There is something truly comforting and irresistible about a baked casserole that combines bold flavors with cheesy goodness, and this Delicious Chile Relleno Casserole Recipe hits all those notes perfectly. It takes the classic poblano pepper stuffed with savory ground beef and spices, then layers it with creamy eggs and melty cheese for a dish that’s as hearty as it is flavorful. Whether you’re feeding a family dinner crowd or just craving a satisfying meal, this casserole brings a vibrant taste of Mexican-inspired comfort food to your table that you’ll want to make again and again.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, creating a harmonious blend of textures, flavors, and colors. From the smoky depth of roasted poblanos to the warm spices and luscious cheese, every component is simple yet essential to achieving that unmistakable chile relleno casserole magic.
- 4 fresh poblano peppers: These mild peppers bring a smoky, slightly sweet flavor and a vibrant green color that pops in the casserole.
- 1 pound ground beef: Provides a hearty, flavorful base filling that pairs beautifully with the spices and peppers.
- 1 medium onion: Adds sweetness and a bit of bite when sautéed with the beef.
- 3 garlic cloves: Infuses the beef mixture with aromatic warmth and savory depth.
- 1 teaspoon cumin: Gives a nutty, earthy note that lifts the beef and peppers beautifully.
- 1 teaspoon chili powder: Adds a touch of gentle heat and complexity without overpowering the other flavors.
- 2 cups shredded cheese (cheddar and Monterey Jack): A cheesy blend that melts to creamy perfection, creating a luscious topping.
- 3 eggs: Whisked with milk, these help bind the casserole together for creamy richness.
- ½ cup whole milk: Enriches the egg custard, making the casserole smooth and tender.
How to Make Delicious Chile Relleno Casserole Recipe
Step 1: Roast the Poblano Peppers
Start by preheating your oven to 350°F (175°C). Place the fresh poblano peppers under the broiler until their skins are blistered and charred, which usually takes around 10 minutes. This roasting brings out an irresistible smoky flavor. Once done, cover the peppers tightly to let them steam – this makes peeling off the skins a breeze.
Step 2: Prepare the Beef Filling
While the peppers steam, brown your ground beef in a skillet over medium heat, adding the chopped onion and minced garlic. Cook together for about 5 minutes until the beef is browned and the onions are translucent and fragrant. Stir in the cumin and chili powder, letting the mixture simmer for 2 more minutes so all those spices meld into the meat.
Step 3: Peel and Stuff the Peppers
Carefully peel the skins off the now-steamed poblano peppers, then slice them open and remove the seeds. Stuff each pepper with the cooked beef filling, packing it generously so each bite bursts with flavor and texture.
Step 4: Prepare the Egg Mixture and Assemble
In a mixing bowl, whisk together the eggs and whole milk until smooth and combined. Arrange the stuffed peppers in a baking dish and pour the egg mixture evenly over them. The creamy custard will soak into every nook, adding richness and binding everything into one delightful casserole.
Step 5: Add Cheese and Bake
Generously sprinkle the shredded cheddar and Monterey Jack mix atop the peppers and egg custard. Slide the dish into your preheated oven and bake for 30 to 35 minutes until the cheese is melted, bubbly, and golden brown at the edges. The casserole will be set but tender, ready to amaze with its layers of smoky, spicy, and cheesy flavors.
How to Serve Delicious Chile Relleno Casserole Recipe
Garnishes
Adding fresh garnishes can elevate the casserole even further. Consider a sprinkle of chopped cilantro or sliced green onions for a bright, fresh contrast. A dollop of sour cream or a few slices of ripe avocado also bring cooling creaminess that complements the warm spices.
Side Dishes
This casserole pairs wonderfully with simple sides like a crisp green salad, Mexican rice, or refried beans. The freshness of the salad balances the richness of the cheese and beef, while rice or beans soak up any leftover sauce, making every bite count.
Creative Ways to Present
If you want to get a little creative, try serving individual portions topped with a sprinkle of extra cheese and a drizzle of salsa verde or your favorite hot sauce. Layering slices of fresh tomatoes or pickled jalapeños on top adds color and a tangy pop that makes your guests smile.
