Chile Relleno Casserole Recipe
If you adore the vibrant flavors of Mexican cuisine and crave a comforting dish that combines cheesy goodness with the mild heat of roasted peppers, the Chile Relleno Casserole is about to become your new favorite. This casserole brilliantly translates the classic chile relleno into a cozy, easy-to-share meal that bursts with roasted poblano peppers, layers of gooey Monterey Jack and cheddar cheese, and a fluffy, seasoned egg custard. Whether you’re cooking for a family dinner, a festive gathering, or simply treating yourself, this dish delivers that perfect balance of smoky, cheesy, and savory in every bite.
Ingredients You’ll Need
The magic of this Chile Relleno Casserole lies in its simple but essential ingredients. Each element plays a vital role, from the smoky poblano peppers adding depth and character, to the smooth, melty cheeses creating luscious layers, and the gentle seasoning rounding it all off with gentle warmth.
- 6-8 large poblano peppers: These provide that signature smoky, mild heat and form the base of the casserole.
- 2 cups freshly shredded Monterey Jack cheese: Offers creamy meltiness; use half for layering and half for topping.
- 1 cup freshly shredded cheddar cheese: Adds a sharper cheese flavor that complements the Monterey Jack; divided for layering.
- 5 large eggs: Creates a rich, fluffy custard that binds everything together perfectly.
- 1 & 1/2 cups whole milk: Adds creaminess and helps the egg custard set just right.
- 3 tablespoons all-purpose flour: Provides structure and ensures the casserole holds its shape well.
- 1 teaspoon baking powder: Gives a light, airy lift to the egg mixture.
- 1/4 teaspoon onion powder: Introduces subtle savory depth.
- 1/4 teaspoon garlic powder: A hint of aromatic punch without overpowering.
- 1/4 teaspoon salt: Enhances all the other flavors.
- 1/4 teaspoon black pepper: Adds a gentle warmth and slight spice.
- Sour cream, salsa, and fresh chopped cilantro (optional but recommended): Perfect fresh toppings that bring brightness and tang.
How to Make Chile Relleno Casserole
Step 1: Roast the Poblano Peppers
Start by preheating your oven’s broiler and positioning the rack about six inches from the heat source. Lay your poblano peppers on a foil-lined baking sheet, turning them with tongs to char their skins evenly. This roasting step is essential to bring out the peppers’ smoky flavor and soften their flesh for layering. Once well-blackened and fragrant, pop them into a plastic bag to steam and loosen their skins for easy peeling.
Step 2: Prepare the Peppers
After the peppers have steamed and cooled for about 10 minutes, peel off the charred skin, remove the stems, and carefully open them to discard seeds. This process ensures your casserole has tender, flavorful pepper strips without any bitterness or tough skin to distract from the smooth texture.
Step 3: Layer the Ingredients
Next, preheat your oven to 350 degrees Fahrenheit and lightly grease a 3-quart baking dish. Lay half of the peeled and seeded peppers in a single even layer, then sprinkle with half of your Monterey Jack and cheddar cheese. Repeat the layering once more, building those cheesy, peppery layers that make this casserole so special.
Step 4: Mix and Pour the Egg Custard
In a medium bowl, whisk together the eggs, whole milk, flour, baking powder, onion powder, garlic powder, salt, and black pepper. This smooth custard mixture is what will bind your layers together as it bakes, puffing up for that light, airy texture that contrasts beautifully with the hearty roasted peppers and melted cheese. Pour this over your layered cheese and peppers evenly.
Step 5: Bake Your Chile Relleno Casserole
Bake the assembled casserole for 45 minutes at 350 degrees until the center is puffed and set, and the edges turn a lovely golden brown. This step is where all the flavors marry and the silky custard works its magic, resulting in a dish that is comforting, satisfying, and packed with Mexican flair.
Step 6: Let It Rest and Serve
Allow the casserole to rest for 5 to 10 minutes before slicing. This resting time helps the layers to settle, making it easier to cut and serve beautiful squares of cheesy, pepper-filled bliss. Serve warm with a dollop of sour cream, a spoonful of your favorite salsa, and a sprinkle of fresh cilantro for that extra zing.
How to Serve Chile Relleno Casserole
Garnishes
While the casserole shines on its own, adding garnishes like a dollop of sour cream, a fresh salsa—whether pico de gallo or a smoky chipotle—and bright, chopped cilantro takes this dish to another level. These add creaminess, acidity, and fresh herbal notes that cut through the richness beautifully.
Side Dishes
For a complete meal, pair your Chile Relleno Casserole with simple sides like Mexican rice, refried beans, or a crisp green salad tossed with lime vinaigrette. These sides balance the casserole’s richness while keeping the meal vibrant and satisfying.
