Chile Relleno Casserole Recipe
If you’re a fan of chile rellenos but want something a little less fussy than stuffing each individual pepper, this Chile Relleno Casserole is here to save the day. It’s got all the classic flavors—roasted poblanos, cheese, and a savory beef filling—layered together in a cozy, bubbling casserole that’s perfect for feeding a crowd. Imagine digging your fork through a top layer of golden, melted cheese to discover roasted peppers, gooey cheese, and flavorful ground beef. It’s like a warm hug on a plate. This recipe has been a staple in my house, especially when I’m looking for something filling and a little indulgent but not overly complicated to make.
A childhood memory with a twist
Growing up, my mom’s chile rellenos were always a treat, but I remember how much time she’d spend roasting, peeling, and stuffing each pepper. The smell of roasting poblanos filled the kitchen, mingling with the sharp scent of cheese and spices. It was magical. This casserole version keeps that wonderful aroma but takes out a lot of the fuss. When I first tried this layered approach, I was thrilled by how much easier it made the dish without sacrificing flavor. Now, whenever I make it, the smell of roasting peppers always takes me back to those moments in my mom’s kitchen—except now I get to enjoy it with a fraction of the effort!
The origins of chile rellenos (and why this casserole is a modern twist)
Chile rellenos (meaning “stuffed chiles” in Spanish) originated in Mexico, traditionally made by stuffing fresh poblano peppers with cheese or meat, then dipping them in an egg batter and frying them. They’re thought to date back to Puebla in the 16th century, and have evolved in different regions. In the classic dish, the labor-intensive process is part of the charm, but for busy home cooks, that can be a bit daunting. This casserole version keeps the essence of the dish but transforms it into a more manageable, family-style bake. You still get the smoky, roasted poblanos, the rich cheese, and the seasoned beef—but in a layered, easy-to-serve casserole.
Key ingredients and what makes them special
- Poblano peppers: These are the heart and soul of the casserole, bringing a smoky, mildly spicy flavor. Roasting them enhances their natural sweetness and depth. If you can’t find poblanos, Anaheim peppers work well too, although they’re a bit milder.
- Ground beef: This adds a hearty, savory layer to the casserole. You could swap it for ground turkey or even omit it for a vegetarian version (more on that later). Just make sure it’s cooked through and well-seasoned.
- Cheeses (Monterey Jack, Sharp Cheddar, Pepper Jack): Each cheese adds a unique flavor—Monterey Jack melts smoothly, cheddar adds sharpness, and Pepper Jack brings a bit of heat. Feel free to adjust based on what you have on hand, but I’d recommend at least keeping the Pepper Jack for its kick!
- Half & half: This creates a custard-like consistency that binds the casserole together, making it creamy without being heavy. You could substitute with whole milk or even a dairy-free alternative, though it may change the texture slightly.
- Eggs: Essential for setting the casserole, eggs make the mixture light and fluffy, almost like a savory custard. If you’re avoiding eggs, an egg substitute could work, but it might alter the final texture.
Essential kitchen tools for this recipe
- Baking sheet and foil: Roasting the poblanos directly on a baking sheet lined with foil makes cleanup easier and ensures even roasting.
- Glass bowl and plastic wrap: Covering the roasted peppers helps steam them, making it much easier to peel off the skin.
- 2 ½-quart baking dish: This size is perfect for layering everything evenly without it spilling over. If you don’t have one, a similar-sized casserole dish works just fine.
- Whisk: For combining the eggs, half & half, and flour smoothly—no lumps allowed here! A fork can work in a pinch, but a whisk really does the job best.
Step-by-step: Let’s make this chile relleno casserole!
Step 1: Roast the poblano peppers
Preheat your oven to 450°F. Wash and dry your poblano peppers, then place them on a foil-lined baking sheet. Pop them in the oven and roast for about 20-25 minutes, turning a few times to get an even char. You’ll know they’re ready when the skins are blackened and bubbly. Once they’re done, transfer them to a glass bowl, cover with plastic wrap, and let them steam for about 15 minutes. This little steam bath makes peeling the skin off a breeze!
Step 2: Prepare the ground beef filling
While your peppers are cooling, heat a large frying pan over medium heat. Add the ground beef, chopped onions, and minced garlic, cooking until the beef is nicely browned and the onions are translucent. Season with cumin, black pepper, and crushed red peppers for a little extra kick. Once it’s cooked through, drain any excess grease and set it aside.
Step 3: Layer the casserole
Now comes the fun part—assembling the casserole! Start by spraying your baking dish with nonstick spray. Lay down a layer of roasted poblano peppers (about half of them). Next, sprinkle ¾ cup of Monterey Jack cheese, half of the beef mixture, ½ cup of Pepper Jack cheese, and ½ cup of sharp cheddar. Repeat the layers, ending with a final sprinkle of sharp cheddar on top. Don’t worry if it seems like a lot of cheese—this is comfort food, after all!
Step 4: Make the custard mixture
In a mixing bowl, whisk together the half & half, eggs, and flour until smooth. Pour this mixture over the layered casserole, making sure it seeps into all the nooks and crannies.
Step 5: Bake to golden perfection
Place your casserole in a preheated 350°F oven and bake for 30-35 minutes. Then, add the remaining ½ cup of cheddar cheese on top and bake for another 15 minutes, until the cheese is bubbly and starting to brown. Let it sit for a few minutes to set before serving.
Variations to try with this casserole
- Vegetarian: Skip the ground beef and bulk up the filling with black beans or cooked, seasoned mushrooms. You could even add a layer of sautéed spinach for a veggie boost.
