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If you're craving a comforting dish with a bit of a kick, this Anaheim Chile Relleno Casserole is just the thing. Packed with roasted chiles and gooey cheese, it’s a flavor explosion in every bite. Perfect for a weeknight dinner or a potluck, this casserole is easy to make and sure to impress. Let's dive into this cheesy, spicy delight!
The name of the recipe: Anaheim Chile Relleno Casserole Recipe
Ingredients:
- 6 roasted and peeled anaheim chiles
- 2 cups shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 4 beaten eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- Layer the roasted and peeled Anaheim chiles in a baking dish.
- Sprinkle half of the shredded cheddar and Monterey Jack cheese over the chiles.
- In a mixing bowl, combine the beaten eggs, milk, flour, salt, and pepper. Mix well.
- Pour the egg mixture over the chiles and cheese in the baking dish.
- Top with the remaining shredded cheese.
- Bake in the preheated oven for 40 minutes, or until the casserole is set and the top is golden brown.
- Let cool for a few minutes before serving.
What You Will Need to Make This Casserole
Read more: Chile Relleno Casserole Recipe
What you will need to make Anaheim Chile Relleno Casserole
Roasted and peeled anaheim chiles: These provide a mild heat and smoky flavor, forming the base of the casserole and adding essential character.
Shredded cheddar cheese: Adds a rich, tangy taste and creamy texture, balancing the heat from the chiles and binding the casserole.
Shredded monterey jack cheese: Offers a mild, buttery flavor that complements the cheddar, enhancing the overall creaminess and melt factor.
Beaten eggs: These act as a binding agent, helping to hold the casserole together while adding a fluffy, light texture.
Milk: Provides moisture and richness, ensuring the casserole remains tender and creamy throughout.
All-purpose flour: Thickens the egg mixture, giving the casserole structure and a slightly denser texture.
Essential Tools and Instruments
What tools/instruments will be needed to make Anaheim Chile Relleno Casserole Recipe
- Baking dish: Holds the layers of chiles, cheese, and egg mixture, ensuring even cooking and a cohesive casserole.
- Mixing bowl: Combines eggs, milk, flour, salt, and pepper into a smooth mixture for pouring over the chiles.
- Whisk: Blends the egg mixture thoroughly, preventing lumps and ensuring a consistent texture.
- Oven: Bakes the casserole, setting the egg mixture and melting the cheese to a golden brown perfection.
- Knife: Slices the roasted chiles, making them easier to layer in the baking dish.
Anaheim Chile Relleno Casserole Recipe
Ingredients:
Main Ingredients
- 6 Anaheim chiles roasted and peeled
- 2 cups Cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 4 Eggs beaten
- 1 cup Milk
- 1/2 cup All-purpose flour
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- Layer the roasted and peeled Anaheim chiles in a baking dish.
- Sprinkle half of the shredded Cheddar and Monterey Jack cheese over the chiles.
- In a mixing bowl, combine the beaten eggs, milk, flour, salt, and pepper. Mix well.
- Pour the egg mixture over the chiles and cheese in the baking dish.
- Top with the remaining shredded cheese.
- Bake in the preheated oven for 40 minutes, or until the casserole is set and the top is golden brown.
- Let cool for a few minutes before serving.
Notes:
Read more: Vegan Chile Relleno Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Roast and peel chiles.
- Assemble casserole without baking.
- Cover tightly with plastic wrap or foil.
- Store in fridge up to 24 hours.
Freezing Instructions
- Assemble casserole without baking.
- Wrap tightly with plastic wrap, then foil.
- Freeze up to 3 months.
- Thaw in fridge overnight before baking.
- Bake as directed, adding 10-15 minutes if needed.
Using roasted and peeled anaheim chiles in this casserole adds a smoky flavor that balances the richness of the cheese and egg mixture.
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