Chile Relleno Casserole: A Delicious and Easy Family Dinner Recipe

Chile Relleno Casserole is a fantastic twist on the classic Mexican dish, Chile Rellenos. It offers all the delicious flavors of cheesy, poblano-stuffed peppers in a convenient, easy-to-make casserole format. This recipe is perfect for busy weeknights or potlucks and is sure to be a crowd-pleaser. The best part? It requires minimal effort and can be customized to suit your taste preferences. Get ready to ditch the individual pepper frying and embrace this simplified, equally satisfying alternative!

## Why You’ll Love This Chile Relleno Casserole

* **Easy to Make:** Forget the tedious process of individually stuffing and frying peppers. This casserole comes together in minutes.
* **Crowd-Pleasing:** It’s a family-friendly dish that everyone will enjoy. Even picky eaters often love the cheesy, mild flavor.
* **Customizable:** Easily adapt the recipe to your spice level preference, dietary needs, and available ingredients.
* **Perfect for Leftovers:** This casserole tastes even better the next day, making it ideal for meal prepping or using up leftovers.
* **Budget-Friendly:** It uses relatively inexpensive ingredients, making it a great option for feeding a family on a budget.

## Ingredients You’ll Need

Before you start cooking, gather these ingredients. Don’t worry if you’re missing a few things – substitutions are always possible!

* **Poblano Peppers:** The star of the show! Look for large, firm poblanos. You’ll need about 6-8, depending on their size and your preference. Roasting them brings out their smoky sweetness.
* **Cheddar Cheese:** A classic choice for a cheesy casserole. Sharp cheddar adds a bolder flavor, but mild cheddar works just as well. You can also use a Mexican cheese blend for extra flavor.
* **Monterey Jack Cheese:** This cheese melts beautifully and adds a creamy texture to the casserole. It also has a mild flavor that complements the poblano peppers.
* **Eggs:** Eggs bind the casserole together and give it a light, fluffy texture.
* **Milk:** Milk adds moisture and richness to the egg mixture. You can use whole milk, 2% milk, or even unsweetened almond milk for a lighter option.
* **Flour:** A small amount of flour helps to thicken the egg mixture and prevent the casserole from becoming watery. All-purpose flour works perfectly.
* **Onion:** Diced onion adds flavor and texture to the casserole. Yellow or white onion both work well.
* **Garlic:** Minced garlic enhances the overall flavor profile. Fresh garlic is always best, but garlic powder can be used in a pinch.
* **Salt and Pepper:** Season to taste. Remember that cheese is already salty, so start with a smaller amount and adjust as needed.
* **Optional Ingredients:** You can customize your casserole with other ingredients like:
* **Ground Beef or Chorizo:** Add protein and flavor with browned ground beef or chorizo.
* **Diced Tomatoes:** Add a burst of freshness and acidity.
* **Corn:** Adds sweetness and texture.
* **Green Chiles (canned):** For extra heat.
* **Sour Cream or Greek Yogurt:** Adds a tangy creaminess. Stir in a dollop before serving.
* **Cilantro:** For a fresh, herbaceous garnish.

## Step-by-Step Instructions

Follow these easy steps to create your own delicious Chile Relleno Casserole:

**Step 1: Roast the Poblano Peppers**

This step is crucial for developing the characteristic smoky flavor of Chile Rellenos.

1. **Prepare the Peppers:** Wash and dry the poblano peppers. You can roast them whole or cut them in half lengthwise and remove the seeds for faster roasting. Removing the seeds also reduces the heat level.
2. **Roasting Options:**
* **Oven Roasting:** Preheat your oven to 450°F (232°C). Place the peppers on a baking sheet lined with parchment paper or foil. Roast for 20-30 minutes, or until the skins are blackened and blistered, turning them occasionally for even charring.
* **Broiling:** Place the peppers on a baking sheet under the broiler. Broil for 5-10 minutes per side, or until the skins are blackened and blistered. Watch them carefully to prevent burning.
* **Gas Stovetop:** Place the peppers directly over the open flame of a gas burner. Use tongs to turn them frequently until the skins are blackened and blistered. This method requires close attention to avoid burning.
3. **Steam the Peppers:** Once the peppers are blackened, immediately transfer them to a bowl and cover it tightly with plastic wrap or place them in a zip-top bag. Let them steam for 10-15 minutes. This step helps to loosen the skins, making them easier to peel.
4. **Peel the Peppers:** After steaming, carefully remove the peppers from the bowl or bag. Use your fingers or a paring knife to peel off the blackened skins. Don’t worry if you don’t get every last bit of skin off; a little char adds flavor.
5. **Slice the Peppers:** Slice the peeled peppers into strips or dice them into small pieces, depending on your preference. Set aside.

**Step 2: Prepare the Cheese Mixture**

This step is essential for the flavorful and cheesy base of your casserole.

1. **Grate the Cheese:** Grate the cheddar cheese and Monterey Jack cheese. You can use pre-shredded cheese for convenience, but freshly grated cheese melts more smoothly.
2. **Combine the Cheeses:** In a large bowl, combine the grated cheddar cheese and Monterey Jack cheese. Set aside a small amount of cheese (about 1/2 cup) to sprinkle on top of the casserole before baking.

