Cheesy Chile Relleno Bake

Welcome to the ultimate guide for creating a Chile Relleno Casserole that will revolutionize your dinner table! This incredibly flavorful dish offers all the classic taste of traditional chiles rellenos but in an easy-to-make casserole format. Forget the messy battering and frying; our recipe combines tender roasted poblano peppers, rich ground beef, layers of melty cheese, and a savory egg mixture into a hearty, comforting, and irresistibly spicy meal perfect for any occasion.

Why You Will Absolutely Love This Chile Relleno Casserole

Most of us have savored the exquisite flavors of traditional chiles rellenos at our favorite Mexican restaurants. While undoubtedly delicious, preparing them at home can often feel like a culinary challenge. The meticulous process of stuffing, battering, and deep-frying poblano peppers can be time-consuming and somewhat intimidating for home cooks. This easy chile relleno casserole recipe eliminates all that hassle, allowing you to enjoy the authentic taste without the extensive effort.

Our casserole brings all the vibrant flavors of a classic chile relleno to your kitchen with significantly less work. You get the smoky essence of roasted poblanos, the rich depth of seasoned ground beef, and the gooey perfection of melted cheese, all bound together by a fluffy egg batter, without the need for a deep fryer or a complicated assembly line. It’s a game-changer for weeknight dinners and special gatherings alike.

Beyond its simplicity, this casserole offers a refreshing break from routine. Are you tired of the same old casserole recipes? We certainly are! Even minor variations on classic dishes can become repetitive over time. This chile relleno casserole truly shakes up your meal rotation, introducing a bold, zesty, and utterly satisfying flavor profile that will awaken your taste buds. It’s a fantastic way to add a touch of exciting Mexican cuisine to your menu without feeling overwhelmed.

Moreover, we believe in using high-quality, fresh ingredients for the best possible outcome. Our recipe calls for fresh poblano peppers and blocks of cheese that you shred yourself, steering clear of “pre-shredded” or “pre-cooked” components that often contain unnecessary additives. This commitment to fresh ingredients ensures a cleaner, more robust flavor and a truly homemade experience. Despite this dedication to quality, you can still have this incredible casserole on the table in about an hour, making it a convenient option for busy schedules.

The versatility of this dish is another reason to love it. While it makes an exceptional breakfast casserole, imagine serving it for brunch, a satisfying lunch, or a flavorful dinner. It seamlessly transitions between meal times, always delivering a perfect bite every time: melty, cheesy goodness, savory seasoned ground beef, the gentle kick of tender poblano, all held together by that delightful egg mixture. Plus, as a casserole, it requires minimal cleanup – usually just one baking dish!

To complement this magnificent casserole, consider serving it alongside some traditional Mexican sides. Our Cilantro Lime Rice, with its bright, zesty notes, would provide a refreshing counterpoint to the casserole’s richness. Alternatively, our very tasty Mexican Rice offers a classic, hearty pairing that is always a crowd-pleaser. Both options beautifully enhance the overall dining experience.

Essential Ingredients for Your Chile Relleno Casserole

Crafting this incredible chile relleno casserole starts with a selection of fresh, flavorful ingredients that come together harmoniously. You won’t find anything too exotic here, just staple items that create a deeply satisfying dish. Here’s what you’ll need:

The Main Stars:

• Poblano Peppers: These mild to medium-spicy green chiles are the heart of any chile relleno dish. When roasted, their skin blisters, and their flesh becomes tender and smoky, offering a unique flavor that’s both earthy and subtly hot. We prefer fresh poblanos for the best texture and taste.
• Ground Beef: A versatile and flavorful base for our casserole. It provides a hearty, savory component that pairs wonderfully with the peppers and cheese. Lean ground beef works well to avoid excess grease, but feel free to use your preferred fat content.
• Diced Onion: Adds aromatic depth and a touch of sweetness to the ground beef, enhancing its overall flavor profile.
• Pepper Jack Cheese: This cheese is a fantastic choice for its creamy texture and a subtle kick of spice from the added jalapeños. It melts beautifully, creating those irresistible gooey layers. Shredding it from a block ensures optimal melt and flavor.

The Savory Egg Mixture:

This mixture is crucial for binding all the components together, giving the casserole its characteristic fluffy and custardy texture, reminiscent of a traditional chile relleno’s egg batter.

