If you’re craving a comforting dish that bursts with flavor and has a comforting, cheesy texture, this Chile Rellenos Casserole Recipe is going to become your new favorite go-to. It captures all the delicious essence of traditional chile rellenos but in a wonderfully easy casserole form that saves time without sacrificing any of the heartwarming charm. With a creamy egg custard base, tender green chilies, and a melty cheese topping, this dish brings a vibrant mix of textures and flavors to your table that everyone will love.
Ingredients You’ll Need
This Chile Rellenos Casserole Recipe shines because of its simple yet thoughtfully balanced ingredients. Each one plays a key role in creating the perfect blend of creamy, spicy, and cheesy notes while keeping the casserole light enough to enjoy anytime.
- Whole green chilies (27 ounces): These are the star ingredient, adding just the right gentle heat and tangy flavor to complement the creamy base.
- Milk (1½ cups): Helps form the smooth, tender custard that holds the casserole together perfectly.
- Large eggs (6): Act as the binding force for the casserole, delivering structure and richness.
- All-purpose flour (½ cup): Gives the custard a slight thickness and a wonderful, sliceable texture.
- Coarse kosher salt (1 teaspoon): Elevates all the flavors naturally without overpowering.
- Freshly ground black pepper (½ teaspoon): Adds a touch of warmth that balances the richness.
- Monterey Jack cheese (1 cup, shredded): Offers a mild, creamy meltiness that blends beautifully with the chilies.
- Cheddar cheese (1 cup, shredded): Brings sharpness and color contrast, making each bite more exciting.
How to Make Chile Rellenos Casserole Recipe
Step 1: Prepare the Oven and Chilies
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius) so it’s at the perfect temperature once you’re ready to bake. Drain the whole green chilies thoroughly to avoid extra moisture, then lay them out flat in a 9×13-inch baking dish, covering the entire bottom evenly. This sets the flavorful foundation for your casserole.
Step 2: Whisk Together the Egg Mixture
In a large bowl, vigorously whisk the milk, eggs, all-purpose flour, kosher salt, and freshly ground black pepper until the mixture is smooth and uniform. This step is crucial because you want an airy, well-incorporated custard that will bake up fluffy yet firm enough to hold the chilies and cheese beautifully.
Step 3: Assemble the Casserole
Pour your silky egg mixture right over the bed of green chilies, making sure to spread it evenly across the dish. Then generously sprinkle the shredded Monterey Jack and Cheddar cheeses over the surface, covering every corner. The cheese layer not only adds flavor but also creates a gorgeous golden crust as it bakes.
Step 4: Bake Until Perfect
Pop your dish into the preheated oven and bake for 45 to 50 minutes. You’ll know it’s done when the center is set (no longer wobbly) and the top has a lovely light golden hue. The wait is well worth it as the layers meld together into a luscious, savory casserole.
Step 5: Cool and Serve Warm
Allow the Chile Rellenos Casserole to cool for a few minutes before slicing so it holds its shape beautifully. Serve it warm for the best flavor and comforting texture, garnished with your favorite toppings if you like.
How to Serve Chile Rellenos Casserole Recipe
Garnishes
Enhance your Chile Rellenos Casserole Recipe by adding dollops of tangy sour cream, fresh salsa, or a sprinkle of chopped green onions. These simple garnishes add freshness and a burst of contrasting flavors that brighten the dish effortlessly.
Side Dishes
This casserole pairs beautifully with a light green salad dressed with vinaigrette or a helping of Mexican rice for a full, satisfying meal. The savory richness of the casserole complements crisp, fresh vegetables perfectly, balancing the plate.
Creative Ways to Present
For a festive touch, serve the Chile Rellenos Casserole in individual ramekins or mini cast iron skillets. You can also layer it into a tortilla wrap for a delicious lunch twist or accompany it with warm corn tortillas to scoop up every cheesy, flavorful bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chile Rellenos Casserole in an airtight container in the refrigerator for up to 3 days. It stays delicious and moist, making it a fantastic next-day meal or snack to enjoy without reheating extravagantly.
Freezing
If you want to save some for later, you can freeze the casserole in a suitable container. Be sure to cool it completely before freezing and consume it within 1 month for the best flavor and texture retention.
Reheating
Reheat slices gently in the oven at 325 degrees Fahrenheit until warmed through. This helps preserve the casserole’s original texture better than microwaving, keeping the cheese melty and the custard tender.
FAQs
Can I use other types of cheese in this casserole?
Absolutely! While Monterey Jack and Cheddar are classic choices due to their meltability and flavor, you can experiment with cheeses like Pepper Jack for a spicy kick or Mozzarella for extra gooeyness.
Are there any good substitutes for the green chilies?
You can try roasted poblano peppers or mild Anaheim peppers if you want a slightly different flavor profile while maintaining that essence of chile rellenos in the casserole.
Is this casserole spicy?
The dish has a gentle heat from the green chilies but is not overwhelmingly spicy, making it approachable for most palates. You can adjust the heat by choosing milder or hotter varieties of green chilies.
Can I make this recipe vegetarian?
This recipe is already vegetarian-friendly as it contains no meat. Just be sure to use cheeses that are free of animal rennet if you want it to be strictly vegetarian.
How do I know when the casserole is fully cooked?
The center should be set with a slightly golden top when baked. You can also insert a toothpick near the center; it should come out clean or with just a few moist crumbs attached.
Final Thoughts
This Chile Rellenos Casserole Recipe perfectly marries comfort food vibes with a touch of Mexican flair. Whether you’re looking for a quick weeknight dinner or a dish to impress at your next gathering, this casserole is a winner every time. I can’t wait for you to make it, share it, and fall in love with it just like I did!
Print
Chile Rellenos Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Description
This Chile Rellenos Casserole is a comforting and cheesy baked dish that captures the essence of traditional chile rellenos in an easy-to-make casserole form. Featuring whole green chilies smothered in a fluffy, savory egg mixture and topped with melted Monterey Jack and Cheddar cheeses, it’s a perfect dish for breakfast, brunch, or a satisfying dinner.
Ingredients
Chile and Cheese
- 1 (27-ounce) can of whole green chilies
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
Egg Mixture
- 1½ cups milk
- 6 large eggs
- ½ cup all-purpose flour
- 1 teaspoon coarse kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the casserole evenly.
- Prepare Chilies: Drain the whole green chilies thoroughly and arrange them flat in a 9×13-inch baking dish, making sure to cover the entire bottom layer evenly.
- Make Egg Mixture: In a large bowl, whisk together the milk, eggs, flour, kosher salt, and black pepper until the mixture is smooth and well combined.
- Combine and Pour: Pour the egg mixture evenly over the laid chilies in the baking dish, ensuring the chilies are fully covered with the custard-like batter.
- Add Cheese Topping: Generously sprinkle the shredded Monterey Jack and Cheddar cheeses evenly over the top of the egg and chili mixture.
- Bake: Place the baking dish in the preheated oven and bake for 45–50 minutes, or until the center is completely set and the top turns a light golden brown.
- Cool and Serve: Allow the casserole to cool for a few minutes after removing it from the oven. Slice into portions and serve warm. Garnish with sour cream, salsa, or chopped green onions if desired for added flavor.
Notes
- Drain the chilies well to avoid excess moisture making the casserole soggy.
- You can substitute the cheeses with your favorites or use a Mexican cheese blend for variation.
- For a spicier version, add chopped jalapeños or hot sauce into the egg mixture.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated.
- Use a non-stick spray or lightly grease the baking dish to prevent sticking.
