Okay, friends, let’s talk comfort food. You know, the kind that just hugs you from the inside out? This Chili Relleno Casserole is exactly that. It’s cheesy, it’s got that slight kick from the peppers, and it’s surprisingly easy to throw together. My grandma used to make something similar, but it involved individually stuffing and frying the peppers – talk about a labor of love! This is the weeknight-friendly version, and I promise, you won’t miss a thing. If you’re a fan of enchiladas, think of this as its even simpler, saucier, and cheesier cousin. It’s a guaranteed crowd-pleaser, and honestly, the leftovers (if there are any!) are just as good the next day. Seriously, get ready for a dish that will become a regular in your rotation. I always make sure to have canned green chiles on hand, just in case the craving hits!
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What is Chili relleno casserole?
Simply put, Chili Relleno Casserole is a deconstructed version of the classic chili relleno, but baked in a casserole dish. Think of it as layers of cheesy goodness, tender roasted poblano peppers, and a creamy egg batter that holds it all together. It’s essentially taking all the delicious flavors of the traditional dish and making it accessible for anyone, even those of us who are a little intimidated by deep frying. The beauty of this casserole is its forgiving nature; you can adjust the spice level, add different cheeses, or even throw in some shredded chicken for extra protein. It’s a perfect “clean out the fridge” kind of meal, where you can use up leftover veggies and cheeses. Trust me, it’s way more impressive than it sounds, and so much easier than making individual chili rellenos!
Why you’ll love this recipe?
Okay, where do I even begin? First and foremost, the flavor is absolutely incredible. You’ve got the slight heat from the poblano peppers, the richness of the cheese, and the subtle sweetness of the creamy egg batter. It’s a flavor explosion in every bite! But beyond the taste, what I love most about this Chili Relleno Casserole is how incredibly simple it is to make. Seriously, it takes maybe 15 minutes of prep time before it goes into the oven. This one’s a lifesaver on busy weeknights. I also love how cost-effective it is. The ingredients are all pretty basic and affordable, especially if you stock up on canned green chiles when they’re on sale. And finally, it’s so versatile! You can serve it as a main course, a side dish, or even as a brunch item. I’ve even been known to sneak a slice straight from the fridge as a late-night snack! If you’re looking for something similar, but maybe a little lighter, try a zucchini and corn casserole, but honestly, this Chili Relleno Casserole just hits the spot in a way that nothing else can.
How do I make Chili Relleno Casserole?
Quick Overview
Making this Chili Relleno Casserole is as easy as layering and baking! You’ll roast your poblano peppers, whip up a simple egg batter, and then layer everything together with cheese in a casserole dish. The whole thing bakes until golden brown and bubbly, and that’s it! The best part is that you can customize it to your liking, adding extra cheese, different veggies, or even some shredded chicken or pork. It’s truly a no-fuss meal that delivers maximum flavor. Don’t be intimidated by roasting the peppers; it’s easier than it sounds, and the smoky flavor is worth it!
Ingredients
For the Main Batter: What do you think?
* 6 large eggs: Use free-range eggs for the best flavor and color.
* 1 cup milk: I’ve used everything from whole milk to almond milk; they all work great! Almond milk actually makes it a bit creamier.
* 1/2 cup all-purpose flour: You can substitute with a gluten-free blend if needed.
* 1 teaspoon baking powder: This helps the casserole rise and become nice and fluffy.
* 1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
* 1/4 teaspoon Black Pepper: Adds a touch of spice.
For the Filling:
* 4 poblano peppers: Look for firm, unblemished pepper. Roasting them brings out their sweetness. * 2 cups shredded Monterey Jack cheese: Can you use any cheese that melts well, like cheddar, Colby Jack, or even pepper jack for extra flavor? * 1 (4 ounce) can diced green chiles: Don’t drain them! The liquid adds moisture and flavor. * Optional: 1/2 cup chopped onion, sautéed: Adds a bit of sweetness and texture.
For the Topping: What is the
Why can’t you have too much Monterey Jack cheese? Chopped cilantro and salsa for garnish.
How do I follow
Step 1: Preheat & Prep Pan
Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish. I like to use a little cooking spray for easy cleanup. This is super important because you don’t want the casserole sticking to the bottom!
Step 2: Roast the Poblano Peppers
How do you roast poblanos? My favorite is to place them directly on the gas burner of my stove, turning them occasionally until they are golden brown. The skin is blackened on all sides. Can you broil them in the oven, but watch them carefully so they don’t burn? Once they’re blackened, place them in a bowl and cover with plastic wrap for about 10 minutes. How do you steam peppers?
Step 3: Peel and Seed the Peppers
After steaming, the skins should peel off easily. Be careful, the peppers will still be hot! Once peeled, cut off the tops and remove the seeds and membranes. You can leave a few seeds if you like a bit more heat.
Step 4: Make the Batter
In a large bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper. Set aside. Make sure there are no lumps of flour.
Step 5: Layer the Casserole
Half of the egg batter is poured into a baking dish. Pour the rest of it into the prepared dish and bake for 15 minutes. Arrange the roasted poblano peppers over the batter, then sprinkle with the diced green chiles and 2 tsp. salt. What are some of the best Monterey Jack cheese recipes?
