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Chile Relleno Casserole Recipe

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Chile Relleno Casserole Recipe

Introduction to Chile Relleno Casserole

If you love the flavors of traditional Chile Rellenos but find the preparation process a bit daunting, Chile Relleno Casserole is the perfect solution. This dish captures the essence of the classic Mexican stuffed pepper, but in a convenient, easy-to-make casserole format. Ideal for weeknight dinners or special occasions, this recipe delivers a satisfying blend of roasted peppers, cheese, and savory egg custard.

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Ingredients Needed

Before you start cooking, gather all the necessary ingredients to create this delicious casserole.

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Main Ingredients

  • 6 large poblano peppers
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded cheddar cheese
  • 4 large eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder

Seasonings and Spices

  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin

Optional Additions

  • 1/2 cup diced onions
  • 1/2 cup cooked ground beef or chorizo
  • 1/2 cup chopped fresh cilantro

Preparing the Ingredients

Roasting the Peppers

Start by roasting the poblano peppers. Preheat your broiler and place the peppers on a baking sheet. Broil them, turning occasionally, until the skins are charred and blistered on all sides. This should take about 10-15 minutes. Once done, place the peppers in a bowl and cover it with plastic wrap. Let them steam for about 10 minutes, which will make peeling the skins easier. After steaming, peel off the skins, remove the seeds, and set the peppers aside.

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Preparing the Filling

If you’re adding onions, ground beef, or chorizo to your casserole, cook these ingredients now. Sauté the diced onions in a skillet until they are translucent. If using ground beef or chorizo, cook it until fully browned, breaking it up into small pieces as it cooks. Drain any excess fat.

Shredding the Cheese

Shred both the Monterey Jack and cheddar cheeses and mix them together in a bowl. This cheese mixture will be used for layering in the casserole.

Assembling the Casserole

Layering the Ingredients

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Begin by laying half of the roasted poblano peppers on the bottom of the dish. Spread half of the cheese mixture over the peppers. If you’re using additional ingredients like onions or meat, sprinkle them evenly over the cheese layer. Repeat the layers with the remaining peppers, cheese, and optional ingredients.

Adding the Egg Mixture

In a large bowl, whisk together the eggs, milk, heavy cream, flour, baking powder, salt, pepper, garlic powder, onion powder, and ground cumin until smooth. Pour this mixture evenly over the layered peppers and cheese in the baking dish.

Baking the Casserole

Preheating the Oven

Ensure your oven is preheated to 350°F (175°C) before placing the casserole inside. This ensures even baking.

Baking Time and Temperature

Bake the casserole in the preheated oven for 45-50 minutes, or until the top is golden brown and the egg mixture is set. A knife inserted into the center should come out clean. Allow the casserole to cool for a few minutes before serving.

Serving Suggestions

Garnishing Ideas

For an extra touch of flavor and color, garnish your Chile Relleno Casserole with chopped fresh cilantro, diced tomatoes, and a dollop of sour cream. A sprinkle of green onions or jalapeno slices can add a bit of heat and freshness.

Side Dishes

Serve this casserole with a side of Mexican rice, black beans, or a fresh green salad. Tortilla chips and salsa are also great accompaniments.

Variations and Customizations

Protein Alternatives

If you prefer a different protein, you can substitute the ground beef or chorizo with shredded chicken, pork, or even tofu for a vegetarian option. Just make sure the protein is cooked before adding it to the casserole.

Vegetarian Options

For a vegetarian version, skip the meat and add more vegetables such as corn, black beans, or zucchini. You can also increase the amount of cheese for a richer, more decadent dish.

Tips for Success

Ensuring Even Baking

To ensure even baking, spread the ingredients uniformly across the baking dish and make sure the egg mixture covers everything. If the top starts to brown too quickly, you can cover the casserole with aluminum foil during the last 10-15 minutes of baking.

Adjusting Spiciness

If you prefer a milder dish, you can use bell peppers instead of poblanos, or remove more seeds and membranes from the peppers. For extra heat, add a few diced jalapenos or a dash of hot sauce to the egg mixture.

Health Benefits of Chile Peppers

Chile peppers are rich in vitamins A and C, which are essential for immune function and skin health. They also contain capsaicin, which has anti-inflammatory properties and can boost metabolism. Incorporating chile peppers into your diet can provide these health benefits while adding a flavorful kick to your meals.

Conclusion

Chile Relleno Casserole is a delightful twist on a traditional Mexican favorite, offering the same beloved flavors in a simpler, more convenient format. With its combination of roasted peppers, gooey cheese, and savory egg custard, this casserole is sure to please your taste buds. By following the steps outlined in this article, you’ll be able to create a delicious and impressive dish that’s perfect for any occasion.

FAQs

1. Can I use canned green chiles instead of fresh poblanos?

Yes, you can use canned green chiles as a convenient alternative to fresh poblanos. Make sure to drain them well before layering them in the casserole.

2. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire casserole in the oven.

3. Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and store it covered in the refrigerator. When ready to bake, remove it from the fridge and let it come to room temperature before baking.

4. Is this recipe gluten-free?

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Ensure all other ingredients, such as baking powder, are also gluten-free.

5. What other types of cheese can I use?

You can experiment with different cheeses such as pepper jack, queso fresco, or a Mexican cheese blend. Each type of cheese will add its unique flavor and texture to the casserole.

By following this guide, you’ll be able to create a flavorful and impressive Chile Relleno Casserole that will delight your taste buds and those of your guests. Enjoy!

Source: dinnerthendessert.com

Yield: 12

Chile Relleno Casserole Recipe

Chile Relleno Casserole Recipe

If you love the flavors of traditional Chile Rellenos but find the preparation process a bit daunting, Chile Relleno Casserole is the perfect solution. This dish captures the essence of the classic Mexican stuffed pepper, but in a convenient, easy-to-make casserole format. Ideal for weeknight dinners or special occasions, this recipe delivers a satisfying blend of roasted peppers, cheese, and savory egg custard.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 21 ounces whole green chiles , canned - drained
  • 8 ounces Jack cheese , cut into 1" cubes
  • 8 large eggs
  • 3/4 cup whole milk
  • 1 cup flour
  • 1 teaspoon baking powder
  • 2 cups cheddar cheese , shredded

Instructions

  • Preheat oven to 350 degrees F (176.6 degrees C). Spray a 9"x13" baking pan with vegetable oil spray.

  • Place 2 cubes of jack cheese into each chili and line them up in the pan.

  • Whisk together the eggs, milk, flour and baking powder and pour it over the chilis.

  • Put the cheddar cheese over the egg mixture and bake for 30-35 minutes or until golden brown.

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