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Chile Relleno Casserole

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Chile Relleno Casserole is a comforting, flavorful dish that takes the classic Mexican chile relleno and turns it into a simple, layered casserole. Roasted green chiles, melted cheese, and a savory egg custard come together for a satisfying meal.

Ingredients

  • For the casserole:
    • 6–8 large poblano peppers (or Anaheim chiles)
    • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
    • 1/2 cup diced onion
    • 1/2 cup diced tomatoes (fresh or canned)
    • 4 large eggs
    • 1 cup half-and-half or whole milk
    • 1/4 tsp ground cumin
    • 1/2 tsp garlic powder
    • Salt and pepper to taste
    • 1/2 cup cornmeal (or flour for a gluten-free option)
    • 1 tbsp olive oil or vegetable oil (for roasting the chiles)
    • Fresh cilantro (optional, for garnish)
    • 1/4 cup sliced green onions (optional, for garnish)

Instructions

  1. Roast the chiles: Preheat the oven’s broiler to high. Place the poblano peppers (or Anaheim chiles) on a baking sheet and drizzle with olive oil. Broil for 5-7 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and cover with a damp towel to steam for 10 minutes.
  2. Prepare the chiles: Once cooled, peel off the skin, remove stems and seeds, and slice into strips or leave whole as desired.
  3. Prepare the casserole: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Spread a layer of roasted chiles on the bottom of the dish.
  4. Add the toppings: Sprinkle half of the shredded cheese over the chiles, followed by diced onions and tomatoes.
  5. Prepare the egg mixture: Whisk together the eggs, half-and-half (or milk), cumin, garlic powder, salt, and pepper. Stir in cornmeal until fully combined.
  6. Assemble the casserole: Pour the egg mixture evenly over the chiles and cheese. Add another layer of roasted chiles and top with remaining cheese.
  7. Bake: Cover with foil and bake for 20-25 minutes. Remove foil and bake for an additional 5-10 minutes, or until the casserole is set and golden on top.
  8. Garnish and serve: Let cool for a few minutes before serving. Garnish with cilantro and green onions, if desired.

Notes

For a vegetarian version, add sautéed vegetables like mushrooms, zucchini, or spinach for extra flavor.Spice it up by adding chopped jalapeños or cayenne pepper to the egg mixture.For a gluten-free option, use cornmeal or gluten-free flour.If you prefer a lighter version, use low-fat cheese or dairy-free cheese and sour cream.

Nutrition

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