Creative Ways to Present
This casserole can be a stunning centerpiece on a brunch table or family dinner. Try serving it in individual ramekins for personal portions or layering in a decorative baking dish for a festive touch. For parties, cut into bite-sized squares and serve as finger food with toothpicks and a side of salsa for dipping.
Make Ahead and Storage
Storing Leftovers
The Chile Relleno Casserole keeps beautifully in an airtight container in the refrigerator for up to 4 days. Leftover slices reheat wonderfully, making this dish perfect for easy weeknight lunches or dinners.
Freezing
You can freeze this casserole tightly wrapped in foil or stored in a freezer-safe container for up to 2 months. To maintain its texture and flavor, thaw overnight in the fridge before reheating gently.
Reheating
Reheat your leftovers in the oven at 350 degrees until warm and bubbly, about 15-20 minutes, or microwave slices for a quicker option, though oven reheating helps keep the texture just right.
FAQs
Can I use a different type of pepper for Chile Relleno Casserole?
While poblano peppers give the perfect balance of mild heat and smokiness, you can try Anaheim or even bell peppers, but the flavor profile will be slightly different and less smoky.
Is this dish spicy?
This casserole has a gentle warmth from the poblanos but is not overly spicy, making it approachable for most palates. You can adjust the heat by choosing milder or hotter peppers or adding a bit more spicy salsa when serving.
Can I make this casserole vegetarian?
This recipe is naturally vegetarian, relying on cheese and eggs for richness, so it’s a great meat-free option packed with flavor and protein.
What can I substitute for Monterey Jack cheese?
If you don’t have Monterey Jack, mozzarella or a mild white cheddar work as good substitutes, providing a similarly creamy, melty texture.
Can I prepare parts of this casserole ahead of time?
You can roast and peel the peppers a day ahead and keep them wrapped in the fridge, which makes assembling the casserole faster when you’re ready to bake.
Final Thoughts
Give the Chile Relleno Casserole a try and I promise it will become a beloved staple in your recipe rotation. Its irresistible combination of smoky peppers, creamy cheeses, and a fluffy egg custard is comfort food at its finest with a dash of excitement. Perfect for sharing with loved ones or savoring yourself, it’s a dish that brings warmth to the table and joy to every bite.
Print
Chile Relleno Casserole Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Chile Relleno Casserole is a delicious and comforting baked dish featuring roasted poblano peppers layered with a blend of Monterey Jack and cheddar cheeses set in a fluffy, seasoned egg custard. Easy to prepare and perfect for a satisfying meal, it’s served best with sour cream, salsa, and fresh cilantro to add brightness and creaminess.
Ingredients
Peppers
- 6–8 large poblano peppers
Cheese
- 2 cups freshly shredded Monterey Jack cheese, divided
- 1 cup freshly shredded cheddar cheese, divided
Custard Mixture
- 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
For Serving (Optional)
- Sour cream
- Salsa
- Fresh chopped cilantro
Instructions
- Roast the Poblanos: Preheat your oven’s broiler and position the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the poblano peppers on the sheet and broil for 10-15 minutes, turning occasionally with tongs until the skins are evenly blackened and charred.
- Steam and Peel: Transfer the hot peppers to a plastic bag and seal it to let them steam for about 10 minutes. Once cool enough to handle, peel off the charred skin, remove the stems, open the peppers, and carefully discard the seeds.
- Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a 3-quart baking dish with nonstick cooking spray to prevent sticking.
- Layer Peppers and Cheese: Arrange half of the roasted poblano peppers in a single layer in the baking dish. Sprinkle 1 cup of Monterey Jack cheese and 1/2 cup shredded cheddar cheese evenly over the peppers. Repeat with the remaining peppers and cheese to create two layers.
- Mix Custard: In a medium bowl, whisk together the eggs, whole milk, all-purpose flour, baking powder, onion powder, garlic powder, salt, and black pepper until the mixture is smooth and free of lumps.
- Bake the Casserole: Pour the custard mixture evenly over the layered peppers and cheese. Place the dish in the preheated oven and bake for 45 minutes or until the casserole is puffed in the center, set, and golden around the edges.
- Rest and Serve: Remove the casserole from the oven and let it stand for 5-10 minutes before slicing. Serve warm with optional sour cream, salsa, and freshly chopped cilantro for added flavor and freshness.
Notes
- Choose large, firm poblano peppers for easier handling and better stuffing capacity.
- Removing the skin from the peppers after roasting enhances flavor and texture in the casserole.
- If you prefer a spicier casserole, leave some seeds in or add finely chopped jalapeños to the custard mix.
- This casserole can be prepared a day in advance and reheated gently in the oven.
- Substitute milk with a lactose-free alternative if needed for dietary preferences.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking and Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (1/6 of casserole)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 210 mg
Keywords: Chile Relleno, casserole, baked peppers, Mexican recipe, poblano peppers, cheese casserole, vegetarian dinner
