Chile Relleno Casserole: Your Amazing Comfort Dish

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Chile Relleno casserole is one of those dishes that just screams comfort to me. I remember my mom making a version of this when I was a kid, and the aroma of roasted peppers and melting cheese would fill our entire house. It felt like a special occasion, even on a Tuesday! This recipe is my easy Chile Relleno casserole adaptation, and it captures all those warm, cheesy, slightly smoky flavors without the tricky frying part. If you’ve ever wondered how to make Chile Relleno casserole at home, this is your sign to try it. It’s a guaranteed crowd-pleaser that smells as amazing as it tastes. Let’s get cooking!

Why You’ll Love This Chile Relleno Casserole

This dish is an absolute winner for so many reasons. Get ready to add this easy baked Chile Relleno to your go-to recipe collection!

Incredible Flavor: Rich, smoky poblano peppers meld perfectly with gooey Monterey Jack cheese and a fluffy egg base for a truly delicious bite.
Quick Prep Time: You can have this assembled and ready for the oven in under 30 minutes, making it ideal for busy weeknights.
Healthier Option: As a vegetarian Chile Relleno casserole, it’s packed with protein from the eggs and cheese, offering a lighter alternative to traditional fried versions.
Budget-Friendly: Uses simple, affordable ingredients that create a gourmet-tasting meal without breaking the bank.
Family Favorite: Even picky eaters will love the mild spice and comforting cheesy goodness of this vegetarian Chile Relleno casserole.
Versatile: It’s perfect for brunch, lunch, or a satisfying dinner, and pairs wonderfully with simple sides.

Ingredients for Chile Relleno Casserole

Gathering these ingredients is the first step to your delicious Chile Relleno casserole with cheese. The beauty of this dish lies in its simplicity and the way these components come together for that authentic flavor.

4 large Poblano Peppers – these are key for that classic roasted pepper taste
2 cups Monterey Jack Cheese, shredded – it melts beautifully for that gooey, cheesy pull
6 large Eggs – the binder that gives the casserole its fluffy texture
1 cup All-Purpose Flour – helps create structure in the batter
1 cup Milk – adds moisture and richness to the batter
1 tbsp Baking Powder – essential for a light and airy casserole
1 tsp Sea Salt – enhances all the flavors
1/2 tsp Black Pepper – for a touch of warmth
2 cups Roma Tomatoes, chopped – forms the base of our vibrant sauce
1 medium Yellow Onion, diced – adds sweetness and depth to the sauce
1 medium Jalapeño Pepper, minced – for a little kick in the sauce (seeds removed for less heat)
3 cloves Garlic, minced – boosts the savory notes
2 tbsp Avocado Oil – for sautéing the sauce ingredients
1 large Corn Tortilla, torn – helps thicken the sauce naturally
1 tbsp Chicken Bouillon – adds savory depth to the sauce
1 tsp Oregano – a classic Mexican herb
1/2 cup Water – to blend the sauce
1/4 cup Fresh Cilantro, chopped – for a fresh garnish
Lime Wedges, Sour Cream, Avocado Slices, Hot Sauce – optional garnishes to customize your plate

How to Make Chile Relleno Casserole

Get ready to create a truly amazing dish with these simple steps. This recipe makes preparing a delicious baked Chile Relleno casserole easier than ever!

Step 1: Preheat your oven to broil. Arrange the poblano peppers on a baking sheet and roast them until the skin is nicely blackened and blistered, about 6-8 minutes.
Step 2: Carefully transfer the hot peppers into a zip-top bag and seal it. Let them steam for about 10 minutes; this makes peeling them a breeze.
Step 3: Once cooled slightly, carefully peel the charred skin from the peppers. Cut them open, discard the seeds and stems, and set the roasted poblano halves aside.
Step 4: Preheat your oven to 350°F (175°C). Lightly spray an 8-inch baking dish with cooking spray to prevent sticking.
Step 5: In a large mixing bowl, whisk the egg whites until they form stiff peaks. Then, gently fold in the egg yolks, 1 cup all-purpose flour, 1 cup milk, 1 tbsp baking powder, 1 tsp sea salt, and 1/2 tsp black pepper. Mix until just combined, being careful not to overmix.
Step 6: Pour half of the fluffy batter into your prepared baking dish. Arrange half of the roasted poblano pepper halves over the batter, then sprinkle with half of the shredded Monterey Jack cheese.
Step 7: Repeat the layering process: add the remaining batter, followed by the rest of the poblano peppers and Monterey Jack cheese.
Step 8: Bake the casserole in the preheated oven for approximately 30 minutes. You’ll know it’s ready when it’s puffed up beautifully and has a lovely golden-brown hue. This is your perfect baked Chile Relleno casserole!
Step 9: While the casserole is baking, prepare the vibrant sauce. Heat 2 tbsp avocado oil in a skillet over medium heat. Add the chopped Roma tomatoes, diced yellow onion, minced jalapeño, and minced garlic. Sauté until they are softened and slightly charred, about 5-7 minutes.
Step 10: Transfer the sautéed sauce ingredients to a blender. Add the torn large corn tortilla, 1 tbsp chicken bouillon, 1 tsp oregano, and 1/2 cup water. Blend until the sauce is wonderfully smooth and creamy.
Step 11: Let the casserole cool for 5-10 minutes before slicing. This allows the flavors to meld and makes for cleaner slices of your baked Chile Relleno casserole. Serve generous portions topped with the homemade sauce and your favorite garnishes.

