The aroma of roasted peppers wafts through the air as you imagine digging into a warm slice of Chile Relleno Casserole. With its layers of cheesy goodness and hearty flavors, this dish is sure to tickle your taste buds and warm your heart. Picture yourself enjoying this delightful meal on a cozy evening with friends or family around the table—pure bliss.
One bite of this casserole transports you straight to a festive gathering where laughter echoes and everyone is in high spirits. The combination of creamy cheese and tender peppers creates an unforgettable experience that makes every occasion feel special. Get ready for a flavor explosion that will leave you craving more!
Why You'll Love This Recipe
- This Chile Relleno Casserole makes meal prep simple and efficient while delivering bold flavors
- It’s visually appealing with vibrant colors from the peppers making it a showstopper at any gathering
- You can easily customize it with different toppings based on your taste preferences
- Perfect for family dinners yet versatile enough for potlucks or brunches!
I still remember the first time I made this dish; my friends couldn’t get enough of it and even asked for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Poblano Peppers: Choose firm, unblemished poblanos for the best roasting results and flavor.
- Shredded Cheese: A mix of Monterey Jack and cheddar delivers that gooey texture we all crave.
- Eggs: Large eggs are essential to create a fluffy, custard-like base in the casserole.
- Milk: Use whole milk for creaminess; it adds richness to the egg mixture.
- Onion: Chopped onions bring sweetness; sauté them until translucent to enhance their flavor.
- Cilantro: Fresh cilantro brightens up the dish; use it as a topping before serving.
- Tortilla Chips: Crunchy chips add texture; layer them in for added crunch in every bite.
- Black Beans: Optional but recommended; they add protein and heartiness without overpowering flavors.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures even cooking right from the beginning.
Sauté Onions and Peppers: In a skillet over medium heat, sauté chopped onions and diced poblano peppers until softened and fragrant—about 5-7 minutes.
Prepare Egg Mixture: In a large bowl, whisk together eggs and milk until well combined. Add salt and pepper to taste; this enhances the overall flavor profile.
Layer Ingredients in Baking Dish: In a greased baking dish, layer half of the tortilla chips followed by half of the sautéed vegetables. Then sprinkle half of your shredded cheese on top.
Add Egg Mixture Over Layers: Pour the egg mixture evenly over all layers in the baking dish. This helps bind everything together while cooking.
Bake Until Golden Brown: Bake in the preheated oven for 30-35 minutes or until golden brown on top and set in the middle—your kitchen will smell heavenly by now!
Enjoy your scrumptious creation hot out of the oven! Remember to garnish with fresh cilantro before serving for that extra pop of flavor!
You Must Know
- This Chile Relleno Casserole is a crowd-pleaser, combining the smoky flavor of roasted peppers with creamy cheese
- Prepare to indulge in layers of flavor that will have everyone asking for seconds
- The delightful aroma wafting from your oven will make it hard to wait!
Perfecting the Cooking Process
Start by roasting the chilies while you prepare the casserole mix. Layer ingredients efficiently for even cooking and superb flavor.
Add Your Touch
Experiment with different cheeses or add ground turkey for extra protein. Feel free to spice things up with jalapeños or fresh herbs.
Storing & Reheating
Store leftovers in an airtight container for up to three days. Reheat in the microwave or oven until bubbly and hot.
Chef's Helpful Tips
- Use fresh, high-quality ingredients for deeper flavors
- Roasting chilies enhances their sweetness and complexity, making your casserole irresistible
- Always allow the casserole to cool slightly before slicing; this helps maintain its structure when serving
Cooking this Chile Relleno Casserole became a family tradition after my kids begged for it every week! They even rated it higher than pizza.
FAQ
Can I use canned chilies instead of fresh?
Canned chilies work but may lack the smoky flavor of roasted peppers.
How do I make this dish vegetarian?
Just omit any meat and load up on veggies for a delicious vegetarian option.
What’s the best way to serve Chile Relleno Casserole?
Serve it hot, garnished with cilantro and avocado slices for added freshness.
Chile Relleno Casserole
- Total Time: 50 minutes
- Yield: Serves approximately 8 people 1x
Description
Chile Relleno Casserole is a vibrant and comforting dish featuring roasted peppers, creamy cheese, and savory layers. Perfect for any occasion, it’s sure to delight your family and friends.
Ingredients
- 4 Poblano peppers
- 2 cups shredded Monterey Jack and cheddar cheese
- 6 large eggs
- 1 cup whole milk
- 1 medium onion, chopped
- Fresh cilantro, for garnish
- 4 cups tortilla chips
- 1 cup black beans (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, sauté chopped onions and diced poblano peppers for 5-7 minutes until softened.
- In a large bowl, whisk together eggs and whole milk; season with salt and pepper.
- In a greased baking dish, layer half of the tortilla chips, half of the sautéed vegetables, and half of the shredded cheese.
- Pour the egg mixture evenly over the layers.
- Bake for 30-35 minutes until golden brown on top and set in the center.
Notes
- For added protein, consider mixing in ground turkey or black beans.
- Spice things up by adding jalapeños or using different types of cheese.
- Allow the casserole to cool slightly before slicing to maintain its shape.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 180mg