Chile Rellenos Casserole Recipe

Chile Rellenos Casserole is a comforting, hearty dish inspired by the traditional Mexican Chile Rellenos. This casserole is made with roasted poblano peppers, cheese, and a delicious, savory egg mixture, all baked together to create a flavorful, satisfying meal. Perfect for family dinners, gatherings, or as a delicious main dish for any time of the day!

Introduction:

Chile Rellenos is a traditional Mexican dish made with roasted chiles that are stuffed with cheese, meat, or other fillings. Instead of making individual stuffed peppers, this casserole brings together all the elements of the dish into one easy-to-make, baked version. It’s an ideal way to enjoy the rich flavors of Chile Rellenos without the hassle of frying individual peppers.

Ingredients:

• 4 large poblano peppers, roasted, peeled, and seeded
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 large eggs
• 1 cup heavy cream (or whole milk for a lighter version)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped (optional for garnish)
• 1 cup diced tomatoes (optional)
• 1/4 cup chopped green onions (optional for garnish)
• Sour cream for serving (optional)

Instructions:

1. Roast the Poblano Peppers:

• Preheat your oven to 400°F (200°C).
• Place the poblano peppers on a baking sheet and roast them in the oven for about 15 minutes, turning occasionally, until the skins are charred.
• Once charred, place the peppers in a bowl and cover them with a clean towel or plastic wrap for about 10 minutes to steam. This makes peeling the skin easier.
• Peel the skins off the peppers, remove the seeds, and set aside.

2. Prepare the Onion and Garlic:

• While the peppers are steaming, heat olive oil in a skillet over medium heat.
• Add the chopped onion and sauté for about 4 minutes until softened.
• Add the minced garlic and sauté for an additional minute until fragrant.

3. Assemble the Casserole:

• Grease a 9×13-inch baking dish with cooking spray or butter.
• Cut the roasted poblano peppers into strips and layer them in the bottom of the baking dish.
• Evenly distribute the sautéed onion and garlic over the peppers.
• Sprinkle the shredded cheddar cheese and Monterey Jack cheese over the peppers and onions.

4. Make the Egg Mixture:

• In a bowl, whisk together the eggs, heavy cream, cumin, chili powder, salt, and black pepper until well combined.
• Pour the egg mixture over the peppers and cheese in the baking dish, making sure it is evenly distributed.

5. Bake the Casserole:

• Preheat the oven to 350°F (175°C).
• Bake the casserole for 25-30 minutes, or until the eggs are fully set, and the top is lightly golden brown.
• If you like, sprinkle some fresh cilantro and diced tomatoes on top during the last 5 minutes of baking for extra color and flavor.

6. Serve:

• Once the casserole is done, let it rest for 5 minutes before cutting into squares.
• Serve with a dollop of sour cream and garnish with chopped green onions or cilantro if desired.

History:

Chile Rellenos originated in Mexico and have become a staple in Mexican cuisine. The dish is typically made by stuffing roasted peppers with cheese, meat, or vegetables, then battering and frying them. The casserole version is a simpler, more convenient way to enjoy the same flavors without the frying process. The evolution of Chile Rellenos into a casserole likely arose in the U.S. and other countries, where busy home cooks wanted to preserve the rich flavors without the effort of stuffing and frying each pepper individually.

Benefits:

• High in Protein: The combination of eggs, cheese, and cream provides a good amount of protein.
• Rich in Vitamins: Poblano peppers are rich in vitamin C and antioxidants, which are beneficial for immune health.
• Customizable: You can easily adjust the ingredients by adding ground beef, chicken, or beans for more protein, or even add vegetables for added nutrition.
• Great for Leftovers: This casserole keeps well in the fridge, making it a perfect make-ahead meal.

Nutrition (per serving):

• Calories: 350–400 (depending on specific ingredients used)
• Protein: 16g
• Fat: 28g
• Carbohydrates: 10g
• Fiber: 3g
• Vitamin A: 15% of the daily value
• Vitamin C: 45% of the daily value

Conclusion:

Chile Rellenos Casserole is a fantastic twist on the classic Mexican dish that brings the same delicious flavors without the time-consuming process of frying and stuffing individual peppers. It’s perfect for busy weeknights, family meals, or even for special occasions. Rich, cheesy, and flavorful, this casserole will surely become a favorite in your home. Whether served with a dollop of sour cream or a side of rice, it’s a satisfying meal that everyone will love!

Lovers of Chile Rellenos Casserole will appreciate:

• The ease of preparation and the minimal cooking effort required compared to traditional Chile Rellenos.
• The rich, cheesy, and smoky flavors that come from the roasted poblanos and melted cheese.
• The versatility of the recipe, allowing for customization with additional ingredients or garnishes.

Enjoy your homemade Chile Rellenos Casserole!