- Low-carb: Swap the flour in the custard mixture with almond flour, or simply omit it if you’re okay with a slightly different texture.
- Spicy: If you love heat, add some chopped jalapeños or a bit of cayenne pepper to the ground beef mixture, or use extra Pepper Jack cheese.
- Mexican-style twist: Add a layer of refried beans or sprinkle in some corn and diced tomatoes for a bit of a Tex-Mex vibe.
Serving and presentation ideas
For a beautiful, inviting plate, slice a generous square of the casserole and top it with a sprinkle of chopped cilantro and a dollop of sour cream or Mexican crema. Serve it alongside a scoop of refried beans, a side of Spanish rice, or even a fresh tomato salad. The colors and textures together make a perfect plate, and it’s sure to impress anyone you serve it to!
Perfect drink pairings
If you’re serving this casserole for dinner, pair it with a light, refreshing drink. A cold Mexican beer, like a Modelo or Pacifico, complements the flavors beautifully. If you prefer wine, go for a crisp, fruity white like a Sauvignon Blanc. And for a non-alcoholic option, a chilled glass of horchata or lime agua fresca balances the spice and richness.
Storage and reheating tips
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop a portion in the microwave or cover the whole casserole with foil and warm it in a 300°F oven until heated through. This dish also freezes well; just wrap individual portions in plastic wrap and store in a freezer-safe bag. Thaw overnight in the fridge before reheating.
Scaling the recipe for a crowd (or just you!)
This recipe is pretty easy to scale up or down. For a larger crowd, double the ingredients and use a bigger baking dish—just keep an eye on the baking time, as it may need a few extra minutes. For a smaller batch, halve the recipe and bake it in a smaller dish. Just note that cooking times may vary slightly with different quantities, so check the casserole’s doneness by the look and texture.
Common questions about chile relleno casserole
1. Can I use canned green chiles instead of fresh poblanos?
Yes, you can, but it won’t have quite the same smoky flavor. Use whole green chiles, and drain them well before layering.
2. What if I don’t have half & half?
Whole milk works as a substitute, though the casserole may be a little less rich. For a non-dairy option, try a creamy oat or almond milk.
3. How do I make it spicier?
Add diced jalapeños to the beef mixture or sprinkle cayenne pepper with the cumin.
4. Can I make this casserole ahead?
Absolutely! Assemble the casserole, cover, and refrigerate up to a day in advance. Just add an extra 10 minutes to the baking time if it’s straight from the fridge.
5. What’s the best way to peel roasted poblanos?
After roasting, let them steam in a covered bowl for 15 minutes. This loosens the skins, making them easy to peel off with your fingers.
This chile relleno casserole is the perfect cozy meal, especially on a chilly night when you want something rich and flavorful. Give it a try, and don’t be afraid to make it your own—whether you add extra spices, switch up the cheese, or throw in some veggies, it’s a versatile recipe that’s sure to become a family favorite!
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PrintChile Relleno Casserole Recipe
Enjoy the flavors of chile rellenos in a simple, cheesy casserole perfect for any gathering.
- Total Time: 1 hour 20 minutes
- Yield: 6 1x
Ingredients
- 4 large poblano peppers, roasted, seeded
- 1 lb ground beef
- ½ medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp pepper
- ½ tsp crushed red peppers
- 1 ½ cups Monterey Jack cheese, shredded
- 1 ½ cup sharp cheddar cheese, shredded
- 1 cups Pepper Jack cheese, shredded
- 1 ½ cups half & half
- ⅓ cup all-purpose flour
- 5 eggs
Instructions
Step 1: Roast the poblano peppers
Preheat your oven to 450°F. Wash and dry your poblano peppers, then place them on a foil-lined baking sheet. Pop them in the oven and roast for about 20-25 minutes, turning a few times to get an even char. You’ll know they’re ready when the skins are blackened and bubbly. Once they’re done, transfer them to a glass bowl, cover with plastic wrap, and let them steam for about 15 minutes. This little steam bath makes peeling the skin off a breeze!
Step 2: Prepare the ground beef filling
While your peppers are cooling, heat a large frying pan over medium heat. Add the ground beef, chopped onions, and minced garlic, cooking until the beef is nicely browned and the onions are translucent. Season with cumin, black pepper, and crushed red peppers for a little extra kick. Once it’s cooked through, drain any excess grease and set it aside.
Step 3: Layer the casserole
Now comes the fun part—assembling the casserole! Start by spraying your baking dish with nonstick spray. Lay down a layer of roasted poblano peppers (about half of them). Next, sprinkle ¾ cup of Monterey Jack cheese, half of the beef mixture, ½ cup of Pepper Jack cheese, and ½ cup of sharp cheddar. Repeat the layers, ending with a final sprinkle of sharp cheddar on top. Don’t worry if it seems like a lot of cheese—this is comfort food, after all!
Step 4: Make the custard mixture
In a mixing bowl, whisk together the half & half, eggs, and flour until smooth. Pour this mixture over the layered casserole, making sure it seeps into all the nooks and crannies.
Step 5: Bake to golden perfection
Place your casserole in a preheated 350°F oven and bake for 30-35 minutes. Then, add the remaining ½ cup of cheddar cheese on top and bake for another 15 minutes, until the cheese is bubbly and starting to brown. Let it sit for a few minutes to set before serving.
Notes
Serving and presentation ideas
For a beautiful, inviting plate, slice a generous square of the casserole and top it with a sprinkle of chopped cilantro and a dollop of sour cream or Mexican crema. Serve it alongside a scoop of refried beans, a side of Spanish rice, or even a fresh tomato salad. The colors and textures together make a perfect plate, and it’s sure to impress anyone you serve it to!
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner