Cheesy Chile Relleno Casserole Recipe for Bold Flavors Anytime
Introduction
Craving a dish that combines the comforting embrace of a casserole with the bold flavors of Mexican cuisine? Look no further than the cheesy chile relleno casserole. This mouthwatering creation takes the classic chile relleno and transforms it into a convenient, family-friendly meal that’s perfect for any time of day. Whether you’re wondering how to make cheesy chile relleno casserole for breakfast or searching for a satisfying dinner option, this recipe has got you covered.
Why is it Perfect for You?
This cheesy chile relleno casserole is the ultimate crowd-pleaser. It’s versatile enough to serve for breakfast, brunch, or dinner, making it a go-to recipe for busy households. The combination of fluffy eggs, roasted poblano peppers, and melty cheese creates a harmony of textures and flavors that will tantalize your taste buds. Plus, it’s easier to prepare than traditional chile rellenos, saving you time without sacrificing taste.
Ingredients List
◾ 6 large poblano peppers
◾ 8 large eggs
◾ 1 cup whole milk
◾ 1/2 cup all-purpose flour
◾ 1 tsp baking powder
◾ 1 tsp salt
◾ 1/4 tsp black pepper
◾ 2 cups shredded Monterey Jack cheese
◾ 1 cup shredded cheddar cheese
◾ 1/4 cup chopped fresh cilantro
◾ 1 can (14.5 oz) diced tomatoes, drained
◾ 1 tsp ground cumin
◾ 1/2 tsp dried oregano
Preparation Time and Servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Step-by-Step Instructions
Step 1: Roast the Peppers
Begin by preheating your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast them for about 15-20 minutes, turning occasionally, until the skin is blistered and charred. Once done, transfer the peppers to a plastic bag and seal it. Let them steam for 10 minutes – this will make peeling easier.
Step 2: Prepare the Peppers
After steaming, carefully peel the skin off the peppers. Remove the stems and seeds, then slice the peppers into strips. Set them aside for later use.
Step 3: Make the Egg Mixture
In a large bowl, whisk together the eggs, milk, flour, baking powder, salt, and black pepper until smooth. This will form the base of your casserole, binding all the delicious ingredients together.
Step 4: Assemble the Casserole
Grease a 9×13 inch baking dish. Layer half of the roasted pepper strips on the bottom. Sprinkle half of both cheeses over the peppers. Pour half of the egg mixture over the cheese. Repeat these layers once more.
Step 5: Add Final Touches
Sprinkle the drained diced tomatoes, cumin, and oregano over the top layer. This will add an extra burst of flavor and color to your casserole.
Step 6: Bake to Perfection
Reduce the oven temperature to 350°F (175°C). Bake the casserole for 35-40 minutes, or until the eggs are set and the top is golden brown. Let it cool for 5 minutes before serving.
Nutritional Information
This cheesy chile relleno casserole is a hearty dish packed with protein, calcium, and vitamins. The poblano peppers are rich in vitamin C and antioxidants, while the eggs and cheese provide ample protein and calcium.
Calories per Person
Each serving of this casserole contains approximately 380 calories.
Healthier Alternatives for the Recipe
To make this recipe lighter, consider using low-fat milk and reduced-fat cheese. You can also increase the vegetable content by adding diced zucchini or spinach to the layers.
Serving Suggestions
Serve your cheesy chile relleno casserole with a side of fresh salsa, guacamole, or sour cream. For a complete meal, pair it with a light green salad or some Mexican-style rice.
Common Mistakes to Avoid
Avoid undercooking the casserole – the eggs should be completely set. Also, don’t skip the step of roasting and peeling the peppers, as this greatly enhances their flavor and texture.
Storing Tips for the Recipe
This casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 20 minutes.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day in advance and refrigerate it overnight. Just be sure to bring it to room temperature before baking.
Can I freeze this casserole?
Absolutely! Wrap it tightly in plastic wrap and aluminum foil, and it can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
What if I can’t find poblano peppers?
Bell peppers make a great substitute, though they’ll provide a milder flavor. For a spicier option, try using Anaheim peppers.
Conclusion
This cheesy chile relleno casserole is a delightful fusion of traditional Mexican flavors and comforting casserole convenience. It’s a versatile dish that can grace your table any time of day, satisfying cravings and bringing smiles to faces. Whether you’re serving it for a leisurely weekend brunch or a cozy family dinner, this recipe is sure to become a favorite in your culinary repertoire.
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Share your experience with us
OOLALA
This turned out so awesome they look like they came from a exspensive bakery.
Just a question
So what about the grease from the meat? Should I use the leanest meats or is the grease give more flavor.
What about a meatloaf on top of veggies ? Would that work?
Ingredients list good, directions lacking
There were great details on quantities of ingredients I should use, but the recipe didn’t tell me the cook time. Also, mentioned in the section about “common mistakes” that you need to let it chill enough but doesn’t direct you in the recipe that you need to let it chill. More details would be helpful
Dressing is perfect!
Not a big fan of mayo, loved the Greek yogurt swap. Reduced garlic a bit. Dressing was delish!
Best coffee cake- ever!!
This recipe was not the easiest to follow due to how it was written. It requires a lot of back and forth from instructions to the lists of ingredients but oh, hey, the end result is totally worth the effort! Mouthwatering and delicious plus it’s a pretty presentation.
