Easy Chili Relleno Casserole Recipe | Authentic Mexican

Get ready to enjoy the authentic Mexican flavors of this Easy Chili Relleno Casserole. It’s a simple version of the classic dish, without the need to fry. It has layers of melted cheese and roasted poblano peppers. Plus, it’s topped with fluffy baked eggs for a delicious Mexican meal.

This casserole is perfect for any meal. Whether you’re in the mood for a hearty breakfast, a satisfying lunch, or a cozy dinner, it’s the right choice. The mix of roasted poblano peppers, melted cheese, and eggs makes it a flavorful Mexican dish that will please your taste buds.

Key Takeaways

Easy, cheater version of classic chile relleno dish
Features layers of roasted poblano peppers and melted cheese
Topped with puffy baked eggs for a satisfying, comforting meal
Ideal for breakfast, lunch, or dinner
Combines authentic Mexican flavors in a simple casserole

What is Chile Relleno Casserole?

Chile relleno, or “stuffed peppers,” is a favorite in Mexican cooking. It’s made by roasting and peeling poblano chili peppers. Then, they’re filled with cheese, coated in batter, and fried until golden.

The casserole version simplifies this by layering the ingredients in a dish. This makes it easier to make without losing the flavor.

History and Origins

The chile relleno has its roots in Mexico’s colonial era, dating back to the 16th century. It was influenced by Spanish cuisine, where stuffed peppers were already popular. Over time, it became a favorite in Mexican homes and restaurants.

Traditional vs Casserole Version

The traditional chile relleno is a detailed process of stuffing, battering, and frying each pepper. The casserole version, however, is simpler. It layers roasted poblano chiles, a creamy egg mix, and melted cheddar and pepper jack cheeses.

This version keeps the flavors of the classic chili rellenos but is easier to make.

Regional Variations

In Mexico, chile relleno casserole has many variations. Different regions use Anaheim or Hatch chiles. The cheese can be queso fresco or Oaxaca cheese.

Some recipes add ground beef or vegetables for a heartier dish. This makes it more substantial and flavorful.

“The chile relleno casserole is a delicious fusion of traditional Mexican flavors and modern convenience. It’s the perfect way to enjoy the beloved chili rellenos without all the fuss of individual frying.”

Why This Recipe Works

This easy chili relleno casserole brings the real taste of the classic Mexican dish right to your table. It’s made simple, making it great for family-friendly meals and quick easy preparation. Using canned Ortega chilies saves time, but keeps the authentic flavors we all love.

The secret to this casserole’s success lies in the right ingredients. It uses creamy Monterey Jack and sharp cheddar cheeses, a balanced egg custard, and just the right spices. This creates a dish that’s both comforting and cheesy, loved by all ages.

Canned chilies offer a time-saving alternative to roasting and peeling fresh poblanos.
Shredded Monterey Jack and cheddar cheeses provide the authentic flavor and gooey texture.
A simple egg custard binder holds everything together for a hearty, satisfying casserole.
Minimal prep work makes this an easy preparation recipe perfect for family-friendly meals.

Whether you’re celebrating Cinco de Mayo or just want a comforting Mexican dish, this casserole is perfect. Its authentic flavors and easy preparation make it a hit with the whole family.

Essential Ingredients for Authentic Flavor

To make a delicious Chile Relleno Casserole, you need the right ingredients. Poblano peppers are key. They add a mild heat and unique flavor that’s crucial.

Types of Peppers to Use

Fresh, roasted poblano peppers are best for flavor. But, canned whole green chilies are a quick alternative. They give a similar taste with less effort.

Cheese Selection Guide

The cheese mix is vital. Monterey Jack and cheddar cheese are the stars. They melt well, making a cheesy filling that pairs perfectly with the peppers.

Supporting Ingredients

Eggs – Separated egg whites and lightly seasoned egg yolks are used to create a fluffy, custard-like texture.
Milk – Whole milk adds richness and creaminess to the casserole.
Flour – A small amount of flour helps bind the egg mixture and thicken the dish.
Baking Powder – A touch of baking powder helps the casserole rise and achieve a light, airy texture.
Seasonings – Onion powder, garlic powder, salt, and pepper enhance the overall flavor profile.

With these ingredients, you’re ready to make a tasty Chile Relleno Casserole. It will take you straight to Mexico with every bite.

Ingredient	Quantity
Poblano Peppers or Canned Whole Green Chilies	10 long green chiles
Monterey Jack Cheese, shredded	8 ounces (2 cups)
Cheddar Cheese, shredded	8 ounces (2 cups)
Unsalted Butter	2 tablespoons
Stewed Tomatoes	1 (14.5-ounce) can
Eggs, separated	2 large
Whole Milk	2 cups
All-Purpose Flour	3 tablespoons
Baking Powder	1 teaspoon
Onion Powder	1 teaspoon
Garlic Powder	1 teaspoon
Salt	1 teaspoon
Black Pepper	1/2 teaspoon

Kitchen Tools and Equipment Needed

To make a delicious chili relleno casserole, you’ll need some key tools. First, a 3-quart baking dish is essential for baking. You’ll also use aluminum foil to roast the peppers. Tongs help handle and move the peppers to steam them.

