Chile Relleno Casserole: Easy Recipe & Delicious Variations

Chile Relleno Casserole: Prepare to be amazed! Imagine all the cheesy, spicy goodness of classic chile rellenos, but without the fussy frying. This recipe transforms the beloved Mexican dish into an easy-to-assemble casserole that’s perfect for weeknight dinners or potlucks. Forget spending hours individually stuffing and battering peppers; this version delivers the same incredible flavor with a fraction of the effort.

Chile rellenos, meaning “stuffed chiles,” have a rich history rooted in Mexican cuisine. While the exact origins are debated, many believe they originated in Puebla, Mexico, and were possibly created by the nuns of the Santa Monica convent. Traditionally, poblano peppers are roasted, peeled, stuffed with cheese (usually queso Oaxaca), dipped in a light egg batter, and then fried to golden perfection. It’s a labor of love, to be sure!

But let’s be honest, sometimes we crave that comforting flavor without the all-day commitment. That’s where this Chile Relleno Casserole shines. People adore this dish because it captures the essence of the original – the mild heat of the poblano peppers, the creamy, melted cheese, and the satisfying richness – in a convenient and crowd-pleasing format. The soft, slightly spicy peppers combined with the gooey cheese create a symphony of textures and tastes that’s simply irresistible. Plus, it’s incredibly versatile; you can easily customize it with different cheeses, meats, or vegetables to suit your preferences. Get ready to experience the magic of chile rellenos in a whole new way!

this Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef (or ground turkey)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can tomato sauce
• 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel)
• 1 (4 ounce) can diced green chilies, undrained
• 12 ounces Monterey Jack cheese, shredded, divided
• 12 ounces cheddar cheese, shredded, divided
• 6 large eggs
• 1 cup milk
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1 (27 ounce) can whole green chilies, drained, seeded, and patted dry

Preparing the Meat Filling:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Add the ground beef (or ground turkey) to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease. This is a crucial step for preventing a greasy casserole.
4. Stir in the chili powder, cumin, oregano, salt, and pepper. Make sure the spices are evenly distributed throughout the meat.
5. Pour in the tomato sauce and the can of diced tomatoes and green chilies (Rotel). Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld together. This simmering process really deepens the flavor of the meat filling.
6. Remove the skillet from the heat and stir in half of the Monterey Jack cheese (6 ounces) and half of the cheddar cheese (6 ounces). The cheese will melt into the meat mixture, creating a creamy and delicious filling. Set aside.

Preparing the Green Chilies:

1. Carefully drain the can of whole green chilies.
2. This is important! Gently make a slit down the side of each chili and remove the seeds. Removing the seeds reduces the heat level of the casserole. If you prefer a spicier dish, you can leave some of the seeds in.
3. Pat the green chilies dry with paper towels. This helps to prevent the casserole from becoming too watery.

Preparing the Egg Mixture:

1. In a large bowl, whisk together the eggs, milk, flour, and baking powder until smooth. Make sure there are no lumps of flour remaining. A smooth egg mixture is key to a good texture in the final casserole.
2. Stir in the remaining can of diced green chilies (4 ounces).

Assembling the Casserole:

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×13 inch baking dish. This will prevent the casserole from sticking to the bottom.
3. Arrange half of the drained and seeded green chilies in a single layer on the bottom of the prepared baking dish. Try to cover as much of the bottom as possible.
4. Spread the meat filling evenly over the layer of green chilies.
5. Arrange the remaining green chilies over the meat filling. Again, try to distribute them evenly.
6. Pour the egg mixture evenly over the green chilies and meat filling. Make sure the egg mixture seeps down into all the layers.
7. Sprinkle the remaining Monterey Jack cheese (6 ounces) and cheddar cheese (6 ounces) evenly over the top of the casserole.

Baking the Casserole:

1. Bake in the preheated oven for 30-40 minutes, or until the casserole is set and the cheese is melted and lightly golden brown. A knife inserted into the center should come out clean.
2. Let the casserole cool for 10-15 minutes before cutting and serving. This allows the casserole to set up a bit and makes it easier to slice.

Serving Suggestions:

This Chile Relleno Casserole is delicious served on its own, but it’s also great with a variety of toppings and side dishes. Here are a few ideas:

• Toppings: Sour cream, guacamole, salsa, chopped cilantro, diced avocado, sliced green onions.
• Side Dishes: Spanish rice, refried beans, a simple green salad, corn on the cob.

