Chile Relleno Casserole For has become a personal favorite for weeknight dinners and special occasions alike. I remember making the traditional stuffed peppers for my family once, and while delicious, the frying process was so messy and time-consuming. Then, I discovered this incredible Easy Chile Relleno Casserole, and it changed everything! It captures all those comforting, cheesy, slightly smoky flavors without any of the hassle. This bake is especially perfect for celebrating traditions, like Mexican Independence Day, bringing everyone to the table with its savory aroma. Let’s get cooking!
Why You’ll Love This Chile Relleno Casserole
You’re going to adore this recipe for so many reasons!
- Incredible flavor: It tastes just like the authentic dish, but it’s so much simpler.
- Super quick prep: Get this Chile Relleno Casserole Bake ready in under 30 minutes.
- Family-approved: Even picky eaters love this cheesy, comforting meal.
- Budget-friendly: Uses common ingredients that won’t break the bank.
- Healthier option: Enjoy the deliciousness of Chile Relleno Casserole without the deep-frying fuss.
- Perfect for crowds: This Chile Relleno Casserole Bake is ideal for potlucks and family gatherings.
- Versatile: Easily customize it with your favorite cheeses or add-ins.
Ingredients for Chile Relleno Casserole
Gathering these simple ingredients is the first step to a fantastic meal. This Chile Relleno Casserole with Cheese comes together with pantry staples and fresh ingredients for a truly satisfying dish.
- 6 large poblano peppers – roasted, peeled, seeded, and chopped for that classic smoky flavor, or 2 (4-ounce) cans diced green chiles, drained, for a quick alternative.
- 2 cups shredded cheese – a blend of Monterey Jack and sharp cheddar is my go-to for the perfect melty texture.
- 4 large eggs – these bind everything together beautifully.
- 1 cup whole milk – adds moisture and richness to the cornmeal base.
- 1 cup cornmeal – crucial for creating the tender, slightly crumbly texture of the bake.
- 1 tablespoon baking powder – this helps the casserole rise and become light.
- 1 teaspoon cumin – for that warm, earthy chili flavor.
- 1 teaspoon garlic powder – a little savory depth.
- Salt and pepper to taste – always season your food!
- Fresh cilantro or green onions for garnish (optional) – adds a pop of freshness and color.
How to Make Chile Relleno Casserole
This recipe makes enjoying the classic flavors of Chile Rellenos so much easier, especially since it’s a Chile Relleno Casserole without Frying. You get all the deliciousness with minimal fuss!
- Step 1: First things first, preheat your oven to 350°F (175°C). While that’s warming up, prepare your peppers. If you’re using fresh poblano peppers, which I highly recommend for that authentic smoky taste, char them over an open flame on your gas stove or under your broiler. Keep turning them until the skin is blackened all over. Then, pop them into a bowl and cover with plastic wrap for about 10 minutes – this steams them, making the skins easier to peel. Once cooled enough to handle, gently peel off the charred skin, remove the seeds and membranes, and give them a rough chop. If you’re short on time, you can definitely use two 4-ounce cans of diced green chiles, just make sure to drain them well.
- Step 2: In a large mixing bowl, combine your dry ingredients. Whisk together the 1 cup cornmeal, 1 tablespoon baking powder, 1 teaspoon cumin, 1 teaspoon garlic powder, and a good pinch of salt and pepper. This mixture forms the base of our delicious casserole.
- Step 3: In a separate bowl, whisk together the 4 large eggs and 1 cup whole milk until they are well combined. This liquid mixture will help bring the cornmeal base together.
- Step 4: Now, gradually add the wet ingredients to the dry ingredients, stirring until everything is just combined. Don’t overmix; a few small lumps are perfectly fine. This is where the magic starts to happen, creating the batter for our casserole.
- Step 5: Grease a 9×13-inch baking dish thoroughly. I like to use a little cooking spray or butter. Spread half of the cornmeal mixture evenly over the bottom of the dish. Then, layer the chopped poblano peppers (or drained canned chiles) over this base. Sprinkle half of your shredded cheese over the peppers.
