Okay, so you LOVE chile rellenos, right? I mean, who doesn’t? But honestly, all that dipping and frying? It can be a *project*. That’s where my Chile Rellenos Casserole comes in! It’s seriously all the flavor of classic chile rellenos, but in a super easy, cheesy bake. Think layers of roasted poblanos, tons of melty cheese, and a creamy egg custard that just ties everything together.
I first had something like this at a potluck, and I was hooked! I knew I needed to recreate it, but make it even BETTER. This Chile Rellenos Casserole version? Trust me, it’s a total winner. It’s become a staple in my house. Quick, easy, and always a crowd-pleaser!
Why You’ll Love This Chile Rellenos Casserole
Seriously, this Chile Rellenos Casserole is about to become your new best friend. Why? Let me tell you:
- It’s SO easy to make.
- Cheesy? Oh yeah, it’s cheesy!
- Packed with flavor – those poblanos are the BEST.
- Super customizable – add your own spin!
- Great for meal prep.
Simple and Easy Chile Rellenos Casserole
Okay, so traditional chile rellenos are kinda… involved. All that stuffing, battering, and frying? No thanks on a busy weeknight! This Chile Rellenos Casserole takes all that fuss away. You still get that amazing flavor, but it’s seriously dump, layer, and bake. Even *I* can handle that after a long day, and trust me, that’s saying something!
Cheesy and Delicious Chile Rellenos Casserole
Let’s be real, cheese makes everything better, right? This Chile Rellenos Casserole uses a combo of Monterey Jack and cheddar, and wow, they just MELT together perfectly. You get that creamy, mildness from the Jack and a little bit of sharpness from the cheddar. My favorite part is getting those cheesy, gooey bites!
Ingredients for Chile Rellenos Casserole
Alright, let’s gather our goodies! Here’s what you’ll need for this amazing Chile Rellenos Casserole:
- 6-8 large poblano peppers – look for the big ones!
- 2 cups freshly shredded Monterey Jack cheese, divided – none of that pre-shredded stuff, okay?
- 1 cup freshly shredded cheddar cheese, divided – same goes for this!
- 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 HIGHLY recommended!)
How to Make Chile Rellenos Casserole: Step-by-Step Instructions
Okay, get ready to make some magic! This Chile Rellenos Casserole is easier than you think, I promise. Just follow these steps and you’ll have a cheesy, delicious dinner on the table in no time.
Preparing the Poblano Peppers for Chile Rellenos Casserole
First things first, we gotta roast those poblanos! Turn your oven’s broiler on HIGH and stick a baking sheet in there. Now, lay your peppers on the hot sheet and let ’em char for about 10-15 minutes, flipping them with tongs every few minutes. You want them BLACKENED, okay? Don’t be shy! Once they’re nice and toasty, toss them into a plastic bag for about 10 minutes to steam. This makes peeling them SO much easier. After they’ve cooled a bit, peel off the skins (it’s okay if there are a few little bits left!), cut off the stems, and scoop out the seeds.
Assembling the Chile Rellenos Casserole
Alright, preheat your oven to 350 degrees F. Grab a 3-quart baking dish and give it a spritz with nonstick spray. Now, arrange half of your roasted chiles in a single layer on the bottom of the dish. Sprinkle on 1 cup of the Monterey Jack cheese and 1/2 cup of the cheddar. Repeat those layers one more time – chiles, then cheese. We’re building a masterpiece here!
Baking Your Chile Rellenos Casserole
In a medium bowl, whisk together your eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper. Whisk it all up until it’s nice and smooth – no flour clumps allowed! Now, pour that mixture evenly over the cheese and chiles in your dish. Pop it into the oven and bake for about 45 minutes. You’ll know it’s done when it’s puffed up in the center, golden brown around the edges, and the eggs are set. Let it cool for 5-10 minutes before slicing into squares. This Chile Rellenos Casserole is seriously good, but be careful, it’ll be hot!
