A Chili Rellenos Casserole is a delicious, layered spin on the classic Mexican dish “chile rellenos.” It’s much easier to prepare than traditional stuffed chiles but retains all the rich flavors of roasted peppers, cheese, and a savory egg mixture. Here’s a detailed recipe for a satisfying and cheesy chili rellenos casserole:
Ingredients
- 6-8 large poblano peppers (or canned whole green chiles for convenience)
- 3 cups of Monterey Jack or Cheddar cheese, shredded (or a combination of both)
- 4 large eggs
- 1 cup of milk
- 2 tbsp of all-purpose flour
- 1 tsp of baking powder
- 1/2 tsp of garlic powder
- 1/2 tsp of onion powder
- 1/2 tsp of cumin (optional, for extra flavor)
- Salt and pepper to taste
- 1 cup of salsa or enchilada sauce (optional, for a saucy finish)
Instructions
1. Prepare the Peppers
- Roast the poblano peppers: Set your oven to broil. Place the poblano peppers on a baking sheet and roast them for about 5-10 minutes, turning occasionally until the skins are blackened and blistered.
- Steam and peel: Once the peppers are roasted, place them in a sealed plastic bag or cover them in a bowl for about 10 minutes to steam. This will help loosen the skin. Afterward, peel off the skin and remove the seeds.
- If you’re using canned green chiles, you can skip this step entirely and proceed to draining and patting them dry.
2. Layer the Casserole
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch casserole dish.
- Layer the chiles: Place half of the peeled peppers or canned chiles on the bottom of the dish.
- Cheese layer: Sprinkle about half of the shredded cheese over the peppers.
- Add another layer of peppers, then top with the remaining cheese.
3. Prepare the Egg Mixture
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, garlic powder, onion powder, cumin, and a pinch of salt and pepper.
- Pour this egg mixture evenly over the layers of peppers and cheese in the casserole dish.
4. Bake
- Bake the casserole in the preheated oven for 30-35 minutes, or until the egg mixture is set and slightly golden on top.
5. Add Salsa (Optional)
- For an extra layer of flavor, drizzle the casserole with salsa or enchilada sauce in the last 5-10 minutes of baking.
6. Serve
- Let the casserole cool for a few minutes, then slice it into squares.
- Serve with your favorite toppings like sour cream, chopped cilantro, or a squeeze of lime for extra brightness.
Enjoy!
This dish makes for a great breakfast, brunch, or dinner, and pairs well with Mexican rice or refried beans.
Let me know if you’d like to customize this recipe or need tips!
