If you’re craving the bold, smoky flavors of classic stuffed peppers but want an easy, crowd-pleasing dish that comes together in one pan, this Chile Relleno Casserole Recipe is pure magic. Picture tender roasted poblano peppers layered with gooey Monterey Jack cheese, all held together by a fluffy, fragrant egg batter spiced just right with chili powder and paprika. It’s an irresistible comfort food that brightens the table with its rich textures and satisfying Southwest flair. Once you try this Chile Relleno Casserole Recipe, it’s sure to become that go-to dish you recommend to every friend who loves a little spice and a lot of heart.
Ingredients You’ll Need
This Chile Relleno Casserole Recipe uses simple, fresh ingredients that come together to create layers of flavor and texture. Each component plays a vital role—from the smoky poblano peppers to the silky Monterey Jack cheese, and the fluffy spiced egg batter that binds everything into one glorious dish.
- 4-6 poblano peppers: These provide that signature mild heat and wonderful roasted smokiness essential to the dish.
- 1 tablespoon olive oil: Used to lightly coat the peppers, helping them roast to perfection without drying out.
- Salt and pepper to taste: Enhances the natural flavors and balances the richness beautifully.
- 2 cups shredded Monterey Jack cheese: This cheese melts beautifully, creating gooey, luscious pockets of flavor throughout the casserole.
- 4 large eggs: Whisked into the batter, they create a light and fluffy structure that holds the casserole together.
- ½ cup skim milk: Adds moisture to the egg batter while keeping it light.
- â…“ cup all-purpose flour: Helps thicken the egg mixture for a perfect custard-like texture.
- ½ teaspoon baking powder: Gives a gentle lift to the eggs, making the casserole deliciously fluffy.
- ½ teaspoon paprika: Adds a subtle smoky depth that complements the roasted poblanos.
- ½ teaspoon chili powder: Brings in just the right amount of spice to make each bite exciting without overwhelming.
How to Make Chile Relleno Casserole Recipe
Step 1: Roast the Poblano Peppers
The first step to unlocking that signature Chile Relleno flavor is roasting your poblano peppers. Coat them in olive oil and sprinkle lightly with salt and pepper before placing them in a hot oven. Roasting at 425°F for about 25 minutes allows the skins to blister and char beautifully, imparting a smoky nuance that will shine through in every bite. Once out of the oven, covering them with plastic wrap traps steam, making peeling effortless. Removing the skin, seeds, and stems ensures a tender pepper that melds perfectly into the casserole.
Step 2: Assemble the Casserole Layers
Layering is where the magic begins. Spread half of those tender roasted peppers evenly on the bottom of your baking dish, followed by a generous sprinkle of Monterey Jack cheese. Repeat that layer for a harmonious stack of smoky peppers and melt-in-your-mouth cheese. This layering is what makes the Chile Relleno Casserole Recipe so irresistibly cozy and flavorful from the first forkful to the last.
Step 3: Whisk the Flavorful Egg Mixture
To bring the whole dish together, whisk eggs, milk, flour, baking powder, paprika, and chili powder until smooth and fragrant. This mixture serves as the fluffy custard that will seep into all the nooks and crannies between the layers. Pour it evenly over the peppers and cheese — the spices add the perfect hint of warmth, making sure each bite has that signature kick.
Step 4: Bake to Perfection
Bake your casserole in a 350°F oven for 30 minutes until the eggs puff up, the edges turn a beautiful golden hue, and the center is firmly set. The aroma filling your kitchen at this point is downright irresistible, promising a comforting meal that’s both hearty and bright. Let the casserole rest for five minutes before slicing to allow the layers to settle and make serving a breeze.
How to Serve Chile Relleno Casserole Recipe
Garnishes
Adding the right garnishes elevates your Chile Relleno Casserole Recipe from delicious to dazzling. Fresh cilantro leaves provide a burst of herbal freshness, while a dollop of crema or sour cream offers creaminess that balances the spices. For an extra pop, sprinkle some finely chopped green onions or serve lime wedges on the side for a zesty twist.
Side Dishes
This casserole pairs wonderfully with simple sides that complement its rich depth. A crisp green salad with a tangy vinaigrette cuts through the richness, while Mexican rice or black beans provide hearty accompaniments that keep the meal satisfying. For a bit of crunch, serve tortilla chips or freshly made guacamole alongside for dipping.
Creative Ways to Present
Want to get fancy with your Chile Relleno Casserole Recipe? Serve it in individual ramekins for personal portions, or transform it into a layered dip by spooning it into a shallow dish and serving with chips at a party. Another fun idea is to use it as a filling for breakfast burritos or tacos, bringing that comforting casserole flavor into handheld delights.
