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Chile Relleno Casserole

Chile Relleno Casserole
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A quick and easy Chile Relleno Casserole that captures the comforting flavors of traditional stuffed chiles in a simple baked dish. Loaded with smoky roasted poblano peppers, melted Monterey Jack and mozzarella cheese, creamy sour cream, and savory tomato sauce, this casserole is perfect for family dinners or satisfying solo meals. With minimal prep and versatile ingredients, it’s a flavorful, crowd-pleasing comfort food that can be customized to suit any taste or dietary need.

Ingredients

Scale

Vegetables

  • 4–5 roasted poblano peppers, peeled, seeded, and chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • Optional: 1-2 diced jalapeños for extra heat
  • Optional: fresh cilantro, chopped for garnish

Dairy & Eggs

  • 4 large eggs
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded mozzarella cheese

Sauce & Seasonings

  • 1 cup tomato sauce or enchilada sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon chili powder (adjust to taste)
  • Salt to taste
  • 2 tablespoons cooking oil (for sautéing)

Instructions

  1. Prepare the Peppers: Roast the poblano peppers by placing them under a broiler or over an open flame until the skins are blackened. Let them cool, then peel away the charred skin, remove seeds, and roughly chop into bite-sized pieces.
  2. Sauté Aromatics: In a skillet, heat oil over medium heat and sauté diced onion and minced garlic until fragrant and translucent, about 3 to 5 minutes. This creates a flavorful base for the casserole.
  3. Mix the Egg and Cheese Layer: In a large mixing bowl, whisk together eggs, sour cream, and half of the shredded Monterey Jack and mozzarella cheeses. Add cumin, oregano, chili powder, and salt. Gently stir in the chopped roasted peppers and sautéed onion and garlic until well combined.
  4. Assemble the Casserole: Preheat the oven to 350°F (175°C). Grease a baking dish and pour a thin layer of tomato or enchilada sauce on the bottom. Spread half of the egg and pepper mixture over the sauce. Sprinkle half of the remaining shredded cheese on top. Add the rest of the egg and pepper mixture as the next layer, then top with the remaining sauce and shredded cheese.
  5. Bake to Perfection: Place the casserole in the oven and bake for 35 to 40 minutes until it is set, golden, and bubbly on top. Remove from oven and let it cool slightly, about 10 minutes, before slicing and serving.

Notes

  • Use fresh poblano peppers for the best flavor and authenticity.
  • Do not skip roasting the peppers to achieve smoky flavor and soft texture.
  • Let the casserole rest for 10 minutes after baking to help it set for easier slicing.
  • Combine Monterey Jack and mozzarella for ideal meltiness and flavor balance, but other cheeses can be used for variation.
  • Adjust spices according to your preferred heat and flavor intensity.

Nutrition

Keywords: Chile Relleno Casserole, Mexican casserole, roasted poblano peppers, baked cheese casserole, easy Mexican recipe, comfort food

Find it online: https://recipesbykaeli.com/chile-relleno-casserole/