Print

Chile Relleno Casserole

Chile Relleno Casserole
Print Recipe

Chile Relleno Casserole is a comforting, cheesy, and mildly spicy baked dish featuring layers of tender roasted poblano peppers, a melty cheese blend, sautéed aromatics, and a fluffy egg custard base. Ready in under an hour, it serves as a convenient one-dish meal perfect for busy weeknights, combining traditional flavors with easy preparation and customizable spice levels.

Ingredients

Scale

Main Ingredients

  • 4 roasted poblano peppers, peeled, seeded, and chopped
  • 4 large eggs
  • 1 cup milk
  • 1 cup cheese blend (Monterey Jack and cheddar), shredded and divided
  • 1 can (4 oz) diced green chilies
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons cornmeal or flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon cooking oil (for sautéing)

Instructions

  1. Prepare the peppers: Roast the poblano peppers over a gas flame or under the broiler until the skins are charred and blistered. Let them cool, then peel off the skins, remove the seeds, and chop into bite-sized pieces.
  2. Sauté aromatics: Heat oil in a skillet over medium heat. Add finely chopped onion and minced garlic and cook until translucent and fragrant, about 3-5 minutes. Remove from heat and set aside.
  3. Mix the custard base: In a large bowl, whisk together the eggs, milk, salt, pepper, and cornmeal or flour until smooth and well combined. This mixture will create a light, fluffy texture to hold the casserole together.
  4. Combine all ingredients: Gently fold the roasted peppers, sautéed onions and garlic, diced green chilies, and three-quarters of the cheese blend into the egg mixture, distributing everything evenly.
  5. Bake the casserole: Preheat the oven to 350°F (175°C). Grease a baking dish and pour in the mixture. Sprinkle the remaining cheese on top. Bake for 35 to 40 minutes, or until the casserole is set and golden brown on top. Test doneness with a toothpick which should come out mostly clean.

Notes

  • Roast peppers thoroughly to easily remove skins and avoid bitterness.
  • Use a mix of mild and sharp cheeses for the best melty texture.
  • Do not overfill the baking dish to prevent overflow and ensure even cooking.
  • Let the casserole rest 10 minutes after baking to help it set and enable clean slicing.
  • Test for doneness by inserting a toothpick; it should come out mostly clean.

Nutrition

Keywords: Chile Relleno Casserole, cheesy casserole, roasted poblano, easy weeknight dinner, Mexican casserole, baked casserole, gluten-free casserole

Find it online: https://linacorner.com/chile-relleno-casserole/