Chile Relleno Casserole Recipe

Chile relleno casserole is one of those dishes that combines all the flavors you love into a hearty, comforting meal. Imagine roasted poblano peppers layered with seasoned beef and gooey, melted cheese, all baked together into a rich casserole. It’s a crowd-pleaser that feels like a hug on a plate. What makes this version special is the simplicity of the casserole form—no need to stuff individual peppers, just layer everything up and bake! It’s perfect for busy weeknights or weekend family dinners when you want something delicious but without the fuss.

this RECIPE

🥘 My love for roasted poblano peppers (and a little kitchen mishap!)

I’ve been making chile relleno casseroles for years, and I can’t get enough of that deep, smoky flavor from roasted poblano peppers. One time, though, I made a big mistake—I roasted the peppers and totally forgot about them. I was deep in conversation with my sister (who was visiting), and by the time I remembered, the peppers were practically burnt to a crisp! But you know what? Even though I had to start over, the aroma of those roasting peppers filled the house and got everyone excited for dinner. Now, I keep a timer handy and never leave my kitchen when those poblanos are in the oven!

The story behind chile rellenos (and why this casserole is so much easier!)

Chile rellenos, which translates to “stuffed peppers,” is a classic Mexican dish, typically made by stuffing fresh poblano peppers with cheese or meat, dipping them in egg batter, and frying them until golden. It’s believed to have originated in the city of Puebla, but variations have spread far and wide. The casserole version is like a deconstructed take on this traditional dish, giving you all the wonderful flavors without the extra work. Over time, home cooks have embraced this easier style, and now it’s a favorite for those who want a simpler, family-style version of a classic.

Let’s talk ingredients: poblanos, cheese, and all the flavor

Poblano Peppers
These mild, slightly smoky peppers are the star of the show. Roasting them gives an extra layer of flavor, and they provide the perfect balance for the richness of the cheese and beef. If you can’t find poblanos, Anaheim peppers are a good substitute, though they’re a bit milder.

Ground Beef
The ground beef adds a savory, hearty base to the casserole. You could easily swap it out for ground turkey or even crumbled tofu if you’re looking for a lighter or plant-based option. Just make sure to season it well—beef or not, it’s all about flavor!

Cheese Trio: Monterey Jack, Cheddar, and Pepper Jack
This combo brings both creaminess and a bit of spice. Monterey Jack melts beautifully, sharp cheddar gives it that tangy kick, and Pepper Jack adds just the right hint of heat. If you’re dairy-free, try a plant-based cheese that melts well, like a vegan cheddar.

Half & Half, Eggs, and Flour
This trio forms the custardy base that holds everything together. Half & half gives it richness, while the eggs provide structure. If you’re looking for a dairy-free option, you can use almond milk or a similar substitute, though it will slightly change the texture.

Essential kitchen tools (and what you can skip)

For this recipe, a few key tools will make your life easier:

• Baking sheet: You’ll need this for roasting the poblanos. I like to line it with foil for easy cleanup (because who likes scrubbing charred bits off a pan?).
• Mixing bowl: A medium-sized bowl is perfect for whisking together the egg mixture.
• Large frying pan: For browning the ground beef, onions, and garlic. Make sure it’s big enough to comfortably cook a pound of beef without overcrowding.
• 2 ½ quart baking dish: This is your casserole dish, where all the magic comes together. If you don’t have one, an 8×8 square dish works in a pinch!

Skip any super fancy tools here—you don’t need an immersion blender or anything high-tech. Simple tools get the job done!

Step-by-step: making your chile relleno casserole

Alright, let’s dive into the process. I promise it’s easy and even a little fun!

