Chili Relleno Casserole Recipe: No-Fuss, Big Flavor, Crowd-Pleasing Dinner
If you love the flavors of classic chili rellenos but want a simpler way to enjoy them, this Chili Relleno Casserole is here to save the day. It has all the smoky, cheesy goodness of the original without the hassle of stuffing and frying individual peppers. Perfect for family dinners or a potluck hit, this casserole is a breeze to make and impossible to resist. Let’s get started!
Ingredients
Here’s what you’ll need to make this casserole:
- 6 whole poblano or Anaheim peppers (roasted, peeled, and seeded, or use canned for convenience)
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 4 large eggs
- 1 cup milk
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: salsa, sour cream, chopped cilantro
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Grater (if shredding cheese yourself)
Step-by-Step Instructions
Prepare the Peppers
- If using fresh peppers, roast them over an open flame or under the broiler until the skin is charred and blistered. Place in a sealed bag for 10 minutes, then peel off the skin. Remove seeds and stems.
- Skip this step if using canned peppers.
Assemble the Casserole
- Preheat your oven to 350°F (175°C).
- Lightly grease your 9×13-inch baking dish.
- Lay half of the roasted peppers in the bottom of the dish.
- Sprinkle half of the Monterey Jack and cheddar cheese over the peppers.
- Repeat with the remaining peppers and cheese to create layers.
Make the Egg Mixture
- In a mixing bowl, whisk together the eggs, milk, flour, baking powder, garlic powder, salt, and black pepper.
- Pour the mixture evenly over the peppers and cheese in the dish.
Bake
- Place the casserole in the oven and bake for 35–40 minutes, or until the top is golden brown and the egg mixture is set.
- Let it rest for 5 minutes before serving to make slicing easier.
Variations and Add-Ins
- Protein Boost: Add cooked ground beef, shredded chicken, or crumbled chorizo between the layers for a heartier dish.
- Vegetarian Twist: Toss in sautéed onions, corn, or black beans for extra flavor.
- Cheese Options: Experiment with pepper jack or queso fresco for a different twist.
Serving Suggestions
This casserole pairs beautifully with Spanish rice, refried beans, or a crisp side salad. For drinks, try a refreshing margarita or a cold Mexican beer. Top each slice with a dollop of sour cream, a drizzle of salsa, and a sprinkle of cilantro to bring the dish to life.
Tips and Tricks
- Prevent Sogginess: Make sure your peppers are well-drained if using canned, or pat them dry after roasting.
- Make Ahead: Assemble the casserole the night before and refrigerate. Bake it fresh the next day.
- Storage: Leftovers keep well in the fridge for up to 3 days. Reheat in the oven for the best texture.
FAQs
Q: Can I use canned peppers?
A: Absolutely! Canned whole green chilies save time and work perfectly in this dish.
Q: What’s the best cheese to use?
A: Monterey Jack and cheddar are classics, but feel free to use any melty cheese you love.
Q: Can I freeze this casserole?
A: Yes! Freeze baked portions for up to 3 months. Thaw and reheat in the oven for best results.
Let’s Get Cooking!
This Chili Relleno Casserole is a no-fuss dish that delivers all the comfort of the original with half the effort. It’s flavorful, satisfying, and endlessly customizable. Give it a try, and let me know your favorite variations in the comments below!