Tips and Variations:

• Spice Level: Adjust the amount of chili powder and diced green chilies to your liking. For a spicier casserole, use hot diced green chilies or add a pinch of cayenne pepper to the meat filling.
• Cheese: Feel free to use other types of cheese, such as pepper jack, Colby jack, or a Mexican cheese blend.
• Vegetarian Option: Substitute the ground beef with cooked lentils or black beans for a vegetarian version. You can also add other vegetables, such as corn, bell peppers, or zucchini.
• Make-Ahead: The casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
• Freezing: The baked casserole can be frozen for up to 2 months. Let it cool completely before wrapping it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before reheating.
• Lower Fat Option: Use ground turkey instead of ground beef, and use reduced-fat cheese. You can also use egg whites instead of whole eggs.
• Adding More Vegetables: Feel free to add other vegetables to the meat mixture, such as diced bell peppers, corn, or zucchini. This will add more flavor and nutrients to the casserole.
• Using Fresh Chilies: If you’re feeling ambitious, you can use fresh poblano peppers instead of canned green chilies. Roast the poblano peppers until the skin is blackened, then peel off the skin, remove the seeds, and chop the peppers.
• Serving a Crowd: This recipe can easily be doubled or tripled to serve a larger crowd. Just use a larger baking dish and adjust the baking time accordingly.

Troubleshooting:

• Casserole is too watery: Make sure to drain the ground beef well after cooking. Also, pat the green chilies dry with paper towels before assembling the casserole.
• Casserole is too dry: Add a little more milk to the egg mixture.
• Cheese is not melting properly: Make sure the cheese is shredded and evenly distributed over the top of the casserole. You can also broil the casserole for a minute or two at the end of baking to help the cheese melt and brown. Watch it carefully to prevent burning!
• Casserole is browning too quickly: Cover the casserole with aluminum foil during the last 15-20 minutes of baking.

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)

• Calories: Approximately 400-500 per serving
• Fat: 25-35 grams
• Protein: 25-35 grams
• Carbohydrates: 15-20 grams

Enjoy your delicious and easy Chile Relleno Casserole! I hope you and your family love it as much as mine does.

Conclusion:

This Chile Relleno Casserole isn’t just another recipe; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to experience it. We’ve taken all the deliciousness of traditional chile rellenos – those cheesy, pepper-stuffed delights – and transformed them into an easy-to-assemble casserole that’s perfect for weeknight dinners or potlucks. Forget the messy frying and individual stuffing; this recipe streamlines the process without sacrificing any of the authentic taste. The combination of roasted poblanos, creamy cheese, and a light, flavorful egg batter creates a symphony of textures and tastes that will have everyone asking for seconds.

But what truly makes this casserole a must-try is its versatility. Looking for serving suggestions? A dollop of sour cream or Greek yogurt adds a cool tang that perfectly complements the richness of the cheese. A sprinkle of fresh cilantro brightens up the flavors, while a drizzle of your favorite hot sauce kicks up the heat. Serve it alongside a simple green salad for a complete and satisfying meal.

And the variations? The possibilities are endless! For a spicier kick, try adding a pinch of cayenne pepper to the egg mixture or using pepper jack cheese instead of Monterey Jack. If you’re a meat lover, consider adding cooked chorizo or shredded chicken to the filling. Vegetarian? No problem! Simply add more vegetables like corn, zucchini, or black beans to the pepper mixture. You can even experiment with different types of cheese, such as Oaxaca or asadero, for a unique flavor profile. For a truly decadent experience, consider adding a layer of refried beans to the bottom of the casserole dish before adding the pepper mixture. This adds a creamy, earthy element that complements the other flavors beautifully.

This Chile Relleno Casserole is also incredibly adaptable to dietary needs. To make it gluten-free, simply ensure that your enchilada sauce is gluten-free. For a lower-carb version, you can substitute cauliflower rice for the rice often served as a side dish. And if you’re watching your calorie intake, you can use reduced-fat cheese and egg whites instead of whole eggs.

I’ve made this casserole countless times, and it’s always a hit. It’s the perfect dish to bring to a party, serve to guests, or simply enjoy on a cozy night in. It’s comforting, flavorful, and surprisingly easy to make. Plus, it’s a great way to use up leftover roasted vegetables or cheese.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to experience the magic of this Chile Relleno Casserole. I promise you won’t be disappointed. And once you’ve tried it, I’d love to hear about your experience! Share your photos, variations, and serving suggestions in the comments below. Let’s create a community of Chile Relleno Casserole enthusiasts! I can’t wait to see what delicious creations you come up with. Happy cooking! Don’t forget to rate the recipe once you’ve tried it! Your feedback helps others discover this amazing dish. Enjoy!