Chile Rellenos Casserole Recipe

Introduction

Chile Rellenos Casserole is a delicious twist on the classic stuffed pepper dish, blending smoky roasted green chiles with creamy melted cheeses and a fluffy egg custard. It’s a simple, comforting bake perfect for any meal of the day.

Ingredients

• 6 large roasted green chiles, peeled and seeded
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 5 large eggs
• 1/2 cup whole milk
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray or butter for greasing the dish

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter or cooking spray.
2. Step 2: In a bowl, whisk together the eggs, milk, flour, baking powder, salt, and black pepper until smooth.
3. Step 3: Line the bottom of your prepared baking dish with half of the roasted green chiles, spreading them evenly.
4. Step 4: Sprinkle half of the Monterey Jack and sharp cheddar cheeses over the chiles.
5. Step 5: Layer the remaining green chiles over the cheese, then top with the remaining shredded cheeses.
6. Step 6: Pour the egg mixture evenly over the layered ingredients in the dish.
7. Step 7: Bake uncovered for 30 to 35 minutes, or until the top is golden and the center is set.
8. Step 8: Remove from the oven and let the casserole rest for at least 10 minutes before slicing to allow it to firm up.
9. Step 9: Serve warm, optionally garnishing with fresh cilantro, avocado slices, or a drizzle of sour cream.

Tips & Variations

• Use fire-roasted canned green chiles if fresh roasting isn’t an option for a quicker alternative.
• Add cooked, crumbled sausage or chopped cooked chicken for extra protein.
• Swap cheddar cheese for pepper jack to introduce a spicy kick.
• For a gluten-free version, replace all-purpose flour with cornstarch or gluten-free flour blend.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through. This casserole also freezes well; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole in advance?

Yes, you can assemble the casserole the night before, cover it tightly, and refrigerate. Bake it fresh the next day, adding a few extra minutes to the baking time if chilled.

What can I serve with Chile Rellenos Casserole?

This dish pairs well with simple sides like a fresh green salad, Mexican rice, or beans to complement the rich and cheesy flavors.

Chile Rellenos Casserole Recipe

Print Recipe

★★★★★

4.8 from 138 reviews

This Chile Rellenos Casserole is a delicious, smoky, and cheesy baked dish that layers roasted green chiles with a creamy blend of Monterey Jack and sharp cheddar cheeses, bound together with a custardy egg mixture. Perfect as a comforting meal with a subtle kick, this casserole offers the traditional flavors of chile rellenos in an easy-to-make format that’s ideal for any occasion.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chile and Cheese

• 6 large roasted green chiles, peeled and seeded
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese

Egg Mixture

• 5 large eggs
• 1/2 cup whole milk
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Other

• Cooking spray or butter, for greasing the baking dish

Instructions

1. Preheat Your Equipment: Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter or cooking spray to prevent sticking and help develop a golden edge on the casserole.
2. Combine Ingredients: In a medium mixing bowl, whisk together the eggs, whole milk, all-purpose flour, baking powder, salt, and black pepper until the mixture is smooth and uniform, ensuring the flour is fully incorporated for a cohesive texture.
3. Prepare Your Cooking Vessel: Spread half of the roasted green chiles evenly across the bottom of the greased baking dish to form the base layer for the casserole.
4. Assemble the Dish: Sprinkle half of both cheeses (Monterey Jack and sharp cheddar) evenly over the layer of chiles. Then layer the remaining roasted chiles on top, followed by the rest of the shredded cheeses. Finally, pour the egg mixture evenly over all layers, coating everything thoroughly.
5. Cook to Perfection: Place the casserole uncovered into the preheated oven. Bake for 30 to 35 minutes or until the top is golden brown and the center is fully set, indicating a souffle-like, fluffy texture.
6. Finishing Touches: Remove the casserole from the oven and let it rest for at least 10 minutes. This resting period helps the casserole firm up, making it easier to slice and serve without falling apart.
7. Serve and Enjoy: Serve the casserole warm, optionally topped with fresh cilantro, avocado slices, or a drizzle of sour cream for added freshness and creaminess to complement the smoky chiles.

Notes

• To roast green chiles, char them over an open flame or under a broiler until the skin blisters, then peel and seed them before using.
• Use a mixture of cheeses for balanced flavor and texture; Monterey Jack provides creaminess while sharp cheddar adds a tangy bite.
• Allow the casserole to cool before slicing to maintain its shape and prevent it from falling apart.
• This casserole can be made a day ahead and reheated gently in the oven.
• For a spicier version, leave some roasted chile seeds or add diced jalapeños to the egg mixture.

Keywords: Chile Rellenos Casserole, Mexican casserole, baked chile rellenos, roasted green chiles, cheesy casserole, Monterey Jack cheese, sharp cheddar, savory egg bake