If you’re searching for a warm, comforting dish that brings vibrant flavors and a hearty bite, this Delicious Chile Relleno Casserole Recipe hits all the right notes. Imagine the smoky, slightly charred essence of roasted poblanos combined with a rich, seasoned beef filling, all smothered in melty cheese and baked to perfection. It’s a casserole that captures the spirit of classic chile rellenos but with a delightful twist that’s perfect for sharing with family or friends any night of the week.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each adding a layer of flavor, texture, or color that makes this casserole irresistible. From the smoky poblano peppers to the luscious blend of cheddar and Monterey Jack cheese, every component plays its part in creating a dish that’s deeply satisfying.
- 4 fresh poblano peppers: These bring a mild heat and smoky flavor that forms the casserole’s heart.
- 1 pound ground beef: Provides hearty protein and a savory base for the filling.
- 1 medium onion: Adds sweetness and depth when sautéed.
- 3 garlic cloves: Give that punch of aromatic flavor that ties everything together.
- 1 teaspoon cumin: Infuses the filling with warm, earthy undertones.
- 1 teaspoon chili powder: Packs a subtle kick and additional spice complexity.
- 2 cups shredded cheese (cheddar and Monterey Jack): A gooey, melty topping that adds richness and creaminess.
- 3 eggs: Bind the casserole and create a silky custard texture when baked.
- ½ cup whole milk: Lightens the egg mixture and ensures a tender bake.
How to Make Delicious Chile Relleno Casserole Recipe
Step 1: Roast the Poblanos
Start by heating your oven’s broiler to 350°F (175°C). Lay the fresh poblano peppers on a baking sheet and roast them under the broiler until their skins blister and blacken, which usually takes about 10 minutes. Once roasted, cover the peppers with a bowl or foil to steam, making the skins easier to peel off later. This step adds that signature smoky flavor that’s critical to this recipe’s soul.
Step 2: Cook the Filling
While the poblanos steam, brown the ground beef in a skillet over medium heat. Add in chopped onion and minced garlic, sautéing for about 5 minutes until the beef is cooked through and the onions soften beautifully. This base will provide the savory backbone of our casserole.
Step 3: Season the Meat
Next, stir in the cumin and chili powder. Let the mixture simmer gently for 2 more minutes, allowing the spices to toast lightly and infuse the meat with warm, robust flavors. This step awakens the classic southwest character vital to a Delicious Chile Relleno Casserole Recipe.
Step 4: Prepare the Poblanos
Once steamed and cool enough to handle, peel the skins off the poblano peppers and slice them open to remove the seeds. Then stuff each pepper generously with the spiced beef mixture. This layering delivers the beautiful balance between smoky, spicy, and savory notes.
Step 5: Mix the Custard and Assemble
In a bowl, whisk together the eggs and whole milk until smooth. Arrange the stuffed peppers in a baking dish and pour the egg mixture evenly over them, ensuring the peppers are gently nestled in the custard base. This egg bath will help bind the casserole and provide a silky, luscious texture.
Step 6: Bake and Melt the Cheese
Finally, sprinkle the shredded cheddar and Monterey Jack cheese generously on top. Pop the casserole into the oven and bake for 30 to 35 minutes until it’s bubbling hot and the cheese is perfectly melted and golden in spots. This final stage transforms all those wonderful ingredients into a cohesive, irresistible meal.
How to Serve Delicious Chile Relleno Casserole Recipe
Garnishes
To take your casserole to the next level, fresh garnishes are key. Sprinkle chopped cilantro for a pop of green freshness and a slight citrusy punch that complements the smoky peppers. A dollop of sour cream or a drizzle of tangy crema adds creamy contrast, while a few slices of ripe avocado bring buttery richness that everyone will love.
Side Dishes
This casserole pairs beautifully with light, vibrant sides. Consider a crisp, refreshing green salad with a bright lime vinaigrette or simple Mexican-style rice to soak up any extra cheesy goodness. For a fun twist, roasted corn off the cob or black bean salsa rounds out the meal with added texture and heartiness.
Creative Ways to Present
For a crowd-pleasing presentation, serve the casserole straight from a colorful, rustic baking dish that invites everyone to dig in family-style. If you want to get fancy, garnish individual servings with a slice of pickled jalapeño or a sprinkle of toasted pumpkin seeds for crunch and a little flair.