For mixing the egg batter, a whisk is perfect. It makes sure the batter is smooth. To top it off, a grater is needed to shred the cheese mix of Monterey Jack, cheddar, and cotija.

Tool/Equipment	Purpose
3-quart baking dish	Assemble and bake the casserole
Aluminum foil	Roast the peppers
Tongs	Handle and transfer roasted peppers
Plastic bag	Steam roasted peppers
Whisk	Mix the egg mixture
Grater	Shred the cheese topping

With these tools, you’re ready to make a tasty chili relleno casserole. It will surely impress your loved ones.

Preparing the Poblano Peppers

Roasting the poblano peppers is key to their rich, smoky flavor in this chili relleno casserole. The steps of broiling, charring, and steaming are crucial. They help achieve the perfect texture and taste.

Roasting Technique

Begin by placing whole poblano peppers on a baking sheet lined with aluminum foil. Broil them under high heat for 10-15 minutes, turning them now and then. This ensures even charring.

You’ll know they’re ready when the skins are blistered and blackened.

Peeling and Cleaning Tips

After roasting, move the peppers to a large bowl and cover with a plastic bag or lid. Steam them for 10 minutes. This makes the skins easy to peel.

Once cooled, gently peel off the charred skins. Be careful not to tear the flesh. Cut off the stems, slice the peppers lengthwise, and remove the seeds and membranes. Rinse them under running water to clean them well.

By following this simple roasting and peeling process, you’ll be well on your way to creating an authentic and flavorful chili relleno casserole.

Chili Relleno Casserole Recipe

Get ready to enjoy an authentic Mexican delight with this easy-to-follow chili relleno casserole recipe. This dish combines roasted poblano peppers, melted cheese, and a fluffy egg custard. It’s baked to perfection. With a few simple steps and pantry staples, you can make a hearty meal that impresses everyone.

Ingredients Needed

6-8 large poblano peppers, roasted, peeled, and seeded
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
5 large eggs
1 1/2 cups whole milk
3 tablespoons all-purpose flour
1 teaspoon baking powder
Salt, pepper, and other desired seasonings

Step-by-Step Instructions

Preheat your oven to 350°F.
Arrange the roasted, peeled, and seeded poblano peppers in a greased 9×13-inch baking dish.
Sprinkle the Monterey Jack and cheddar cheeses over the peppers.
In a large bowl, whisk together the eggs, milk, flour, baking powder, and desired seasonings until well combined.
Pour the egg mixture over the cheese and peppers, ensuring even coverage.
Bake for 45 minutes, or until the casserole is puffed and golden brown.
Allow the casserole to cool for 5-10 minutes before serving.

This chili relleno casserole recipe serves 8 and has a total cooking time of 55 minutes. It includes 10 minutes of prep and 45 minutes of baking. Enjoy this authentic Mexican dish with your family and friends. Top it with your favorite toppings like sour cream, salsa, and fresh cilantro.

Nutrition Facts	Per Serving
Calories	271
Carbohydrates	11g
Protein	17g
Fat	18g
Sodium	328mg
Fiber	2g
Sugar	5g

This chili relleno casserole recipe is a fantastic option for a step-by-step instructions, cooking time, serving size Mexican-inspired meal. With its authentic flavors and easy-to-follow instructions, you’ll be able to enjoy a delicious and comforting dish in no time.

Layer Assembly Instructions

Creating the perfect layering technique is key to making an authentic Chile Relleno Casserole. Start by placing half the roasted and peeled poblano peppers at the bottom of a greased baking dish. Sprinkle 1 cup of shredded Monterey Jack cheese and 1/2 cup of cheddar cheese over them. Then, repeat this process for a second layer of peppers and cheeses.

The cheese distribution is crucial for the classic flavors and textures of this Mexican dish. After the layers are done, pour the prepared egg mixture evenly over the top. Make sure the chiles and cheese are fully coated.

With the careful layering of roasted poblano peppers and a mix of melty cheeses, followed by the egg custard, you’re on your way to a flavorful and authentic Chile Relleno Casserole. It will surely delight your senses.

Egg Mixture Preparation

The secret to a light Chili Relleno Casserole is in the egg batter. Whisk eggs, milk, flour, and baking powder until smooth. This makes the casserole light and airy, not dense.

Perfect Consistency Tips

Use eggs and milk at room temperature for the best mix. This ensures a smooth batter. Make sure to mix until there are no flour lumps. The batter should be silky and easy to pour.

Seasoning Balance

Getting the seasoning right is key for a true Chili Relleno taste. Start with a teaspoon of salt and a pinch of black pepper. Taste and adjust, remembering the green chiles and cheeses are salty. A bit of cumin or oregano can add to the Mexican flavor.

Now, with your seasoned, smooth egg batter ready, you’re almost there. You’re on your way to a fluffy Chili Relleno Casserole that’s hard to resist.

Baking Time and Temperature Guide

To get the perfect chili relleno casserole, follow the right baking time and temperature. Bake it at 350°F for 45 minutes. Look for a puffed-up center, set eggs, and golden edges.

