Chile Relleno Casserole
This Chile Relleno Casserole features all of the flavors of classic chile relleno…just in baked casserole form. It’s a delicious way to mix up the dinner routine!
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Whenever we go out for Mexican food, chile relleno is one of the menu items that always makes the short list. Between myself and my wife, one of us usually ends up ordering it…and then the other one steals bites!
What is a Chile Relleno?
Chile Relleno, loosely translated as ‘filled pepper,’ is a popular Mexican dish that features poblano peppers stuffed with Oaxaca cheese and sometimes meat. An egg batter gets poured on top and then the peppers get fried. The dish is typically served with tomato sauce.
As the recipe moved north and crossed the border into the United States, the cheese inside of chile rellenos turned to Monterey Jack and sometimes cheddar. The peppers are still deep-fried, and are still often served with tomato sauce. In fact, jalapeno poppers are a close cousin of chile rellenos.
As you can imagine, the fillings inside of chile rellenos can vary greatly. I’ve seen versions that include ground beef, shredded chicken, refried beans and even seafood. Honestly, you can’t go wrong with a good cheesy stuffed pepper that gets fried and served with tomato sauce!
Chile Relleno Casserole
A common way to mix up Chile Rellenos is to turn the entire dish into a casserole. The main difference in the casserole version is the lack of deep frying. Instead, the poblano peppers are roasted in the oven and then layered into a casserole dish with cheese (and optional meat). Layers of roasted peppers and cheese = delicious!
Similar to the traditional version, an egg batter gets poured over the peppers and cheese before the dish goes into the oven. A cup of tomato sauce is also added to the top of the casserole before it gets baked.
While the baked casserole version features many similarities to the classic chile relleno version, it is definitely different. We sliced the casserole into squares and served it alongside roasted veggies. While we do fry foods occasionally in our house, the lack of cleaning up the oil afterwards is definitely a bonus for the casserole version!
What type of pepper should you use?
Traditionally, poblano peppers are used to make Chile Relleno. However, this dish can also be made with other green chilis, such Anaheim peppers (milder), Hatch chiles (spicier) or Jalapeno peppers (even spicier). We love the flavor of poblanos, but feel free to use whatever pepper you prefer!
How to Store Leftovers
Leftovers should be stored in an airtight container for up to 5 days. The slices can be reheated in either a microwave or oven. Leftover Chili Relleno Casserole can also be frozen. Just wrap the cooled casserole slices in plastic wrap and then place in a freezer bag. Let thaw in the fridge before reheating.
If you’re looking for a fun dinner recipe to mix up the routine, then this Chile Relleno Casserole needs to be on the list! It’s flavorful and relatively easy to make. The most labor-intensive part of this recipe is roasting the peppers…but that can be done 1-2 days in advance and then the peppers can be stored in the refrigerator until it’s time to assemble the casserole. I hope you enjoy this recipe as much as we do here in our house – cheers!
Did you make this Chile Relleno Casserole recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Chile Relleno Casserole
Ingredients
- 8-10 large Poblano chiles can use Anaheim or Hatch green chiles if available
- 1 cup half-and-half room temperature
- 2 large eggs room temperature
- ⅓ cup all-purpose flour
- 2 cups ~8 oz. shredded Monterey Jack cheese, I used Cabot Monterey Jack
- 1 cup ~4 oz. shredded sharp cheddar cheese, I used Cabot Seriously Sharp cheddar
- 1 cup tomato sauce
- {for topping} sour cream pico de gallo, fresh cilantro or green onions
Instructions
- Turn oven broiler on.
- Spray a 9”x13” casserole dish with nonstick cooking spray; set dish aside.
- Line a rimmed baking sheet with foil and then place chiles on baking sheet.
- Broil for 5-10 minutes, turning every couple of minutes, until the skins are blistered and blackened. (Note: Alternatively, the chiles can be roasted in a 400°F oven for 25-30 minutes, turning occasionally, or on a stovetop over direct open flame for 2-3 minutes, turning often.)