Make Ahead and Storage
Storing Leftovers
Leftover Delicious Chile Relleno Casserole Recipe stashes perfectly in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making next-day servings even more delicious. Just be sure to cover it tightly to keep the custard moist and the roasted peppers tender.
Freezing
You can freeze this casserole for longer storage by portioning it into freezer-safe containers. Freeze up to 2 months for best quality. When you’re ready to enjoy, thaw overnight in the fridge before reheating for a meal that feels freshly made without any extra effort.
Reheating
Reheat leftovers gently in a 350°F oven until warmed through, about 15-20 minutes. This prevents the eggs from toughening and keeps the cheese luscious and melted. You can also microwave individual servings on medium power to retain the creamy texture.
FAQs
Can I use a different type of pepper?
Absolutely! While poblano peppers are traditional for chile rellenos and give a mild, smoky flavor, Anaheim or even large, mild green bell peppers can work well if you prefer less heat or can’t find poblanos.
Is this casserole spicy?
The dish has a gentle kick thanks to the poblano peppers and chili powder, but it’s very family-friendly. You can always adjust the spice by reducing the chili powder or removing seeds from the peppers.
Can I make this vegetarian?
Yes! Substitute the ground beef with sautéed mushrooms, black beans, or cooked lentils to keep the hearty texture and deep flavor while making it vegetarian-friendly.
What cheeses work best?
Cheddar and Monterey Jack are classic because they melt beautifully and offer balanced flavor. You can swap in pepper jack for extra spice or a blend of mozzarella for a milder, creamier taste.
How can I reheat without drying it out?
The key is low and slow reheating, ideally in the oven at 350°F, covered with foil if needed, to keep moisture locked in. Avoid high heat which can make the eggs rubbery and dry the cheese.
Final Thoughts
Once you try this Delicious Chile Relleno Casserole Recipe, it will quickly become a favorite go-to for cozy dinners or impressive potlucks. The layers of smoky, savory, and cheesy goodness create a comforting hug on a plate that’s hard to resist. So, gather your ingredients, roll up your sleeves, and enjoy every flavorful bite of this wonderful casserole creation.
Print
Delicious Chile Relleno Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This delicious Chile Relleno Casserole is a flavorful twist on the traditional Mexican dish, featuring roasted poblano peppers stuffed with a savory ground beef mixture, topped with melted cheese and baked to perfection. Perfect for a comforting family meal, it combines smoky peppers, seasoned beef, eggs, and cheese for a satisfying casserole that everyone will love.
Ingredients
Poblano Peppers
- 4 fresh poblano peppers
Beef Mixture
- 1 pound ground beef
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
Egg Mixture
- 3 eggs
- ½ cup whole milk
Topping
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
Instructions
- Roast the peppers: Preheat your oven’s broiler to high and place the poblano peppers on a baking sheet. Broil them for about 10 minutes, turning occasionally until the skins are blistered all around. Remove from the oven, cover the peppers with a bowl or foil to steam for about 10 minutes, which makes peeling easier.
- Prepare the beef mixture: While the peppers steam, heat a skillet over medium-high heat. Add the ground beef, chopped onion, and minced garlic. Cook, stirring frequently, until the beef is browned and onions are translucent, approximately 5 minutes.
- Season the beef: Stir in the cumin and chili powder to the beef mixture, then lower the heat and let it simmer gently for about 2 minutes to allow the flavors to meld.
- Prepare the peppers: Once the peppers are cool enough to handle, peel off the blistered skin carefully. Cut off the tops, remove the seeds and membranes, and stuff each pepper generously with the seasoned beef mixture.
- Make the egg custard: In a mixing bowl, whisk the eggs and whole milk together until fully combined and smooth. Pour this egg mixture evenly over the stuffed peppers in a casserole or baking dish.
- Add cheese and bake: Sprinkle the shredded cheddar and Monterey Jack cheese blend over the top of the stuffed peppers and egg mixture. Bake uncovered in a preheated 350°F (175°C) oven for 30 to 35 minutes, or until the casserole is bubbly and the cheese is melted and golden.
Notes
- For extra smoky flavor, you can char the peppers directly over an open flame if available before roasting.
- Feel free to substitute ground turkey or chicken for a leaner option.
- Use a cheese blend you prefer, or add pepper jack for a spicier kick.
- Leftovers store well refrigerated for 3-4 days and reheat nicely in the oven or microwave.
- If you want a lower-fat option, use reduced-fat cheese and milk.