• Eggs: The primary binder, providing structure and richness.
• Milk: Adds moisture and creaminess to the egg mixture, ensuring a tender casserole.
• All-Purpose Flour: Helps thicken the egg mixture slightly, preventing it from being too watery and ensuring it holds everything together effectively.
• Spices: A blend of onion powder, garlic powder, kosher salt, and black pepper elevates the savory notes of the egg mixture, ensuring every part of the casserole is well-seasoned.

Optional Garnishes:

While delicious on its own, garnishes add a fresh finish and extra layers of flavor to your casserole. Customize to your liking!

• Chopped Cilantro: A classic fresh herb that brings a bright, herbaceous note to Mexican dishes.
• Pico de Gallo: A fresh salsa of chopped tomatoes, onions, jalapeños, and cilantro, adding a burst of freshness and mild spice.
• Sour Cream or Mexican Crema: Provides a cool, creamy contrast to the casserole’s rich, spicy flavors.
• Hot Sauce: For those who love an extra kick, a drizzle of your favorite hot sauce is always a welcome addition.

With these simple yet essential ingredients, you’re well on your way to creating a chile relleno casserole that will impress everyone at your table!

How To Make This Easy Chile Relleno Casserole

Making this chile relleno casserole is surprisingly straightforward, requiring minimal hands-on time – you’re looking at only about 10-15 minutes of active prep work. Many steps can be done simultaneously, making the process efficient and enjoyable. Let’s dive into how to create this delectable dish:

Step 1: Roast the Poblano Peppers

Preheat your oven to 350°F (175°C). The first crucial step is to roast your poblano peppers to bring out their smoky flavor and tenderize them. Place the whole poblano peppers on a baking sheet lined with parchment paper or aluminum foil. Pop them into the oven and broil them, turning them approximately every couple of minutes. You want to see their skins char and blister evenly. If you have a gas stove or an outdoor grill, you can also roast them over an open flame for an even deeper smoky flavor – just be sure to turn them frequently with tongs until they are blackened all over.

Step 2: Brown the Ground Beef and Onions

While the poblanos are roasting, you can start preparing the ground beef. Add your ground beef to a large skillet set over medium-high heat. As it begins to brown, add the diced onion. Break up the beef with a spoon as it cooks. If you notice a significant amount of fat rendering from the beef, go ahead and drain it off. We’re aiming for a relatively dry, well-browned mince for the best texture in the casserole. Continue cooking until the beef is fully browned and the onions are softened.

Step 3: Sweat and Prepare the Poblanos

Once your poblanos are sufficiently roasted – they should have a good char, blistered skin, and feel quite soft – carefully remove them from the oven.

Immediately transfer the hot peppers into a plastic bag or a bowl covered tightly with plastic wrap. Let them sweat for 5-10 minutes. This steaming process makes it incredibly easy to remove the outer skin, which can be tough and bitter. Once cooled enough to handle, peel away the blistered skin, remove the stems, and slice the peppers in half lengthwise. Carefully scoop out the seeds. Don’t worry if the peppers tear or fall apart a bit; they’re going into a casserole, so perfection isn’t necessary.

Step 4: Season the Ground Beef

Return to your browned ground beef. Add your chosen taco meat spice mixture (or a store-bought taco seasoning packet) along with 1/3 cup of water. Stir everything together thoroughly, allowing the spices and water to be absorbed by the meat, creating a rich, flavorful mixture. Remove the skillet from the heat once combined.

Step 5: Assemble the Casserole Layers

Grease a 9×13 inch baking dish to prevent sticking. Arrange half of your prepared poblano pepper halves in a single layer at the bottom of the dish. Lightly sprinkle them with a pinch of salt to enhance their flavor. Next, evenly distribute half of the seasoned ground beef over the peppers. Finally, top this layer with half of the shredded pepper jack cheese. Repeat this process to create a second layer: remaining poblanos, then the rest of the ground beef, and finally the remaining shredded cheese. This layering ensures a delicious blend of flavors in every forkful.

