Chili Rellenos Casserole: A Delicious and Easy Recipe

Chili rellenos, those cheesy, battered, and fried stuffed peppers, are a classic Mexican dish. But let’s face it, they can be a bit of a project to make from scratch. That’s where this chili rellenos casserole comes in! It captures all the delicious flavors of the traditional dish but in a much simpler, easier-to-assemble format. This recipe is perfect for busy weeknights or when you’re feeding a crowd. It’s also a great way to use up leftover roasted peppers.

## Why You’ll Love This Chili Rellenos Casserole

* **Easy to Make:** No frying involved! Simply layer the ingredients in a casserole dish and bake.
* **Flavorful:** The combination of roasted poblano peppers, cheese, and a creamy egg custard is irresistible.
* **Versatile:** Easily customizable with your favorite cheeses, meats, or vegetables.
* **Crowd-Pleasing:** Perfect for potlucks, parties, or family dinners.
* **Make-Ahead Friendly:** Assemble the casserole ahead of time and bake it when you’re ready to eat.

## Ingredients You’ll Need

Here’s a rundown of the ingredients you’ll need to create this delicious chili rellenos casserole:

* **Poblano Peppers:** The star of the show! Roasting them is key to bringing out their flavor. You’ll need about 6-8, depending on their size, to yield roughly 4 cups of roasted and chopped peppers.
* **Cheese:** A blend of cheeses provides the perfect cheesy, gooey texture. Monterey Jack is a classic choice for its mild, melty flavor. Cheddar adds a sharp and savory element. You can also use other cheeses like Oaxaca, Asadero, or even a sprinkle of pepper jack for some heat.
* **Eggs:** The eggs are crucial for creating the custard base that holds the casserole together. They provide richness and a light, airy texture.
* **Milk:** Adds moisture to the custard and helps create a creamy consistency. Whole milk or 2% milk works best.
* **All-Purpose Flour:** A small amount of flour helps thicken the custard and prevent it from becoming too watery.
* **Baking Powder:** Provides a little lift to the custard, making it slightly puffy.
* **Salt and Pepper:** Essential for seasoning and enhancing the flavors of the other ingredients.
* **Optional Add-Ins:** Get creative and add your favorite ingredients! Ground beef, shredded chicken, chorizo, corn, black beans, diced tomatoes, or onions are all great additions.

## Step-by-Step Instructions

Follow these detailed instructions to create your chili rellenos casserole:

### 1. Roast the Poblano Peppers

Roasting the poblano peppers is a crucial step for developing their characteristic smoky flavor. There are several ways to roast them:

* **Oven Method:** Preheat your oven’s broiler. Place the poblano peppers on a baking sheet lined with foil. Broil them for 5-7 minutes per side, or until the skin is completely blackened and blistered. Watch them carefully to prevent burning.
* **Stovetop Method:** Place the poblano peppers directly on the open flame of a gas stovetop. Use tongs to turn them frequently until the skin is completely blackened and blistered.
* **Grill Method:** Preheat your grill to medium-high heat. Place the poblano peppers directly on the grill grates. Grill them for 5-7 minutes per side, or until the skin is completely blackened and blistered.

Once the peppers are blackened, immediately transfer them to a bowl and cover it with plastic wrap or a kitchen towel. This will help steam the peppers and loosen the skin, making them easier to peel. Let them steam for at least 15-20 minutes.

### 2. Peel and Seed the Peppers

After steaming, carefully peel the blackened skin off the peppers. You can use your fingers or a small knife to gently scrape off the skin. Don’t worry if you don’t get every single bit of black off; a little char adds flavor.

Once the peppers are peeled, cut a slit down the side of each pepper and remove the seeds and membranes. Be sure to wear gloves if you have sensitive skin, as the peppers can be slightly spicy.

Roughly chop the peeled and seeded poblano peppers. You should have about 4 cups of chopped peppers.

### 3. Prepare the Cheese Mixture

In a large bowl, combine the shredded Monterey Jack cheese and cheddar cheese. You can adjust the ratio of cheeses to your liking. If you’re using any other cheeses, add them to the mixture as well. Reserve about 1/2 cup of the cheese mixture for topping the casserole.

### 4. Make the Custard

In a separate large bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper until smooth. Make sure there are no lumps of flour remaining. This mixture will form the custard that holds the casserole together.

### 5. Assemble the Casserole

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.

Spread half of the chopped poblano peppers evenly over the bottom of the baking dish.

Sprinkle half of the cheese mixture over the peppers.

Pour half of the egg custard mixture over the cheese and peppers.

Repeat the layers: Spread the remaining poblano peppers over the custard, sprinkle with the remaining cheese mixture, and pour over the remaining egg custard mixture.

Sprinkle the reserved cheese over the top of the casserole.

### 6. Bake the Casserole

Bake the casserole for 30-40 minutes, or until the custard is set and the top is golden brown and bubbly. A knife inserted into the center of the casserole should come out clean.

### 7. Let it Rest and Serve

Let the casserole rest for 10-15 minutes before cutting and serving. This allows the custard to set completely and makes it easier to slice.

Serve the chili rellenos casserole warm, garnished with your favorite toppings like sour cream, salsa, guacamole, or chopped cilantro.

