Chile Rellenos Casserole is a delightful Mexican-inspired dish that combines the bold flavors of chiles with a creamy, cheesy filling. This casserole is a great way to enjoy the classic flavors of traditional chile rellenos without the hassle of individually stuffing and frying the peppers. While the exact origins of this dish are not known, chile rellenos themselves have a rich history in Mexican cuisine, dating back to the Spanish colonial era. The combination of charred chiles and a decadent filling makes this casserole a true crowd-pleaser.
This recipe pairs well with various sides, enhancing the overall dining experience. Here are a few serving suggestions to complete your meal:
- Serve the casserole with a side of Mexican rice and refried beans for a traditional Mexican meal.
- Include a fresh salad with ingredients such as avocado, corn, and tomatoes, dressed with a tangy lime vinaigrette to provide a refreshing and light contrast.
- To add a touch of richness, serve the casserole with a dollop of sour cream or a drizzle of your favorite salsa, such as roasted tomato or tomatillo salsa.
- Serve the casserole with a side of Mexican rice and refried beans for a traditional Mexican meal.
- Include a fresh salad with ingredients such as avocado, corn, and tomatoes, dressed with a tangy lime vinaigrette to provide a refreshing and light contrast.
- To add a touch of richness, serve the casserole with a dollop of sour cream or a drizzle of your favorite salsa, such as roasted tomato or tomatillo salsa.
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Chile Rellenos Casserole Recipe:
Chile Rellenos Casserole
Ingredients:
7 large poblano peppers
1.5 cups milk
5 large eggs
2 cups freshly shredded Monterey Jack cheese, divided
1 cup freshly shredded cheddar cheese, divided
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon each of garlic powder and onion powder
Salt and pepper to taste
1.5 cups milk
5 large eggs
2 cups freshly shredded Monterey Jack cheese, divided
1 cup freshly shredded cheddar cheese, divided
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon each of garlic powder and onion powder
Salt and pepper to taste
Instructions:
1. Preheat the broiler, positioning the rack 6 inches from the heat source.
2. Line a baking sheet with foil.
3. Place peppers on the sheet and broil 10-15 minutes until skins char.
Let peppers steam in a sealed bag for 10 minutes, then peel, deseed, and remove stems.
Let peppers steam in a sealed bag for 10 minutes, then peel, deseed, and remove stems.
4. Preheat oven to 350°F (175°C). Grease a 3-quart casserole dish.
5. Arrange half of chiles in dish. Layer with 1 cup jack cheese and 1/2 cup cheddar. Repeat.
6. Whisk eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper. Pour over layers.
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7. Bake 45 minutes until golden.
Cool before slicing. Serve squares with sour cream, salsa, and cilantro.