Step 6: Top It Off
Pour the remaining egg batter over the peppers and cheese. Sprinkle with remaining 1 cup Monterey Jack cheese.
Step 7: Bake
Bake in the preheated oven for 30-40 minutes, or until the casserole is golden brown and set. A knife inserted into the center should come out clean. I always check it around 30 minutes, just to be safe. Ovens can vary, so keep an eye on it!
Step 8: Cool Slightly and Serve
Let the casserole cool for a few minutes before slicing and serving. What is the best way to serve a salad with cilantro and salsa?
What should I serve it with?
What are some good ways to make Chili Relleno Casserole? What are What are some of my favorite ways to serve it: a salad. Or, something similar.
For Brunch:Serve with bacon or sausage and a dollop of sour cream. What is the perfect brunch drink?
As a main course:What is a good salad to serve with it? What are some good Side Dishes to serve with black beans and rice?
As a Side Dish:Serve it alongside grilled chicken or steak for a Tex-Mex feast. What’s a good taco to serve at tacco night?
For Cozy Snacks:Honestly, I sometimes just grab a fork and eat it straight from the fridge. If you want to be more civilized, serve it with some Tortilla Chips for a nice appetizer.
My family loves it with a simple avocado crema. What are some good ways to prepare an avocado, sour cream, lime juice and salt? Is it the perfect cool and creamy counterpoint to the richness of the casserole?
Top Tips for Perfecting Your Chili Relleno Casserole
How do I make a perfect Chili Relleno Casserole every time? What are some of my top tips?
What is the best way to roast pepperDon’t skip this step! What is the best way to roast peppers? If you don’t have a gas stove, you can broil them in the oven, but watch them carefully so that they burn faster.
How do I peel peppers?How do you peel peppers? Is it safe to put the tomatoes in a bowl and cover with plastic wrap for 10 minutes? Is it true that the skin will peel right off?
What are some of theI use Monterey Jack cheese for this casserole, but you can use any cheese that melts. What are some good ways to use pepper jack, cheddar, or a combination of both?
What is the best way to add flavorWhat are some good ways to sauté garlic before adding it to a casserole? How do I add cumin powder to egg batter?
Spice Level: If you want to add a bit more heat, use pepper jack cheese or add a pinch of cayenne pepper to the egg batter. You can also use hotter peppers, like jalapenos, in addition to the poblanos.
Make Ahead: This casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
I once tried using pre-shredded cheese, and it just didn’t melt as nicely as freshly shredded cheese. Now I always take the extra few minutes to shred my own. Trust me, it makes a difference!
Storing and Reheating Tips
This Chili Relleno Casserole is great for meal prepping, and the leftovers are just as delicious the next day! Here’s how to store and reheat it:
Refrigerator Storage: Store the cooled casserole in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s completely cooled before storing it.
Freezer Instructions: For longer storage, you can freeze the casserole. Wrap it tightly in plastic wrap and then in aluminum foil, or store it in a freezer-safe container. It can be frozen for up to 2-3 months. Let it thaw overnight in the refrigerator before reheating.
Reheating Instructions: To reheat, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and bake for 15-20 minutes, or until heated through. You can also microwave individual slices, but they may not be as crispy.
I usually add a little extra cheese on top when reheating, just to freshen it up. It’s also delicious with a dollop of sour cream or salsa.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for Chili Relleno Casserole! It’s a guaranteed crowd-pleaser, and it’s so easy to make. Seriously, if you’re looking for a comforting and delicious meal that won’t take all day to prepare, this is it. And don’t be afraid to experiment with different cheeses, veggies, or spices to make it your own! If you enjoyed this recipe, be sure to check out my other casserole recipes, like my Creamy Chicken and Broccoli Casserole or my Cheesy Potato Casserole. Happy cooking, friends! I can’t wait to hear how yours turns out. Leave a comment below and let me know what you think, and don’t forget to rate the recipe! Also, if you try any fun variations, be sure to share them – I’m always looking for new ideas!
5 Reasons Why Cheesy Taco Casserole Will Be Your New Favorite Dish
Ingredients
Main Ingredients
- 2 lbs ground beef can substitute with turkey
- 1 large onion finely chopped
- 2 cups shredded cheddar cheese or a cheese blend
- 1 can black beans drained and rinsed
- 1 can corn kernels drained
- 1 taco seasoning packet or homemade
- 12 corn tortillas cut into strips
Topping
- 1.5 cups sour cream for serving
- 1 cup salsa for topping
- 0.5 cup cilantro chopped, for garnish
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a large skillet over medium-high heat, cook the ground beef with chopped onion until beef is browned and onions are softened. Drain excess fat.
- Stir in taco seasoning, black beans, and corn to the beef mixture and cook for 3-5 minutes.
- Place a layer of corn tortilla strips at the bottom of the prepared baking dish.
- Spread half of the beef mixture over the tortillas, then half of the cheese. Repeat with another layer of tortillas, beef mixture, and cheese.
- Bake uncovered in the preheated oven for 30-35 minutes until cheese is melted and bubbly.
- Let the casserole cool for 10 minutes. Serve topped with sour cream, salsa, and garnished with cilantro.