## Tips for Success

* **Don’t Skip Roasting the Peppers:** Roasting the peppers is essential for developing their signature smoky flavor. It’s worth the extra effort.
* **Steam the Peppers Well:** Steaming the peppers after roasting makes them much easier to peel. Make sure they are covered tightly while steaming.
* **Adjust the Spice Level:** Poblano peppers are generally mild, but they can sometimes have a bit of heat. If you prefer a spicier casserole, add a pinch of cayenne pepper to the egg custard or use pepper jack cheese. You can also incorporate some finely diced jalapeño peppers into the layers.
* **Don’t Overbake:** Overbaking the casserole can result in a dry or rubbery custard. Keep an eye on it while it’s baking and remove it from the oven when the custard is set but still slightly jiggly in the center.
* **Use Freshly Grated Cheese:** Pre-shredded cheese often contains cellulose, which can prevent it from melting properly. For the best results, use freshly grated cheese.
* **Make it Ahead:** This casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.

## Variations and Customizations

This chili rellenos casserole is a great base recipe that you can easily customize to your liking. Here are a few ideas:

* **Add Meat:** Brown some ground beef, shredded chicken, or chorizo and layer it into the casserole along with the peppers and cheese.
* **Add Vegetables:** Corn, black beans, diced tomatoes, onions, and zucchini are all great additions.
* **Use Different Cheeses:** Experiment with different cheeses like Oaxaca, Asadero, pepper jack, or even a sprinkle of crumbled cotija cheese on top.
* **Make it Vegetarian:** Omit the meat and add extra vegetables like corn, black beans, or zucchini.
* **Make it Vegan:** Use plant-based cheese shreds, a flax egg substitute, and plant-based milk. You may need to adjust the baking time.

## Serving Suggestions

This chili rellenos casserole is a complete meal on its own, but you can also serve it with side dishes like:

* **Mexican Rice:** A classic accompaniment to any Mexican dish.
* **Refried Beans:** Creamy and flavorful, refried beans are a perfect side dish.
* **Salsa and Chips:** A simple and refreshing appetizer or side dish.
* **Guacamole:** Creamy and delicious, guacamole is a great topping for the casserole.
* **Sour Cream:** Adds a tangy and cooling element.
* **Chopped Cilantro:** Adds a fresh and herbaceous flavor.

## Storage and Reheating Instructions

* **Storage:** Leftover chili rellenos casserole can be stored in the refrigerator for up to 3-4 days. Cover it tightly with plastic wrap or store it in an airtight container.
* **Reheating:** Reheat the casserole in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave.

## Chili Rellenos Casserole Recipe

**Yields:** 6-8 servings
**Prep Time:** 30 minutes
**Cook Time:** 40 minutes

**Ingredients:**

* 6-8 poblano peppers
* 2 cups shredded Monterey Jack cheese
* 2 cups shredded cheddar cheese
* 6 large eggs
* 1 cup milk
* 2 tablespoons all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* Optional add-ins: ground beef, shredded chicken, chorizo, corn, black beans, diced tomatoes, onions

**Equipment:**

* Baking sheet
* Large bowl
* 9×13 inch baking dish

**Instructions**

1. **Roast the Poblano Peppers:** Preheat your oven’s broiler. Place the poblano peppers on a baking sheet lined with foil. Broil them for 5-7 minutes per side, or until the skin is completely blackened and blistered. Alternatively, roast them over an open flame on a gas stovetop or grill.
2. **Steam the Peppers:** Immediately transfer the blackened peppers to a bowl and cover with plastic wrap or a kitchen towel. Let them steam for 15-20 minutes.
3. **Peel and Seed the Peppers:** Remove the peppers from the bowl and peel off the blackened skin. Cut a slit down the side of each pepper and remove the seeds and membranes. Chop the peppers into roughly 1-inch pieces. You should have about 4 cups of chopped peppers.
4. **Prepare the Cheese Mixture:** In a large bowl, combine the shredded Monterey Jack cheese and cheddar cheese. Reserve about 1/2 cup of the cheese mixture for topping the casserole.
5. **Make the Custard:** In a separate large bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper until smooth.
6. **Assemble the Casserole:** Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
7. Spread half of the chopped poblano peppers evenly over the bottom of the baking dish.
8. Sprinkle half of the cheese mixture over the peppers.
9. Pour half of the egg custard mixture over the cheese and peppers.
10. Repeat the layers: Spread the remaining poblano peppers over the custard, sprinkle with the remaining cheese mixture, and pour over the remaining egg custard mixture.
11. Sprinkle the reserved cheese over the top of the casserole.
12. **Bake the Casserole:** Bake the casserole for 30-40 minutes, or until the custard is set and the top is golden brown and bubbly. A knife inserted into the center of the casserole should come out clean.
13. **Let it Rest and Serve:** Let the casserole rest for 10-15 minutes before cutting and serving. Serve warm, garnished with your favorite toppings.

## Nutritional Information (approximate, per serving)

* Calories: 350-450
* Protein: 20-25g
* Fat: 25-35g
* Carbohydrates: 10-15g

(Note: Nutritional information can vary depending on the specific ingredients used.)

## Conclusion

This chili rellenos casserole is a fantastic way to enjoy the flavors of traditional chili rellenos without all the fuss. It’s easy to make, customizable, and perfect for feeding a crowd. Give it a try and let me know what you think in the comments below! Enjoy!