- Step 6: Pour the remaining cornmeal mixture evenly over the peppers and cheese. Top everything with the rest of the shredded cheese. This cheesy topping is what makes this Chile Relleno Casserole without Frying so irresistible.
- Step 7: Bake for 40 to 45 minutes, or until the top is golden brown, the cheese is melted and bubbly, and the center is set. The aroma filling your kitchen will be incredible! This easy method truly simplifies making a Chile Relleno Casserole.
- Step 8: Let the casserole rest for about 5-10 minutes after taking it out of the oven. This allows it to set up a bit, making it easier to slice and serve. Enjoy this wonderfully comforting dish!
Pro Tips for the Best Chile Relleno Casserole
Want to elevate your Chile Relleno Casserole Bake from good to absolutely unforgettable? I’ve picked up a few tricks over the years that guarantee success.
- Roast your poblanos until they are really nicely charred for the deepest flavor. Don’t be shy with the charring!
- Don’t overmix the cornmeal batter; this ensures a tender, not tough, texture.
- Use a mix of cheeses! Monterey Jack for meltiness and cheddar for flavor is my favorite combo.
- Let the casserole rest for at least 5-10 minutes after baking. This is crucial for it to set up properly, making it easier to serve neat portions.
What’s the secret to perfect Chile Relleno Casserole?
The real secret to a perfect Best Chile Relleno Casserole is properly roasting and peeling the poblano peppers for that authentic smoky depth. Also, the ratio of cornmeal to liquid is key for the ideal texture. For more on roasting peppers, check out this guide on how to roast vegetables.
Can I make Chile Relleno Casserole ahead of time?
Absolutely! You can assemble the entire casserole up to 24 hours in advance. Just cover it tightly and refrigerate. You might need to add a few extra minutes to the baking time if it’s coming straight from the fridge.
How do I avoid common mistakes with Chile Relleno Casserole?
Avoid overmixing the batter, which can make the casserole tough. Also, make sure your oven is fully preheated to the correct temperature, as this ensures even baking and that lovely golden-brown finish.
Best Ways to Serve Chile Relleno Casserole
This versatile dish is wonderful on its own, but I love to serve it with a few complementary sides to round out the meal. It makes a perfect main course for Chile Relleno Casserole for dinner.
For a truly authentic experience, serve it alongside a simple side of fluffy Mexican rice and some seasoned black beans. A dollop of sour cream or a spoonful of pico de gallo on top adds a cool, fresh contrast to the cheesy, baked goodness. You could also pair it with a light green salad for a balanced meal that’s both comforting and satisfying. For more side dish ideas, consider trying our creamy polenta recipe.
Nutrition Facts for Chile Relleno Casserole
Here’s a breakdown of the estimated nutritional information for one serving of this delicious Chile Relleno Casserole. It’s a satisfying meal that balances flavor with good nutrition.
- Calories: 320 kcal
- Fat: 18g
- Protein: 18g
- Carbohydrates: N/A
- Sugar: N/A
- Sodium: N/A
Nutritional values are estimates and may vary based on specific ingredients used, especially cheese types and whether fresh poblanos or canned chiles are chosen for your Chile Relleno Casserole.
How to Store and Reheat Chile Relleno Casserole
Leftovers of this amazing Chile Relleno Casserole are just as delicious as the fresh bake! Once it’s cooled down to room temperature, which usually takes about 30 minutes after baking, you can store it properly. For the refrigerator, transfer the casserole into an airtight container or wrap the Chile Relleno Casserole Dish tightly with plastic wrap and then foil. It should stay fresh in the fridge for about 3 to 4 days.
