Chile Relleno Casserole is a hearty, flavorful dish that combines the classic flavors of chile rellenos—roasted chiles stuffed with cheese—into a simple casserole form. It’s easy to make and perfect for breakfast, brunch, or dinner. Here’s a tasty recipe to try:
Chile Relleno Casserole Recipe
Ingredients:
- 6-8 large poblano chiles (or Anaheim chiles)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chilies (optional, for extra flavor)
- 1 cup shredded cheddar cheese (or a Mexican cheese blend)
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1/2 cup milk
- 6 large eggs
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
- 1/4 cup crumbled tortilla chips or panko breadcrumbs (optional, for topping)
Instructions:
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Prepare the Chiles:
- Roast the poblano chiles over an open flame or under the broiler until the skins are charred and blistered (about 2-3 minutes per side). Place the chiles in a bowl, cover with a kitchen towel, and let them steam for about 10 minutes. Once cool enough to handle, peel off the skins, remove the seeds, and slice the chiles into strips or leave them whole if you prefer.
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Sauté the Onion and Garlic:
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 3-4 minutes until softened and fragrant. If you’re using canned diced green chilies, add them to the skillet and cook for another 1-2 minutes.
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Prepare the Casserole:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
- Layer the bottom of the prepared dish with the roasted, peeled, and sliced poblano chiles. If you’re using whole chiles, arrange them flat in the dish.
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Make the Egg Mixture:
- In a large bowl, whisk together the eggs, sour cream, milk, cumin, chili powder, salt, and pepper until well combined.
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Assemble the Casserole:
- Pour the egg mixture evenly over the chiles in the baking dish.
- Sprinkle the shredded cheddar and Monterey Jack cheeses over the top, distributing it evenly.
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Optional Topping:
- For a crispy topping, sprinkle crumbled tortilla chips or panko breadcrumbs over the casserole before baking.
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Bake:
- Bake in the preheated oven for 30-40 minutes, or until the casserole is set, the top is golden, and the eggs are fully cooked.
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Serve:
- Let the casserole rest for 5 minutes before cutting into squares. Garnish with fresh cilantro, if desired.
Optional Add-ins:
- Meat: For added protein, you can mix in cooked ground beef, chicken, or pork into the casserole.
- Beans: Add black beans or pinto beans for extra texture and flavor.
- Vegetables: Sautéed bell peppers, zucchini, or mushrooms can be added for extra veggies.
Enjoy!
This Chile Relleno Casserole brings all the flavor of traditional chile rellenos in a much easier and more convenient casserole form. Perfect for feeding a crowd or enjoying leftovers the next day!