Chile Rellenos Casserole Recipe
Introduction
Chile Rellenos Casserole is a comforting and flavorful dish that captures the essence of the classic Mexican chile relleno in an easy-to-make baked form. Roasted poblanos, melty cheese, and a fluffy egg batter come together perfectly, topped with a homemade roasted tomato salsa.
Ingredients
- 6 poblano peppers
- 20 oz Oaxaca cheese (or mozzarella/queso fresco), shredded
- Cooking spray (or oil for greasing the dish)
- 6 eggs (room temperature, separated)
- ½ tsp baking powder
- ⅓ cup all-purpose flour
- ¼ cup milk
- Salt and pepper, to taste
- 5 Roma tomatoes
- ¼ white onion
- 1 jalapeño pepper
- 2 garlic cloves
- 1 corn tortilla
- 2 tsp chicken bouillon
- ½ tsp oregano
- ⅓ cup water
- Salt, to taste
- 1–2 tsp oil (for frying)
Instructions
- Step 1: Roast 6 poblano peppers over an open flame or under the broiler until their skins are blistered. Place them in a plastic bag to sweat for 10 minutes. Peel off the charred skin, slice open, and remove seeds. Set aside.
- Step 2: Separate the eggs. Beat the whites at high speed until fluffy, about 1–2 minutes. Add the yolks, baking powder, flour, milk, salt, and pepper. Mix until smooth to create the egg batter.
- Step 3: Preheat oven to 350°F (175°C). Grease a baking dish with cooking spray. Spread a layer of egg batter on the bottom. Arrange 3 roasted poblanos over the batter, then add a layer of shredded cheese. Repeat with the remaining 3 poblanos and more cheese, then pour the remaining batter on top. Finish with another layer of cheese.
- Step 4: Bake the casserole at 350°F for 30 minutes until golden and set.
- Step 5: To make the salsa, roast the tomatoes, onion, jalapeño, and garlic until slightly charred. Fry the tortilla until golden and crispy. Blend the roasted vegetables with fried tortilla, chicken bouillon, oregano, water, and salt until smooth. Heat oil in a pan and fry the salsa for 2–3 minutes. Adjust seasoning as needed.
- Step 6: Slice the casserole into squares and serve with the roasted salsa on top or on the side.
Tips & Variations
- For easier peeling, place roasted poblanos in a sealed container to sweat for longer, about 15 minutes.
- Substitute Oaxaca cheese with mozzarella or queso fresco for a milder or different flavor.
- To make it vegetarian, use vegetable bouillon instead of chicken bouillon in the salsa.
- Add chopped cilantro or a squeeze of lime to the salsa for extra freshness.
- Use a blender or food processor for the salsa to achieve a smooth texture.
Storage
Store leftover casserole covered in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The salsa can be stored separately in a sealed container in the fridge for up to 2 days; stir well before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the casserole ahead of time?
Yes, you can assemble the casserole up to a day in advance. Keep it covered in the refrigerator and bake just before serving.
What can I use if I don’t have poblano peppers?
Anaheim or bell peppers can be used as a substitute, though the flavor will be milder. Roasting them brings out a nice sweetness similar to poblanos.
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Chile Rellenos Casserole Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
A delicious and comforting Chile Rellenos Casserole featuring roasted poblano peppers layered with melted Oaxaca cheese and a fluffy egg batter, baked to golden perfection. Served with a smoky, homemade roasted tomato salsa, this casserole offers a satisfying twist on the classic Mexican chile rellenos dish, ideal for a hearty family meal.
Ingredients
For the Casserole
- 6 poblano peppers
- 20 oz Oaxaca cheese (or mozzarella/queso fresco), shredded
- Cooking spray (or oil for greasing the dish)
For the Egg Batter
- 6 eggs (room temperature, separated)
- ½ tsp baking powder
- ⅓ cup all-purpose flour
- ¼ cup milk
- Salt and pepper, to taste
For the Salsa
- 5 Roma tomatoes
- ¼ white onion
- 1 jalapeño pepper
- 2 garlic cloves
- 1 corn tortilla
- 2 tsp chicken bouillon
- ½ tsp oregano
- ⅓ cup water
- Salt, to taste
- 1–2 tsp oil (for frying)
Instructions
- Roast and prepare the poblanos: Roast the 6 poblano peppers over an open flame or under the broiler until their skins are blistered and charred. Place them in a plastic bag to sweat for 10 minutes to loosen the skins. Then, peel off the charred skin, slice open each pepper, and carefully remove the seeds. Set the prepared peppers aside.
- Make the egg batter: Separate the egg whites from the yolks. Beat the egg whites on high speed until fluffy and stiff peaks form, about 1–2 minutes. Gently add the egg yolks along with the baking powder, all-purpose flour, milk, salt, and pepper. Mix everything together until the batter is smooth and fully incorporated.
- Assemble the casserole: Preheat your oven to 350°F (175°C). Grease a baking dish well with cooking spray or oil. Spread a layer of the egg batter evenly on the bottom of the dish. Arrange half of the roasted poblanos (3 peppers) on top of the batter, then sprinkle a layer of shredded cheese over them. Add the remaining 3 poblano peppers and another layer of cheese. Pour the rest of the egg batter on top and finish with a final layer of cheese.
- Bake: Place the assembled casserole in the preheated oven and bake for 30 minutes or until the casserole is golden brown on top and set in the center.
- Make the salsa: Roast the Roma tomatoes, quarter white onion, jalapeño pepper, and garlic cloves until they are slightly charred. In a pan, fry the corn tortilla until golden and crispy. Blend the roasted vegetables together with the fried tortilla, chicken bouillon, oregano, water, and salt until you achieve a smooth salsa. Heat 1–2 teaspoons of oil in a pan and fry this blended salsa for 2–3 minutes, adjusting seasoning as needed.
- Serve: Slice the baked casserole into squares and serve hot with the roasted tomato salsa either on top or on the side for dipping.
Notes
- Roasting the poblanos properly is key to removing bitterness and imparting smoky flavor.
- Be sure to beat egg whites thoroughly to achieve a light, fluffy batter.
- Oaxaca cheese melts beautifully, but mozzarella or queso fresco are excellent substitutes.
- Adjust the heat level of the salsa by modifying the amount of jalapeño.
- This casserole can be prepared ahead and reheated gently in the oven before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Chile Rellenos Casserole, Poblano peppers, Mexican casserole, baked chile rellenos, Oaxaca cheese casserole, roasted pepper casserole, Mexican comfort food