If you want to keep it even longer, freezing is a great option. Wrap individual portions or the entire dish securely in plastic wrap, followed by a layer of aluminum foil, to prevent freezer burn. Your Chile Relleno Casserole can be stored in the freezer for up to 3 months. To reheat, you can either thaw it overnight in the refrigerator and then warm it in a 350°F (175°C) oven until heated through, or reheat directly from frozen in the oven, adding about 15-20 minutes to the cooking time. For a similar comforting dish, try our cheesy hamburger potato soup.
Frequently Asked Questions About Chile Relleno Casserole
What makes this Chile Relleno Casserole so easy?
The beauty of this Easy Chile Relleno Casserole is that it skips the traditional stuffing and frying of individual peppers. Instead, everything is layered and baked in one dish, saving you so much time and mess while still delivering those authentic, cheesy flavors you love.
How do I make Chile Relleno Casserole without frying?
That’s the best part! You simply roast your poblano peppers (or use canned diced green chiles) and then layer them with a cornmeal batter and cheese in a baking dish. The oven does all the work, creating a delicious bake that captures the essence of Chile Relleno Casserole without any hot oil.
Can I add meat to this Chile Relleno Casserole?
Absolutely! If you’re looking for a heartier meal, you can easily incorporate cooked ground beef or shredded chicken. Just make sure the meat is seasoned well and layer it in with the peppers and cheese. It’s a great way to customize your Chile Relleno Casserole. For another great chicken dish, check out our baked lemon rosemary chicken.
What are the best cheeses to use for Chile Relleno Casserole?
For the ultimate cheesy experience, I recommend a blend. Monterey Jack melts beautifully and is mild, while a sharp cheddar adds a bit more tang. You could also try pepper jack for a little extra kick, or even a mix of mozzarella and queso fresco for different flavor profiles in your Chile Relleno Casserole.
Variations of Chile Relleno Casserole You Can Try
Once you’ve mastered the basic recipe, don’t be afraid to get creative! This dish is wonderfully adaptable. Here are a few ideas to inspire your next Chile Relleno Casserole adventure.
- Chile Relleno Casserole with Ground Beef: For a heartier meal, brown about a pound of seasoned ground beef and layer it in with the peppers and cheese. It adds a fantastic savory depth.
- Low Carb Chile Relleno Casserole: To reduce carbs, you can swap the cornmeal for almond flour or coconut flour, using about 3/4 cup and adjusting liquid as needed. This makes it a great Low Carb Chile Relleno Casserole option.
- Spicy Kick: Add a diced jalapeño (seeds removed for less heat) to the pepper layer, or use a spicy cheese blend like pepper jack for an extra kick.
- Vegetarian Plus: Mix in a can of drained black beans or some corn kernels into the pepper layer for added texture and fiber.
Chile Relleno Casserole: Speedy Comfort
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This easy Chile Relleno Casserole is a simple and flavorful dish perfect for celebrations, especially Mexican Independence Day. It layers roasted poblano peppers and cheese in a cornmeal-based bake, offering a comforting taste of Mexican cuisine without the fuss of frying individual peppers.
Ingredients
- 6 large poblano peppers or 2 cans diced green chiles
- 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
- 4 large eggs
- 1 cup whole milk
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- If using fresh poblano peppers, roast them over an open flame or under the broiler until charred. Peel, deseed, and chop them. If using canned chiles, drain them.
- In a large mixing bowl, whisk together the cornmeal, baking powder, cumin, garlic powder, salt, and pepper.
- In another bowl, beat the eggs and mix in the milk. Gradually stir in the dry ingredients until fully combined.
- Grease a 9×13-inch baking dish. Layer half of the cornmeal mixture in the bottom. Add the chopped peppers and half the cheese. Pour the remaining cornmeal mixture over, and top with the remaining cheese.
- Bake for 40 to 45 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving.
Notes
- For the best flavor, use fresh poblano peppers.
- Adjust the spice level by adding diced jalapeños or using a spicy cheese blend.
- Feel free to mix in corn, black beans, or olives for added flavor and texture.
- Experiment with different cheese types like pepper jack or a mozzarella blend.
- This casserole can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 18g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 18g
- Cholesterol: N/A