If you love rich, comforting flavors with a spicy twist, you are about to fall head over heels for this Delicious Chile Relleno Casserole Recipe. It captures the heart of traditional chile rellenos but in an easy-to-make, hearty casserole form that works perfectly for weeknight dinners or casual gatherings. Roasted poblano peppers stuffed with savory seasoned beef blend beautifully with a fluffy, cheesy egg custard that bakes to golden, bubbling perfection. This dish not only satisfies your craving for bold Mexican-inspired flavors but also brings warmth and joy to every bite, making it an instant favorite to add to your kitchen rotation.
Ingredients You’ll Need
Gathering your ingredients is simple, yet each one plays an essential role in making the Delicious Chile Relleno Casserole Recipe shine. From smoky poblano peppers to fragrant spices and creamy cheeses, everything works in harmony to create layers of flavor and texture that you won’t want to skip.
- Fresh poblano peppers: The star of the dish, these peppers offer mild heat and a deep, smoky flavor when roasted.
- Ground beef: Adds hearty, savory richness that perfectly complements the peppers.
- Medium onion: Provides sweetness and depth when sautéed with garlic.
- Garlic cloves: Infuses the meat mixture with aromatic warmth.
- Cumin: Brings earthy, slightly nutty undertones essential for that classic Mexican flavor.
- Chili powder: Adds gentle heat and vibrant spice complexity.
- Shredded cheese (cheddar and Monterey Jack): Combines sharpness and creaminess, melting perfectly over the casserole.
- Eggs: Create a luscious, custardy base that binds the casserole together.
- Whole milk: Lightens the egg mixture, making the texture tender and moist.
How to Make Delicious Chile Relleno Casserole Recipe
Step 1: Roast and Prepare the Poblanos
Start by heating your oven to 350°F (175°C) and placing the poblano peppers under the broiler. Roast them until the skins blister and char in spots, which usually takes about 10 minutes. Then, cover the peppers with foil or a bowl and let them steam for a few minutes. This process softens the skins, making them easier to peel off, and intensifies the smoky flavor that’s so vital to this recipe.
Step 2: Cook the Beef Mixture
In the meantime, heat a skillet over medium heat and brown the ground beef along with finely chopped onion and minced garlic. Let them cook together for about 5 minutes until the meat is no longer pink and the onions are soft and translucent. This combination sets the savory foundation for the filling.
Step 3: Add the Spices
Now it’s time to spice things up! Sprinkle in the cumin and chili powder, stirring everything well to coat the beef and onions. Allow it to simmer for an additional 2 minutes. This step helps the flavors meld perfectly and ensures your chile relleno casserole will have an inviting, authentic taste.
Step 4: Peel, Seed, and Stuff the Poblanos
Carefully peel off the skins of the roasted poblano peppers and slice them open to remove the seeds. Then stuff each pepper with the seasoned beef mixture, packing it well but gently so the filling stays intact in the baking dish later.
Step 5: Prepare the Egg Mixture and Assemble
In a separate bowl, whisk together the eggs and whole milk until smooth and slightly frothy. Arrange the stuffed peppers in a baking dish, then pour the egg mixture evenly over them. This custard will bake into a deliciously tender layer that holds everything together with a wonderful creaminess.
Step 6: Add Cheese and Bake
Finally, sprinkle a generous amount of shredded cheddar and Monterey Jack cheese over the top. Pop the casserole into the oven and bake for 30 to 35 minutes, until the cheese is golden and bubbly and the egg mixture is set. This finishing touch brings a melty, irresistible crust that will have everyone reaching for seconds.
How to Serve Delicious Chile Relleno Casserole Recipe
Garnishes
Serving this Delicious Chile Relleno Casserole Recipe with fresh garnishes takes it to the next level. Sprinkle chopped cilantro or green onions on top for a pop of color and freshness. A dollop of sour cream or some sliced avocado adds cooling creaminess that balances the gentle heat of the pepps. For those who crave a touch of brightness, a squeeze of lime juice just before serving brightens every bite.
Side Dishes
To round out your meal, pair this casserole with simple, complementary sides. Mexican rice or cilantro-lime rice work beautifully, absorbing any extra juices with a fragrant flair. A crisp green salad with a light vinaigrette offers refreshing contrast, while beans—black or refried—add traditional heartiness when served alongside. Cornbread or warm tortillas are also excellent options for mopping up every last bit.