**Step 3: Sauté the Onion and Garlic**

This step adds depth of flavor to the casserole.

1. **Dice the Onion:** Dice the onion into small pieces.
2. **Mince the Garlic:** Mince the garlic finely.
3. **Sauté:** Heat a tablespoon of olive oil or butter in a skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic.
4. **Cool Slightly:** Remove the skillet from the heat and let the onion and garlic cool slightly.

**Step 4: Make the Egg Mixture**

This step creates the binder for the casserole and gives it a fluffy texture.

1. **Whisk the Eggs:** In a separate large bowl, whisk together the eggs and milk until well combined.
2. **Add Flour, Salt, and Pepper:** Whisk in the flour until smooth. Season with salt and pepper to taste. Be careful not to over-salt, as the cheese is already salty.
3. **Add Sautéed Onion and Garlic:** Add the cooled sautéed onion and garlic to the egg mixture and stir to combine.

**Step 5: Assemble the Casserole**

This is where all the components come together to create the final dish.

1. **Preheat Oven:** Preheat your oven to 350°F (175°C).
2. **Grease the Baking Dish:** Grease a 9×13 inch baking dish with cooking spray or butter. This will prevent the casserole from sticking to the dish.
3. **Layer the Ingredients:**
* Spread half of the roasted poblano peppers evenly over the bottom of the prepared baking dish.
* Sprinkle half of the cheese mixture over the peppers.
* Pour half of the egg mixture over the cheese.
* Repeat the layers: remaining poblano peppers, remaining cheese mixture, and remaining egg mixture.
4. **Top with Cheese:** Sprinkle the reserved 1/2 cup of cheese evenly over the top of the casserole.

**Step 6: Bake the Casserole**

This step transforms the mixture into a golden-brown, cheesy masterpiece.

1. **Bake:** Bake in the preheated oven for 30-40 minutes, or until the casserole is set and the top is golden brown. A knife inserted into the center should come out clean.
2. **Let it Rest:** Let the casserole rest for 10-15 minutes before serving. This allows it to set up slightly and makes it easier to slice.

**Step 7: Serve and Enjoy!**

Now it’s time to savor your delicious Chile Relleno Casserole.

1. **Garnish (Optional):** Garnish with sour cream or Greek yogurt, chopped cilantro, or diced tomatoes.
2. **Serve:** Serve the casserole warm, sliced into squares. It’s delicious on its own or with a side of Mexican rice, refried beans, or a simple salad.

## Tips and Variations

Here are some tips and variations to make this recipe your own:

* **Spice It Up:** For a spicier casserole, add diced jalapeños or serrano peppers to the pepper mixture. You can also use pepper jack cheese instead of Monterey Jack.
* **Add Meat:** Brown ground beef, shredded chicken, or chorizo and add it to the casserole layers for a heartier meal.
* **Make it Vegetarian:** Add other vegetables like corn, zucchini, or black beans to the casserole.
* **Use Different Cheeses:** Experiment with different cheeses like Oaxaca, queso fresco, or pepper jack.
* **Make it Ahead:** You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
* **Freezing Instructions:** Let the casserole cool completely. Cut into individual portions, wrap tightly with plastic wrap, and then with foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven at 350°F (175°C) until heated through.
* **Vegan Option:** Substitute the eggs with a flax egg mixture (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use vegan cheese.
* **Lower Carb Option**: Instead of the flour, you can use a tablespoon of cornstarch or omit it completely. The texture will be slightly different but still delicious.

## Serving Suggestions

Chile Relleno Casserole is a versatile dish that can be served in many ways:

* **With Mexican Rice and Refried Beans:** A classic combination that complements the flavors of the casserole perfectly.
* **With a Simple Salad:** A light and refreshing salad provides a contrast to the richness of the casserole.
* **As a Main Course:** Served with a side of tortillas for wrapping, it’s a complete and satisfying meal.
* **At a Potluck:** It’s a great dish to bring to potlucks or gatherings, as it’s easy to transport and serve.
* **For Brunch:** Serve it with a side of fruit and coffee for a delicious and satisfying brunch.

## Nutritional Information (Approximate)

*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*

* **Serving Size:** 1 slice (1/8 of casserole)
* **Calories:** 350-450
* **Fat:** 20-30g
* **Saturated Fat:** 12-18g
* **Cholesterol:** 150-200mg
* **Sodium:** 400-600mg
* **Carbohydrates:** 15-20g
* **Fiber:** 2-4g
* **Sugar:** 3-5g
* **Protein:** 20-25g

## Conclusion

Chile Relleno Casserole is a winning recipe that brings the beloved flavors of Chile Rellenos to your table in a much easier and more approachable way. It’s a customizable, crowd-pleasing dish that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a dish to impress at a potluck, this casserole is sure to become a new favorite. So, gather your ingredients, follow the simple steps, and get ready to enjoy a taste of Mexico in every bite! Don’t be afraid to experiment with different variations and make it your own. Happy cooking!