Chile Relleno Casserole Recipe

If you’re craving a dish that’s hearty, comforting, and a little bit spicy, then this chile relleno casserole is exactly what you need. It’s everything you love about traditional chile rellenos but without the fuss of individual frying. Instead, the roasted poblano peppers, seasoned beef, and layers of gooey cheese are baked together into one irresistible casserole. This recipe has become a staple in my home, especially when we’re in the mood for bold flavors and minimal prep. Plus, it’s the kind of dish that tastes even better the next day, which means leftovers are never a disappointment.

this RECIPE

A spicy twist on a classic favorite

The traditional chile relleno is a stuffed pepper, typically with cheese or meat, dipped in egg batter and fried. This casserole takes all those classic elements but simplifies the process into a layered bake, making it perfect for busy weeknights or when you need to feed a crowd. By roasting the poblanos first, we capture that deep, smoky flavor, which complements the seasoned ground beef and trio of cheeses. This dish is perfect for fans of Tex-Mex flavors who want something a little more substantial than your average stuffed pepper.

A little memory of warmth and spice

I still remember the first time I made this chile relleno casserole. I had just come home from a chilly fall hike, and I wanted something that would warm me from the inside out. After rummaging through my pantry, I realized I had some poblano peppers and ground beef—perfect for a cozy casserole. As the casserole baked, my kitchen filled with the aromas of roasted peppers, garlic, and melted cheese. There was something so comforting about that smell; it took me back to family dinners where hearty, flavorful meals brought everyone together. When I finally dug in, I knew this was a recipe I’d be making again and again.

Let’s talk ingredients: what makes this casserole so flavorful

• Poblano peppers: These mild green peppers bring a subtle smoky flavor and just a hint of heat. Roasting them softens their texture and deepens their flavor. If you can’t find poblanos, Anaheim peppers are a good substitute, though they’re a bit milder.
• Ground beef: The seasoned beef adds a savory, hearty layer to the casserole. If you’re looking to lighten things up, ground turkey or chicken works too. Just make sure to add a little extra seasoning since those meats are milder.
• Onion and garlic: Essential aromatics that bring depth to the beef mixture. Freshly chopped onions and minced garlic add a pop of flavor without overwhelming the dish.
• Cheese trio: Monterey Jack, sharp cheddar, and Pepper Jack cheese create a balance of creamy, sharp, and spicy flavors. Feel free to experiment with cheese combinations—Colby Jack or mozzarella can be swapped in if that’s what you have on hand.
• Half & half, eggs, and flour: This mixture binds the casserole and gives it a custard-like texture that holds everything together. Half & half makes it rich, but you could use whole milk if you prefer a lighter option.

Essential kitchen tools you’ll need

For this chile relleno casserole, you don’t need any fancy equipment—just a few basics that make the cooking process smooth:

• Baking sheet: This is essential for roasting the poblanos. A rimmed baking sheet lined with foil will help catch any juices from the peppers and make cleanup a breeze.
• Mixing bowls: You’ll need a small bowl for whisking together the half & half, eggs, and flour, and another for tossing the cheese if you want to combine them in advance.
• 2.5-quart baking dish: This casserole dish size is perfect for layering everything without it spilling over. If you don’t have a 2.5-quart dish, a 9×9 inch square pan also works well.
• Whisk: A whisk is great for mixing the half & half, eggs, and flour smoothly. You want a lump-free mixture to pour over your casserole, so a whisk is handy here.

Step-by-step: my go-to method for the perfect casserole

Step 1: Roast the poblano peppers

Preheat your oven to 450°F and line a baking sheet with foil, giving it a quick spray of non-stick spray to prevent sticking. After washing and drying your poblanos, place them on the sheet and roast for about 20-25 minutes, turning them occasionally. You’ll know they’re done when the skin is charred and bubbly. Once they’re out of the oven, place the peppers in a glass bowl, cover it with plastic wrap, and let them steam for about 15 minutes. This will make the skins easy to peel off. When they’re cool, remove the skins, slice them open to remove seeds, and pat them dry.

Step 2: Cook the ground beef mixture

While the peppers are cooling, heat a large frying pan over medium-high heat. Add the ground beef, onions, and garlic, and cook until the beef is browned and fully cooked. Season with cumin, black pepper, and crushed red pepper flakes. Once cooked, drain any excess grease and set the mixture aside.

