This Chile Relleno Casserole is the ultimate comfort food, packing all the smoky, cheesy flavor of traditional chile rellenos into an incredibly easy-to-make dish. Forget the hassle of stuffing and frying individual peppers; this recipe layers roasted poblano chiles with seasoned ground beef and a generous amount of cheese, all baked in a savory, fluffy egg custard. It’s a guaranteed hit for family dinners and gatherings!
Whether you’re looking for a simple weeknight meal or a standout dish for a potluck, this casserole delivers. It’s rich, satisfying, and comes together with minimal effort. You get all the authentic flavor you crave in a simple, shareable format.
Why This is the Best Chile Relleno Casserole Recipe
There are many reasons you’ll fall in love with this easy Chile Relleno Casserole. It’s designed to be straightforward for even the busiest home cook.
- Incredibly Flavorful: Roasting the poblano peppers brings out a deep, smoky flavor that is perfectly complemented by the savory beef and melted cheese.
- Simple to Prepare: We skip the tedious stuffing and frying. Just layer the ingredients in a baking dish and let the oven do the work. It’s a perfect recipe for a satisfying dinner without the stress.
- Perfectly Cheesy: A blend of Monterey Jack and cheddar cheese creates the perfect cheese pull and a rich, creamy texture throughout the casserole.
- Crowd-Pleasing: This dish is a guaranteed winner for family dinners, potlucks, or any gathering. It’s a hearty and comforting meal that everyone will enjoy. Looking for another casserole favorite? Try this Cheesy Hamburger Rice Casserole.
Key Ingredients for Success
This recipe uses simple, easy-to-find ingredients to create a truly spectacular dish. Here’s what you’ll need.
Choosing Your Chiles
The star of our Chile Relleno Casserole is, of course, the chiles. We use whole green chiles, specifically poblano peppers. Roasting them is key to unlocking their signature smoky flavor and making them tender. You can use canned whole green chiles in a pinch, but fresh roasted poblanos offer the best taste and texture.
The Perfect Cheese Blend
We use a combination of Monterey Jack and sharp cheddar cheese. Monterey Jack melts beautifully, creating that irresistible creamy, gooey texture. The sharp cheddar adds a tangy depth of flavor that cuts through the richness of the dish.
How to Make Chile Relleno Casserole Step-by-Step
Making this casserole is as simple as layering and baking. Follow these steps for a perfect result every time.
Step 1: Roast and Peel the Chiles
Start by roasting your poblano peppers. You can do this under your oven’s broiler or over a gas flame until the skins are blackened and blistered. Place the hot peppers in a bowl and cover them with plastic wrap for about 10 minutes. The steam will help loosen the skins, making them easy to peel off. Once peeled, remove the stems and seeds, and slice the chiles open.
Step 2: Prepare the Filling
In a skillet, brown the ground beef with diced onion until the beef is cooked through. Drain any excess grease. Stir in the garlic, cumin, and oregano, and cook for another minute until fragrant. Season generously with salt and pepper.
Step 3: Assemble the Casserole
Grease a 9×13 inch baking dish. Arrange half of the roasted chiles in a single layer on the bottom. Top with half of the ground beef mixture and half of the cheese blend. Repeat the layers with the remaining chiles, beef, and cheese. In a separate bowl, whisk together the eggs and milk. Pour this egg mixture evenly over the casserole.
Step 4: Bake to Perfection
Bake in a preheated oven at 375°F (190°C) for 35-45 minutes, or until the egg custard is set and the top is golden brown and bubbly. Let the casserole rest for 10 minutes before slicing and serving. This allows it to set up, making it easier to cut clean slices.
Tips for the Perfect Casserole
- Don’t Skip Roasting: Roasting fresh poblanos is a crucial step for the best flavor. It adds a smoky depth that you won’t get from canned chiles.
- Drain the Beef: Be sure to drain the excess fat from the ground beef to prevent the casserole from becoming greasy.
