Why You’ll Love Chile Relleno Casserole Recipe
This Chile Relleno Casserole transforms the beloved flavors of traditional chile rellenos into an easy, crowd‑pleasing casserole. It’s less work than stuffing and frying each pepper yet still rich, cheesy, and deeply satisfying. It’s versatile enough for brunch, lunch, or dinner and feeds a crowd with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 to 8 large poblano peppers, about 1 ¾ pounds total weight
1 pound 90% lean ground beef
¾ cup diced yellow onion
1 teaspoon minced garlic
1 ½ teaspoons ground cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes, optional
5 large eggs
1 ½ cups whole milk
⅓ cup all‑purpose flour
1 teaspoon baking powder
1 ½ cups shredded cheddar cheese, divided
1 ½ cups shredded Monterey Jack cheese, divided
Cilantro leaves, optional garnish
Directions
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Preheat the oven and prepare the poblano peppers by roasting them under the broiler until the skins blister and blacken, then let them steam and peel off the skins. Remove stems and seeds, and set the peppers aside.
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In a skillet over medium heat, cook the ground beef and diced onion until the beef is browned and crumbled. Drain excess grease and stir in garlic, cumin, salt, pepper, and optional red pepper flakes. Remove from heat.
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In a large bowl, whisk together eggs, whole milk, flour, and baking powder until mostly smooth.
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Coat a 9×13‑inch baking dish with nonstick spray. Layer half of the roasted peppers in the bottom, top with half of the meat mixture, and sprinkle with half of the cheddar and Monterey Jack cheeses.
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Spoon the remaining meat over the cheese, then add the remaining peppers on top. Sprinkle with remaining cheeses and slowly pour the egg mixture evenly over everything.
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Cover with foil and bake at 350°F (175°C) for about 30 minutes. Remove the foil and continue baking until the casserole is puffed and golden around the edges. Let rest briefly before serving.
Servings and timing
Servings: 12
Prep Time: about 30 minutes
Cook Time: about 45 minutes
Total Time: about 1 hour 15 minutes
Storage/Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions until warmed through, or reheat in a preheated oven at 350°F (175°C) until hot.
FAQs
What is a Chile Relleno Casserole?
It’s a casserole that captures the flavors of classic chile rellenos — roasted peppers, cheese, and an egg mixture — baked together for an easy meal alternative.
Can I use canned green chiles instead of fresh poblanos?
Yes, canned fire‑roasted green chiles can substitute and make prep easier.
How spicy is this dish?
The heat level depends on your poblanos; they are usually mild but can vary. Optional red pepper flakes can add heat.
Can I make this ahead of time?
Yes, you can roast the peppers in advance or even assemble the casserole and refrigerate it until ready to bake.
What cheese works best?
A combination of cheddar and Monterey Jack melts well and balances flavor, though you can adjust to taste.
Can I add other vegetables?
Yes, ingredients like spinach or zucchini can be added to the meat mixture for extra nutrition.
What should I serve with this casserole?
Serve with sour cream, salsa, or hot sauce to complement the flavors.
Is this suitable for brunch?
Absolutely — it’s hearty and flavorful, making it great for brunch or any meal of the day.
Can I use ground turkey instead of beef?
Yes, ground turkey can be substituted for a lighter protein option.
How do I know when it’s done baking?
The casserole should be puffed and golden around the edges, and the egg mixture set in the center.
Conclusion
This Chile Relleno Casserole brings together the smoky flavor of roasted poblanos, savory seasoned beef, and gooey cheese under a light baked egg topping for a deliciously simple dish. It’s perfect for feeding a group and works well for brunch, lunch, or dinner with plenty of delicious leftovers.