Make Ahead and Storage
Storing Leftovers
Store any leftover chile relleno casserole in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making it a perfect make-ahead meal or easy lunch option during your busy week.
Freezing
You can freeze the casserole either before baking or after it has cooled post-baking. Wrap it tightly with plastic wrap and aluminum foil to protect it from freezer burn. It will maintain its delicious flavor for up to 2 months.
Reheating
To reheat, thaw frozen portions in the refrigerator overnight and warm in the oven at 350°F until heated through, about 15 to 20 minutes. Reheating gently in the oven keeps the casserole creamy and preserves that beautiful cheesy topping.
FAQs
Can I use a different type of pepper for this recipe?
While poblano peppers are traditional and provide a mild smoky flavor, you can experiment with Anaheim peppers or even mild green bell peppers. Keep in mind the flavor profile will change slightly, but the casserole will still be delicious.
Is there a vegetarian version of this chile relleno casserole?
Absolutely! You can replace the ground beef with beans, lentils, or sautéed mushrooms to keep the hearty texture. Adding extra spices will help maintain that bold flavor you love in this Delicious Chile Relleno Casserole Recipe.
Can I prepare the beef filling in advance?
Yes, the meat mixture can be made a day ahead and refrigerated. This step can save time and lets the flavors develop even more deeply, making your casserole taste wonderfully rich.
What’s the best cheese combination for this casserole?
A mix of cheddar and Monterey Jack is perfect for meltiness and flavor balance. You can also try using quesadilla cheese or a Mexican blend if you prefer. Just make sure it melts nicely!
How spicy is this chile relleno casserole?
This recipe is gently spiced, with warmth coming from cumin and chili powder but no intense heat. The poblanos are mild peppers, so it’s approachable for most palates but still packed with flavor.
Final Thoughts
If you’re looking for a crowd-pleasing, comforting dish that brings together smoky poblano peppers, hearty ground beef, and gooey cheese, this Delicious Chile Relleno Casserole Recipe is a fantastic choice. It’s full of personality, easy enough for any weeknight, and satisfying enough to become a family favorite. Don’t wait to try it—you’ll be delighted with every comforting, flavorful bite.
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 Chile Relleno Casserole is a delicious and easy-to-make Mexican-inspired dish featuring roasted poblano peppers stuffed with a savory ground beef mixture, topped with a creamy egg and milk custard, and baked with a melty cheese topping. Perfect for a comforting family meal that delivers bold flavors and a satisfying texture.
Ingredients
Peppers
- 4 fresh poblano peppers
Beef Mixture
- 1 pound ground beef
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
Custard & Toppings
- 3 eggs
- ½ cup whole milk
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
Instructions
- Roast Poblano Peppers: Preheat your oven to 350°F (175°C). Place the poblano peppers under the broiler and roast them for about 10 minutes until their skins are blistered. Remove the peppers and cover them to steam, which makes peeling easier.
- Prepare Beef Mixture: In a skillet over medium heat, brown the ground beef along with the chopped onion and minced garlic. Cook for about 5 minutes until the beef is browned and the onion is softened.
- Season the Beef: Stir in the cumin and chili powder into the beef mixture. Let it simmer for an additional 2 minutes to fully develop the flavors.
- Prepare Peppers: Once steamed and cooled enough to handle, peel the skin off the poblano peppers. Carefully remove the seeds and membranes inside, then stuff each pepper with the seasoned ground beef mixture.
- Make the Custard: In a bowl, whisk together the eggs and whole milk until fully combined. Pour this custard mixture over the stuffed peppers arranged in a baking dish.
- Add Cheese and Bake: Generously top the stuffed peppers with the shredded cheddar and Monterey Jack cheese. Bake in the preheated oven for 30 to 35 minutes until the cheese is melted, bubbly, and the custard is set.
Notes
- You can substitute ground turkey or chicken for a lighter protein option.
- To make it spicier, add diced jalapeños or a pinch of cayenne pepper to the beef mixture.
- Ensure you cover the peppers after broiling to help steam and loosen the skin for easy peeling.
- Let the casserole rest a few minutes after baking for easier slicing and serving.
- This casserole pairs well with a simple side salad or Mexican rice.
