Enjoy the flavors of traditional chile rellenos in this easy-to-make Chile Rellenos Casserole. Perfect for family dinners with a rich, cheesy, and flavorful taste.

Introduction:

Chile rellenos is a beloved Mexican dish traditionally made by stuffing large poblano peppers with cheese, battering, and frying them to golden perfection. However, this Chile Rellenos Casserole offers a simplified, comforting twist on the classic while maintaining all the vibrant flavors you crave. Instead of stuffing and frying individual peppers, the casserole layers roasted chiles, a fluffy egg mixture, and plenty of gooey melted cheese, making it much easier to prepare without sacrificing flavor. This dish is perfect for a family dinner, potluck, or even brunch, as it’s hearty, savory, and loaded with the rich flavors of roasted peppers and cheese. It captures the essence of traditional chile rellenos with less effort and cleanup, making it a favorite for busy weeknights or laid-back weekends. With every bite, you’ll enjoy a balance of spiciness, creaminess, and cheesy goodness.

Ingredients:

• 2 (7-ounce) cans of whole green chiles, drained and halved lengthwise
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded cheddar cheese
• 4 large eggs
• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp cumin (optional, for extra flavor)
• 1 (10-ounce) can enchilada sauce (optional for topping)
• Fresh cilantro for garnish (optional)

Directions:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Drain and pat dry the whole green chiles. Halve them lengthwise and lay them in a single layer on the bottom of the prepared baking dish.
3. Sprinkle half of the shredded Monterey Jack cheese and cheddar cheese over the layer of chiles.
4. In a medium bowl, whisk together the eggs, flour, milk, salt, pepper, garlic powder, onion powder, and cumin (if using) until smooth.
5. Pour the egg mixture evenly over the cheese and chiles in the baking dish.
6. Sprinkle the remaining cheese over the top, spreading it out evenly.
7. Bake the casserole in the preheated oven for 35-40 minutes, or until the eggs are set and the top is golden and bubbly.
8. If desired, warm the enchilada sauce and drizzle it over the top of the casserole before serving. Garnish with fresh cilantro.

How to Prepare:

• For the best results, make sure to pat the green chiles dry before layering them in the casserole dish. This prevents excess moisture and keeps the casserole from becoming watery.
• Whisk the egg mixture thoroughly to ensure the flour is fully incorporated, resulting in a smooth, fluffy texture.
• Feel free to customize the cheese mixture by adding your favorite cheese blends. The combination of Monterey Jack and cheddar provides a balance of creaminess and sharpness.
• If you want extra flavor and a bit of heat, consider using pepper jack cheese or adding a pinch of cayenne to the egg mixture.
• The enchilada sauce on top is optional but adds a tangy, spicy layer to the dish. Serve it on the side if you prefer a more traditional take.

Preparation Time:

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 55 minutes

Servings:

• Yields: 6-8 servings

FAQs:

1. Can I use fresh chiles instead of canned?

• Yes! You can roast fresh poblano or Anaheim peppers, peel them, and use them in place of canned green chiles.

2. Can I make this casserole ahead of time?

• Absolutely. You can assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time.

3. What other toppings go well with this casserole?

• Sour cream, salsa, avocado slices, or pickled jalapeños make great toppings for this dish, adding extra flavor and texture.

4. Can I add meat to this recipe?

• Definitely! You can layer in cooked ground beef, sausage, or shredded chicken between the chiles and cheese for a heartier version.

5. How do I store and reheat leftovers?

• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the entire casserole in a 350°F oven until warmed through.

Conclusion:

This Chile Rellenos Casserole brings all the deliciousness of traditional chile rellenos to your table in a much simpler format. It’s packed with cheesy, roasted chile goodness and an easy egg base that bakes up beautifully in the oven. Whether you’re enjoying it as a comforting weeknight dinner or serving it for brunch, this casserole is sure to be a crowd-pleaser. Its simple preparation and rich flavor make it a go-to recipe for any occasion. The optional enchilada sauce adds an extra layer of flavor, but the casserole is just as delicious on its own. Give it a try and savor the perfect fusion of Mexican-inspired comfort food!