If you are craving a dish that perfectly captures the bold flavors of Mexican cuisine while being comforting and easy to prepare, this Delicious Chile Relleno Casserole Recipe is exactly what you need. It combines smoky roasted poblano peppers with savory ground beef, warm spices, and a luscious cheesy egg custard, all baked together to create layers of incredible taste and texture. This casserole takes the classic chile relleno concept and transforms it into a family-friendly meal that’s as satisfying as it is unforgettable.
Ingredients You’ll Need
This recipe uses simple, straightforward ingredients, each playing a vital role in building the dish’s rich personality. Fresh poblano peppers bring the smoky heat, the seasoned ground beef adds depth, and the blend of cheddar and Monterey Jack cheese gives it a creamy, melty finish that’s pure delight.
- 4 fresh poblano peppers: The star of the dish, poblano peppers provide mild heat and smokiness when roasted.
- 1 pound ground beef: Adds hearty flavor and richness to the filling.
- 1 medium onion: Brings sweetness and texture to balance the spices.
- 3 garlic cloves: Infuses the beef mixture with aromatic depth.
- 1 teaspoon cumin: Offers warm, earthy undertones that enhance the savory profile.
- 1 teaspoon chili powder: Delivers a touch of smoky spice and color.
- 2 cups shredded cheese (cheddar and Monterey Jack): Combo melts beautifully for creamy, indulgent topping.
- 3 eggs: Used to make a rich custard that binds the casserole together.
- ½ cup whole milk: Adds creaminess to the egg custard, keeping it silky rather than dry.
How to Make Delicious Chile Relleno Casserole Recipe
Step 1: Roast and Steam the Poblanos
Begin by preheating your oven to 350°F (175°C). Place the poblano peppers under the broiler until their skins blister and char, approximately 10 minutes, turning as needed. This roasting imparts that signature smoky flavor. Once done, cover the peppers with foil or a bowl to let them steam for a few minutes. This softens the skins, making them easier to peel.
Step 2: Prepare the Beef Filling
While the peppers steam, heat a skillet and brown the ground beef along with finely chopped onion and minced garlic. Cook for about five minutes until the beef is no longer pink and the onions soften, releasing their sweetness. This forms the savory base of your filling.
Step 3: Season the Mixture
Sprinkle in the cumin and chili powder, then stir to blend all the spices evenly. Let this simmer together for another couple of minutes. These spices add character and warmth that make every bite exciting.
Step 4: Prepare the Poblanos for Stuffing
Once the poblanos are cool enough to handle, carefully peel off their blistered skins. Slice them open and remove the seeds to tame the heat and create space for the filling. Stuff each pepper generously with the beef mixture, pressing the filling firmly but gently inside.
Step 5: Make the Egg Custard and Assemble
In a mixing bowl, whisk together the eggs and whole milk until smooth and light. This custard will soak into the casserole, tying the filling and peppers together with a delicate richness. Pour the egg mixture evenly over the stuffed peppers arranged in a baking dish.
Step 6: Add Cheese and Bake
Finally, scatter the shredded cheddar and Monterey Jack cheese over the entire casserole, covering the peppers and custard with a golden blanket of melty goodness. Place the dish in the oven and bake for 30 to 35 minutes, until everything is bubbly and the cheese is lightly browned on top.
How to Serve Delicious Chile Relleno Casserole Recipe
Garnishes
Sprinkle some fresh chopped cilantro or thinly sliced green onions over the baked casserole for a fresh pop of color and brightness. Adding a dollop of sour cream or a spoonful of guacamole on top elevates each serving with cool creaminess.
Side Dishes
This casserole pairs beautifully with simple Mexican sides like Mexican rice, refried beans, or a crisp garden salad with lime vinaigrette. These accompaniments balance the rich, cheesy flavors and add textures that delight the palate.
Creative Ways to Present
For a festive gathering, serve the casserole in a vibrant ceramic dish to highlight its warmth and color. You can also offer individual portions in small ramekins for a fun, personalized dining experience. Adding sliced avocado or pickled jalapeños on the side invites guests to customize their bites.