After baking, let the casserole rest for 5-10 minutes before cutting. This step lets the flavors blend and the layers settle. It makes the dish more harmonious and satisfying.

For a flawless chili relleno casserole, watch the oven settings and doneness indicators closely. A bit of patience and attention will reward you with a dish that impresses everyone.

“This chili relleno casserole is the perfect balance of spice, cheese, and eggy goodness. The baking time and temperature really make all the difference in achieving that irresistible texture and flavor.” – Chef Maria Hernandez

Keep an eye on the casserole as it bakes, as baking time can vary. A knife test can tell if it’s fully cooked and ready to serve.

Make-Ahead and Storage Options

Meal prepping has never been easier with this delectable chili relleno casserole. You can start assembling it ahead of time. This makes it perfect for busy weeknights or effortless entertaining.

To get a head start, roast the poblano peppers 1-2 days in advance. Store them in the refrigerator until you’re ready to assemble the casserole. When it’s time, just layer the ingredients and pop it in the oven. You can even assemble the entire dish a day ahead and refrigerate it overnight before baking.

Leftovers are just as tasty. Store any extra servings in an airtight container in the refrigerator for up to 3 days. Or, for longer-term storage, the casserole can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw in the refrigerator overnight and reheat in the oven or microwave until heated through.

With these make-ahead and storage tips, you can enjoy the authentic flavors of this chili relleno casserole anytime. Meal prep like a pro and enjoy this Mexican-inspired delight whenever the craving strikes!

“This recipe is a game-changer for my weeknight meal routine. I love how I can prep it ahead of time and have a delicious, comforting casserole ready to go when I need it.” – Sarah, home cook

Serving Suggestions and Sides

Serving this Chili Relleno Casserole with the right sides can make it even better. You can choose from classic Mexican dishes or something new. There are many great options.

Traditional Accompaniments

A dollop of sour cream and some fresh chopped cilantro are essential. The sour cream’s coolness contrasts well with the casserole’s warmth. The cilantro adds a fresh, herbaceous flavor.

For a spicy touch, add salsa or pico de gallo. Their tangy, spicy taste goes great with the casserole’s cheesy goodness.

Modern Pairings

Pairing it with Spanish rice makes it a heartier meal. The mild rice balances the casserole’s bold flavors.

A chopped salad with tangy dressing is also a great choice. It adds a refreshing crunch to the meal.

Side Dish	Difficulty Level	Preparation Time	Ingredient Highlight
Charred Tomatillo Salsa	Moderate	30 minutes	Tomatillos
Avocado Salad	Easy	20 minutes	Avocado
Lime Cilantro Rice	Easy	25 minutes	Lime, Cilantro

With so many options, you can make the Chili Relleno Casserole your own. Choose sides that you love to make it a special meal.

Quick Tips for Success

Making a real chili relleno casserole is easy. Just use some quick cooking hacks and time-saving tips. You’ll love this Mexican dish even more.

For a quicker version, use canned whole green chilies. This saves time and keeps the flavor great.

Shredding cheese from the block makes a big difference. It adds creaminess and melts better with the roasted chilies.

Use canned green chilies for a faster version
Shred cheese directly from the block for maximum creaminess
Ensure the egg mixture is well-combined for even cooking and texture

Also, mix the egg mixture well. This makes the casserole cook evenly and taste amazing. With these tips, you’ll make a delicious chili relleno casserole fast.

Nutritional Information

This authentic Mexican Chile Relleno Casserole is packed with nutrients. A single serving has 271 calories, with 18 grams of fat. It also has 11 grams of carbs and 17 grams of protein.

The dish is a good source of calcium, with 419 milligrams or 41% of your daily value. It also has 99 milligrams of vitamin C per serving.

The casserole’s macronutrient breakdown is 18% carbs, 57% fat, and 25% protein. This makes it a satisfying and balanced meal. But, the nutritional values can change based on the ingredients and any recipe changes.

Even though it’s high in cholesterol, with 161 milligrams per serving, it’s also full of good vitamins, minerals, and amino acids. Enjoying this dish as part of a varied diet is okay. Just remember to watch your portion sizes and consider your dietary needs.

FAQ

What is Chile Relleno Casserole?

Chile Relleno Casserole is a quick version of the classic dish. It’s made without frying. It has layers of cheese and peppers, topped with fluffy eggs.

It’s great for any meal. It combines roasted peppers, cheese, and eggs for a tasty Mexican dish.

What is the difference between traditional Chile Relleno and the casserole version?

Chile relleno means “stuffed peppers” in Spanish. The traditional way is to stuff poblano chiles with cheese, batter them, fry, and top with salsa roja. The casserole version is simpler.

It layers chiles, eggs, and cheese, then bakes. This version captures the flavors of the classic but is easier to make without frying.

What are the key ingredients in this Chile Relleno Casserole?

The main ingredients are poblano peppers, Monterey Jack and cheddar cheese, eggs, and milk. You also need flour, baking powder, and spices like onion and garlic powder.

Fresh roasted peppers are best, but canned chilies can save time.