Creative Ways to Present
For a fun twist, serve this casserole in individual ramekins to turn it into personalized, elegant servings perfect for entertaining. Layer it with extra cheese between the stuffed poblanos for an ultra-cheesy experience. Or try topping it with crispy tortilla strips or crushed tortilla chips just before baking for a delightful crunch that complements the creamy custard.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Delicious Chile Relleno Casserole Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to marry over time, making the next-day meal arguably even better. Just be sure to cool the casserole completely before refrigerating to keep the texture just right.
Freezing
If you want to save some for later, this casserole freezes well too. Wrap it tightly in plastic wrap and aluminum foil, or transfer portions to freezer-safe containers to avoid freezer burn. It stays delicious for about 2 months in the freezer—perfect for busy days when you need a homemade meal in a snap.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm individual portions in the microwave or reheat the whole casserole in a 350°F oven for 15-20 minutes until heated through and the cheese is bubbly again. Adding a splash of milk to the egg mixture before reheating can help restore some creaminess if it has firmed up too much.
FAQs
Can I use a different type of pepper instead of poblano?
Absolutely! While poblano peppers provide the ideal mild heat and smoky flavor for this dish, you can experiment with Anaheim or even mild green bell peppers for a similar texture. Just keep in mind that flavor and heat level will vary slightly.
Is it possible to make this casserole vegetarian?
Yes! Simply swap the ground beef for cooked vegetables like mushrooms, zucchini, or a plant-based crumble. Combining these with the same spices and cheese keeps the hearty feel and flavor intact.
Can I prepare this ahead of time and bake later?
Definitely. You can assemble the casserole a few hours or even a day before baking. Just keep it covered in the refrigerator and bake at the specified temperature, increasing time slightly if baking cold.
What type of cheese is best for a gooey topping?
Cheddar and Monterey Jack are ideal because they melt smoothly and develop a beautiful golden crust. You can also experiment with mozzarella for stretchiness or a bit of queso fresco for authentic Mexican flavor.
How spicy is the Delicious Chile Relleno Casserole Recipe?
This recipe is mildly spicy, mainly due to the poblano peppers and chili powder. If you prefer more heat, feel free to add a pinch of cayenne pepper or serve with salsa or hot sauce on the side.
Final Thoughts
Ready to impress family and friends with a dish that feels like a warm hug on a plate? The Delicious Chile Relleno Casserole Recipe is a fantastic way to enjoy the bold, comforting flavors of traditional chile rellenos with less fuss and more cheesy goodness. Once you make it, this casserole will quickly become your go-to for flavorful, satisfying meals that bring everyone back to the table with smiles. So grab those poblano peppers and dive in—you’re going to love every last bite!
Print
Delicious Chile Relleno Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Delicious Chile Relleno Casserole is a flavorful and comforting dish that combines roasted poblano peppers stuffed with a savory seasoned ground beef mixture, topped with a rich egg and cheese custard. Perfect for a family dinner, it brings together the smoky heat of roasted chilies with melty cheddar and Monterey Jack cheese baked to bubbly perfection.
Ingredients
Peppers
- 4 fresh poblano peppers
Beef Filling
- 1 pound ground beef
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
Egg Mixture
- 3 eggs
- ½ cup whole milk
Topping
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
Instructions
- Roast the Peppers: Preheat the oven to 350°F (175°C). Place the poblano peppers under the broiler and roast until their skins are blistered, about 10 minutes. Once roasted, cover them tightly to steam and loosen their skins, making them easy to peel.
- Prepare the Beef Filling: In a skillet over medium heat, brown the ground beef along with the chopped onion and minced garlic for about 5 minutes until the meat is cooked through and the onions are softened.
- Season the Meat: Stir in the cumin and chili powder, then reduce the heat slightly and simmer the mixture for an additional 2 minutes to allow the flavors to meld.
- Stuff the Peppers: Peel the cooled roasted peppers and remove the seeds carefully. Stuff each pepper with the prepared beef mixture, ensuring they are filled generously.
- Prepare Egg Mixture and Assemble: In a bowl, whisk together the eggs and whole milk until combined. Place the stuffed peppers in a baking dish, then pour the egg mixture evenly over them.
- Add Cheese and Bake: Sprinkle the shredded cheddar and Monterey Jack cheese over the top of the casserole. Bake in the preheated oven for 30 to 35 minutes, or until the cheese is melted and bubbly, and the egg custard is set.
Notes
- Roasting and steaming the peppers helps to easily remove their tough skins and reduces bitterness.
- You can substitute ground turkey or chicken for a leaner protein option.
- Feel free to adjust the seasoning to your preferred spice level by adding jalapeños or extra chili powder.
- This casserole pairs well with Mexican rice or a simple green salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