Pro Tips for the Best Chile Relleno Bake

Want to elevate your Chile Relleno bake? Follow these simple tips to achieve perfection every time.

Roast your poblanos until they are nicely charred for the deepest smoky flavor.
Don’t overmix the batter after adding the flour and milk; a gentle fold is best for a light texture.
Let the casserole rest for a few minutes after baking; this helps it set up and makes slicing much cleaner.
Add a pinch of cayenne pepper to the batter for a subtle warmth that complements the cheese.

What’s the secret to perfect Chile Relleno bake?

The secret to a truly perfect Chile Relleno bake, leaning towards an authentic Chile Relleno casserole experience, lies in properly roasting the poblanos and not overmixing the batter. A gentle touch ensures a fluffy texture.

Can I make Chile Relleno Casserole ahead of time?

Yes! You can assemble this Chile Relleno Casserole up to 24 hours in advance. Cover it tightly and refrigerate. You might need to add a few extra minutes to the baking time if it’s coming straight from the fridge.

How do I avoid common mistakes with Chile Relleno Casserole?

A common mistake is overmixing the batter, which leads to a dense casserole. Another pitfall is not roasting the peppers enough, which affects the smoky flavor. Ensure you also use fresh baking powder for the best rise.

Best Ways to Serve Chile Relleno Casserole

This delightful Chile Relleno Casserole is so versatile, it works for any meal! For a truly satisfying dinner, I love pairing a thick slice with a side of fluffy Mexican rice and some seasoned black beans. The textures and flavors complement each other beautifully. If you’re looking for something lighter or for brunch, a dollop of sour cream and a sprinkle of fresh cilantro on top makes it a wonderfully creamy Chile Relleno casserole on its own. Don’t forget some avocado slices on the side for extra richness!

Nutrition Facts for Chile Relleno Casserole

Here’s a breakdown of the nutritional information per serving for this delicious Chile Relleno Casserole. It’s a satisfying vegetarian option that’s packed with flavor!

Calories: 360 kcal
Fat: 22 g
Saturated Fat: 10 g
Protein: 20 g
Carbohydrates: 24 g
Fiber: 3 g
Sugar: 4 g
Sodium: 600 mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Chile Relleno Casserole

This easy baked Chile Relleno is fantastic for leftovers, making it perfect for meal prep. Once your delicious casserole has cooled completely, transfer any remaining portions into an airtight container. It will stay fresh in the refrigerator for about 3 to 4 days. If you want to keep it even longer, you can freeze the assembled casserole before baking, or freeze individual cooled slices. Properly stored, it can last in the freezer for up to 3 months.

To reheat, you have a couple of great options. For the best texture, I recommend reheating individual slices in a 350°F (175°C) oven until warmed through, which usually takes about 10-15 minutes. You can also gently reheat it in the microwave, covering it with a damp paper towel to help maintain moisture.

Frequently Asked Questions About Chile Relleno Casserole

What makes this Chile Relleno Casserole recipe so special?

This Chile Relleno Casserole recipe stands out because it offers all the beloved comforting flavors of traditional chile rellenos without the fuss of frying. I love that it uses simple, wholesome ingredients and comes together relatively quickly, making it perfect for weeknights or casual gatherings. The combination of roasted poblano peppers, melty cheese, and a light, fluffy egg batter is truly irresistible.

Can I make this Chile Relleno Casserole with different types of peppers?

Absolutely! While poblano peppers are traditional and offer a wonderful mild heat and smoky flavor, you can experiment. Anaheim peppers are a great substitution if you prefer something even milder. For a spicier kick, you could try incorporating a roasted jalapeño into the layers or using a spicier pepper altogether. Just remember to adjust the seeds and membranes based on your heat preference for your homemade Chile Relleno Casserole.

What are some good side dishes to serve with Chile Relleno Casserole?

This casserole is quite hearty on its own, but it pairs wonderfully with simple sides that complement its Mexican-inspired flavors. A fresh green salad with a lime vinaigrette or some seasoned black beans are always fantastic choices. You could also serve it with a side of Mexican rice or some warm corn tortillas. For a truly complete meal, consider some simple pico de gallo or guacamole.

Can I freeze this Chile Relleno Casserole before baking?

Yes, you can definitely freeze this Chile Relleno Casserole before baking! Assemble it completely in your baking dish, cover it tightly with plastic wrap and then foil, and freeze for up to 2 weeks. When you’re ready to cook, thaw it overnight in the refrigerator and then bake as directed, possibly adding an extra 10-15 minutes to the cooking time since it will be starting from cold.

Variations of Chile Relleno Casserole You Can Try

Once you’ve mastered the classic, why not get creative? There are so many delicious ways to adapt this wonderful dish. Here are a few ideas to shake things up and explore different flavor profiles.

Spicy Chile Relleno Casserole: For those who love a little heat, incorporate a roasted jalapeño or serrano pepper into the layers of the casserole itself, or add a pinch of cayenne pepper to the batter. You can also top it with a spicier salsa or hot sauce.
Deconstructed Chile Relleno: Serve the components separately! Roast the peppers, prepare the cheesy egg mixture, and make the sauce. Let everyone build their own plate, combining the elements as they please. This is a fun way to present the dish.
Gluten-Free Chile Relleno Casserole: Easily make this recipe gluten-free by using a gluten-free flour blend in the batter, or even almond flour for a slightly different texture. Ensure your bouillon is also gluten-free.
Creamy Chile Relleno Casserole: For an extra creamy texture, you can fold in a bit of sour cream or cream cheese into the egg batter, or top the finished casserole with a drizzle of Mexican crema before serving.