- Let it Rest: Allowing the casserole to rest for at least 10 minutes after baking is essential. This helps it set, so you can serve perfect, clean slices.
Delicious Variations to Try
This Chile Relleno Casserole recipe is fantastic as is, but it’s also a great base for customization.
Add Chorizo
For an extra kick of flavor, substitute half of the ground beef with spicy chorizo. The smoky, spicy notes of the chorizo pair beautifully with the poblanos and cheese. If you enjoy this, you’ll love our Crack Chicken Casserole.
Make it Low-Carb
This recipe is naturally low in carbs, but you can make it even more keto-friendly by using heavy cream instead of milk in the egg mixture. For more low-carb inspiration, check out this Low-Carb Chicken Bake.
What to Serve with Your Casserole
This casserole is a hearty meal on its own, but it also pairs wonderfully with a variety of sides. Consider serving it with Spanish rice, a simple green salad with a lime vinaigrette, or warm tortillas. A dollop of sour cream or fresh guacamole on top is also delicious.
Storing and Reheating Leftovers
This Chile Relleno Casserole makes for fantastic leftovers! Store any extra portions in an airtight container in the refrigerator for up to 4 days. To reheat, you can warm individual slices in the microwave or place the entire baking dish back in a 350°F oven until heated through.
Frequently Asked Questions
Yes! You can assemble the entire casserole a day in advance. Cover it tightly with plastic wrap and store it in the refrigerator. When you’re ready to bake, remove it from the fridge for 30 minutes to come to room temperature, then bake as directed. You may need to add 5-10 minutes to the baking time.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The best way to reheat the casserole is in the oven at 350°F (175°C) for 15-20 minutes, or until warmed through. You can also reheat individual portions in the microwave.
Poblano peppers are generally mild, but their heat level can vary. Roasting them tends to mellow out the spice. If you are sensitive to heat, make sure to remove all seeds and veins from the peppers. For a spicier dish, you can add a pinch of cayenne pepper to the beef mixture or use a spicier cheese like pepper jack.
This casserole pairs well with many sides. Popular choices include Spanish rice, refried beans, a simple green salad with a citrusy vinaigrette, or warm corn tortillas. A dollop of sour cream, salsa, or guacamole on top is also delicious.
Fresh poblano peppers are the best choice for their mild heat and smoky flavor when roasted. If you’re short on time, you can substitute with canned whole green chiles, but the flavor will be less smoky and robust.
The Ultimate Cheesy Comfort Dish
Chile Relleno Casserole (Easy, Cheesy & Crowd-Pleasing)
Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Place poblano peppers on a baking sheet and broil for 5-7 minutes per side, until skins are blackened. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove stems and seeds, then slice open.
- In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned. Drain off any excess grease. Stir in the minced garlic, cumin, and oregano, and cook for one more minute until fragrant. Season with salt and pepper.
- Arrange half of the roasted chiles in the bottom of the prepared baking dish. Top with half of the ground beef mixture, then half of the shredded cheese. Repeat the layers with the remaining chiles, beef, and cheese.
- In a medium bowl, whisk together the eggs and milk until smooth. Season with a pinch of salt and pepper. Pour the egg mixture evenly over the top of the casserole.
- Bake for 35-45 minutes, or until the casserole is set, puffed, and golden brown on top.
- Let the casserole rest for at least 10 minutes before slicing and serving. This allows it to set properly. Garnish with fresh cilantro or sour cream if desired.
Notes
Tip 2: If you're short on time, you can use two 7-ounce cans of whole green chiles, drained and patted dry, instead of roasting fresh poblanos.
Tip 3: Make sure to let the casserole rest before slicing. This is a crucial step to ensure the slices hold their shape.
Share Your Creation!
This Chile Relleno Casserole is more than just a recipe; it’s a warm, comforting meal destined to become a family favorite. It proves that you don’t need complex steps to create something truly delicious. If you make this dish and love it, we’d be thrilled if you shared your creation on Pinterest! Your shares help us bring these simple, satisfying recipes to more home cooks like you.
