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If you’re craving a comforting, bold, and cheesy dish that brings a fiesta of flavors right to your table, then you absolutely must try this Delicious Chile Relleno Casserole Recipe. It captures all the smoky, savory goodness of roasted poblano peppers stuffed with spicy ground beef, all baked together in a luscious layer of melted cheese and creamy egg custard. This casserole is the perfect blend of textures and taste, making it an irresistible weeknight winner or weekend party star that everyone will ask for again and again.
Ingredients You’ll Need
Gathering the right ingredients is a breeze with this recipe, and each one plays a crucial role in layering flavors, adding texture, and building that signature chile relleno casserole taste. From the smoky poblano peppers to the cheesy topping, every component works in harmony to make this dish unforgettable.
- Fresh poblano peppers: These mild, smoky chiles form the backbone of the casserole and add wonderful depth.
- Ground beef: Provides a hearty, savory filling full of robust flavor and satisfying protein.
- Medium onion: Adds natural sweetness and a touch of crunch when sautéed with the beef.
- Garlic cloves: Infuses the filling with aromatic warmth and complexity.
- Cumin: Earthy and slightly smoky, it enhances the overall seasoning of the meat.
- Chili powder: Brings a subtle heat and rich flavor that makes the filling sing.
- Shredded cheese (cheddar and Monterey Jack): A melty, creamy topping that binds everything beautifully and adds gooey goodness.
- Eggs: Whisked with milk, they create a custard that bakes the casserole into a perfect, tender texture.
- Whole milk: Balances the eggs with creaminess to keep the bake moist and delightful.
How to Make Delicious Chile Relleno Casserole Recipe
Step 1: Roast the Poblanos to Perfection
Start by preheating your oven to 350°F (175°C). Place the fresh poblano peppers under the broiler and roast them until their skins are blistered and charred, about 10 minutes. Once done, cover the peppers tightly with foil or place them in a bowl covered with plastic wrap to steam. This steaming step makes peeling the skin off effortless, revealing tender, smoky flesh that’s ready to be stuffed.
Step 2: Cook the Flavorful Meat Filling
While the poblanos are steaming, heat a skillet over medium heat. Brown one pound of ground beef until it’s no longer pink, then add the finely chopped medium onion and minced garlic. Saute everything together for about 5 minutes until the onions soften and the mixture smells heavenly. This forms a rich and savory base for the casserole.
Step 3: Season the Filling With Warm Spices
Sprinkle in one teaspoon of cumin and one teaspoon of chili powder, stirring well to coat the meat evenly. Let the mixture simmer for an additional 2 minutes so the spices bloom perfectly, infusing the filling with that signature Southwestern flavor you’re aiming for.
Step 4: Prepare the Poblanos for Baking
Once the poblanos have cooled enough to handle, peel off their blistered skins and carefully slice them open to remove seeds and membranes. Stuff each pepper generously with the seasoned beef mixture, ensuring every bite will be bursting with juicy, spicy flavor.
Step 5: Create the Custard Base and Assemble
In a separate bowl, whisk together three eggs and half a cup of whole milk until smooth and combined. Place the stuffed peppers in a baking dish, then pour the egg mixture evenly over them. This custard will cook down and hold the dish together, creating a creamy texture that’s downright addictive.
Step 6: Top With Cheese and Bake
Generously sprinkle two cups of shredded cheese — a blend of cheddar and Monterey Jack is perfect — over the top of the casserole. Pop it into the oven and bake for 30 to 35 minutes until the cheese is melted, bubbly, and golden, with the whole dish giving off an inviting aroma you won’t be able to resist.
How to Serve Delicious Chile Relleno Casserole Recipe
Garnishes
To elevate your delicious chile relleno casserole recipe, add fresh garnishes like chopped cilantro, a dollop of sour cream, or a drizzle of tangy salsa verde. These touches add freshness and a little zing that pairs beautifully with the rich flavors of the casserole.
Side Dishes
Serve with a light side salad of crisp greens, avocado slices, or even Mexican street corn to balance out the hearty casserole. Rice and beans are also classic companions that soak up every bit of cheesy sauce and seasoning.