Make Ahead and Storage
Storing Leftovers
You can store any leftover chile relleno casserole covered in the refrigerator for up to 3 days. Keep it sealed tightly to maintain moisture so every bite remains flavorful and tender.
Freezing
This casserole freezes well if you want to save some for another day. Freeze in an airtight container or wrapped tightly with foil and plastic wrap for up to 2 months. Let it thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave for quick convenience, or warm the whole casserole in a 350°F oven for about 15-20 minutes until heated through and the cheese is melty once again. This helps keep the custard creamy and the filling juicy.
FAQs
Can I use roasted green chilies instead of poblanos?
Absolutely! Roasted green chilies can offer a milder flavor with less smokiness, which is a great alternative if you prefer a gentler heat. Just adjust the seasoning to your taste.
Is this casserole very spicy?
This Delicious Chile Relleno Casserole Recipe has a mild to moderate heat thanks to the poblanos and spices. You can tone down the chili powder or remove seeds from the peppers completely to keep it mild, or add extra chili powder if you love spice.
Can I substitute ground beef with another protein?
Yes! Ground turkey, chicken, or even a plant-based meat substitute work wonderfully. Just cook the filling as you normally would and season it well to maintain robust flavor.
What cheese works best for this recipe?
The combo of cheddar and Monterey Jack is classic because cheddar offers bold flavor and Jack melts smoothly. You can also try mozzarella or a Mexican cheese blend if you want a different twist.
How do I reheat leftovers without drying them out?
The key is gentle reheating. Use the microwave with a slightly damp paper towel over the portion or reheat in the oven covered lightly with foil at 350°F. This retains moisture and keeps the custard creamy.
Final Thoughts
If you’re looking for a comforting yet flavorful dish that brings a little fiesta to your table, the Delicious Chile Relleno Casserole Recipe is a can’t-miss crowd-pleaser. It’s packed with soulful Mexican flavors, easy to put together, and absolutely tasty in every bite. Trust me, once you try it, this casserole will be a new favorite to share with friends and family over and over again!
Print
Delicious Chile Relleno Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Delicious Chile Relleno Casserole recipe brings together roasted poblano peppers stuffed with a savory ground beef mixture, topped with a rich blend of eggs, milk, and melted cheddar and Monterey Jack cheese. Perfect for a comforting dinner, this casserole combines smoky, spicy flavors with a creamy, cheesy finish.
Ingredients
Poblano Peppers
- 4 fresh poblano peppers
Beef Mixture
- 1 pound ground beef
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
Egg Mixture & Topping
- 3 eggs
- ½ cup whole milk
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
Instructions
- Roast the Peppers: Preheat your oven to 350°F (175°C). Place the poblano peppers under the broiler and roast them until they are blistered on all sides, which should take about 10 minutes. Once blistered, cover the peppers and allow them to steam to loosen the skins for easy peeling.
- Cook the Beef Mixture: While the peppers are steaming, heat a skillet over medium-high heat. Add the ground beef along with the chopped onion and minced garlic. Cook for about 5 minutes, stirring occasionally, until the beef is browned and the onions are softened.
- Season the Beef: Stir in the cumin and chili powder into the beef mixture. Allow it to simmer together for an additional 2 minutes so the spices fully integrate into the meat.
- Prepare the Peppers: Peel the skins off the roasted poblano peppers and carefully remove all the seeds. Stuff each pepper generously with the cooked and seasoned ground beef mixture.
- Make the Egg Mixture and Assemble: In a mixing bowl, whisk together the eggs and whole milk until smooth. Place the stuffed peppers into 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 casserole is bubbly and the cheese has melted and turned slightly golden.
Notes
- Use gloves when handling poblano peppers if you have sensitive skin to avoid irritation.
- For a spicier dish, add chopped jalapeños to the beef mixture.
- This casserole can be assembled ahead of time and refrigerated before baking.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
- For a vegetarian version, substitute ground beef with cooked lentils or crumbled tofu and use a plant-based cheese.
