Chile Relleno Casserole

Why Make This Recipe

Stuffed Chile Casserole is a hearty and comforting dish that brings bold flavors to your table. It’s perfect for breakfast, lunch, or dinner, and it’s easy to prepare. Whether you are feeding a family or hosting friends, this casserole will delight everyone with its delicious mix of poblano peppers and cheese. Additionally, it can be made ahead of time and is great for leftovers.

How to Make Stuffed Chile Casserole

Ingredients:

• 8 to 10 poblano peppers
• 2 cups shredded cheese (cheddar or Monterey Jack)
• 6 large eggs
• 1 cup milk
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup diced tomatoes (optional)
• 1/2 cup onion, diced (optional)

Directions:

1. Preheat the oven to 375°F (190°C).
2. Roast the poblano peppers until charred, then peel and seed them.
3. In a greased casserole dish, layer the peppers with shredded cheese.
4. In a bowl, whisk together the eggs, milk, baking powder, salt, and pepper.
5. Pour the egg mixture over the peppers and cheese.
6. If using, add diced tomatoes and onions on top.
7. Bake for 30-35 minutes or until the casserole is puffed and set.
8. Let it cool slightly before serving. Enjoy your meal!

How to Serve Stuffed Chile Casserole

Serve Stuffed Chile Casserole warm. You can add sour cream, avocado, or fresh cilantro on top for extra flavor. It pairs well with a simple side salad or some tortilla chips. This dish is satisfying on its own but can also be complemented with other sides.

How to Store Stuffed Chile Casserole

To store leftovers, let the casserole cool completely, then cover it with plastic wrap or store it in an airtight container. It can be kept in the refrigerator for about 3-4 days. For longer storage, you can freeze it. Make sure to wrap it tightly in aluminum foil or use a freezer-safe container. It can be frozen for up to 2 months.

Tips to Make Stuffed Chile Casserole

1. If you prefer a milder dish, remove the seeds and membranes from the poblano peppers after roasting.
2. Feel free to use any cheese variety you like or have on hand.
3. Add cooked ground meat or black beans for extra protein and flavor.
4. For a bit of heat, sprinkle in some chopped jalapeños or crushed red pepper flakes.

Variation

You can also make this casserole with other types of peppers, such as bell peppers or jalapeños. Additionally, adding cooked vegetables like spinach or zucchini can enhance the nutritional value and flavor.

FAQs

1. Can I make this casserole ahead of time?
Yes, you can prepare it the night before. Just assemble it and store it in the refrigerator unbaked. Bake it the next day when you’re ready to serve.

2. Can I use other types of cheese?
Absolutely! You can use any cheese you prefer. Some great options include Monterey Jack, mozzarella, or pepper jack for a spicier kick.

3. Is it possible to make this dish vegetarian?
Yes, this recipe is already vegetarian. You can add more vegetables like mushrooms, spinach, or corn to make it even more nutritious.

Enjoy making this delightful Stuffed Chile Casserole!

Stuffed Chile Casserole

A hearty and comforting casserole made with roasted poblano peppers, cheese, and eggs, perfect for any meal of the day.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Breakfast, Dinner, Lunch

Cuisine: Comfort Food, Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 8-10 pieces poblano peppers Choose medium-sized peppers for best results.
• 2 cups shredded cheese (cheddar or Monterey Jack) Use your favorite cheese.
• 6 large eggs
• 1 cup milk You can use any milk variety.
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup diced tomatoes (optional) Can be omitted if undesired.
• 1/2 cup onion, diced (optional) Use for added flavor.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. Roast the poblano peppers until charred, then peel and seed them.
3. In a greased casserole dish, layer the peppers with shredded cheese.
4. In a bowl, whisk together the eggs, milk, baking powder, salt, and pepper.
5. Pour the egg mixture over the peppers and cheese.
6. If using, add diced tomatoes and onions on top.

Baking

1. Bake for 30-35 minutes or until the casserole is puffed and set.
2. Let it cool slightly before serving. Enjoy your meal!

Notes

Serve warm with sour cream, avocado, or fresh cilantro. This casserole pairs well with a simple side salad or tortilla chips. Store leftovers in the refrigerator for 3-4 days or freeze for up to 2 months.