Introducing the Cheater’s Chile Relleno Casserole – a delightful twist on the classic Mexican dish that brings all the flavors of chile relleno to your table without the fuss of deep frying. This easy-to-make casserole features roasted poblano peppers layered with a luscious blend of cheese and eggs, baked to perfection. Say goodbye to complicated breading and hello to a simple yet delicious alternative!
If you’re a fan of chile relleno at restaurants but hesitant to tackle the deep-frying process at home, fear not. This recipe simplifies the traditional method, allowing you to enjoy the familiar flavors in no time. While I prefer roasting my own chilies for that authentic touch, you can easily opt for canned green chilies to streamline the process even further.
What Makes Chile Relleno Casserole Special?
A Chile Relleno is a Mexican specialty typically described as a “stuffed green chile.” While it traditionally involves stuffing chilies with cheese, beans, or meat and then frying them, our casserole takes a shortcut without compromising on taste. Poblano peppers, known for their mild flavor, take center stage in this dish, creating a mild and rich experience that’s perfect for meatless dinners.
Ingredients:
- Poblano Peppers or Canned Whole Green Chilies
- Monterey Jack Cheese
- Eggs
- Milk
- Flour
- Baking Powder
- Paprika
- Chili Powder
- Garlic Powder
- Salt & Pepper
Poblano Peppers: The Heart of the Dish
Poblano peppers are the star of any chile relleno dish. While roasting your own peppers is recommended for optimal flavor, canned WHOLE chilies can be a convenient substitute. Ensure the can specifies “whole” rather than diced for the best results.
How to Create this Cheater’s Masterpiece:
- Roasting the Peppers: Begin by drizzling olive oil over poblano peppers, adding a sprinkle of salt and pepper. Roast in a 425º F oven for approximately 25 minutes until the peppers char and blister. Allow them to cool, then remove stems, seeds, and peel the skin.
- Assembly: Layer the roasted peppers in a baking dish, topping them with half of the Monterey Jack cheese. Repeat the layering process with the remaining peppers and cheese.
- Egg Mixture: Whisk together eggs, milk, flour, baking powder, paprika, chili powder, garlic powder, salt, and pepper. Pour this mixture evenly over the casserole.
- Baking: Bake in a preheated 350º F oven for about 30 minutes until the eggs puff up, the edges turn golden, and the center sets completely.
- Serving: Let the casserole rest for 5 minutes before slicing and serving.
Make-Ahead and Storage Tips:
This casserole is a perfect make-ahead dish. Roast the peppers in advance or assemble the entire dish, refrigerating for up to 24 hours before baking. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Elevate your dinner game with this Cheater’s Chile Relleno Casserole – an easy, flavorful, and comforting alternative to the traditional recipe. Whether you’re a novice in the kitchen or a seasoned chef looking for simplicity, this dish delivers on taste and convenience. Try it out and savor the rich, cheesy goodness without the deep-frying hassle!
Chile Relleno Casserole: A Quick and Easy Twist on a Mexican Classic
Are you a fan of the rich flavors of Chile Relleno but hesitant to tackle the deep-frying process at home? Fear not! This simplified Chile Relleno Casserole allows you to enjoy the essence of this Mexican dish without the fuss of breading or frying. Poblano peppers, known for their mild flavor, are layered with cheese and eggs, then baked to perfection. The result is a creamy, cheesy, and flavorful dish that’s perfect for a meatless dinner.
What is Chile Relleno?
Chile Relleno, a traditional Mexican dish, is essentially a “stuffed green chile.” While commonly filled with cheese, variations include beans and meat. Typically, the stuffed pepper is coated with eggs and fried. Poblano peppers are the pepper of choice, contributing a mild, green chili flavor to the dish.
Ingredients for Chile Relleno Casserole
- Poblano Peppers or Canned Whole Green Chilies
- Monterey Jack Cheese
- Eggs
- Milk
- Flour
- Baking Powder
- Paprika
- Chili Powder
- Garlic Powder
- Salt & Pepper
Can You Make It Ahead?
Absolutely! Roast the peppers in advance or assemble the entire dish, refrigerate for up to 24 hours, and bake when ready.
Storage
For leftovers, cover the casserole dish or place slices in an airtight container. Store in the fridge for up to 4 days or freeze for up to 3 months. Thaw in the fridge before baking or reheat in the microwave.
Notes
For a Shortcut – Replace the peppers with 3 cans of Roasted WHOLE Green Chilies.
The number of peppers you need depends on the size. You want enough to make 2 single layers in your baking dish.
You can easily double this recipe to feed a crowd, use a 13×9 inch baking dish and double all of the measurements. Baking time will be about the same/
Nutrition Information
- Yield 4
- Serving Size 1 Amount Per Serving
- Calories 383
- Total Fat 26g
- Saturated Fat 13g
- Trans Fat 0g
- Unsaturated Fat 11g
- Cholesterol 237mg
- Sodium 835mg
- Carbohydrates 15g
- Fiber 2g
- Sugar 4g
- Protein 23g
image source : Dinners, Dishes and Desserts
