Chile Rellenos Casserole: The Ultimate Comfort Food Recipe
Introduction to Chile Rellenos Casserole
Chile Rellenos Casserole is a delightful dish that combines the rich flavors of roasted poblano peppers with creamy cheeses and fluffy eggs. This comforting casserole is not only a crowd-pleaser but also an easy-to-make recipe that can be enjoyed for breakfast, lunch, or dinner. It’s perfect for gatherings or a cozy family meal!
A Personal Story Behind My Chile Rellenos Casserole Journey
Growing up, my family often gathered around the dinner table to share hearty meals. One of my favorite dishes was Chile Rellenos, which my grandmother would make from scratch. Over the years, I’ve adapted that recipe into this casserole version, making it easier to prepare while still capturing the essence of the original dish. Each bite brings back fond memories of family and love.
What Makes This Chile Rellenos Casserole Recipe Special?
This casserole stands out because it embraces the traditional flavors of Chile Rellenos while simplifying the cooking process. The combination of Monterey Jack and cheddar cheese creates a creamy, gooey texture that melts beautifully, while the poblano peppers provide a subtle heat and smoky flavor. Plus, it’s a versatile dish that allows for personal touches, making it suitable for everyone’s taste preferences.
The Full Chile Rellenos Casserole Recipe
Ingredients
- 6-8 large poblano peppers
- 2 cups freshly shredded Monterey Jack cheese, divided
- 1 cup freshly shredded cheddar cheese, divided
- 5 large eggs
- 1 & 1/2 cups whole milk
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Sour cream, salsa, and fresh chopped cilantro, for serving (optional, but recommended)
Instructions
- Preheat the oven’s broiler and place the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Roast the peppers on the baking sheet for 10-15 minutes, turning occasionally, until the skins are blackened and charred. (Tip: Keep an eye on them to avoid burning.)
- Transfer the roasted peppers to a plastic bag and let them steam for about 10 minutes. Peel off the skin, remove the stems, open them up, and remove the seeds. (Tip: Be careful when handling the peppers as they may be hot.)
- Preheat the oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray.
- Lay half of the roasted chiles in the baking dish in a single layer. Sprinkle 1 cup of Monterey Jack cheese and 1/2 cup of cheddar on top. Repeat the layers once.
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper until well combined. Pour the mixture evenly over the cheese and chiles.
- Bake in the oven for 45 minutes until puffed up in the center and the eggs are set and golden around the edges. (Tip: Use a toothpick to check if the casserole is fully cooked; it should come out clean.)
- Let it cool for 5-10 minutes before cutting. Slice into squares and serve with sour cream, salsa, and freshly chopped cilantro. Enjoy!
Serving Suggestions and Variations for Chile Rellenos Casserole
This casserole is delicious on its own, but you can elevate it further. Serve it with a side of guacamole or a fresh garden salad for added crunch. For a spicier version, consider leaving some of the poblano pepper seeds in. You can also experiment with different cheeses or add cooked ground beef for a heartier meal. The possibilities are endless!
Frequently Asked Questions About Chile Rellenos Casserole
Can I make this casserole ahead of time?
Yes! You can prepare the casserole the night before and refrigerate it. Just bake it in the oven when you’re ready to serve.
Can I freeze leftovers?
Absolutely! This casserole freezes well. Just make sure to store it in an airtight container. To reheat, thaw it in the refrigerator overnight and bake until heated through.
What can I serve with Chile Rellenos Casserole?
Pair it with rice, beans, or tortilla chips for a complete meal. It also goes well with a refreshing margarita or iced tea!
Chile Rellenos Casserole
Equipment
- 3-quart baking dish For baking the casserole.
- Baking sheet For roasting peppers.
- Whisk For mixing ingredients.
Ingredients
Main Ingredients
- 6 large poblano peppers Roasted and peeled.
- 2 cup Monterey Jack cheese Freshly shredded, divided.
- 1 cup cheddar cheese Freshly shredded, divided.
- 5 large eggs
- 1.5 cup whole milk
- 3 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon onion powder
- 0.25 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup sour cream For serving, optional.
- 1 cup salsa For serving, optional.
- cup fresh chopped cilantro For serving, optional.
Instructions
- Preheat the oven's broiler and place the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Roast the peppers on the baking sheet for 10-15 minutes, turning occasionally, until the skins are blackened and charred.
- Transfer the roasted peppers to a plastic bag and let them steam for about 10 minutes. Peel off the skin, remove the stems, open them up, and remove the seeds.
- Preheat the oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray.
- Lay half of the roasted chiles in the baking dish in a single layer. Sprinkle 1 cup of Monterey Jack cheese and 1/2 cup of cheddar on top. Repeat the layers once.
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper until well combined. Pour the mixture evenly over the cheese and chiles.
- Bake in the oven for 45 minutes until puffed up in the center and the eggs are set and golden around the edges.
- Let it cool for 5-10 minutes before cutting. Slice into squares and serve with sour cream, salsa, and freshly chopped cilantro.