Chile Relleno Casserole is a delightful twist on the classic Mexican dish, offering all the flavors of stuffed chili peppers in a convenient and hearty casserole format. This dish combines roasted poblano peppers, melty cheese, and a creamy cheese sauce, resulting in a warm and comforting meal that’s perfect for any occasion. Its origins trace back to traditional Mexican cuisine, where stuffed peppers are a beloved staple, often enjoyed during festive gatherings and family celebrations. This casserole is not only easy to prepare but also serves as a versatile centerpiece for gatherings, family dinners, or a satisfying brunch. With its savory Mexican flavors and satisfying textures, it is sure to become a family favorite. You might even find yourself inspired to create your own variations, making this recipe a delightful staple in your home.

Ingredients

• For the Casserole:
• 4 large roasted poblano peppers, peeled and chopped. For added flavor, consider using slightly charred or smoked peppers.
• 1 cup shredded cheese (cheddar or Mexican blend). Opt for a combination of cheeses for a richer taste, such as Monterey Jack for creaminess.
• 1 cup sour cream. Greek yogurt can be used as a healthier alternative, adding a tangy flavor.
• 1 cup milk. Whole milk will provide a creamier texture, but low-fat milk can also work.
• 4 large eggs. Ensure they are at room temperature for better mixing.
• 1 teaspoon garlic powder. Fresh minced garlic can also be used for a more robust flavor.
• 1 teaspoon onion powder. Sautéed onions can be added for additional depth.
• 1 teaspoon cumin. This spice adds essential earthiness; consider using smoked cumin for a different twist.
• Salt and pepper to taste. Don’t forget to taste as you season for the perfect balance.
• 1/2 cup cornmeal or masa harina (for a more authentic flavor). This ingredient helps bind the casserole together while adding a subtle corn flavor.
• Toppings:
• 1/2 cup diced tomatoes, fresh is best for a burst of flavor.
• 1/4 cup chopped cilantro, which adds a refreshing touch to the dish.
• Additional cheese for topping, such as crumbled queso fresco or a sprinkle of cotija for added texture and flavor.

Steps / Instructions

1. Preheat your oven to 350°F (175°C). This ensures that the casserole cooks evenly.
2. In a large mixing bowl, combine the chopped roasted poblano peppers, shredded cheese, and cornmeal. Mix well to ensure the peppers are evenly coated, which helps distribute the flavors throughout the dish.
3. In another bowl, whisk together the sour cream, milk, eggs, garlic powder, onion powder, cumin, salt, and pepper until smooth. This mixture should be creamy and well-blended, ensuring every bite is flavorful.
4. Pour the egg mixture over the pepper and cheese mixture, stirring gently to combine everything thoroughly. Make sure there are no dry pockets of cornmeal or pepper.
5. Grease a 9×13 inch baking dish with cooking spray or butter. Pour the casserole mixture into the prepared dish, spreading it out evenly for uniform cooking.
6. Bake in the preheated oven for 35-40 minutes, or until the top is set and golden brown. It should be firm to the touch; you can check by inserting a toothpick in the center; it should come out clean.
7. While the casserole is baking, prepare your toppings. In a small bowl, mix the diced tomatoes and chopped cilantro for a fresh garnish. This topping will provide a refreshing contrast to the rich casserole.
8. Once the casserole is done, remove it from the oven and let it cool for about 10 minutes before serving. This allows it to set further and makes slicing easier, ensuring clean portions.
9. Before serving, sprinkle additional cheese on top if desired, and finish with the tomato and cilantro mixture for a burst of freshness that enhances the overall flavor of the Chile Relleno Casserole.

Tips & Tricks

For the best flavor, use fresh, high-quality ingredients. If you can’t find roasted poblano peppers, you can roast them yourself by placing them directly over a flame or under the broiler until the skin is charred. After roasting, let them steam in a covered bowl to make peeling easier; this adds to the flavor profile by enhancing their sweetness. This casserole can be made ahead of time; prepare it up to the baking step and refrigerate overnight to let the flavors meld. When ready to bake, simply increase the cooking time by about 10-15 minutes, checking for doneness. Leftovers can be stored in an airtight container in the refrigerator for up to three days, reheating well in the oven or microwave. You can learn more about this topic, exploring different ways to enjoy this versatile dish.

Conclusion

Chile Relleno Casserole is a delicious and satisfying dish that brings the flavors of traditional Mexican comfort food right to your table. This easy casserole is perfect for busy weeknights or weekend brunches, and its versatility means you can customize it to your taste. Whether paired with a fresh salad or enjoyed on its own, this dish is bound to impress your family and friends. So gather your ingredients, and get ready to savor every bite! Check out our related guide for more tips.

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Chile Relleno Casserole

Recipe by Louna

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: Mexican Difficulty: Easy

🍽️

Servings

− 6 +

⏱️

Prep Time

15 min

🍳

Cook Time

40 min

🔥

Calories

350 kcal

Chile Relleno Casserole is a delightful twist on the classic Mexican dish, offering all the flavors of st￭ chili peppers in a convenient and hearty casserole format. This dish combines roasted poblano peppers, melty cheese, and a creamy cheese sauce, resulting in a warm and comforting meal that’s perfect for any occasion.

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Ingredients

US Metric

• 4 large roasted poblano peppers, peeled and chopped
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 cup sour cream
• 1 cup milk
• 4 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup cornmeal or masa harina
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• Additional cheese for topping, such as crumbled queso fresco or cotija

Directions

1.

Preheat your oven to 350°F (175°C).

2.

In a large mixing bowl, combine the chopped roasted poblano peppers, shredded cheese, and cornmeal. Mix well.

3.

In another bowl, whisk together the sour cream, milk, eggs, garlic powder, onion powder, cumin, salt, and pepper until smooth.

4.

Pour the egg mixture over the pepper and cheese mixture, stirring gently to combine.

5.

Grease a 9x13 inch baking dish. Pour the casserole mixture into the prepared dish.

6.

Bake in the preheated oven for 35-40 minutes, until the top is set and golden brown.

7.

While the casserole is baking, prepare your toppings by mixing the diced tomatoes and chopped cilantro.

8.

Once the casserole is done, let it cool for about 10 minutes before serving.

9.

Before serving, sprinkle additional cheese on top and finish with the tomato and cilantro mixture.

Nutrition Facts

Calories 350 kcal