Hey, casserole connoisseurs! Today, we’re elevating your dinner game with a Tex-Mex twist – Chile Rellenos Casserole! Imagine the iconic flavors of chile rellenos layered into a hearty, baked sensation.
It’s comfort food magic that’ll redefine your casserole experience. Ready to savor the cheesy goodness? Let’s dive into the irresistible world of Chile Rellenos Casserole!
Ingredients
- 6-8 large poblano peppers (see note)
- 2 cups freshly shredded Monterey Jack cheese , divided
- 1 cup freshly shredded cheddar cheese , divided
- 5 large eggs
- 1 & 1/2 cups whole milk
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- sour cream, salsa, and fresh chopped cilantro , for serving (optional, but recommended)
Instructions
Preheat the oven’s broiler and set the rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
Place peppers on the baking sheet and roast for about 10-15 minutes, using tongs to turn them occasionally, roasting until the skins are blackened and charred.
Transfer the roasted peppers to a plastic bag for about 10 minutes, allowing them to steam as they cool.
Once they are cool enough to handle, peel off the skin, cut off the stems, open them up and remove the seeds.
Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray. Lay half of the roasted chiles in the baking dish in a single layer.
Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once.
In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper, until thoroughly combined and no lumps of flour remain.
Pour mixture evenly over the cheese and chiles. Place in the oven and bake for 45 minutes until puffed up in the center and eggs are set and golden around the edges.
Let stand and cool for 5-10 minutes before cutting. Slice into squares and serve with a dollop of sour cream, a little salsa, and freshly chopped cilantro.
Notes
How many peppers to use. The number of peppers you need depends on the size of them. You want enough to make 2 single layers in your baking dish.
Use canned whole chiles instead. Fresh roasted poblano peppers will give this casserole the absolute best flavor, but if you’re in a pinch for time, you can also replace them with 3 to 4 cans (7 ounces each) whole green chilies. Drain them completely, open them up and scrape out the seeds.
Proceed with the written recipe. Still totally delicious!
Nutrition Information:
Calories: 271kcal | Carbohydrates: 11g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 328mg | Potassium: 417mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1057IU | Vitamin C: 99mg | Calcium: 419mg | Iron: 1mg
Frequently Asked Questions:
Can I use canned whole chiles instead of fresh roasted poblano peppers?
Yes, if you’re short on time or don’t have access to fresh poblano peppers, you can substitute them with 3 to 4 cans (7 ounces each) of whole green chilies. Make sure to drain them thoroughly, open them up, and remove the seeds before using them in the recipe.
How can I adjust the spiciness of the casserole?
Poblano peppers typically have a mild to moderate level of spiciness. If you prefer a milder flavor, you can remove the seeds and membranes from the roasted peppers before layering them in the casserole.
Alternatively, if you enjoy more heat, you can leave some or all of the seeds and membranes intact.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole ahead of time. After assembling the layers and pouring the egg mixture, cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours.
When ready to bake, remove the plastic wrap or foil and bake as directed. You may need to increase the baking time slightly since the casserole will be cold from the refrigerator.
Can I freeze the leftovers?
Yes, you can freeze the leftovers of the Chile Rellenos Casserole. Allow the casserole to cool completely, then cut it into individual portions. Wrap each portion tightly with plastic wrap and place them in a freezer-safe container or freezer bag.
The casserole can be stored in the freezer for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then bake in a preheated oven until heated through.
Can I substitute the cheeses in the recipe?
Yes, you can experiment with different types of cheeses based on your preferences. While the recipe calls for Monterey Jack and cheddar cheeses, you can try using other melting cheeses like mozzarella, Colby Jack, or Pepper Jack. Just ensure that the cheese you choose melts well and complements the flavors of the dish.
Can I substitute fresh roasted poblano peppers with canned whole chiles?
Yes, if you’re short on time or unable to find fresh poblano peppers, you can use 3 to 4 cans (7 ounces each) of whole green chilies as a substitute.
Make sure to drain them well, open them up, and remove the seeds before proceeding with the recipe.
Can I make this dish vegetarian?
Yes, you can make a vegetarian version of Chile Rellenos Casserole by omitting the shredded chicken or any meat components. The focus will be on the roasted peppers and the cheesy egg mixture.
You can also explore adding other vegetarian ingredients such as sautéed vegetables or meat substitutes.
Chile Rellenos Casserole
Ingredients
- 6-8 large poblano peppers see note
- 2 cups freshly shredded Monterey Jack cheese divided
- 1 cup freshly shredded cheddar cheese divided
- 5 large eggs
- 1 & 1/2 cups whole milk
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- sour cream salsa, and fresh chopped cilantro , for serving (optional, but recommended)
Instructions
- Preheat the oven’s broiler and set the rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Place peppers on the baking sheet and roast for about 10-15 minutes, using tongs to turn them occasionally, roasting until the skins are blackened and charred.
- Transfer the roasted peppers to a plastic bag for about 10 minutes, allowing them to steam as they cool.
- Once they are cool enough to handle, peel off the skin, cut off the stems, open them up and remove the seeds.
- Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray. Lay half of the roasted chiles in the baking dish in a single layer.
- Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once.
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper, until thoroughly combined and no lumps of flour remain.
- Pour mixture evenly over the cheese and chiles. Place in the oven and bake for 45 minutes until puffed up in the center and eggs are set and golden around the edges.
- Let stand and cool for 5-10 minutes before cutting. Slice into squares and serve with a dollop of sour cream, a little salsa, and freshly chopped cilantro.