Make Ahead and Storage
Storing Leftovers
Chile Relleno Casserole Recipe leftovers store beautifully in the fridge for up to 3 days. Cover your dish tightly with foil or plastic wrap to keep the casserole moist and flavorful. This makes for a quick, delicious lunch or dinner the next day without sacrificing any of the original charm.
Freezing
If you want to prepare this casserole ahead of time, it freezes well before baking. Assemble everything in a freezer-safe dish, tightly cover it, and freeze for up to 2 months. When you’re ready, bake it from frozen—just add extra baking time and keep an eye on it to ensure it cooks through evenly.
Reheating
To reheat your Chile Relleno Casserole Recipe, pop it in a 350°F oven for about 15-20 minutes until warmed through. Cover with foil if it starts browning too quickly to keep the moisture locked in. For a speedy option, microwave individual servings but watch closely to prevent drying out.
FAQs
Can I use a different type of pepper for this recipe?
Absolutely! While poblano peppers are ideal for their mild heat and smoky flavor, you can substitute with anaheim or bell peppers if you prefer milder or sweeter notes. Just adjust roasting time accordingly to achieve that tender texture.
Is this casserole spicy?
This Chile Relleno Casserole Recipe offers a gentle warmth thanks to the poblano peppers and chili powder, but it is not overwhelmingly spicy. You can always tone it down by reducing chili powder or up the heat by adding cayenne or chopped jalapeños to the egg mixture.
Can I make this recipe vegetarian?
Yes, this dish is naturally vegetarian as it features peppers, cheese, and eggs. For a vegan twist, you would need to replace the cheese and eggs with suitable plant-based alternatives, though the texture and flavor will differ.
What type of cheese works best?
Monterey Jack is perfect for its mild flavor and excellent melting quality, but you can also try mild cheddar, mozzarella, or Oaxaca cheese to vary the flavor while keeping that gooey texture.
How do I know when the casserole is done baking?
Look for puffed-up eggs with golden edges and a firm, slightly springy center. A knife inserted into the middle should come out mostly clean with no liquid egg remaining—that’s your sign it’s perfectly cooked.
Final Thoughts
There’s something incredibly satisfying about a homemade Chile Relleno Casserole Recipe that combines tradition, comfort, and ease all in one dish. Whether you’re cooking for family, friends, or just treating yourself, this casserole brings warmth and flavor to the table effortlessly. Give it a try—you might just find your new favorite way to enjoy classic chile relleno flavors every time.
Print
Chile Relleno Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Description
A flavorful Chile Relleno Casserole featuring roasted poblano peppers layered with Monterey Jack cheese and a spiced egg batter, baked to golden perfection. This easy-to-make dish brings the essence of traditional chile rellenos into a convenient casserole form, perfect for a hearty family meal or brunch.
Ingredients
Peppers and Seasoning
- 4–6 poblano peppers
- 1 tablespoon olive oil
- Salt and pepper to taste
Casserole Filling
- 2 cups shredded Monterey Jack cheese
Egg Mixture
- 4 large eggs
- ½ cup skim milk
- â…“ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon paprika
- ½ teaspoon chili powder
Instructions
- Roast the Poblano Peppers: Drizzle olive oil over the poblano peppers and sprinkle with salt and pepper. Place them on a baking sheet and roast in a preheated 425°F oven for 25 minutes, until the skins start to char and blister. Remove the peppers from the oven, cover them with plastic wrap, and let them steam for 15 minutes. Once cooled, carefully peel off the skins, remove the seeds, and cut off the stems.
- Assemble the Casserole: Arrange a layer of the roasted poblano peppers evenly at the bottom of a baking dish. Sprinkle half of the shredded Monterey Jack cheese over the peppers. Add another layer with the remaining peppers and top them with the rest of the cheese.
- Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, skim milk, all-purpose flour, baking powder, paprika, and chili powder until smooth and well combined. Pour this spiced egg mixture evenly over the layered peppers and cheese in the baking dish.
- Bake the Casserole: Place the assembled casserole into a preheated 350°F oven and bake for 30 minutes. The casserole is done when the egg mixture is puffed up, the edges are golden brown, and the center is fully set. Remove from the oven and let it rest for 5 minutes before slicing and serving.
Notes
- Roasting the poblano peppers adds a smoky flavor and makes peeling easier.
- You can substitute Monterey Jack cheese with a mild white cheese like mozzarella if preferred.
- Letting the casserole rest after baking helps it set and makes slicing cleaner.
- For a spicier variation, consider adding finely chopped jalapeños or increasing the chili powder to 1 teaspoon.
- Use a non-stick baking dish or grease the dish lightly to prevent sticking.