Creative Ways to Present
For a festive twist, try serving individual portions in small ramekins or bake the casserole in mini muffin tins for perfectly portioned bites. You can even top it with a sprinkle of crushed tortilla chips for a delightful crunch that adds texture contrast.
Make Ahead and Storage
Storing Leftovers
This delicious chile relleno casserole recipe tastes just as good the next day! Store any leftovers airtight in the refrigerator for up to 3 days to keep flavors fresh and textures tender.
Freezing
If you want to keep this flavorful casserole longer, freeze portions in freezer-safe containers for up to 2 months. Just make sure it’s fully cooled before sealing, so it reheats evenly without sogginess.
Reheating
To reheat, simply warm individual servings in the microwave or in a conventional oven at 350°F for about 15 minutes until heated through and bubbly again. This way, you get that freshly baked experience any day of the week.
FAQs
Can I make this Chile Relleno Casserole vegetarian?
Absolutely! Swap the ground beef for sautéed mushrooms, extra beans, or a mix of diced veggies for a meatless but equally delicious version of the casserole.
What kind of cheese works best in this recipe?
A combination of cheddar and Monterey Jack cheeses offers the best melt and flavor balance—cheddar adds sharpness, while Monterey Jack melts smoothly and keeps things creamy.
How spicy is this casserole?
The poblano peppers give a gentle smoky heat, and the chili powder adds a mild warmth, making this dish flavorful without being overwhelmingly spicy. You can adjust the chili powder if you like more heat.
Can I prepare this recipe ahead of time before baking?
Yes! You can assemble the casserole a few hours ahead or even the night before—just cover it tightly and keep it refrigerated until you’re ready to bake.
What can I use instead of whole milk?
If you don’t have whole milk, you can substitute with 2% milk or even half-and-half for extra richness. Just avoid skim milk as it might affect the custard’s creaminess.
Final Thoughts
This Delicious Chile Relleno Casserole Recipe is a treasure for anyone longing for cozy, bold flavors wrapped up in a creamy, cheesy bake. It’s easy to make, bursting with vibrant tastes, and perfect for sharing with friends or family. Give it a try, and I promise it will become one of your favorite dishes to make over and over again.
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Print
Delicious Chile Relleno Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Delicious Chile Relleno Casserole is a comforting and flavorful Mexican-inspired bake featuring roasted poblano peppers stuffed with a seasoned ground beef mixture, smothered in a rich egg and milk custard, and topped with melted cheddar and Monterey Jack cheese. Ideal for a hearty family meal, it combines smoky, spicy, and cheesy notes in every bite.
Ingredients
Peppers
- 4 fresh poblano peppers
Meat Mixture
- 1 pound ground beef
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
Custard
- 3 eggs
- ½ cup whole milk
Topping
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
Instructions
- Roast the peppers: Preheat the oven to 350°F (175°C). Place the poblano peppers under the broiler and roast them until their skins are blistered, about 10 minutes. Once blistered, cover the peppers with a bowl or foil to steam for easier peeling.
- Prepare the meat filling: In a skillet over medium heat, brown the ground beef along with the chopped onion and minced garlic, cooking for about 5 minutes until the beef is no longer pink and the onions are translucent.
- Season the filling: Stir in the cumin and chili powder into the meat mixture, then let it simmer for an additional 2 minutes to deepen the flavors.
- Prepare the peppers: Carefully peel the roasted poblano peppers to remove the blistered skin. Cut open each pepper and discard the seeds, then stuff each pepper with the seasoned beef mixture.
- Make the custard and assemble: In a medium bowl, whisk together the eggs and whole milk until fully combined. Arrange the stuffed peppers in a baking dish and pour the egg mixture evenly over them.
- Add cheese and bake: Generously sprinkle the shredded cheddar and Monterey Jack cheese over the top of the peppers and custard. Bake in the preheated oven for 30 to 35 minutes until the casserole is bubbly and the cheese is melted and slightly golden.
Notes
- Roasting and steaming the peppers makes peeling easier and enhances their smoky flavor.
- Use a mix of cheddar and Monterey Jack cheese for the best balance of sharpness and creaminess.
- This casserole can be made ahead and refrigerated before baking; just add extra baking time if baking from cold.
- For a spicier dish, add chopped jalapeños or hot sauce to the meat mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
