Chile Relleno Casserole is a comforting and flavorful dish that captures the essence of traditional Mexican cuisine. This recipe combines the smoky and slightly spicy flavors of roasted poblano peppers with a rich and cheesy egg mixture, creating a delightful casserole that’s perfect for any meal. Originating from the Mexican dish “chiles rellenos,” which consists of stuffed and battered peppers, this casserole offers a convenient and equally delicious way to enjoy the same flavors without the fuss of individual peppers. In this detailed recipe, we’ll explore the history of chiles rellenos, the significance of poblano peppers, and guide you through the step-by-step process of creating a Chile Relleno Casserole that’s sure to become a beloved favorite in your culinary repertoire.

Chiles rellenos, a beloved dish in Mexican cuisine, date back centuries and have roots in both indigenous and Spanish culinary traditions. The original version involved stuffing fresh or dried peppers with a variety of fillings, such as cheese, meat, or beans, and then battering and frying them to perfection. This dish quickly became a staple in Mexican homes and restaurants, showcasing the bold flavors and versatility of peppers.

The poblano pepper, a heart-shaped chili with a mild to medium heat level, is a key ingredient in traditional chiles rellenos. Poblanos are native to Mexico and are named after the city of Puebla, where the dish originated. They are known for their slightly smoky and earthy flavor, making them a popular choice for stuffing.

Chile Relleno Casserole takes the essence of chiles rellenos and transforms it into a convenient and family-friendly dish that’s ideal for gatherings or everyday meals. The flavors of roasted poblano peppers, combined with a cheesy and fluffy egg mixture, create a casserole that’s hearty, comforting, and reminiscent of the beloved classic.

SERVES: 4

PREP TIME: 15 MINUTES

COOKING TIME: 40 MINUTES

INGREDIENTS 

• 6 poblano peppers
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 cup milk
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• Salt and black pepper to taste
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 cup chopped fresh cilantro (optional, for garnish)
• Sliced scallions (optional, for garnish)

INSTRUCTIONS 

1. Preheat your oven to 375°F (190°C).
2. Place the poblano peppers on a baking sheet and roast them in the preheated oven for about 20-25 minutes, or until the skins are charred and blistered. Rotate the peppers occasionally to ensure even roasting.
3. Once roasted, carefully transfer the poblano peppers to a plastic or paper bag. Seal the bag and let the peppers steam for about 10 minutes. This steaming process will help loosen the skins, making them easier to peel.
4. After steaming, remove the peppers from the bag and gently peel off the charred skins. Slice a slit down the side of each pepper and remove the seeds and membranes, creating a cavity for the filling. Set the prepared poblano peppers aside.
5. In a bowl, whisk together the eggs, milk, all-purpose flour, baking powder, salt, black pepper, ground cumin, paprika, and garlic powder. This mixture will create the base for the casserole.
6. In a separate bowl, combine the shredded Monterey Jack and cheddar cheeses. Reserve a small portion of the cheese mixture for topping the casserole.
7. Spread a layer of the cheese mixture inside each prepared poblano pepper, filling the cavities generously.
8. Place the stuffed poblano peppers in a greased 9×13-inch baking dish, arranging them in a single layer.
9. Pour the egg mixture over the stuffed peppers, ensuring that the eggs fill the gaps between the peppers.
10. Sprinkle the reserved shredded cheese over the top of the casserole.
11. Bake the Chile Relleno Casserole in the preheated oven for approximately 30-35 minutes, or until the egg mixture is set, and the cheese is melted and slightly golden.
12. Once the casserole is cooked, remove it from the oven and let it rest for a few minutes before serving.
13. Optionally, garnish the casserole with chopped fresh cilantro and sliced scallions for added freshness and color.
14. Serve the Chile Relleno Casserole warm as a main dish or as part of a brunch spread. It’s delicious on its own or accompanied by rice, beans, or a side salad.
15. Savor the wonderful combination of roasted poblano peppers, gooey cheese, and fluffy egg mixture in this Chile Relleno Casserole, a comforting and satisfying dish that pays homage to the flavors of traditional Mexican cuisine.

CONCLUSION:

• This recipe brings the essence of chiles rellenos to the comfort of a casserole format, making it easy to enjoy the beloved flavors of roasted poblano peppers without the extra preparation steps. The combination of creamy cheese and fluffy eggs creates a delightful texture, while the roasted poblano peppers add a slightly smoky and mildly spicy kick. Whether you’re a fan of Mexican cuisine or looking for a hearty and flavorful dish, this Chile Relleno Casserole is sure to become a family favorite that’s perfect for any occasion.