Okay, friends, let me tell you about my absolute favorite Comfort Food: Chili Relleno Casserole. Seriously, if you love chili rellenos but hate the fuss of frying, this recipe is about to become your new best friend. I remember my grandma making *real* chili rellenos – the kind where she’d dip each pepper in batter and carefully fry it. They were amazing, but who has time for that every week?! This casserole gives you all that delicious flavor – the cheesy peppers, the creamy sauce – but in a super simple, bake-it-and-forget-it kind of way. Think of it as the easier, weeknight-friendly cousin to lasagna. I promise, one bite and you’ll be hooked!
What is Chili relleno casserole?
So, what *is* this magical dish, anyway? Simply put, Chili Relleno Casserole is a deconstructed, baked version of traditional chili rellenos. It’s essentially layers of roasted poblano peppers (stuffed with cheese, naturally!), a creamy egg-based batter, and a generous topping of even *more* cheese. Think of it as a savory Bread Pudding, but instead of bread, you’ve got these beautiful, mild peppers. And instead of sweet custard, you have a savory, cheesy, slightly spicy dream. It’s essentially comfort food in its purest form. It’s ridiculously easy to throw together, and it’s always a crowd-pleaser. This is one of my go-to recipes when I need something warm and satisfying on a chilly evening.
Why you’ll love this recipe?
Let me count the ways I love this Chili Relleno Casserole! First and foremost, the flavor is just incredible. The roasted poblano peppers have this subtle smoky sweetness that pairs perfectly with the creamy, cheesy filling. There’s a little bit of a kick, but it’s definitely not overwhelming – even my kids enjoy it. What I love most about this is how incredibly easy it is to make. Seriously, it takes maybe 15 minutes to prep, and then the oven does all the work. This one’s a lifesaver on busy weeknights. And let’s be real, it’s *way* cheaper than ordering takeout! Plus, it’s so versatile. You can easily customize the filling with different cheeses, add some shredded chicken or ground beef for extra protein, or even throw in some veggies like corn or black beans. I even tested this recipe using pepper jack cheese for a spicier kick and it was a complete success. This casserole is similar to a King Ranch Chicken Casserole, but with the authentic taste of those classic chili rellenos. Trust me, once you try this recipe, you’ll wonder why you ever bothered with the fried version!
How do I make Chili Relleno Casserole?
Quick Overview
Making this Chili Relleno Casserole is surprisingly simple. You’ll start by roasting your poblano peppers until their skins are blistered and blackened. Then, you’ll peel off the skins, slice the peppers open, and remove the seeds. Next, you’ll whip up a quick batter of eggs, milk, and cheese, and then layer everything in a baking dish. The best part? The baking is pretty hands off. Just pop it in the oven and let it bake until golden brown and bubbly. Trust me, the minimal effort compared to the maximum flavor payoff makes this method worth it.
Ingredients
For the Main Batter: Why is it important?
* 6 large eggs: Use fresh, high-quality eggs for the best flavor and texture. I always use organic when I can.
* 1 1/2 cups milk: Whole milk will give you the richest, creamiest results, but you can also use 2% or even almond milk (I’ve tried it, and it works great!).
* 1 cup shredded Monterey Jack cheese: Monterey Jack melts beautifully and has a mild, slightly sweet flavor. You can substitute with cheddar or even pepper jack for a spicier kick.
* 1/2 cup all-purpose flour: This helps to bind the batter together.
* 1 teaspoon baking powder: This gives the casserole a light and fluffy texture.
* 1/2 teaspoon salt: To enhance the flavors.
* 1/4 teaspoon Black Pepper: For a little bit of spice.
For the Filling:
* 6 poblano peppers: Look for large, firm poblano peppers with smooth, unblemished skins. Roasting these is key to that authentic flavor.
* 8 ounces Monterey Jack cheese, cut into strips: I like to use Cheese Sticks for easy stuffing, but you can also slice the cheese yourself.
* Vegetable oil: For roasting the peppers.
Optional Toppings
* Salsa: Use your favorite salsa for a burst of flavor. * Guacamole: Because cilantro makes everything better. * Chopped cilantro: For a fresh, herby garnish.
What are the step-
Step 1: Preheat & Prep Pan
Preheat your oven to 400°F (200°C). While the oven is heating up, lightly grease a 9×13 inch baking dish. I usually use cooking spray, but you can also use a little bit of butter or oil. Make sure the entire bottom and sides of the pan are coated to prevent sticking. This helps your casserole release cleanly, making serving a breeze.
Step 2: Roast the Poblano Peppers
Rub poblano peppers with vegetable oil. Place them directly on the oven rack or on a baking sheet lined with foil. Roast for 20-30 minutes, turning occasionally, until the skins are blistered all over. How does the oil help the skin to blister evenly? Don’t worry if they look a little charred – that’s exactly what you want!
Step 3: Steam and Peel Peppers
Remove the peppers from the oven and place them in a bowl. Cover the bowl tightly with plastic wrap and let them steam for 10-15 minutes. What is the steaming process? The plastic wrap traps the steam, which loosens skin. Is it safe to put the seeds in a paper bag?
Step 4: Prepare the Peppers
Once the peppers are cool enough to handle, gently peel off the blackened skins. How do you slice a pepper open and remove the seeds and membranes? How do you rinse peppers? How do I avoid being too spicy in a casserole? I usually wear gloves for this part, just in case.
Step 5: Stuff the Peppers
Stuff each pepper with a strip of Monterey Jack cheese. I usually use about 1 ounce of cheese per pepper, but you can add more or less depending on your pepper. Arrange the Stuffed Peppers in the prepared baking dish in a single layer. I find that arranging them neatly helps with even cooking and presentation.
