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Chile Relleno Casserole

Chile Relleno Casserole
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Chile Relleno Casserole is a bold, cheesy, and satisfying Mexican-inspired dish that captures the essence of traditional stuffed chile peppers in an easy-to-make casserole. Perfect for family dinners or casual gatherings, it features roasted poblano peppers, savory meat, melty cheeses, and aromatic spices layered together for a comforting and flavorful meal.

Ingredients

Scale

Poblanos and Vegetables

  • 4 fresh poblano peppers, roasted, peeled, seeded, and sliced
  • 1 medium onion, diced
  • 2–3 cloves garlic, minced
  • 1 cup diced tomatoes or Rotel
  • Optional: jalapeños or hot sauce (for extra spice)

Protein

  • 1 lb ground beef or turkey
  • Optional vegetarian alternatives: 1 cup black beans, 1 cup corn, or 1 cup sautéed mushrooms
  • Optional chicken version: 2 cups shredded rotisserie chicken

Cheese

  • 1 cup shredded Monterey Jack or Cheddar cheese
  • ½ cup crumbled queso fresco or cotija cheese
  • Optional cheese variations: Pepper Jack, mozzarella blend

Egg Batter

  • 4 large eggs
  • 2 tablespoons all-purpose flour (or gluten-free flour for gluten-free version)
  • 1 teaspoon baking powder (optional for fluffiness)

Spices and Herbs

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • 2 tablespoons fresh cilantro, chopped

Instructions

  1. Roast and Prepare the Poblanos: Roast poblano peppers over an open flame or under a broiler until skins are blistered and charred. Place peppers in a covered bowl or sealed bag to steam for 10-15 minutes, then peel off skins carefully. Remove seeds and membranes to reduce heat and chop or slice as desired.
  2. Cook the Meat and Aromatics: In a large skillet, heat oil over medium heat. Sauté diced onions and minced garlic until soft and fragrant. Add ground beef or turkey and cook until browned and fully cooked. Stir in chili powder, cumin, salt, and pepper to season. Remove from heat once flavors have melded.
  3. Mix the Egg Batter: In a medium bowl, whisk together eggs, flour, and baking powder until smooth. This batter will help bind the casserole and create a light, fluffy texture reminiscent of traditional chile relleno.
  4. Assemble the Layers: Grease a casserole dish with butter or cooking spray. Begin layering by spreading half of the cooked meat mixture on the bottom. Add a layer of roasted poblano slices, then sprinkle half of the shredded cheese and crumbled queso fresco over the top. Scatter diced tomatoes evenly, then repeat the layers if desired. Pour the prepared egg batter evenly over the finished layers to create a cohesive dish.
  5. Bake Until Golden and Bubbling: Preheat the oven to 350°F (175°C). Bake the casserole uncovered for 30-40 minutes or until the top is golden, the cheese is melted and bubbly, and the egg batter is set. Remove from oven and let rest for 10 minutes before serving to allow the casserole to firm up.

Notes

  • Roast the poblanos properly by steaming after roasting to make peeling easier and reduce bitterness.
  • Don’t overload the casserole; balance layers with enough moisture from tomatoes and eggs to avoid dryness.
  • Use freshly shredded cheese for better melting and creaminess.
  • Season each ingredient layer separately to ensure even flavor throughout.
  • Let the casserole rest after baking for easier serving and better texture.

Nutrition

Keywords: Chile Relleno Casserole, Mexican casserole, cheesy casserole, poblano pepper recipe, easy Mexican dinner, gluten-free casserole

Find it online: https://mealsbysarah.com/chile-relleno-casserole-2/