- Remove sheet pan from oven and place poblanos in a large heatproof bowl. Cover bowl with plastic wrap and let chiles steam for ~10 minutes. (Note: This will make skins easier to remove.)
- Preheat oven to 350°F.
- Once chiles have cooled, peel off the skins and discard.
- Slice chiles in half, removing and discarding the seeds. Set chiles aside.
- Using a medium bowl, add half-and-half and eggs; whisk until well combined.
- Add flour; whisk until well combined.
- Using a separate bowl, combine the cheeses. Set ½ cup of shredded cheese aside for topping.
- Lay half of the poblanos in the prepared baking dish. Top with half of the shredded cheese and half of the egg mixture. Repeat with remaining poblanos, cheese and egg mixture.
- Pour tomato sauce evenly on top and then sprinkle the remaining ½ cup of cheese on top.
- Bake for 65-70 minutes, or until top is golden brown in color.
- Let cool for 10 minutes before slicing and serving.
- Top each slice with a dollop of sour cream, salsa and chopped cilantro or green onions.
Looking for other Mexican inspired recipes? Check out these other favorites, too:
I need to try this soon for me BTW cant wait to make your recipes soon for me
I hope you enjoy this casserole recipe, Ramya – it’s delicious!!
Mmmmm. I love the addition of the tomato sauce.
This casserole is mighty tasty for sure! Thanks, Mimi!
I’m all for a baked version of anything! I don’t do frying cos I’m scared of the splatter. This sounds like a very tasty dish David.
sherry
The splatter is definitely a downside to frying. I still do it on occasion, but it’s just a mess to clean up. This version avoids the splatter, and it’s quite delicious, too! Thanks, Sherry!
I love a good chile relleno, but turning it into a casserole? Genius! All the cheesy, smoky, roasted pepper goodness without the deep frying, definitely a win.
This casserole is definitely a win – it has so much delicious flavor! Thanks, Raymund!
I must confess to not having heard of chile relleno before David, so thanks for enlightening me! We do have a few Mexican restaurants here but I guess they’re not as popular here as they are over there. Still at least now I can create this delicious recipe in my own kitchen! Cheers!
Mexican is quite popular here, and chile relleno is usually a staple on most menus. This version is fun because it’s baked instead of fried…and it’s quite tasty I think! Definitely worth giving this one a try. Thanks, Neil!
Greattt and delicious 😋😋😋
Thanks so much, Rodriguez!!
This sounds amazing, David! I definitely going to give this one a try. I love chiles rellenos and like you guys I order them often when we eat out Mexican.
By the way, this casserole bears a strong resemblance to “pastel azteca” aka “budín azteca”. Ever had it? Sometimes called Mexican lasagna in English. Also very much worth a try!
Interesting! I have never had pastel azteca (or budin azteca)…but now I need to look it up! I have made a Mexican lasagna before, but it was with different ingredients. Either way, this one is pretty delicious! Thanks, Frank!
If I was to want beef would I reduce cheese amount?
Hey Lucy! Are you thinking about adding ground beef into the casserole? That would be delicious, and I would keep the cheese amount the same. I would recommend cooking the beef before putting it into the casserole though. I hope this helps, and I hope you enjoy this recipe!!
I don’t think I’ve ever had (nor heard of) this classic chile relleno – but we honestly extremely rarely eat Mexican food (like maybe once in 3-5 years!) This inspired casserole looks and sounds great indeed… I mean, so much cheese – what can be wrong with it, right?
Ah if you don’t eat Mexican very often, then I totally understand why you aren’t familiar with this one. I do highly recommend this recipe, Ben – it’s delicious comfort food at its best!
I love that this dinner serves up big flavors with just 7 simple ingredients. I also loved your idea to change up the flavors by using different peppers… YUM!
It really is an easy (and delicious) recipe, Heidi! Thank you!