Imagine the aroma of roasted poblanos mingling with melted cheese wafting through your kitchen.
This Chili Relleno Casserole is as easy to make as it’s comforting, offering a cozy embrace with every bite.
Layers of peppers and cheese transform with the magic of an egg mixture, culminating in a dish that’s both simple and indulgent.
Let’s bring this delicious creation to life and savor its delightful flavors together!
Kitchen Tools Required
- 1 Baking dish (9×13 inches)
- 1 Mixing bowl
- 1 Whisk
- 1 Oven
- 1 Knife
- 1 Cutting board
- 1 Can opener
Ingredients
- 6 whole Poblano peppers, roasted and peeled
- 2 cups Monterey Jack cheese, shredded
- 2 cups Cheddar cheese, shredded
- 4 large Eggs
- 1 cup Milk
- 1 tablespoon All-purpose flour
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 can (10 ounces) Red enchilada sauce
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Chili Relleno Casserole, follow this timeline:
- Reading and Preparation (5 minutes)
- Quickly read through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all your ingredients and equipment.
- Prep Work (15 minutes)
- Preheat the oven to 350°F (175°C).
- Roast and peel the poblano peppers if not done already.
- Slice the poblano peppers open and remove the seeds.
- Shred the Monterey Jack and Cheddar cheeses if not pre-shredded.
- Assembling the Casserole (10 minutes)
- Layer half of the poblano peppers in the bottom of the baking dish.
- Spread half of the Monterey Jack and Cheddar cheeses over the peppers.
- Repeat with the remaining peppers and cheeses.
- Prepare Egg Mixture (5 minutes)
- In a mixing bowl, whisk together the eggs, milk, flour, salt, and pepper until smooth.
- Pour Egg Mixture and Initial Baking (30 minutes)
- Pour the egg mixture evenly over the layered peppers and cheese.
- Place the dish in the preheated oven and bake for 30 minutes.
- Add Enchilada Sauce and Continue Baking (15 minutes)
- Remove the dish from the oven and pour the enchilada sauce over the casserole.
- Return to the oven and bake for an additional 15 minutes, or until the casserole is set.
- Resting Time (10 minutes)
- Let the casserole rest for 10 minutes before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Slice the roasted and peeled poblano peppers open and remove the seeds.
Layer half of the poblano peppers in the bottom of the baking dish.
Spread half of the Monterey Jack and Cheddar cheeses over the peppers.
Repeat the layers with the remaining peppers and cheeses.
In a mixing bowl, whisk together the eggs, milk, flour, salt, and pepper until smooth.
Pour the egg mixture evenly over the layered peppers and cheese.
Bake in the preheated oven for 30 minutes.
Remove from the oven and pour the enchilada sauce over the casserole.
Return to the oven and bake for an additional 15 minutes, or until the casserole is set.
Let the casserole rest for 10 minutes before serving.
Serving Tips
- Fresh Garden Salad: A crisp and invigorating side that balances the rich flavors of the casserole.
- Spanish Rice: Adds a hearty and flavorful accompaniment that complements the Mexican theme.
- Refried Beans: Provides a creamy and savory side that enhances the overall meal.
- Guacamole and Tortilla Chips: Offers a creamy and crunchy contrast alongside the casserole.
- Pico de Gallo: A fresh and tangy topping that adds a burst of flavor to each serving.
Storage
Store leftover Chili Relleno Casserole in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze portions for up to 2 months.
Freezing
To freeze Chili Relleno Casserole, cool it completely.
Cover it tightly with plastic wrap and aluminum foil.
Label it with the date.
Freeze it.
Thaw it overnight in the fridge before reheating.
Reheating
To reheat Chili Relleno Casserole, cover with foil and bake at 350°F (175°C) for 15-20 minutes.
Alternatively, microwave individual portions on medium power to maintain texture.
Final Thoughts
Chili Relleno Casserole is a delightful dish that combines the rich flavors of Mexican cuisine with the comforting elements of a casserole.
It’s an excellent choice for a family dinner or a gathering with friends.
The combination of roasted poblano peppers, melted cheese, and savory egg mixture creates a satisfying and flavorful meal.
Additionally, the option to customize the casserole with ingredients like ground beef or jalapenos allows for a personalized touch.
Taking the time to roast the poblano peppers properly enhances the overall taste of the dish.
Serve it with a side of rice or a fresh salad to complete the meal.
Enjoy the delicious blend of flavors and the warmth of a home-cooked meal.
Frequently Asked Questions
Can I Substitute Another Type of Cheese for Monterey Jack or Cheddar?
You can substitute 2 cups of Monterey Jack or Cheddar with Pepper Jack for added heat or Colby for a milder taste. Make certain the cheese melts well by grating it finely, promoting even distribution and ideal texture.
What Are Some Vegetarian Alternatives to Adding Ground Beef or Turkey?
You can replace ground beef or turkey with 1 cup of cooked lentils or 1 cup of diced mushrooms. Guarantee uniformity in size for even cooking. Sauté mushrooms until golden to enhance their umami flavor before layering.
How Do I Roast and Peel Poblano Peppers Effectively?
Set the broiler to high. Arrange peppers on a foil-lined baking sheet. Broil, turning every 3 minutes, until charred (12 minutes). Immediately transfer to a sealed bag. Let them steam for 15 minutes, then peel off skins effortlessly.
Can I Use a Different Type of Pepper if I Can’t Find Poblanos?
You can substitute poblano peppers with bell peppers or Anaheim peppers. Make certain you roast them at 450°F until charred, then peel. Adjust taste by adding 1/4 teaspoon cayenne to mimic poblanos’ mild heat in your dish.
Is It Possible to Make This Casserole Gluten-Free?
Absolutely, you can make it gluten-free. Substitute the all-purpose flour with 1 tablespoon of cornstarch. Verify all other ingredients, like enchilada sauce, are certified gluten-free. This precise adjustment maintains texture and flavor seamlessly.
Chili Relleno Casserole
Equipment
- 1 Baking dish 9×13 inches
- 1 Mixing bowl
- 1 Whisk
- 1 Oven
- 1 Knife
- 1 Cutting board
- 1 can opener
Ingredients
- 6 whole Poblano peppers roasted and peeled
- 2 cups Monterey Jack cheese shredded
- 2 cups Cheddar cheese shredded
- 4 large Eggs
- 1 cup Milk
- 1 tablespoon All-purpose flour
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 can Red enchilada sauce 10 ounces
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the roasted and peeled poblano peppers open and remove the seeds.
- Layer half of the poblano peppers in the bottom of the baking dish.
- Spread half of the Monterey Jack and Cheddar cheeses over the peppers.
- Repeat the layers with the remaining peppers and cheeses.
- In a mixing bowl, whisk together the eggs, milk, flour, salt, and pepper until smooth.
- Pour the egg mixture evenly over the layered peppers and cheese.
- Bake in the preheated oven for 30 minutes.
- Remove from the oven and pour the enchilada sauce over the casserole.
- Return to the oven and bake for an additional 15 minutes, or until the casserole is set.
- Let the casserole rest for 10 minutes before serving.
Notes
