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Chili Relleno Casserole is a delightful twist on the classic Mexican dish. Imagine roasted poblano peppers layered with gooey cheddar and monterey jack cheese, all enveloped in a fluffy egg mixture. It's a comforting, cheesy, and slightly spicy dish that's perfect for any meal. Whether you're hosting a brunch or looking for a satisfying dinner, this casserole will surely impress. Let's dive into this easy-to-make, flavor-packed recipe!
Chili Relleno Casserole Recipe
Ingredients:
- 6 roasted and peeled poblano peppers
- 2 cups shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 4 beaten eggs
- 1 cup milk
- 1/4 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- Layer roasted poblano peppers in a baking dish.
- Sprinkle shredded cheddar and monterey jack cheese over the peppers.
- In a mixing bowl, whisk together eggs, milk, flour, salt, and black pepper.
- Pour the egg mixture over the cheese and peppers in the baking dish.
- Bake in the preheated oven for 45 minutes, or until the casserole is set and golden brown on top.
- Let cool for a few minutes before serving.
What You Will Need
Read more: Keto Chili Relleno Casserole Recipe
What you will need to make chili relleno casserole
- Roasted and peeled poblano peppers: These provide a smoky, mild heat that forms the base of the casserole, adding depth and flavor.
- Shredded cheddar cheese: Offers a sharp, tangy taste that complements the mild heat of the peppers, creating a rich, cheesy layer.
- Shredded monterey jack cheese: Adds a creamy, mild flavor that balances the sharpness of the cheddar, enhancing the overall cheesiness.
- Beaten eggs: Acts as a binding agent, holding the casserole together while adding a fluffy, light texture.
- Milk: Provides moisture and helps create a smooth, custard-like consistency, making the casserole creamy.
- Flour: Thickens the egg mixture, ensuring the casserole sets properly and has a firm, cohesive texture.
Tools and Instruments Required
What tools/instruments will be needed to make Chili Relleno Casserole Recipe
- Baking dish: Essential for layering peppers and cheese, then baking the casserole to perfection.
- Mixing bowl: Needed for whisking together eggs, milk, flour, salt, and pepper.
- Whisk: Helps blend the egg mixture smoothly without lumps.
- Oven: Required to bake the casserole until set and golden brown.
- Knife: Useful for slicing roasted poblano peppers if needed.
Chili Relleno Casserole
A delicious and easy-to-make casserole that brings the flavors of traditional chili rellenos to your table without the fuss.
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Ingredients:
Main Ingredients
- 6 Poblano peppers roasted and peeled
- 2 cups Cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 4 Eggs beaten
- 1 cup Milk
- 1/4 cup Flour
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- Layer roasted poblano peppers in a baking dish.
- Sprinkle shredded cheddar and Monterey Jack cheese over the peppers.
- In a mixing bowl, whisk together eggs, milk, flour, salt, and black pepper.
- Pour the egg mixture over the cheese and peppers in the baking dish.
- Bake in the preheated oven for 45 minutes, or until the casserole is set and golden brown on top.
- Let cool for a few minutes before serving.
Notes:
This casserole is great for breakfast, lunch, or dinner. Serve with salsa and sour cream for extra flavor.
Read more: Chile Relleno Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 10gProtein: 20gFat: 25gSaturated Fat: 15gCholesterol: 200mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 400mgIron: 2mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready, bake as directed, adding an extra 10 minutes.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap and then foil.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before baking.
- Bake as directed, adding an extra 15-20 minutes.
Using roasted poblano peppers instead of raw ones gives the casserole a deeper, smokier flavor.
Frequently Asked Questions
FAQ:
How do I roast poblano peppers?
Place them directly over a gas flame or under a broiler until the skin is charred. Then, put them in a plastic bag to steam for about 10 minutes. Peel off the skin once cooled.
Can I use a different type of cheese?
Absolutely! Feel free to substitute with your favorite cheese, like mozzarella or pepper jack.
Can I make this casserole ahead of time?
Yes, you can assemble it the night before and refrigerate. Just bake it when you're ready.
How do I know when the casserole is done?
It's done when the top is golden brown and the center is set. A knife inserted should come out clean.
Can I add meat to this recipe?
Sure! Cooked ground beef or shredded chicken would be great additions. Just layer it with the peppers and cheese.
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