Spicy Chile Relleno Casserole Recipe For Family Dinners

Comfort meets spice in this mouthwatering Chile relleno casserole that brings the heart of Mexican cuisine straight to your dinner table.

Layers of roasted green chiles meld perfectly with gooey melted cheese and rich, savory eggs.

Every bite promises a delightful explosion of flavor that will make your taste buds dance with joy.

The classic Mexican dish transforms into an easy, crowd-pleasing casserole that requires minimal effort but delivers maximum satisfaction.

Weeknight dinners just got a delicious upgrade with this simple yet incredibly tasty recipe.

Creamy, cheesy, and packed with authentic southwestern charm, this Chile relleno casserole is about to become your new favorite go-to meal.

Reasons to Love Chile Relleno Casserole

• Transform complex chile relleno into an easy, crowd-pleasing casserole that captures all the delicious flavors without complicated preparation steps.
• Mix and match cheese varieties like Monterey Jack, Pepper Jack, and sharp cheddar to create a personalized taste profile that suits your spice tolerance and cheese preferences.
• Prepare this hearty dish with minimal prep time, using straightforward techniques like roasting peppers and layering ingredients that even beginner cooks can master confidently.
• Perfect for family gatherings, potlucks, and casual dinner parties where everyone craves a satisfying, cheesy Mexican-inspired meal that delivers bold southwestern flavors.

Ingredients for a Satisfying Chile Relleno Casserole

• Poblano Peppers: Large green peppers with a mild heat that create the foundation of this classic Mexican-inspired casserole.
• Ground Beef: Provides rich protein and hearty flavor to the dish.
• Monterey Jack Cheese, Pepper Jack Cheese, Sharp Cheddar Cheese: Create a creamy, melty, and flavorful cheese layer throughout the casserole.

• Half & Half, Eggs, Flour: Form a smooth custard base that binds the casserole together and adds richness.

• Onions, Garlic, Cumin, Black Pepper, Crushed Red Peppers: Add depth, warmth, and a spicy kick to the ground beef mixture.
• Nonstick Spray: Ensures easy removal and prevents sticking in the baking dish.

How to Assemble and Bake Chile Relleno Casserole

Step 1: Roast Poblano Peppers

Preheat the oven to 450°F.

Place washed poblano peppers on a foil-lined baking sheet.

Roast for 20-25 minutes, turning occasionally to char evenly.

Peppers are ready when skins are blackened and bubbly.

Transfer to a glass bowl, cover with plastic wrap, and let steam for 15 minutes to make skin removal easier.

Step 2: Cook Beef Mixture

Heat a large frying pan over medium heat.

Add ground beef, onions, and garlic.

Cook until beef browns and onions become translucent.

• Cumin
• Black pepper
• Crushed red peppers

Drain excess grease and set aside.

Step 3: Layer Casserole Ingredients

Spray baking dish with nonstick spray.

• Roasted poblano peppers
• Monterey Jack cheese
• Beef mixture
• Pepper Jack cheese
• Sharp cheddar

Repeat layers, finishing with a top layer of sharp cheddar.

Step 4: Prepare Custard Mixture

• Half & half
• Eggs
• Flour

Pour mixture over casserole layers, ensuring it seeps into all areas.

Step 5: Bake Casserole

Bake at 350°F for 30-35 minutes.

Sprinkle remaining cheddar cheese on top.

Bake an additional 15 minutes until cheese is bubbly and lightly browned.

Let sit for a few minutes before serving.

Expert Tips for Chile Relleno Casserole Perfection

• Char poblano peppers evenly by rotating them during roasting to achieve a uniform, smoky exterior without burning.
• Remove excess grease from browned ground beef to prevent a greasy casserole and maintain a clean, rich flavor profile.
• Create even cheese and meat distribution by spreading ingredients carefully across each layer for consistent taste in every bite.
• Whisk half & half, eggs, and flour smoothly to ensure a creamy, well-integrated binding that prevents lumps and promotes even cooking.
• Add final cheese layer towards the end of baking to achieve a golden, bubbly top without overcooking or burning the cheese.

How to Store and Reheat Chile Relleno Casserole

• Transfer cooled casserole to an airtight container, seal tightly, and store in the refrigerator for up to 3-4 days. Cover with plastic wrap or aluminum foil to prevent moisture loss and protect from absorbing other food odors.
• Wrap the casserole securely in plastic wrap, then cover with aluminum foil. Label with the date and store in the freezer for up to 2 months. Avoid freezing for longer periods to maintain optimal texture and flavor.
• Thaw overnight in the refrigerator, then bake at 350°F for 20-25 minutes. Cover with foil to prevent excessive browning. Remove foil during the last 5-10 minutes to restore cheese's crispy top and ensure even heating.
• Cut desired portion and place on a microwave-safe plate. Heat in 30-second intervals, stirring between each interval. Add a splash of milk to prevent dryness and maintain creamy consistency.