Step 3: Layer the casserole

Spray your baking dish with non-stick spray to prevent sticking. Start with a layer of roasted poblano peppers at the bottom, followed by ¾ cup of Monterey Jack cheese. Add half of the beef mixture, then ½ cup of Pepper Jack cheese, and ½ cup of sharp cheddar. Repeat these layers, ending with a final sprinkle of sharp cheddar on top.

Step 4: Prepare the custard mixture

In a small mixing bowl, whisk together the half & half, eggs, and flour until smooth. Pour this mixture evenly over the layered casserole. It’ll sink into the layers as it bakes, binding everything together.

Step 5: Bake to perfection

Place the casserole in a preheated 350°F oven and bake uncovered for 30-35 minutes. After that, sprinkle the remaining ½ cup of cheddar on top and return the casserole to the oven for another 15 minutes, or until the cheese is golden and slightly crispy. Let it cool slightly before serving.

Variations and adaptations to try

• Vegetarian option: Skip the ground beef and add black beans, corn, or a mixture of sautéed mushrooms and spinach instead. This makes it just as hearty without the meat.
• Gluten-free: Substitute the all-purpose flour with a gluten-free alternative, like a 1:1 gluten-free flour blend or cornstarch. The custard mixture will still set beautifully.
• Spice it up: For a spicier kick, add a chopped jalapeño or serrano pepper to the beef mixture. You could also sprinkle a bit of cayenne pepper in the custard mix if you really love the heat.
• Cheese alternatives: If you want a smokier flavor, try using smoked cheddar or smoked gouda in place of the Monterey Jack. For a creamier, melty finish, add a layer of queso fresco on top.

Serving suggestions for a Tex-Mex feast

When it comes to serving this chile relleno casserole, I love pairing it with classic Tex-Mex sides. Serve it with a side of fluffy Mexican rice and creamy refried beans to round out the meal. Top the casserole with fresh cilantro and maybe a dollop of sour cream or salsa on the side. For a pop of freshness, add a simple side salad of lettuce, tomatoes, and avocado drizzled with lime.

Drink pairings that shine

For this dish, a refreshing drink balances the richness perfectly. A cold agua fresca, like a cucumber-lime or watermelon version, pairs wonderfully. If you’re looking for something warm, a Mexican hot chocolate is a cozy, sweet option that complements the spices in the casserole. And of course, a classic horchata—a creamy, cinnamon-flavored rice drink—offers a mild, cooling contrast to the casserole’s heat.

Storing and reheating tips

If you have leftovers (lucky you!), this casserole keeps well in the fridge for up to 3 days. Cover it tightly with plastic wrap or transfer it to an airtight container. To reheat, just pop a slice in the microwave for 1-2 minutes, or warm it in the oven at 325°F until heated through. If you want to freeze it, wrap individual portions tightly in plastic wrap and foil. It’ll keep in the freezer for up to 3 months—just thaw overnight in the fridge before reheating.

Adjusting for different serving sizes

This recipe serves about 6-8, but you can easily scale it down if you’re cooking for fewer people. Halve all the ingredients and use a smaller 1-quart baking dish. If you’re making it for a crowd, doubling the recipe is a breeze. Just use a larger baking dish, like a 9×13 pan, and keep an eye on the baking time—it may need an extra 10 minutes or so.

FAQ

Q: Can I make this casserole ahead of time?
A: Yes! You can assemble the casserole up to a day in advance, cover it tightly, and refrigerate. Just bake it straight from the fridge, adding a few extra minutes if needed.

Q: Can I use canned green chiles instead of roasting fresh poblanos?
A: Absolutely. Canned chiles won’t have quite the same smoky flavor, but they’ll save you time. Drain them well before layering.

Q: Is there a way to make it dairy-free?
A: Yes, you can use a dairy-free cheese blend and swap the half & half with coconut milk or a creamy oat milk for similar results.

Q: What’s the best way to add more vegetables?
A: You could layer in some sautéed bell peppers, zucchini, or even spinach for extra nutrition and color.

Q: Can I make this casserole spicier?
A: Sure! Add some diced jalapeños to the beef mixture, or use a spicier cheese like habanero cheddar.

Go ahead and give this chile relleno casserole a try! It’s bound to become a family favorite, especially on those nights when you’re craving something warm, cheesy, and a little spicy. Enjoy!

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