Easy Chile Relleno Casserole Recipe You'll Love

Are you a fan of the classic Mexican dish, Chiles Rellenos, but find the traditional method of preparation too time-consuming or cumbersome? If so, this Chile Relleno Casserole recipe is perfect for you. It simplifies the process while still capturing the essence and flavors of the beloved dish. This casserole brings together all the delectable components of Chiles Rellenos in a layered format that's easy to assemble and bake. Let's dive into how you can make this delightful meal in your own kitchen.

Ingredients

• 4 large poblano peppers, roasted, peeled, and deseeded
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded cheddar cheese
• 6 large eggs
• 1 ¹⁄₂ cups milk
• ¹⁄₂ cup all-purpose flour
• 1 tsp baking powder
• ¹⁄₂ tsp salt
• 1 can (4 oz.) diced green chilies
• Salsa or Pico de Gallo for serving

Step-by-Step Instructions

Preparation of Peppers

1. Start by roasting the poblano peppers over an open flame or under the broiler until the skin is charred. Place them in a plastic bag or covered bowl to steam for 15 minutes. This makes it easier to peel.
2. Once cool, peel the skins off, remove the seeds, and make a slit on one side to open them up for stuffing. Be careful not to tear the pepper completely.

Setting Up the Casserole

1. Preheat your oven to 350°F (175°C).
2. Grease a 9x13 inch baking dish with butter or cooking spray.
3. Arrange the peeled poblanos in the dish, placing them to create an even layer.
4. Sprinkle half of both cheeses evenly over the peppers.

Mixing the Egg Batter

1. In a large bowl, whisk together the eggs, milk, flour, baking powder, and salt until the mixture is smooth. Add the diced green chilies and stir to combine.

Assembling and Baking

1. Pour half of the egg mixture over the cheese in the baking dish.
2. Repeat with another layer of peppers and the remaining cheeses.
3. Pour the rest of the egg mixture over the top, ensuring all peppers are covered.
4. Bake for 35-40 minutes or until the casserole is set and the top is golden brown.

Serving the Casserole

• Let the casserole cool for a few minutes before serving to allow it to set.
• Serve with salsa or Pico de Gallo on the side for a burst of freshness.

📝 Note: You can prepare this casserole in advance and refrigerate it overnight before baking. Just add about 10 more minutes to the baking time if starting from cold.

Variations and Tips

• Veggie Lovers: Incorporate vegetables like spinach, corn, or zucchini between the layers.
• Meat Option: For a non-vegetarian twist, add cooked chorizo or shredded chicken.
• Cheese Variations: Experiment with different cheeses like queso fresco or pepper jack for a spicier touch.

🌶️ Note: If you prefer a milder taste, you can remove the seeds and membranes from the poblano peppers to reduce their heat level.

This Chile Relleno Casserole brings all the traditional flavors of the original dish into a format that's much easier to prepare. It's a casserole that not only simplifies the cooking process but also results in a dish that's hearty, comforting, and perfect for gatherings or a family dinner. By following these simple steps, you're sure to create a meal that will be loved by all who enjoy Mexican cuisine. Enjoy this twist on a classic dish and watch it become a new favorite in your recipe collection.

Can I use a different type of pepper for this casserole?

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Yes, you can use other peppers like Anaheim or even bell peppers for a milder flavor, though poblanos provide the classic taste of Chiles Rellenos.

Is it possible to make this casserole vegetarian?

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Absolutely, this recipe is vegetarian-friendly as written. You can enhance the dish with vegetarian ingredients like black beans or diced tomatoes.

How can I store leftovers of this casserole?

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Store any leftovers in an airtight container in the refrigerator. They will keep for 3-4 days, and you can reheat in the oven or microwave.