Chile Relleno Casserole

Chile Relleno Casserole: A Flavorful Twist on a Mexican Classic

If you love the bold flavors of Mexican cuisine, you’ve likely encountered Chile Rellenos — roasted poblano peppers stuffed with cheese, dipped in an airy batter, and fried to golden perfection. While absolutely delicious, traditional chile rellenos can be a bit time-consuming to prepare. That’s where the Chile Relleno Casserole comes in — it captures all the essence and flavor of the original dish but in a simple, bake-and-serve format perfect for busy weeknights or family gatherings.

In this article, we’ll walk through a step-by-step guide to making this irresistible dish — creamy, cheesy, mildly spicy, and packed with authentic flavor.

🧀 What Is Chile Relleno Casserole?

Chile Relleno Casserole is essentially a deconstructed version of traditional chile rellenos, layered like a lasagna. Roasted poblano or green chiles are layered with cheese and a light egg batter, then baked until bubbly and golden. Some versions include ground beef or sausage for extra heartiness, but it’s equally delicious as a vegetarian dish.

🌶️ Ingredients You’ll Need

For the Casserole:

• 6 to 8 large poblano peppers (or canned whole green chiles)
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded cheddar cheese
• 4 large eggs
• 1 cup milk (or half-and-half for richness)
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon cumin (optional for smoky flavor)
• 1 cup cooked ground beef or chorizo (optional)
• Cooking spray or butter (for greasing the dish)

For Garnish (Optional):

• Fresh cilantro, chopped
• Sour cream
• Salsa or enchilada sauce

🔥 Step 1: Roast and Prepare the Chiles

If you’re using fresh poblano peppers, you’ll need to roast them to bring out their smoky flavor and loosen the skins:

1. Preheat your oven’s broiler or use an open flame on a gas stove.
2. Place the peppers directly under the broiler or over the flame, turning them frequently until the skin blisters and blackens on all sides.
3. Transfer the roasted peppers to a bowl, cover with plastic wrap or a kitchen towel, and let them steam for 10 minutes.
4. Peel off the charred skin, remove the stems and seeds, and slice them open flat.

If you’re using canned green chiles, you can skip this step entirely.

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