perfectly for layering.
- Monterey Jack cheese: This cheese melts beautifully and offers a mild, creamy contrast to the smoky peppers.
- Eggs: They create a fluffy, quiche-like texture that holds the casserole together.
- Whole milk: Adds richness and helps keep the egg mixture tender.
- All-purpose flour: Gives structure to the egg mixture without making it heavy.
- Baking powder: Helps the casserole rise for a light, airy bite.
- Garlic powder: Adds a subtle savory punch that enhances every bite.
- Onion powder: Brings a gentle sweetness and depth to the casserole.
- Dried oregano: Adds a touch of earthiness and complements the peppers beautifully.
- Kosher salt and black pepper: Essential seasonings to brighten and balance flavors.
How to Make Chile Relleno Casserole Recipe
Step 1: Roast the Poblano Peppers
Start by preheating your oven’s broiler and positioning the rack about six inches from the heat. Lay your poblanos on a foil-lined baking sheet and broil them, turning occasionally, until their skins are deeply blistered and blackened. This roasting step is key to unlocking that smoky, slightly charred flavor that makes this dish unforgettable.
Step 2: Peel and Prepare the Peppers
Place the roasted peppers in a covered bowl to steam, which makes peeling off their tough skins a breeze. Once they’re cool enough to handle, remove those skins, cut a slit down one side, and carefully take out the seeds and stems. This cleanup leaves you tender, smoky pepper shells ready to soak up all the deliciousness.
Step 3: Prepare the Casserole Dish
Next, preheat the oven to 375°F (190°C). Give your 9×13-inch casserole dish a good greasing with cooking spray or olive oil to ensure the final dish comes out easily and has a lovely crust where it hits the pan.
Step 4: Layer Peppers and Cheese
Arrange half of the roasted poblanos in a single layer on the bottom of your dish. Then sprinkle 2 cups of shredded Monterey Jack cheese evenly on top. Repeat this step with the remaining peppers and cheese to create a mouthwatering double layer of smoky peppers and melty cheese.
Step 5: Mix the Egg Batter
Whisk together the eggs, whole milk, flour, baking powder, garlic powder, onion powder, oregano, salt, and pepper until smooth and combined. This batter adds that light, fluffy texture that turns the dish into a satisfying, custardy delight.
Step 6: Pour Over and Bake
Pour the egg mixture evenly over the layered peppers and cheese, making sure it seeps down into every corner and crevice. Bake the casserole in your preheated oven for 40 to 45 minutes, until the center is set and the edges take on a gorgeous, golden brown color.
Step 7: Rest and Serve
Once baked, allow your Chile Relleno Casserole Recipe to rest for about 10 minutes before slicing. This resting period lets everything settle so your slices hold together beautifully and each piece delivers a perfect combination of warm, cheesy, and smoky flavors.
How to Serve Chile Relleno Casserole Recipe
Garnishes
Adding fresh garnishes elevates this casserole to the next level. Consider a dollop of cooling sour cream, a sprinkle of chopped fresh cilantro for brightness, or a spoonful of your favorite salsa to add a fresh, tangy kick. These simple touches bring balance and a burst of freshness to every bite.
Side Dishes
Chile Relleno Casserole pairs wonderfully with light, fresh sides to complement its rich flavors. Think a crisp green salad with lime vinaigrette, black beans simmered with spices, or even a scoop of Mexican-style rice. These sides round out the meal beautifully without overpowering the casserole’s star ingredients.
Creative Ways to Present
Looking to impress your guests? Serve this casserole in individual ramekins for personalized portions or layer it inside warm tortillas for a fun, handheld twist. You can also sprinkle extra cheese and broil the top a minute or two at the end for a bubbly, golden crust that steals the show.
Make Ahead and Storage
Storing Leftovers
This casserole keeps wonderfully in the fridge for up to 3 days when stored in an airtight container. The flavors actually develop more overnight, so leftovers often taste even better the next day, making it a perfect make-ahead meal.
Freezing
If you want to save some for a later date, this Chile Relleno Casserole Recipe freezes beautifully. Wrap it tightly with plastic wrap and foil, or transfer to a freezer-safe container, and freeze for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, warm individual portions in the microwave or bake the whole casserole at 350°F (175°C) for about 15-20 minutes until heated through and bubbling. This keeps the cheese melty and the eggs fluffy as if it were freshly baked.
