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Chile Relleno Casserole Recipe

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3.8 from 14 reviews

This chili relleno casserole is a delightful and easy-to-make dish inspired by the classic Mexican chile relleno. Featuring layers of poblano peppers, a blend of Monterey Jack and Cheddar cheeses, and a rich egg and milk custard, it’s baked to perfection and topped with enchilada sauce for an extra burst of flavor. Perfect for busy weeknights or entertaining guests, this casserole offers a convenient shortcut to enjoy chile rellenos without the fuss of stuffing and frying each pepper individually.

Ingredients

Preparation

  • Cooking spray

Peppers and Cheese Layers

  • 2 (7 ounce) cans whole poblano peppers, drained
  • 8 ounces Monterey Jack cheese, shredded
  • 8 ounces Cheddar cheese, shredded

Custard Mixture

  • 2 large eggs
  • 1 (5 ounce) can evaporated milk
  • 2 tablespoons all-purpose flour
  • ½ cup milk, or as needed to thin

Topping

  • 1 (8 ounce) can enchilada sauce or tomato sauce

Instructions

  1. Prepare the Baking Dish: Preheat your oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish thoroughly with cooking spray to prevent sticking.
  2. Layer the Peppers: Drain the poblano peppers well. Place the contents of one can evenly in the bottom of the prepared baking dish, creating the first layer.
  3. Add Cheese: Sprinkle half of the shredded Monterey Jack and Cheddar cheese evenly over the poblano peppers layer.
  4. Second Pepper Layer: Layer the remaining poblano peppers over the cheese, creating a second pepper layer.
  5. Make Custard Mixture: In a mixing bowl, combine the eggs, evaporated milk, and all-purpose flour. If the mixture is too thick, slowly add up to ½ cup of milk until you achieve a pourable consistency.
  6. Pour Custard Over Peppers: Evenly pour the egg mixture over the layered poblanos and cheese in the baking dish.
  7. Bake the Casserole: Place the casserole in the preheated oven and bake for 25 minutes, allowing the custard to set and flavors to meld.
  8. Add Sauce and Continue Baking: Remove the casserole from the oven and pour the enchilada or tomato sauce evenly over the top. Return the dish to the oven and bake for an additional 15 minutes.
  9. Broil with Cheese Topping: Turn on your oven’s broiler. Sprinkle the remaining shredded Monterey Jack and Cheddar cheese on top of the casserole, then place it under the broiler for 2 to 3 minutes until the cheese melts and becomes bubbly and golden.
  10. Serve: Remove from oven carefully, let it cool slightly, then serve and enjoy this flavorful chili relleno casserole.

Notes

  • You can find canned poblano peppers in Mexican grocery stores, major supermarkets, or online.
  • If canned poblanos are unavailable, substitute with fresh roasted poblano peppers or canned whole green chile peppers.
  • The video version of this recipe uses 3 eggs and an extra egg yolk for a richer custard, which you can try if desired.
  • Be sure to drain the canned peppers well to avoid excess moisture in the casserole.
  • Adjust the milk quantity in the custard to reach the right pourable consistency but not too runny.

Find it online: https://marthatasty.com/chile-relleno-casserole-recipe/