If you’re on the lookout for a hearty, comforting dish that brings a little southwestern charm straight to your table, this Chile Rellenos Casserole Recipe is an absolute winner. It’s a delightful twist on the classic stuffed peppers, transformed into a creamy, cheesy baked casserole that’s perfect for weeknight dinners or casual gatherings. With tender green chilies nestled under a fluffy, savory custard, and topped with gooey Monterey Jack and Cheddar cheeses, every bite bursts with rich, satisfying flavors that will quickly become a family favorite.
Ingredients You’ll Need
This Chile Rellenos Casserole Recipe is all about simple, essential ingredients that come together beautifully. Each component plays a key role, from the mild heat and vibrant color of green chilies to the creamy mixture that sets into a flavorful base, making this dish both comforting and visually inviting.
- Whole green chilies (27-ounce can): Adds mild spice and vibrant color as the casserole’s star ingredient.
- Milk (1½ cups): Creates a rich, creamy custard that binds everything together perfectly.
- Large eggs (6): Provide structure and a light, fluffy texture for the casserole.
- All-purpose flour (½ cup): Helps thicken the custard for just the right consistency.
- Coarse kosher salt (1 teaspoon): Enhances all the flavors without overpowering the dish.
- Freshly ground black pepper (½ teaspoon): Adds subtle warmth and depth to the custard.
- Shredded Monterey Jack cheese (1 cup): Brings a creamy, mild cheese flavor that melts beautifully.
- Shredded Cheddar cheese (1 cup): Adds a sharper tang and delightful gooeyness on top.
How to Make Chile Rellenos Casserole Recipe
Step 1: Prep Your Oven and Chilies
Start by preheating your oven to 350°F (175°C) to get it nice and hot for baking. Then, drain the canned whole green chilies carefully, and lay them flat in the bottom of a 9×13-inch baking dish, making sure they cover the dish evenly. This creates the flavorful base layer for your casserole.
Step 2: Whisk Together the Custard Mixture
In a large bowl, whisk the milk, eggs, flour, salt, and pepper until the mixture is completely smooth. This custard will set around the chilies as it bakes, so it’s important to get out any lumps for a silky finish.
Step 3: Combine and Assemble
Pour the egg mixture evenly over the chilies in your baking dish, letting it seep into all the nooks and crannies. Next, sprinkle the shredded Monterey Jack and Cheddar cheeses evenly over the top. This cheesy topping will melt and brown during baking to perfection.
Step 4: Bake Until Golden and Set
Slide the casserole into your preheated oven and bake for 45 to 50 minutes. You want the center to be firm and set, with a lovely golden-brown top. Keep an eye on it toward the end to avoid over-browning.
Step 5: Cool and Serve
After removing from the oven, let the casserole cool for a few minutes to set up even further, making it easier to cut and serve. This step also helps the flavors meld beautifully.
How to Serve Chile Rellenos Casserole Recipe
Garnishes
To take your chile rellenos casserole to the next level, try adding a dollop of sour cream, a spoonful of fresh salsa, or a scattering of chopped green onions. These garnishes add wonderful texture, brightness, and a touch of creaminess that complement the rich casserole perfectly.
Side Dishes
This casserole pairs wonderfully with a light, crisp salad to balance out the richness. Think along the lines of a simple mixed greens salad with a tangy vinaigrette or a refreshing cucumber and tomato salad. For something heartier, Mexican rice or refried beans make excellent companions.
Creative Ways to Present
If you want to impress your guests, serve the casserole in individual ramekins for a charming twist. Layer in some extra jalapenos or add a sprinkling of fresh cilantro on top before serving. For brunch, it’s delicious alongside warm tortillas and a squeeze of lime to brighten every bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover chile rellenos casserole in an airtight container placed in the refrigerator. It will stay fresh and delicious for up to 3 days, making for an easy next-day meal.
Freezing
If you want to keep this recipe for longer, you can freeze the casserole. Wrap it tightly in plastic wrap and then aluminum foil, or use a freezer-safe container. It will maintain its flavor and texture for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat portions in the microwave for about 1 to 2 minutes, or warm it in a 350°F oven until heated through and the cheese is bubbly again. Avoid overheating to keep the texture light and creamy.
FAQs
Can I use fresh green chilies instead of canned?
Absolutely! Roasting fresh green chilies before adding them to the casserole can add extra smoky flavor and freshness. Just make sure they’re peeled, seeded, and cut into halves or strips for the best texture.
Is this dish very spicy?
This recipe is mildly spicy due to the green chilies, but it’s generally quite approachable for most spice tolerances. You can adjust the heat level by choosing milder or hotter chilies based on your preference.
Can I substitute the cheeses?
Yes! You can swap Monterey Jack and Cheddar for other good melting cheeses like mozzarella, pepper jack for a little extra kick, or even a Mexican cheese blend to tailor the flavor to your liking.
What can I serve this with for a complete meal?
Try adding a fresh salad, rice, or beans to make a satisfying, well-rounded meal. The casserole itself is filling, but these sides add a nice balance and variety of flavors.
How do I make this recipe gluten-free?
Simply replace the all-purpose flour with a gluten-free flour blend or cornstarch. This substitution will maintain the custard’s structure without altering the flavors.
Final Thoughts
There’s just something so comforting and downright delicious about this Chile Rellenos Casserole Recipe that invites you to dig in and savor every bite. Easy to prepare but packed with flavor and texture, it’s perfect for both busy weeknights and casual entertaining. Give it a try—you’ll quickly see why it earns a special place in any home cook’s recipe box!
Print
Chile Rellenos Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
Chile Rellenos Casserole is a delightful baked dish featuring whole green chilies submerged in a rich, cheesy egg custard. This comforting casserole combines the smoky heat of green chilies with creamy Monterey Jack and Cheddar cheeses, perfect for a crowd-pleasing breakfast, brunch, or dinner side.
Ingredients
Vegetables
- 1 (27-ounce) can of whole green chilies
Dairy & Eggs
- 1½ cups milk
- 6 large eggs
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
Pantry
- ½ cup all-purpose flour
- 1 teaspoon coarse kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even baking throughout the casserole.
- Prepare the Chilies: Drain the whole green chilies thoroughly, then arrange them flat in the bottom of a 9×13-inch baking dish, covering it completely to form the base layer.
- Mix Egg Custard: In a large bowl, whisk together the milk, eggs, all-purpose flour, kosher salt, and freshly ground black pepper until the mixture is smooth and free of lumps, creating a creamy custard.
- Combine Ingredients: Pour the smooth egg and milk mixture evenly over the arranged green chilies in the baking dish, allowing it to soak and coat the chilies.
- Add Cheese Topping: Evenly sprinkle the shredded Monterey Jack and Cheddar cheeses over the top of the egg and chili mixture to add a delicious cheesy crust upon baking.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the center is fully set and the top has turned a light golden brown.
- Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes to firm up. Slice into portions and serve warm, optionally garnished with sour cream, salsa, or chopped green onions for added flavor.
Notes
- Draining the chilies well prevents the casserole from becoming soggy.
- Use a sharp knife to slice the casserole for neat portions once cooled slightly.
- For extra flavor, consider adding sautéed onions or garlic to the custard mixture.
- Sour cream, salsa, or fresh herbs like cilantro complement the casserole perfectly as toppings.
- This dish can be made ahead and reheated gently in the oven before serving.