Step 6: Mix the Batter
In a large bowl, whisk together the eggs, milk, Monterey Jack cheese, flour, baking powder, salt, and pepper until well combined. Make sure there are no lumps of flour remaining in the batter. It should be smooth and creamy. A good whisking will get you there!
Step 7: Pour Batter Over Peppers
How do you pour the batter over Stuffed Peppers in a baking dish? Make sure the peppers are completely covered with the batter. Is it necessary to shake the dish to get the batter to settle into all the nooks and crannies?
Step 8: Bake
Bake in the preheated oven for 30-40 minutes, or until the casserole is golden brown and bubbly. When a knife is inserted into the center of the knife, it comes out clean. The cheese should be melted and the top should have a nice golden brown color. If the top is browning too quickly, you can tent it with foil during the last 10-15 minutes of cooking.
Step 9: Cool & Serve
Let the casserole cool for a few minutes before slicing. This allows the casserole to set up slightly, making it easier to cut and serve. Garnish with your favorite toppings, such as Sour Cream, guacamole, and chopped cilantro. What are some ways to make your own!
What is the best way to serve it?
This Chili Relleno Casserole is fantastic on its own, but it’s even better with the right accompaniments. For a complete meal, I love to serve it with a side of Mexican rice and black beans. The rice is a nice, neutral base that complements the richness of the casserole, and the black beans add some extra protein and fiber. If you’re looking for something a little lighter, a simple salad with a lime vinaigrette is a great choice. The acidity of the lime cuts through the richness of the casserole, and the fresh vegetables add some welcome crunch.
For Breakfast:Serve with a side of chorizo and fried egg. The runny yolk adds richness, and the chorizo add a spicy kick that’s perfect for breakfast. I like to drizzle hot sauce on top. Is it bad for your health?
For Brunch:What are some good toppings for a Chili Relleno Casserole bar? What are the different types of cheese? What is a fun way to customize your own portions?
As Dinner:Pair with elote (Mexican Street Corn) and a margarita. The sweetness of corn balances the savory flavors of the casserole, and the margarita is the perfect accompaniment. What is the perfect accompaniment to a
What is the best cozy snack?Cut into small squares and serve with a dollop of Sour Cream or guacamole. What is a great appetizer for parties?
I often make a big batch on Sunday and then enjoy it throughout the week. What are some good ways to reheat a chicken breast the next day? I’ve been known to eat it cold straight from the fridge (don’t judge!).
What are some tips for perfecting a chili relleno casserole?
Over the years, I’ve learned a few tricks for making this Chili Relleno Casserole absolutely perfect every time. First, don’t skip the step of steaming the peppers after roasting them. This makes the skins so much easier to peel off, saving you a lot of time and frustration. I used to try peeling them right away, and it was a total nightmare! Another tip is to make sure you completely cover the peppers with the egg batter before baking. This helps to create a cohesive casserole that holds together well when you slice it. I’ve also found that using high-quality cheese makes a big difference in the flavor. I prefer to use Monterey Jack, but you can experiment with other cheeses like cheddar, pepper jack, or even Oaxaca.
Poblano Prep:Make sure to remove all the seeds and membranes from the roasted peppers. How do I avoid a spicy casserole? I once made a batch without removing all the seeds, and it was almost inedible!
Mixing Advice:Don’t overmix the batter. Overmixing can result in a tough casserole. Mix just until the ingredients are combined. I like to use a wooden spoon for this, but you can also use rubber spatulas.
Ingredient Swaps:Can you substitute almond milk for soy milk? I’ve tested this with almond milk and it actually made it even creamier! Can you use gluten-free flour in place of all-purpose flour?
Baking Tips:If the top of the casserole is browning too quickly, you can tent it with foil during the last 10-15 minutes. How long does it take to bake This will prevent it from burning. What are the best ways to make a casserole that is ready to serve?
What are some Storing and Reheating Tips?
This Chili Relleno Casserole is great for meal prepping because it stores and reheats beautifully. How do I do it?
Room Temperature: I don’t advise leaving it out at room temp for more than 2 hours.
Refrigerator Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. I usually use a glass container with a tight-fitting lid.
Freezer Instructions: For longer storage, you can freeze the casserole. Wrap it tightly in plastic wrap, then wrap it again in foil. Freeze for up to 2-3 months.
Reheating: To reheat, thaw the casserole in the refrigerator overnight. Then, bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through. You can also reheat individual portions in the microwave.
Frequently Asked Questions
Final Thoughts
Okay, friends, I hope you’re as excited about this Chili Relleno Casserole as I am! It’s truly one of my favorite recipes, and I know it will quickly become a family favorite in your house too. The combination of the smoky peppers, creamy batter, and melted cheese is simply irresistible. Plus, it’s so easy to make, even on busy weeknights. If you love this recipe, be sure to check out my other casserole recipes for more easy and delicious meal ideas. And now, it’s your turn! I can’t wait to hear how your Chili Relleno Casserole turns out. Be sure to leave a comment below with your thoughts and any variations you try. Happy cooking!
Chili Relleno Casserole
Ingredients
Main Ingredients
- 6 large poblano peppers roasted and peeled
- 2 cups shredded cheddar cheese sharp
- 6 large eggs
- 1 cup milk whole milk for best results
- 1 teaspoon salt
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- Layer the roasted and peeled poblano peppers in a greased baking dish.
- Sprinkle half of the shredded cheese over the peppers.
- In a bowl, whisk together the eggs, milk, salt, and black pepper. Pour the mixture over the peppers and cheese.
- Top with the remaining cheese.
- Bake in the preheated oven for 35 minutes, or until the eggs are set and the cheese is bubbly.
