authentic chile relleno casserole recipe

Written ByJenny Smyth Posted on
authentic chile relleno casserole recipe
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The Best authentic chile relleno casserole recipe

I’ve been making chile relleno casserole for my family for years, and it’s a recipe that never fails to impress. This dish has its roots in traditional Mexican cuisine, where roasted poblano peppers are stuffed with cheese and coated in a light batter.

When I first tried making it, I was blown away by the depth of flavor and the way the creamy cheese melted into the tender peppers. The key to this recipe is in the roasting process – it brings out the natural sweetness of the peppers and gives them a smoky flavor that’s hard to replicate with other methods.

I’ve experimented with different types of cheese and spices over the years, but the classic combination of queso fresco and cumin remains my favorite. It’s a simple yet elegant dish that’s perfect for weeknight meals or special occasions.

My kids love helping me stuff the peppers with cheese and placing them in the casserole dish. It’s a fun and interactive process that gets them involved in the cooking process.

One of the best things about this recipe is its health benefits. The roasted peppers are rich in vitamins A and C, while the queso fresco provides a boost of calcium.

It’s a great option for families looking for a delicious and nutritious meal that’s easy to make.

Authentic Chile Relleno Casserole

Authentic Chile Relleno Casserole

4.8 from 1818 votes

This layered casserole captures the flavors of classic chile rellenos without the deep frying. Roasted poblano peppers are stuffed with cheese and baked in a light egg batter with a savory tomato sauce.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Casserole

6 large poblano peppers
8 ounces Monterey Jack cheese, cut into strips
8 ounces sharp cheddar cheese, shredded
4 large eggs, separated
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Sauce

1 tablespoon vegetable oil
1/2 cup chopped onion
2 cloves garlic, minced
1 (15-ounce) can tomato sauce
1/2 cup water
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt to taste

👨‍🍳Directions

1Roast the poblano peppers over a gas flame or under a broiler, turning occasionally, until the skin is charred and blistered, about 5 minutes.
2Place the charred peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
3While the peppers steam, prepare the sauce.
4Heat the vegetable oil in a large skillet over medium heat until shimmering.
5Add the chopped onion and cook, stirring often, until softened and translucent, about 4 minutes.
6Add the minced garlic and cook for 1 minute until fragrant.
7Stir in the tomato sauce, water, oregano, cumin, and salt.
8Bring the sauce to a simmer over medium heat, then reduce the heat to low and let it cook gently for 10 minutes, stirring occasionally, until slightly thickened.
9Remove from heat and set aside.
10Preheat your oven to 375°F (190°C).
11After the peppers have steamed, carefully peel off the charred skins, then make a small slit lengthwise in each pepper and remove the seeds and membranes, keeping the peppers intact.
12Pat the peppers dry with paper towels.
13Stuff each pepper with a strip of Monterey Jack cheese, gently pressing the edges of the slit to close.
14Arrange the stuffed peppers in a single layer in a lightly greased 9×13 inch baking dish.
15Pour the prepared tomato sauce evenly over the peppers.
16In a large bowl, beat the egg whites with an electric mixer on high speed until stiff, glossy peaks form, about 3 minutes.
17In a separate bowl, whisk the egg yolks with the flour, salt, and black pepper until smooth and thick.
18Gently fold the beaten egg whites into the yolk mixture until just combined, being careful not to deflate the whites.
19Pour the egg batter evenly over the sauce and peppers in the baking dish, spreading it to the edges.
20Sprinkle the shredded cheddar cheese over the top.
21Bake in the preheated oven for 25 to 30 minutes, until the top is puffed, golden brown, and a knife inserted into the center comes out clean.
22Let the casserole rest for 5 minutes before serving.

🔧Equipment

Baking sheet
Large skillet
9×13 inch baking dish
Mixing bowls
Electric mixer or whisk
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 185mg🧂Sodium: 780mg🌾Total Carbs: 18g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For a milder casserole, use Anaheim peppers instead of poblanos. You can also substitute queso fresco or a Mexican cheese blend for the Monterey Jack. To make ahead, assemble the casserole without the egg batter, cover, and refrigerate for up to 24 hours. Add the batter just before baking.

Watch Video Of How Authentic Chile Relleno Casserole Works

This chile relleno casserole recipe is always a good idea for any occasion – whether you’re looking for a comforting weeknight meal or a show-stopping dish for your next family gathering.

It’s easy to make ahead of time, freezes well, and reheats beautifully.

One of my favorite ways to serve it is with a side salad or some warm tortillas for sopping up all that delicious cheese sauce.

❓ Frequently Asked Questions About Chile Relleno Casserole

Q: What type of cheese is best for chile relleno casserole?

A: While you can use any type of cheese you like, queso fresco is a classic choice because of its mild flavor and crumbly texture.

Q: Can I use other types of peppers instead of poblanos?

A: While poblanos have a unique flavor that pairs well with cheese, you can experiment with other types of peppers like Anaheim or jalapeños for a spicy twist.

Q: How do I prevent the cheese from melting too much during baking?

A: To prevent the cheese from melting too much, make sure to keep an eye on it during the last 10 minutes of baking and cover it with foil if it starts to brown too much.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time by preparing the roasted peppers and cheese mixture up to 24 hours in advance.

Q: What’s the best way to store leftover chile relleno casserole?

A: Store leftover casserole in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

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