Tips for the Best Chile Rellenos Casserole
Okay, so you wanna make this Chile Rellenos Casserole *perfect*, right? Here are a few little secrets I’ve learned along the way:
- Don’t over-broil those peppers! You want them charred, but not burnt to a crisp.
- Make sure that cheese is evenly distributed so you get cheesy goodness in every single bite.
- Let the casserole rest for a few minutes before cutting. This helps it set up and makes it easier to serve. Trust me on this one!
Ingredient Notes and Chile Rellenos Casserole Substitutions
Okay, so maybe you’re missing an ingredient or just wanna switch things up? No problem! For the poblanos, if you’re in a hurry, you can totally use canned green chiles. Just make sure you drain ’em really well. Also, feel free to play around with the cheese! Pepper jack would add a little kick, or you could use a Mexican blend. And if you’re dairy-free, almond milk works great in this Chile Rellenos Casserole!
FAQ About Chile Rellenos Casserole
Got questions about this amazing Chile Rellenos Casserole? I got you! Here are some of the most common things people ask:
Can I make this Chile Rellenos Casserole ahead of time? Absolutely! You can assemble the whole thing, cover it tightly, and stick it in the fridge for up to 24 hours before baking. You might need to add a few extra minutes to the baking time, just to make sure it’s heated all the way through.
Can I freeze this Chile Rellenos Casserole? I wouldn’t recommend freezing the *assembled* casserole, as the texture can get a little weird. But you CAN freeze the roasted and peeled poblano peppers! Just lay them flat on a baking sheet, freeze ’em until solid, then toss ’em into a freezer bag. They’ll be ready to go whenever you need ’em!
Can I add meat to this Chile Rellenos Casserole? You bet! Cooked and crumbled chorizo or ground beef would be AMAZING in this. Just layer it in with the chiles and cheese. Yum!
How spicy is this Chile Rellenos Casserole? It’s pretty mild, thanks to the poblanos. But if you want to kick it up a notch, use pepper jack cheese or add a pinch of cayenne pepper to the egg mixture. You could even throw in a diced jalapeño with the poblanos for some extra heat! Remember that canned green chiles are even milder!
Serving Suggestions for Your Chile Rellenos Casserole
Okay, so you’ve got this amazing Chile Rellenos Casserole, but what do you serve with it? I’m all about making it a FEAST! Some fluffy Mexican rice is a MUST, and maybe some refried beans on the side. A little dollop of guacamole? YES, please! And if you’re feeling fancy, a simple salad with a lime vinaigrette is always a good call. Honestly, this Chile Rellenos Casserole is so good, it doesn’t *need* much else!
Nutritional Information
Okay, so you’re curious about the nutrition in this Chile Rellenos Casserole, right? Here’s the deal: This is just an estimate, okay? I’m not a nutritionist! The exact values will depend on the specific brands and ingredients you use. But just to give you a general idea, here’s what one serving might look like:
- Calories: ~271kcal
- Sugar: ~5g
- Sodium: ~328mg
- Fat: ~18g
Keep in mind this is just a rough estimate, so don’t come yelling at me if your numbers are slightly different! 😉 Enjoy your delicious Chile Rellenos Casserole!
Rate this Chile Rellenos Casserole Recipe
Hey, if you loved this Chile Rellenos Casserole (and I *know* you will!), please leave a comment and rate the recipe below! I wanna know what you think!
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Cheesy Chile Rellenos Casserole: An Unforgettable Meal
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Chile Rellenos Casserole is a cheesy and flavorful dish. Perfect for a weeknight meal or a potluck.
Ingredients
- 6–8 large poblano peppers
- 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)
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. Enjoy!
Notes
- The number of peppers you need depends on the size of them. Ensure you have enough to make 2 single layers in your baking dish.
- For a quicker option, use 3 to 4 cans (7 ounces each) of whole green chilies. Drain them completely, open them up and scrape out the seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 271kcal
- Sugar: 5g
- Sodium: 328mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 161mg