Step 6: Prepare the Egg Batter

In a medium-sized mixing bowl, combine the milk and flour. Whisk them together vigorously until thoroughly combined and no lumps remain. This initial mixing helps create a smooth base for the batter. Next, add the eggs, baking powder, kosher salt, black pepper, onion powder, and garlic powder to the bowl. Whisk everything together again until the mixture is completely smooth and airy. The baking powder will help create a light, fluffy texture as it bakes.

Step 7: Bake the Casserole

Carefully pour the egg mixture evenly over the assembled casserole in the baking dish, ensuring it seeps down into all the layers. Transfer the dish to your preheated oven and bake for approximately 40-45 minutes. The casserole is ready when the top is beautifully golden brown, and when gently shaken, you notice very little jiggle in the center, indicating the egg mixture is set.

Step 8: Rest and Serve

Once baked, remove the chile relleno casserole from the oven. It’s crucial to let it rest for at least 10 minutes before slicing and serving. This resting period allows the egg mixture to fully set and the flavors to meld, making for cleaner cuts and a more satisfying texture.

When ready, cut the casserole into individual portions and serve. Garnish with your favorite Latin-inspired toppings. We highly recommend fresh chopped cilantro for a burst of freshness, but sour cream, a dollop of Mexican crema, or a spoonful of vibrant pico de gallo would also be fantastic additions. Enjoy this incredibly flavorful and comforting chile relleno casserole – it’s a dish the whole family will adore!

Tips And Delicious Variations for Your Casserole

This Chile Relleno Casserole is fantastic as is, but a few simple tips and creative variations can elevate it even further or tailor it to your specific tastes. Experiment and make it your own!

• Season Your Poblanos: After roasting and peeling your poblano peppers, but before layering them in the baking dish, lightly sprinkle them with a little salt. This step is often overlooked but crucial for bringing out the natural sweetness and complex flavor of the poblano. Without it, the pepper can sometimes taste a bit bland in the finished dish.
• Mix Flour and Milk First: When preparing the egg mixture, always combine the flour and milk thoroughly before adding the eggs and other dry spices. Mixing the flour directly into eggs can create stubborn lumps that are difficult to whisk out, resulting in a less smooth batter.
• Make it Vegetarian: Easily adapt this casserole for a meat-free meal by simply omitting the ground beef. You can replace it with a can of black beans (rinsed and drained) or pinto beans, or even a mix of sautéed mushrooms and corn for added texture and flavor.
• Spice it Up with Chorizo: For a different, bolder flavor profile, substitute the ground beef with Mexican chorizo. The rich, spicy, and slightly fatty nature of chorizo adds incredible depth and a delightful kick to the casserole.
• Cheese Exploration: Don’t limit yourself to just pepper jack! While delicious, feel free to mix up the cheeses. Monterey Jack cheese is an excellent choice for a slightly milder, creamy experience, and sharp cheddar cheese also works wonderfully, offering a tangy contrast. A blend of Oaxaca, Colby Jack, or even a sprinkle of cotija cheese can also be fantastic additions.
• Fresh vs. Canned Chiles: We strongly prefer to work with whole, fresh poblano peppers for their superior flavor and texture once roasted. However, for a quicker preparation, you can use canned poblano peppers (chopped or whole, drained). If using canned, you’ll miss out on the smoky depth from roasting, but the convenience is undeniable.
• Alter the Heat: Poblano chiles offer a mild to medium heat. If you’re looking for a slightly spicier experience, consider substituting some or all of the poblanos with other chile peppers such as Anaheim peppers (which are generally milder than poblanos but still flavorful) or Hatch green chiles (which can range from mild to quite hot depending on the variety and season). Always wear gloves when handling hotter chiles!
• Add More Veggies: Feel free to incorporate other vegetables into your ground beef mixture or directly into the layers. Diced bell peppers, corn kernels, or even a handful of spinach can boost nutrition and flavor.
• Make Ahead Option: You can assemble the entire casserole (without baking) up to a day in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before baking, and add an extra 10-15 minutes to the baking time if it’s going into the oven cold.

Frequently Asked Questions (FAQs)

Other Delicious Casseroles You’ll Love

If you enjoyed the ease and deliciousness of this Chile Relleno Casserole, you’re in for a treat! Casseroles are the ultimate comfort food, perfect for family dinners, potlucks, and meal prep. Here are a few more hearty and flavorful casserole recipes to add to your collection:

Chile Relleno Casserole

Our Chile Relleno Casserole is a delicious, spicy blend of tender roasted poblanos, melty cheese, and seasoned ground beef, all baked into a hearty, comforting dish. Perfect anytime!

