BEST CHILE RELLENOS CASSEROLE

Here’s a dish that takes all the deliciousness of classic chile rellenos – that perfect blend of roasted peppers, melty cheese, and savory breading – and transforms it into an easy-to-assemble, crowd-pleasing bake: Chile Rellenos Casserole. Forget the frying and the fuss, this casserole delivers all the flavor with a fraction of the effort, and I know you’re going to love it. Let’s get cooking!

Ingredients

For the Poblano Peppers:

• 6 large poblano peppers
• 1 tablespoon olive oil

For the Cheese Filling:

• 16 ounces Monterey Jack cheese, shredded
• 8 ounces sharp cheddar cheese, shredded
• 4 ounces queso fresco, crumbled (optional)

For the Egg Mixture:

• 6 large eggs
• 1 cup milk
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

For the Topping (Optional):

• 1/2 cup sour cream or Mexican crema
• Chopped cilantro, for garnish
• Your favorite salsa

Let’s Talk Poblano Peppers: Roasting, Peeling, and De-Seeding!

Okay, friend, let’s tackle the star of the show: poblano peppers! Roasting them is key to unlocking their smoky flavor and making them easy to peel. Don’t skip this step! You can roast them over an open flame on a gas stovetop (my personal fave for speed!), under the broiler in your oven, or even on the grill.

• Open Flame Method (Gas Stove): Place the poblano pepper directly on the burner grate over medium-high heat. Let the skin char and blacken, turning the pepper every few minutes until it’s blackened on all sides. This usually takes 5-10 minutes per pepper. The charred skin is what we want!
• Broiler Method: Place the peppers on a baking sheet lined with foil. Broil them about 4-6 inches from the heat source, turning occasionally, until the skins are blackened on all sides. Keep a close eye on them so they don’t catch fire!
• Grill Method: Preheat your grill to medium-high heat. Place the peppers directly on the grill grates and grill, turning occasionally, until the skins are blackened on all sides.

Once the peppers are nicely charred, immediately transfer them to a bowl and cover it tightly with plastic wrap for about 10-15 minutes. This steams the peppers and loosens the skin. Now, for the peeling! After steaming, gently rub the blackened skin off with your fingers or a paper towel. It should come off easily. If some bits are stubborn, don’t worry about getting every single fleck off. Finally, make a slit down the side of each pepper and carefully remove the seeds and membranes. I find that running a small spoon along the inside of the pepper helps to remove those pesky seeds. Give the peppers a quick rinse under cold water to remove any remaining seeds. Gently pat them dry with a paper towel. And there you have it – perfectly prepared poblano peppers!

Step-by-Step Instructions

Step 1: Prep the Peppers

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. Roast, peel, and de-seed the poblano peppers as described above.
3. Slice the roasted poblano peppers into strips.

Step 2: Assemble the Casserole

1. Arrange half of the poblano pepper strips in the bottom of the prepared baking dish.
2. Sprinkle half of the shredded Monterey Jack cheese, cheddar cheese, and queso fresco (if using) evenly over the peppers.
3. Layer the remaining poblano pepper strips over the cheese.
4. Top with the remaining shredded cheeses.

Step 3: Make the Egg Mixture

1. In a large bowl, whisk together the eggs, milk, flour, baking powder, salt, pepper, and garlic powder until smooth. Make sure there are no lumps of flour!

Step 4: Bake the Casserole

1. Pour the egg mixture evenly over the cheese and pepper layers in the baking dish.
2. Bake in the preheated oven for 30-40 minutes, or until the casserole is set and the top is golden brown. A knife inserted into the center should come out clean.
3. Let the casserole cool for a few minutes before slicing and serving.

Step 5: Garnish and Serve

1. If desired, top with a dollop of sour cream or Mexican crema, chopped cilantro, and your favorite salsa.
2. Serve warm and enjoy! This Chile Rellenos Casserole is fantastic on its own, but also pairs well with a side of rice and beans.

Spice It Up! Variations and Tips

Want to customize your Chile Rellenos Casserole? Here are some ideas to make it your own:

• Add Some Meat: Ground beef, shredded chicken, or chorizo would be delicious additions. Brown the meat and drain off any excess grease before adding it as a layer in the casserole.
• Use Different Cheeses: Pepper jack cheese will add a little kick, while Oaxaca cheese will provide a creamy, melty texture.
• Make it Vegetarian: Add other veggies like corn, black beans, or zucchini.
• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the egg mixture for extra heat. You could even add some finely diced jalapeños to the pepper layers.
• Make it Ahead: Assemble the casserole ahead of time and store it in the refrigerator until ready to bake. You may need to add a few minutes to the baking time.
• Serving Suggestions: This casserole is delicious served with a side of Mexican rice, refried beans, and a dollop of sour cream. You can also serve it with a fresh salad or some Mexican Street Corn Salad.
• Dealing with Runny Casserole: If you find your casserole is a bit runny, it could be due to the peppers releasing too much moisture. Make sure to pat them dry thoroughly after peeling and de-seeding. You can also add a tablespoon or two of cornstarch to the egg mixture to help thicken it up.

Serving Suggestions: Make it a Fiesta!

This Chile Rellenos Casserole is a showstopper on its own, but why not turn it into a full-blown fiesta? Here are some serving ideas to complete your meal:

• Sides: Serve with Mexican rice, refried beans, a side salad, and guacamole.
• Toppings: Offer a variety of toppings, such as sour cream, salsa, chopped cilantro, diced tomatoes, and shredded lettuce.
• Drinks: Margaritas, Mexican beer, or refreshing agua fresca are perfect accompaniments.
• Appetizers: Start with some Taco Sticks or chips and salsa while the casserole bakes.
• Dessert: Finish the meal with churros, flan, or some refreshing fruit.

For a delicious twist on the classic casserole, you might also enjoy a Chicken Casserole for a comforting meal. If you’re looking for other Mexican-inspired dishes, be sure to try these Carne Asada Street Tacos, they are a huge hit! Or maybe you’re in the mood for something like this Mexican Street Corn And Shrimp Skillet, always a crowd-pleaser! And if you’re looking for a quick and easy lunch, this Chipotle Ranch Grilled Chicken Burrito is amazing!

Storage and Reheating Instructions

Got leftovers? Lucky you! Store leftover Chile Rellenos Casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave or the oven.

• Microwave: Heat individual portions in the microwave for 1-2 minutes, or until heated through.
• Oven: Preheat the oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover with foil. Bake for 15-20 minutes, or until heated through.

The casserole may lose some of its texture upon reheating, but it will still taste delicious!

Final Thoughts: This Casserole is a Keeper!

This Chile Rellenos Casserole is a guaranteed crowd-pleaser, perfect for weeknight dinners, potlucks, or any occasion where you want a delicious and easy meal. With its layers of roasted poblano peppers, melty cheese, and savory egg mixture, it’s a dish that everyone will love. So gather your ingredients, preheat your oven, and get ready to enjoy a taste of Mexico in every bite! You’ve got this!