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Chile Relleno Casserole Recipe

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★★★★★

4.6 from 124 reviews

Chile Relleno Casserole is a delicious, cheesy baked dish featuring roasted poblano peppers layered with a savory mixture of Monterey Jack and cheddar cheese, eggs, milk, onions, and topped with tomatoes and green chilies. This casserole offers a flavorful twist on the traditional stuffed chile relleno without the hassle of frying, making it an easy and comforting meal perfect for any occasion.

Ingredients

Scale

Peppers

  • 4 large poblano peppers

Cheese Mixture

  • 2 cups shredded Monterey Jack and cheddar cheese
  • 4 large eggs
  • 1 cup whole milk
  • 1 medium onion, diced

Topping

  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 tsp garlic powder

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly coat a baking dish with nonstick cooking spray to prepare for assembling the casserole.
  2. Roast Peppers: Roast the poblano peppers on a grill or under a broiler until their skin is charred and blistered. Once roasted, peel off the charred skin, remove the seeds, and slice the peppers open to lay flat.
  3. Prepare Cheese Mixture: In a mixing bowl, combine the shredded Monterey Jack and cheddar cheese with the diced onion, eggs, and whole milk. Mix thoroughly until the ingredients are well incorporated.
  4. Layer Ingredients: Arrange half of the roasted poblano peppers evenly on the bottom of the prepared baking dish. Spread half of the cheese mixture over the peppers. Repeat with the remaining peppers and cheese mixture to form two layers.
  5. Add Tomato Topping: In a small bowl, stir together the diced tomatoes with green chilies and garlic powder. Pour this mixture evenly over the layered casserole.
  6. Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes. This allows the eggs to set and the cheese to melt evenly.
  7. Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes to let the casserole develop a golden brown color on top and to finish cooking through.

Notes

  • You can roast the poblano peppers under a broiler or over an open flame for best charring results.
  • For a spicier dish, consider using tomatoes with extra spicy green chilies or adding chopped jalapeños.
  • Let the casserole rest for a few minutes after baking for easier slicing and serving.
  • Substitute whole milk with a lower-fat milk for a lighter version if desired.
  • This dish pairs well with a fresh green salad or Mexican rice.

Keywords: Chile Relleno Casserole, baked poblano peppers, Mexican casserole, cheesy casserole, easy dinner recipe

Find it online: https://nataliereeve.com/chile-relleno-casserole-recipe/