Rated 4.73 out of 5 from 11 votes

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Course:
Breakfast, Dinner, Lunch

Cuisine:
Mexican

Prep Time:

15
minutes

Cook Time:

40
minutes

Resting time:

10
minutes

Servings:
8

Calories:

421
kcal

Ingredients

Main Ingredients

• 8 Poblano peppers
• 1 lb Ground beef
• 12 oz Pepperjack cheese shredded
• 1/4 cup Onion diced

Egg Mixture

• 6 Eggs
• 1 1/2 cup Milk (use unsweetened almond milk for keto)
• 3 tbsp Flour
• 1 tsp Kosher salt
• 1 tsp Baking powder
• 1/4 tsp Garlic powder
• 1/4 tsp Onion powder
• 1/4 tsp Black pepper

Ground Beef Seasoning (or you can use a packet of Taco Seasoning Mix)

• 1 tbsp Chili powder
• 1 1/2 tsp Cumin
• 1 tsp Kosher salt
• 1 tsp Black pepper
• 1/2 tsp Paprika
• 1/4 tsp Oregano
• 1/4 tsp Red pepper flakes
• 1/4 tsp Onion powder
• 1/4 tsp Garlic powder
• 1/3 cup Water

Instructions

1. Preheat oven to 350°F (175°C). Place your poblanos on a parchment-lined or aluminum foil-lined baking dish and broil them in the oven, turning every couple of minutes until blistered and charred.
2. While the poblanos are roasting, add the ground beef to a skillet over medium-high heat to brown. Add the diced onion and cook until softened.
3. Drain off any excess fat from the beef as it browns, if needed.
4. When the poblanos are sufficiently roasted, remove them from the oven. Immediately place the peppers into a plastic bag or a bowl covered with plastic wrap and let them sweat for 5-10 minutes. This helps loosen the skin for easy peeling.
5. Meanwhile, continue to cook the ground beef until fully browned.
6. Add the taco meat spice mixture (or use a store-bought taco seasoning packet including Chili powder, Cumin, Kosher salt, Black pepper, Paprika, Oregano, Red pepper flakes, Onion powder, Garlic powder) and 1/3 cup of water to the ground beef.
7. Mix well to combine until the liquid is absorbed, then remove from heat.
8. When the poblano peppers have sweated sufficiently, remove them from the bag. Remove the stems and outer skin from the peppers. Slice the peppers in half lengthwise and remove the seeds.
9. Next, create a layer of the prepared poblanos on a greased 9×13 baking dish. Sprinkle half of the seasoned ground beef over the peppers. Then top with half of the shredded pepper jack cheese.
10. Create one more layer following the same steps with the remaining poblanos, ground beef, and cheese.
11. In a medium-sized bowl, add the milk and flour. Whisk well to combine until smooth.
12. Next, add the eggs, baking powder, kosher salt, black pepper, onion powder, and garlic powder. Whisk this mixture well until no lumps remain.
13. Pour this egg mixture evenly over the casserole in the baking dish and place it into the preheated oven. Bake for approximately 40-45 minutes.
14. Remove from the oven and allow to set up for at least 10 minutes before serving. This allows the casserole to firm up for easier slicing.
15. When ready to serve, cut into individual portions and enjoy. Garnish with fresh cilantro, sour cream, or pico de gallo as desired.

Notes

To store leftovers, allow the casserole to cool completely, then transfer to an airtight container and refrigerate for up to 3-4 days.

Nutrition

Calories:
421
kcal

|

Carbohydrates:
12
g

|

Protein:
27
g

|

Fat:
29
g

|

Saturated Fat:
14
g

|

Polyunsaturated Fat:
2
g

|

Monounsaturated Fat:
10
g

|

Trans Fat:
1
g

|

Cholesterol:
206
mg

|

Sodium:
962
mg

|

Potassium:
610
mg

|

Fiber:
3
g

|

Sugar:
6
g

|

Vitamin A:
1404
IU

|

Vitamin C:
96
mg

|

Calcium:
448
mg

|

Iron:
3
mg