FAQs
Can I use other types of peppers in this Chile Relleno Casserole Recipe?
Absolutely! While poblanos are traditional for their flavor and texture, you can substitute with Anaheim or even bell peppers if you prefer a milder taste or can’t find poblanos. Just make sure to roast them as directed to keep that smoky, authentic flair.
Is there a vegetarian version of this casserole?
This recipe is already vegetarian-friendly since it focuses on peppers, cheese, and eggs. For a vegan twist, you could experiment with plant-based cheese and an egg substitute, though the texture will differ from the classic version.
Can I add other fillings to the Chile Relleno Casserole Recipe?
Yes, feel free to customize! Some love adding cooked chorizo, black beans, or corn for extra flavor and texture. Just keep in mind the moisture these might add and adjust baking times slightly.
What can I serve with this dish for a complete meal?
Pairing this casserole with fresh salads, beans, or rice rounds out the meal nicely. You could also add guacamole and warm tortillas for a festive, Tex-Mex-inspired feast.
How spicy is this casserole?
The slight heat from roasted poblanos is quite mild and suits most palates. However, if you prefer more spice, you can add diced jalapeños or a pinch of cayenne in the egg mixture for a little extra kick.
Final Thoughts
This Chile Relleno Casserole Recipe is a delicious, comforting way to enjoy the classic flavors of chile rellenos without the fuss of frying individual peppers. It’s easy to prepare, perfect for sharing, and full of flavor that warms you from the inside out. I hope you give it a try soon and make it a regular favorite in your kitchen.
Print
Chile Relleno Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 to 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Chile Relleno Casserole is a flavorful and comforting dish featuring roasted poblano peppers layered with gooey Monterey Jack cheese and enveloped in a savory egg batter. Perfect as a main course for breakfast, brunch, or dinner, this casserole blends smoky, cheesy, and aromatic spices for a satisfying Tex-Mex inspired meal that serves 6 to 8 people.
Ingredients
Peppers and Cheese
- 1 pound poblano peppers (about 4–5 medium peppers)
- 4 cups shredded Monterey Jack cheese, divided
Egg Mixture
- 6 large eggs
- 1 cup whole milk
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Roast the Peppers: Preheat your oven’s broiler and position an oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil and arrange the poblano peppers on it. Broil for 5-7 minutes per side, turning occasionally, until their skins are blackened and blistered.
- Steam and Prepare the Peppers: Transfer the roasted peppers to a bowl and cover tightly with plastic wrap or foil to steam for 10 minutes. This loosens the skins, making them easy to peel. Once cool enough to handle, peel off the charred skin, cut a slit down one side of each pepper, and carefully remove the seeds and stems.
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish with cooking spray or olive oil to prevent sticking.
- Layer Peppers and Cheese: Lay half of the roasted peppers in an even layer on the bottom of the prepared casserole dish. Sprinkle 2 cups of shredded Monterey Jack cheese evenly over the peppers. Repeat with the remaining peppers and the remaining 2 cups of cheese to form a second layer.
- Mix the Egg Batter: In a medium bowl, whisk together the eggs, whole milk, flour, baking powder, garlic powder, onion powder, dried oregano, kosher salt, and black pepper until the mixture is smooth and homogenous.
- Combine and Pour: Pour the egg mixture evenly over the layered poblano peppers and cheese in the casserole dish. Make sure the mixture seeps into all the crevices to bind the casserole together.
- Bake: Place the casserole in the preheated oven and bake for 40 to 45 minutes until the center is set and the edges have turned golden brown.
- Rest and Serve: Allow the casserole to rest for 10 minutes before slicing to set fully. Serve warm with accompaniments such as sour cream, salsa, or chopped cilantro if desired. Enjoy!
Notes
- When roasting peppers under the broiler, watch closely to prevent burning beyond blackening.
- Peeling the peppers while still warm helps remove the skins more easily.
- You can substitute Monterey Jack cheese with a mild white cheese like mozzarella or queso fresco if preferred.
- This casserole reheats well and can be stored in the refrigerator for up to 3 days.
- For a spicier version, consider adding diced jalapeños or hot sauce to the egg mixture.
