Delicious Chili Relleno Casserole

Why Make This Recipe

Chili Relleno Casserole is a comforting dish that combines the delicious flavors of roasted poblano peppers and gooey cheese. It’s easy to prepare, making it perfect for busy weeknights. This casserole is not only satisfying but also a crowd-pleaser, suitable for family dinners or gatherings with friends. The combination of eggs and milk creates a fluffy texture, while the peppers add a smoky kick. You might find yourself coming back for seconds!

How to Make Delicious Chili Relleno Casserole

Ingredients

• 4 large poblano peppers
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 6 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup diced tomatoes (optional)
• 1/2 cup chopped onion (optional)

Directions

1. Preheat your oven to 350°F (175°C).
2. Roast the poblano peppers over an open flame or in the oven until the skin is charred. Remove skins, seeds, and stems. Chop the peppers into bite-sized pieces.
3. In a mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper until smooth.
4. In a greased baking dish, layer half of the chopped peppers, followed by half of the cheese. Pour half of the egg mixture over the layers. Repeat the layers with the remaining ingredients.
5. If using, sprinkle diced tomatoes and onions on top.
6. Bake for 30-35 minutes or until the casserole is set and lightly golden on top.
7. Let cool for a few minutes before serving.

How to Serve Delicious Chili Relleno Casserole

Serve the casserole warm, straight from the oven. It pairs well with a side salad or some fresh avocado slices. You can also add a dollop of sour cream or a sprinkle of fresh cilantro for extra flavor.

How to Store Delicious Chili Relleno Casserole

If you have leftovers, allow them to cool completely before storing. Place the casserole in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. For longer storage, you can freeze individual portions. Just thaw and reheat in the oven or microwave before serving.

Tips to Make Delicious Chili Relleno Casserole

• For a bit more spice, consider adding some chopped jalapeños or a sprinkle of chili powder to the egg mixture.
• You can use different types of cheese to customize the flavor. Try adding pepper jack cheese for a spicier kick.
• Make the casserole ahead of time. You can prepare it the night before and let it sit in the fridge, just bake it the next day.

Variation

You can experiment with different fillings by adding cooked ground beef or shredded chicken for a heartier meal. Veggies like spinach or zucchini can also be a great addition.

FAQs

1. Can I use other types of peppers?
Yes, you can use bell peppers or Anaheim peppers if you prefer a milder flavor.

2. Can this casserole be made vegetarian?
Absolutely! Just omit any meat and stick with the peppers, cheese, and eggs.

3. How do I know when the casserole is done?
The casserole is done when it is set in the middle and lightly golden on top. You can insert a knife; if it comes out clean, it’s ready!

Chili Relleno Casserole

A comforting dish combining roasted poblano peppers and gooey cheese, perfect for busy weeknights and gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Mexican

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 large poblano peppers Roasted and chopped
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 6 pieces eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup diced tomatoes (optional)
• 1/2 cup chopped onion (optional)

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. Roast the poblano peppers over an open flame or in the oven until the skin is charred. Remove skins, seeds, and stems. Chop the peppers into bite-sized pieces.
3. In a mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper until smooth.

Assembly

1. In a greased baking dish, layer half of the chopped peppers, followed by half of the cheese. Pour half of the egg mixture over the layers. Repeat the layers with the remaining ingredients.
2. If using, sprinkle diced tomatoes and onions on top.

Baking

1. Bake for 30-35 minutes or until the casserole is set and lightly golden on top.
2. Let cool for a few minutes before serving.

Notes

Serve warm with a side salad or avocado. Add sour cream or cilantro for extra flavor. Store cooled leftovers in the refrigerator for 3-4 days.