1. Roast the poblanos
   Preheat your oven to 450°F, line a baking sheet with foil, and spray it with a little non-stick spray. Wash and dry your poblanos, then pop them onto the sheet. Roast for about 20-25 minutes, turning them occasionally, until the skins are blackened and blistered. Pro tip: Don’t skip the step of covering the roasted peppers in plastic wrap once they’re out of the oven—it helps steam the skins, making them super easy to peel off. Once they’re cool, slice them open and remove the seeds. Be gentle—they’re soft at this point!
2. Brown the beef
   In a large frying pan, cook the ground beef with chopped onions and garlic until the beef is fully browned. Add in your cumin, black pepper, and crushed red pepper for a little spice. Drain the fat, then return the mixture to the pan.
3. Layer the casserole
   In your greased baking dish, start with a layer of roasted poblanos. Add ¾ cup of Monterey Jack cheese on top, followed by half of the beef mixture. Then sprinkle ½ cup of Pepper Jack and ½ cup of sharp cheddar. Repeat the layers one more time, ending with sharp cheddar on top. I’ve learned through trial and error that evenly layering the cheeses is key—don’t just dump them on or you’ll end up with some spots cheesier than others!
4. Whisk the custard
   In a mixing bowl, whisk together the half & half, eggs, and flour until smooth. This mixture is what gives the casserole that signature custard-like texture. Pour it evenly over the layers in your dish.
5. Bake to bubbly perfection
   Pop the casserole into your preheated oven at 350°F for 30-35 minutes. At this point, the cheese should be melted and the custard should be mostly set. Sprinkle the remaining ½ cup of sharp cheddar over the top and bake for another 15 minutes until the cheese is golden and bubbly.
6. Rest and serve
   Let the casserole sit for a few minutes after it comes out of the oven—it’ll firm up a bit, making it easier to cut into slices.

Variations I’ve tried (and loved!)

• Vegetarian version: Swap the ground beef for crumbled tofu or black beans. You still get a hearty filling, and the beans give a lovely texture that contrasts with the soft peppers.
• Spicier twist: If you’re like me and crave extra heat, throw in some chopped jalapeños or a sprinkle of cayenne pepper into the ground beef mixture.
• Gluten-free: Substitute the all-purpose flour for a gluten-free blend, and it turns out just as creamy and delicious. I’ve tried it with almond flour, and it works great!
• Seasonal swaps: In the summer, you can try adding fresh corn kernels or even diced tomatoes for a bit of sweetness and freshness.

Serving suggestions for a crowd-pleasing meal

For a colorful, complete meal, I love serving this chile relleno casserole with sides like Mexican rice and refried beans. A sprinkle of fresh cilantro over the top adds a pop of color and a fresh, herbal note. If you’re hosting friends or family, try garnishing the casserole with avocado slices, a dollop of sour cream, or even some crumbled queso fresco. It’s also excellent with tortilla chips on the side for a bit of crunch!

Perfect drink pairings

For this dish, you can’t go wrong with a refreshing, cold drink to balance out the richness of the cheese and the spices. I love serving it with agua fresca—a light, fruity beverage made with blended watermelon or cucumber. Horchata, a cinnamon-spiced rice milk, is another great option if you’re looking for something creamy to complement the casserole. And if you’re keeping it simple, you can’t beat an icy cold sparkling limeade or a classic iced tea with a squeeze of lemon.

Storing leftovers and reheating (if you have any left!)

If you happen to have any leftovers (good luck with that!), store the casserole in an airtight container in the fridge for up to 3 days. To reheat, you can either microwave individual portions or pop the whole casserole back in the oven at 350°F until warmed through. Just cover it with foil to keep it from drying out. I wouldn’t recommend freezing this casserole because the texture of the custard can change, but if you must, freeze individual portions and thaw them completely before reheating.

Scaling the recipe for more (or fewer) servings

If you need to scale the recipe up for a larger crowd, simply double the ingredients and use a larger casserole dish, like a 9×13 pan. The baking time might increase by about 10-15 minutes, so keep an eye on it. For a smaller version, halve the ingredients and use a 1-quart baking dish. You’ll still get all the same delicious layers in a more compact size.

FAQs

Q: Can I make this casserole ahead of time?
A: Yes! You can assemble the casserole up to a day in advance. Just cover it and store it in the fridge. When you’re ready to bake, let it come to room temperature first and then pop it in the oven.

Q: What can I use instead of poblano peppers?
A: Anaheim peppers are a great substitute, or if you prefer a milder flavor, you could even use bell peppers. Just roast them the same way!

Q: Is this casserole spicy?
A: It has a bit of a kick thanks to the Pepper Jack cheese and crushed red pepper, but it’s not overly spicy. You can always adjust the heat by using mild cheese or skipping the red pepper flakes.

Q: Can I use a different type of cheese?
A: Absolutely! If you don’t have Monterey Jack or Pepper Jack, feel free to experiment with cheeses like mozzarella or Colby Jack. Just make sure they melt well.

Q: How do I know when the casserole is done baking?
A: The casserole is ready when the cheese is bubbly and slightly golden on top, and the custard has set. A little jiggle in the middle is okay, but it shouldn’t be too wobbly.

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