Oh, the sweet, spicy aroma of roasted chiles and melted cheese! There’s something incredibly heartwarming about the flavors of Mexico, especially when they come together in a cozy dish like Chile Relleno Casserole. I’ve always had a soft spot for this dish, not just for its comforting taste but also for the memories it evokes. I can remember my abuela deftly roasting a fresh batch of poblano peppers in her kitchen, the scent wafting through the air as we eagerly awaited our feast. Each bite was a delightful explosion of creamy goodness paired with a gentle kick of spice. That nostalgic feeling fills my heart every time I whip up this casserole, inviting friends and family to gather around the table and create new memories together.

If you’ve never tried making a casserole with roasted chiles, let me tell you, it’s one of those magical dishes that gives you the satisfaction of traditional cooking without the fuss. So, roll up your sleeves, invite your loved ones, and let’s dive into making my favorite Chile Relleno Casserole!

Why You’ll Love This Recipe

• ✅ Easy weeknight dinner that’s ready in under an hour!
• ✅ Budget-friendly ingredients that pack a serious flavor punch.
• ✅ Comforting flavors that remind you of home-cooked meals.
• ✅ Versatile dish; perfect for brunch, lunch, or dinner!
• ✅ Great for feeding a crowd or prepping for the week.

Ingredients

Here’s everything you’ll need:

• 4 large poblano peppers (fresh or roasted)
• 1 lb ground beef (or turkey, for a leaner option)
• 1 cup diced onions
• 2 cloves fresh garlic, minced (trust me, it adds way more flavor than powder!)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cups shredded Monterey Jack cheese (or your favorite cheese blend)
• 6 large eggs
• 1 cup heavy cream (or half and half for a lighter version)
• Fresh cilantro and sour cream for garnish (optional)

Step-by-Step Instructions

1. Preheat your oven: Begin by preheating your oven to 375°F (190°C).
2. Prepare the poblano peppers: If using fresh poblano peppers, roast them over an open flame or under a broiler until charred and blistered (about 5-10 minutes). Place them in a bowl covered with plastic wrap to steam for about 10 minutes—a trick that helps the skins come off easily. Once cool, peel off the charred skin, slice them open, and remove the seeds. If you’re using pre-roasted peppers from a jar, just rinse and pat dry.
3. Cook the filling: In a large skillet, heat a splash of olive oil over medium heat. Add the diced onions, cooking until they are translucent (about 5 minutes). Stir in the minced garlic, followed by the ground beef. Cook until browned. Drain any excess fat and season with cumin, smoked paprika, salt, and pepper. Mix in the black beans and diced tomatoes; let this cook for another 5-7 minutes until everything is heated through and flavors meld together.
4. Assemble the casserole: In a greased 9×13 inch baking dish, lay half of the roasted poblano peppers across the bottom. Spread half of the beef mixture over the peppers, then sprinkle half of the cheese on top. Repeat the layers with the remaining poblano peppers, beef mixture, and finish with the rest of the cheese.
5. Create the egg mixture: In a mixing bowl, whisk together the eggs and heavy cream until smooth. Pour this mixture evenly over the casserole, allowing it to seep into the layers.
6. Bake: Cover the dish with aluminum foil, placing it in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
7. Cool & Serve: Once done, allow the casserole to cool slightly before serving. This allows the flavors to settle. Garnish with fresh cilantro and a dollop of sour cream if you like!

Pro Tips & Variations

Cooking should be a playful adventure! Here are some tips and fun ideas to customize your Chile Relleno Casserole:

• 💡 Cheese Swap: Use Pepper Jack cheese for an extra kick or Queso Fresco for a more authentic touch.
• 💡 Vegetarian Twist: Swap out the ground beef for sautéed mushrooms or plant-based crumbles for a hearty vegetarian option.
• 💡 Spice it Up: Add sliced jalapeños to the filling for more heat, or drizzle some hot sauce on top before serving!
• 💡 Make it Herbaceous: Fresh oregano or cilantro can be mixed into the filling for a fresh taste.

Serving Suggestions

When it comes to serving this beautiful Chile Relleno Casserole, I like to keep things cozy and simple. A light side salad with citrus vinaigrette pairs beautifully and cuts through the richness. Serve with warm tortilla chips and fresh salsa for that perfect touch of crunch. And how about a side of Mexican-style rice? You can even add guacamole and your favorite salsa on top during serving for an extra burst of flavor!

Don’t forget to pour yourself a refreshing drink—perhaps a chilled horchata or a tangy agua fresca. The flavors of this casserole are absolutely heavenly with a chilled beverage. Trust me; your guests will linger around the table, savoring every last bite!

Storage Tips

If you find yourself with leftovers (which is rare in my house!), you’re in luck! This Chile Relleno Casserole keeps beautifully.

• Refrigerate: Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in the oven at 350°F (175°C) until warmed through.
• Freeze: You can also freeze the casserole before baking. Cover tightly with foil or plastic wrap and store for up to 2 months. When you’re ready to eat it, thaw it overnight in the fridge and then bake as directed.
• Reheat: To reheat frozen casserole, bake it covered at 375°F (190°C) for 45-60 minutes, or until hot all the way through.

FAQs

Can I use other types of peppers?

Absolutely! If you can’t find poblano peppers, try using bell peppers or anaheim peppers. Just keep in mind the heat level; bell peppers are milder, while anaheim peppers can add a similar spice level to poblanos.

Can I make this casserole ahead of time?

Yes, you can prep everything up to assembling the casserole, then cover and refrigerate it for up to 24 hours before baking. This makes it perfect for parties or a busy weeknight!

What can I serve with it?

A garden salad, some fresh guacamole, or even a zesty corn salad would complement the casserole nicely. And don’t forget the chips—there’s nothing like scooping up some of that cheesy goodness!

Is this dish spicy?

The level of spice largely depends on the peppers you choose and if you opt to include jalapeños or other spicy elements. Poblano peppers have a mild heat, making them suitable for most palates. If you prefer less spice, you can mix in some sweet bell peppers!

Can I make this dish gluten-free?

Yes, this recipe is naturally gluten-free! Just be sure to double-check any canned ingredients you use, like beans or diced tomatoes, to ensure they’re labeled as gluten-free.

Conclusion

So there you have it—an irresistibly cozy and delicious Chile Relleno Casserole that’s perfect for any occasion! I hope you make this dish your own, experimenting with flavors and making cherished memories around the dinner table. Be sure to let me know how yours turns out—I love hearing your stories and tweaks! Happy cooking, my friends!