Chile Relleno Casserole – Dive into the tempting world of Chile Relleno Casserole, a heavenly dish that turns simple ingredients into a festival of flavors! In this recipe, whole green chile peppers, creamy Monterey Jack, and rich Cheddar cheese come together to create a mouth-watering casserole that’s impossible to resist. Perfect for dinner, gatherings, or any time you crave a comforting, cheesy delight.
I still vividly remember the first time I made this Chile Relleno Casserole. It was a chilly evening, and I wanted something hearty and comforting for dinner. As I layered the juicy green chile peppers and the melty cheese, I could already tell this was going to be a hit. My husband, always a bit skeptical when I try new recipes, was intrigued by the alluring aroma filling our kitchen. And my little one, well, let’s just say cheese is always a good idea in her book. The moment we took our first bites, it was clear that this casserole was something special. The rich flavors, the gooey cheese – it was love at first bite!
What makes this Chile Relleno Casserole truly special?
What sets this Chile Relleno Casserole apart? First off, it’s incredibly easy to make. With a prep time of just 15 minutes, it’s perfect for busy nights. Secondly, it’s versatile. Serve it as a main, bring it to a potluck, or enjoy it as a side. It’s always a crowd-pleaser! Thirdly, the flavors are unbeatable. The combination of green chile peppers with the rich cheeses creates a harmonious balance that’s both bold and comforting. And lastly, it’s cheesy to its core – a feature no one can resist!
What You Need To Make This Chile Relleno Casserole Recipe?
Whole Green Chile Peppers: Try adding fire-roasted canned peppers to the casserole for a smoky and rustic touch. Make sure to drain them to avoid excess liquid that could make the dish soggy. You can even pat them dry, with a paper towel if needed.
Monterey Jack Cheese: For a velvety and smooth texture go for Monterey Jack cheese, known for its melting properties. It has a buttery taste that allows the green chiles to shine while providing a cheesy experience.
Longhorn or Cheddar Cheese: If you prefer a sharper flavor opt for age Cheddar cheese while younger Cheddar will keep things milder but still delightful. Don’t be afraid to mix in cheeses for your unique blend. Adding some Pepper Jack could give it a kick!
Large Eggs: The freshness of your eggs is key, to achieving the structure and flavor in the casserole. So make sure you use fresh eggs for best results. Eggs play a role, in bringing all the ingredients ensuring that each slice maintains its shape and is bursting with delicious flavors.
Evaporated Milk: Unlike regular milk, evaporated milk adds a creaminess to the dish making it richer without diluting its flavor. If you’re looking to reduce dairy consumption you can try using a dairy-free alternative for evaporated milk so that everyone can enjoy this delightful dish.
All-Purpose Flour: A small amount of flour goes a long way in creating a custard consistency giving the casserole a firm yet incredibly creamy texture. If gluten is an issue you can use gluten-free all-purpose flour in the same quantity for a seamless substitution.
Milk (Optional): The inclusion of milk allows you to adjust the thickness of the batter according to your preference. It’s all about taste! If you choose to add it make sure to whisk for a smooth consistency throughout the casserole.
Tomato Sauce: The tomato sauce adds a contrast, to the creamy layers balancing out the flavors while also introducing a vibrant burst of color. Feeling adventurous? How about switching things up and using a tomatillo salsa instead of the usual tomato sauce? It’ll add a kick. Give a fun twist to the classic recipe!
Steps To Make Chile Relleno Casserole:
Step 1: Preheat your oven to 350°F (175°C). Lightly coat a 9×13 inch baking dish, with cooking spray.
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Step 2: Arrange a can of chile peppers at the bottom of the dish creating an enticing bed of greenness.
Step 3: Sprinkle half of the Monterey Jack and Cheddar cheese over the peppers generously covering them like a cheese shower!
Step 4: Layer the remaining green chile peppers on top creating a cheesy sandwich effect.
Step 5: In a bowl whisk together the eggs, evaporated milk and flour. If the mixture appears thick you can add a ½ cup of milk to achieve the desired consistency.
Step 6: Pour this mixture over the chiles ensuring they are well coated and snug in their embrace.
Step 7: Place it in the oven. Bake for 25 minutes to allow all those wonderful flavors to come together.
Step 8: After 25 minutes pour tomato sauce over the casserole to create a layer of deliciousness.
Step 9: Continue baking for another 15 minutes as anticipation builds up!
Step 10: To add a touch turn on your broiler to intensify the heat. Sprinkle the remaining cheese, on top and broil for about 2 to 3 minutes until it melts beautifully and becomes bubbly.
Step 11: Remove it from the heat source allow it to cool for a short period (if you have the patience) and then enjoy!
Tip:
To ensure a balanced and flavorful Chile Relleno Casserole, focus on your layering technique. Start with a layer of green chiles, topped with a hearty amount of both Monterey Jack and Cheddar cheeses. This creates a cheesy base that complements the second layer of chiles.
For the batter, mix the eggs, evaporated milk, and flour until it’s just right—not too thick, not too runny. Add the optional milk slowly until you reach a creamy consistency. This careful assemblage ensures a scrumptious symmetry of flavors and textures in every morsel, making your casserole a surefire slam.
Frequently Asked Questions:
Can I use fresh green chiles instead of canned?
Of course! If you have the opportunity and prefer to use fresh roasted chiles instead of canned ones feel free to do so. Just make sure to remove the peel and seeds before using them in the recipe.
Can I make this ahead of time?
Absolutely! You can prepare the casserole ahead of time. Simply assemble it a day in advance. Store it in the refrigerator. When baking, keep in mind that you might need to add a few minutes to the cooking time.
What can I serve with Chile Relleno Casserole?
There are options, for serving alongside Chile Relleno Casserole. It pairs well with rice as a side dish. You can add a dollop of cream for some extra creaminess. Another great option is to serve it with a salad, for a refreshing contrast.
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Planning to try this recipe soon? Pin it for a quick find later!
Chile Relleno Casserole
Ingredients
- Cooking spray
- 2 7 oz cans whole green chile peppers, drained
- 8 oz Monterey Jack cheese shredded
- 8 oz Longhorn or Cheddar cheese shredded
- 2 large eggs
- 1 5 oz can evaporated milk
- 2 tbsp all-purpose flour
- ½ c milk Optional
- 1 8 oz can tomato sauce
Instructions
- To begin preheat your oven to 350°F (175°C). Take a baking dish measuring 9x13 inches. Ensure that it is evenly coated with cooking spray.
- Next arrange a layer of peppers, in the bottom of the dish after draining them. Sprinkle half of both the Monterey Jack and Cheddar cheeses over the chiles. Add another layer of peppers on top of the cheese.
- In a bowl beat the eggs. Mix in milk and flour until you achieve a smooth consistency. If needed you can stir in up to ½ cup of milk to make it creamier. Pour this mixture evenly over the chiles and cheese in the baking dish.
- Place the dish in the oven. Allow it to bake for 25 minutes.
- Once 25 minutes have elapsed, remove the casserole from the oven and evenly pour tomato sauce over its surface. Return it to the oven for 15 minutes.
- Switch on your broiler setting. Sprinkle the remaining cheese on top of the casserole and broil, for 2 to 3 minutes or until you witness melting and slight bubbling of cheese.
- Retrieve the dish from your oven and let it cool for a few minutes. Now your Chile Relleno Casserole is ready to be served!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
