Chile Relleno Casserole – Looking for a comforting dish. That packs bold flavors. With minimal effort? This Chile Relleno Casserole Recipe. Is your answer! Made with roasted poblano peppers. Layers of gooey Monterey Jack cheese. And a savory egg mixture. This dish is the perfect blend of creamy and spicy. Ideal for family dinners. Or a cozy weekend treat.
The first time I made this casserole. It was a chilly Sunday afternoon. My husband. Who loves anything with peppers. Had just mentioned. He was craving something warm. And cheesy. With my pantry stocked with poblanos. And cheese. I decided to try this dish. By the time. It came out of the oven. The kitchen was filled. With an irresistible aroma. Needless to say. My family devoured it. And it’s become a staple. In our home ever since!
What makes this Chile Relleno Casserole truly stand out?
What makes this Chile Relleno Casserole truly stand out? Is its simplicity. Paired with robust flavors. Roasted poblanos add just the right touch of smokiness. While the layers of cheese. Make it irresistibly creamy. The egg mixture. Gives it a fluffy, soufflé-like texture. That makes it feel light. Despite being so rich in flavor. Perfect for breakfast, and brunch. Or even dinner. This casserole is a crowd-pleaser. That’s easy to customize. For individual tastes.
What You Need To Make This Chile Relleno Casserole Recipe?
Poblano Peppers: Roasting the poblanos. Enhances their smoky flavor. Making them the heart of this dish. Make sure to peel. And deseed them. After roasting. For a smooth texture.
Monterey Jack Cheese: A mild and creamy cheese. That melts beautifully. You could swap it with cheddar. For a sharper taste. Or even a blend of the two. For extra richness.
Eggs: Using room-temperature eggs. Helps them blend smoothly. With the other ingredients. Creating a fluffier casserole.
Flour & Baking Powder: This combination gives the casserole a light rise. Ensuring the texture is airy. Rather than dense.
Seasonings: Paprika, salt, and pepper. Give the dish a subtle kick. Without overwhelming. The delicate balance of flavors.
Steps To Make Chile Relleno Casserole:
Step 1: Preheat oven to 350°F. Get your casserole dish ready. By giving it a light spray. With nonstick cooking spray.
Step 2: Whisk the eggs. In a large bowl. Until smooth. And fluffy. You want to get. That light, airy texture. For your casserole.
Step 3: Mix the dry ingredients: In a separate bowl. Combine the flour and baking powder. Salt, pepper, and paprika. Slowly whisk in the milk. Making sure there are no lumps.
Step 4: Combine wet and dry: Slowly pour the milk mixture. Into the eggs. Whisking to combine. It should come together. Into a smooth, even mixture.
Step 5: Layer the casserole: Lay out the roasted poblanos. At the bottom of the dish. In an even layer. Add one-third of the shredded cheese on top. Repeat with another layer of peppers. And cheese.
Step 6: Pour egg mixture: Evenly pour. The egg mixture. Over the peppers. And cheese. Making sure everything. Is nicely coated.
Step 7: Add the final touches: Sprinkle the remaining cheese. Over the top. Making sure it covers. The entire surface.
Step 8: Bake: Pop the casserole. In the oven. And bake for 35-40 minutes. Or until the top. Is golden brown. And the eggs. Are fully set.
Step 9: Cool and serve: Let the casserole rest. For 10 minutes. After baking to set. Garnish with cilantro. Or parsley if desired. And enjoy!
Tip:
For an extra smoky and bold flavor. Try roasting your poblano peppers. Directly over an open flame. Or under the broiler. Until the skin is charred. And blistered. After roasting. Place them in a sealed container. Or plastic bag. To steam for 10 minutes. This makes peeling the skins off a breeze! Roasting the peppers. Brings out their natural sweetness. And adds a depth of flavor. To the casserole. That’s absolutely irresistible.
Frequently Asked Questions:
Can I use another type of cheese?
Yes! You can substitute Monterey Jack. With cheddar or a blend of cheeses. For a different flavor profile.
Can I make this casserole ahead of time?
Definitely. You can assemble the casserole ahead. And refrigerate it overnight. Just bake it the next day. When you’re ready to serve.
How can I make this spicier?
To turn up the heat. Add chopped jalapeños. Or a sprinkle of cayenne pepper. To the egg mixture.
< Remember it later >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later >
Planning to try this recipe soon? Pin it for a quick find later!
Chile Relleno Casserole Recipe
Ingredients
- 6-8 Poblano Peppers roasted, peeled, and deseeded
- 1 lb Monterey Jack Cheese freshly shredded
- 8 Eggs ideally at room temperature
- ½ c Milk
- ⅓ c Flour
- 1 tsp Baking Powder
- ½ tsp Paprika
- ½ tsp Salt
- ½ tsp Black Pepper
Instructions
- Preheat your oven to 350°F. Lightly spray. An 11x7-inch casserole dish. With nonstick spray. To ensure easy cleanup.
- In a large bowl. Whisk the eggs. Until they are fully combined. And smooth. In a separate bowl. Mix the milk, flour, and baking powder. Paprika, salt, and pepper. Until smooth. And free of lumps.
- Gradually combine the milk mixture. With the whisked eggs. Stirring until fully blended.
Casserole Assembly:
- Start by arranging. The roasted poblano peppers. In the bottom of the prepared dish. Ensuring an even layer. Sprinkle about a third of the shredded Monterey Jack cheese. Over the peppers. Repeat the layering. With more poblano peppers. And another third of the cheese.
- Pour the egg mixture evenly. Over the entire dish. Making sure it covers. All the layers. Top it off. With the remaining cheese.
- Place the casserole. In the oven. And bake for 35-40 minutes. Or until the top. Is golden brown. And the center is set.
- Once done. Let the casserole rest. For 10 minutes before serving. Optionally. Garnish with fresh cilantro. Or parsley. For added flavor.
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!
