Easy Chile Relleno Casserole

why make this recipe

Chile Relleno Casserole is a quick and delicious meal that brings the flavors of traditional chile rellenos to your dinner table without the fuss of stuffing individual peppers. This dish is perfect for busy weeknights or a casual gathering with family and friends. It’s satisfying, filling, and packed with cheesy goodness. Plus, it’s easy to customize based on your preferences, making it a versatile choice for any occasion.

how to make Easy Chile Relleno Casserole

Ingredients

• 4 large poblano peppers
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 6 large eggs
• 1 cup milk
• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can diced tomatoes (optional)
• 1/2 cup onion, diced
• 1 teaspoon garlic powder

Directions

1. Preheat the oven to 350°F (175°C). Grease a baking dish.
2. Roast the poblano peppers over an open flame or in the oven until charred. Peel and chop them.
3. In a mixing bowl, whisk together eggs, milk, flour, baking powder, salt, and pepper until smooth.
4. Spread a layer of chopped peppers in the greased dish, followed by half of the cheese and onion.
5. Pour half of the egg mixture over the layers.
6. Repeat the layers, ending with the remaining egg mixture and cheese on top.
7. If using, add diced tomatoes on top.
8. Bake for 30-35 minutes, or until the egg is set and top is golden.
9. Let cool slightly before serving. Enjoy!

how to serve Easy Chile Relleno Casserole

Serve this casserole warm, straight from the oven. It makes a great main dish paired with a simple salad or some rice on the side. You can also add fresh toppings like salsa, avocado slices, or a dollop of sour cream for extra flavor.

how to store Easy Chile Relleno Casserole

To store any leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or foil and place it in the refrigerator. It can be kept for about 3 to 4 days. To reheat, simply microwave individual servings or place the casserole back in the oven at a low temperature until warmed through.

tips to make Easy Chile Relleno Casserole

• For extra flavor, consider adding cooked ground meat or beans to the layers.
• Feel free to mix different kinds of cheese to create a unique taste.
• If you prefer a spicier kick, add chopped jalapeños or cayenne pepper to the egg mixture.

variation

You can switch out poblano peppers for other peppers like bell peppers or Anaheim peppers if you prefer milder flavors. You can also make it meat-free by adding more vegetables, such as mushrooms or zucchini.

FAQs

Can I make this casserole ahead of time?
Yes! You can prepare the casserole a day in advance, cover it, and store it in the fridge. Bake it when you’re ready to serve.

Can I freeze the casserole?
You can freeze this casserole before baking. Wrap it tightly and store it for up to 3 months. Thaw overnight in the refrigerator before baking.

How can I make it gluten-free?
To make this casserole gluten-free, substitute the flour with a gluten-free flour blend. Ensure that other ingredients are also gluten-free.

Easy Chile Relleno Casserole

A quick and delicious casserole that captures the flavors of traditional chile rellenos without the fuss of stuffing individual peppers, perfect for busy weeknights or casual 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: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Main ingredients

• 4 large poblano peppers Roasted and chopped
• 1 cup shredded cheese (cheddar or Monterey Jack) For layering
• 6 large eggs Whisked
• 1 cup milk Whole milk recommended
• 1 cup flour All-purpose flour or substitute gluten-free
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can diced tomatoes Optional, for topping
• 1/2 cup onion, diced For layering
• 1 teaspoon garlic powder

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. Roast the poblano peppers over an open flame or in the oven until charred. Peel and chop them.
3. In a mixing bowl, whisk together eggs, milk, flour, baking powder, salt, and pepper until smooth.

Layering

1. Spread a layer of chopped peppers in the greased dish, followed by half of the cheese and onion.
2. Pour half of the egg mixture over the layers.
3. Repeat the layers, ending with the remaining egg mixture and cheese on top.
4. Add diced tomatoes on top if using.

Baking

1. Bake for 30-35 minutes, or until the egg is set and the top is golden.
2. Let cool slightly before serving.

Notes

Serve warm with a salad or rice. Add fresh toppings like salsa, avocado slices, or sour cream for extra flavor. Store leftover casserole tightly covered in the refrigerator for 3-4 days. Reheat in the microwave or oven.