What to Pair with Chile Relleno Casserole

• Pair Zesty Mexican Lager: Crisp Corona or Modelo Especial cuts through the rich, cheesy layers and provides a refreshing contrast to the spicy beef and poblano peppers.
• Complement Tangy Margarita: Classic lime margarita with tequila balances the casserole's robust flavors, enhancing the dish's southwestern profile with bright citrus notes.
• Elevate Fresh Pico de Gallo: Homemade salsa with diced tomatoes, onions, cilantro, and lime adds bright, fresh elements that help cut through the casserole's heaviness and provide a vibrant side accompaniment.
• Match Creamy Avocado Salad: Light, cool avocado salad with lime juice and fresh herbs creates a smooth counterpoint to the spicy, cheesy casserole, offering a clean palate refresher between bites.

Different Styles of Chile Relleno Casserole to Explore

• Vegetarian Poblano Delight: Replace ground beef with black beans, quinoa, or plant-based meat crumbles for a protein-packed meatless version.
• Low-Carb Chili Pepper Bake: Substitute flour with almond flour or coconut flour to reduce carbohydrate content and maintain a similar texture.
• Dairy-Free Mexican Casserole: Use nutritional yeast or dairy-free cheese alternatives like cashew cheese or vegan cheese shreds for lactose-intolerant individuals.
• Spicy Southwest Fusion: Add diced jalapeños, swap Monterey Jack for pepper jack cheese throughout, and incorporate corn kernels for extra southwestern flavor and texture.

FAQs

• Can I use different types of peppers?

Absolutely! While poblano peppers are traditional, you can substitute with Anaheim or Hatch green chiles for a similar flavor profile. Just ensure they’re roasted and peeled properly before adding to the casserole.

• Is this dish spicy?

The heat level depends on the peppers and added spices. Poblano peppers are generally mild, but the crushed red peppers and Pepper Jack cheese can add some kick. You can control the spiciness by adjusting these ingredients.

• Can I make this recipe vegetarian?

Yes! Replace the ground beef with black beans, diced zucchini, or plant-based meat alternatives. Keep the cheese and spices the same for a delicious vegetarian version of the casserole.

• Do I need any special cooking equipment?

Not really. You’ll need a baking sheet for roasting peppers, a frying pan for the beef, a mixing bowl, and a casserole dish. A basic kitchen setup works perfectly for this recipe.

Chile Relleno Casserole Recipe

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4.6 from 12 reviews

• Total Time: 1 hour 30 minutes
• Yield: 6 1x

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Description

Spicy Mexican chile relleno casserole brings comfort and zest to your dinner table, blending traditional flavors with modern convenience. Melted cheese, roasted peppers, and savory eggs create a delightful dish you’ll crave again and again.

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Ingredients

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Peppers and Meat:

• 4 large poblano peppers, roasted, seeded
• 1 lb (453.6 g) ground beef
• 1/2 medium onion, chopped
• 2 cloves garlic, minced

Spices and Seasonings:

• 1 teaspoon cumin
• 1 teaspoon pepper
• 1/2 teaspoon crushed red peppers

Dairy and Binding Ingredients:

• 1 1/2 cups (170.1 g) Monterey Jack cheese, shredded
• 1 1/2 cups (170.1 g) sharp cheddar cheese, shredded
• 1 cup (113.4 g) Pepper Jack cheese, shredded
• 1 1/2 cups (354.9 ml) half & half
• 1/3 cup all-purpose flour
• 5 eggs

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Instructions

1. Prepare poblano peppers by roasting at 450°F for 20-25 minutes on a foil-lined baking sheet, rotating periodically until skins blacken and blister. Transfer roasted peppers to a glass bowl, cover with plastic wrap, and allow to steam for 15 minutes to facilitate easy skin removal.
2. In a large skillet over medium heat, brown ground beef with onions and garlic. Incorporate cumin, black pepper, and crushed red peppers for enhanced flavor. Drain excess grease after cooking thoroughly.
3. Coat a baking dish with nonstick spray. Create initial layer using half of roasted poblano peppers. Distribute Monterey Jack cheese, followed by beef mixture, then layer Pepper Jack and sharp cheddar cheese. Repeat layering process, concluding with a cheddar cheese topping.
4. Whisk half & half, eggs, and flour until smooth and uniform. Carefully pour mixture over casserole layers, ensuring complete coverage and penetration between ingredients.
5. Reduce oven temperature to 350°F. Bake casserole for 30-35 minutes. Sprinkle remaining cheddar cheese on top and continue baking for additional 15 minutes until cheese melts and develops golden-brown edges.
6. Remove from oven and allow casserole to rest for several minutes before serving, enabling ingredients to set and stabilize.

Notes

• Charring poblanos intensifies their smoky flavor and makes skin removal much easier, so don’t rush the roasting process.
• Adjust the heat level by reducing or increasing crushed red peppers, allowing flexibility for different spice tolerances.
• Easily substitute ground beef with ground turkey, chorizo, or plant-based crumbles for varied dietary preferences.
• Replace cheese with dairy-free alternatives like cashew cheese or nutritional yeast to accommodate lactose-intolerant or vegan diners.

• Prep Time: 40 minutes
• Cook Time: 50 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 564
• Sugar: 2 g
• Sodium: 670 mg
• Fat: 38 g
• Saturated Fat: 20 g
• Unsaturated Fat: 16 g
• Trans Fat: 1 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Protein: 34 g
• Cholesterol: 244 mg