Easy Chile Relleno Casserole Recipe Savory and Simple

Are you looking for a delicious meal that’s easy to make? This Easy Chile Relleno Casserole Recipe hits the spot! Packed with flavorful Poblano peppers, rich cheeses, and a fluffy egg mixture, it’s a crowd-pleaser for sure. I’ll guide you through every step, from prepping the ingredients to serving it hot from the oven. Let’s dive in and create a dish that everyone will love!

Ingredients

Main Ingredients

– 4 large poblano peppers

– 1 cup cooked quinoa (or substitute with brown rice)

– 1 cup shredded Monterey Jack cheese

– 1 cup shredded sharp cheddar cheese

Egg Mixture Components

– 6 large eggs

– 1 cup milk

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1 teaspoon ground cumin

– 1/2 teaspoon smoked paprika

– Salt and pepper, to taste

Optional Garnishes and Additions

– Fresh cilantro, for garnish (optional)

– Sliced avocado, for serving (optional)

– Sour cream or Greek yogurt, for drizzling (optional)

Gathering these ingredients is key to making a great chile relleno casserole. Use fresh poblano peppers for the best flavor. I love using quinoa for a healthy twist, but brown rice works well too. Cheeses add creaminess and depth; Monterey Jack melts nicely, while sharp cheddar gives a nice bite.

The egg mixture pulls everything together, providing a fluffy texture. Garlic and onion powders enhance the taste, while cumin and smoked paprika add warmth. Don’t forget to season with salt and pepper for balance.

For garnishes, fresh cilantro brightens the dish. Avocado adds creaminess, and sour cream or Greek yogurt gives a cool finish. These little touches elevate your casserole from good to great. Check out the Full Recipe for more details!

Step-by-Step Instructions

Preheat and Prepare

– Preheat the oven to 375°F (190°C).

– Grease a 9×13 inch baking dish with cooking spray.

Roasting Poblano Peppers

To roast poblano peppers, you can use a gas flame or a broiler. Hold the peppers over the flame or place them under the broiler. Roast until they blister and char, which takes about 8-10 minutes. Remember to turn the peppers so they roast evenly. Once charred, place them in a bowl and cover with plastic wrap for 10-15 minutes. This helps loosen the skins for easy peeling.

After steaming, peel off the charred skin. Cut the peppers open lengthwise, and remove the seeds and stems. Set the cleaned peppers aside for later.

Assembling the Casserole

Start layering your casserole. Place half of the cooked quinoa or brown rice in the greased dish. Next, add half of the roasted poblano peppers. Then, sprinkle half of the Monterey Jack and sharp cheddar cheeses on top.

Pour half of the egg mixture evenly over these layers. Repeat the process with the remaining quinoa or rice, followed by the rest of the poblano peppers, cheeses, and the last of the egg mixture.

Now you are ready to bake! Place your casserole in the preheated oven and bake uncovered for about 30-35 minutes. The top should turn golden brown, and the egg should set in the center.

You can find the full recipe details above to help you with your cooking journey.

Tips & Tricks

Achieving Perfect Roast

Roasting poblano peppers gives them a smoky taste. To roast, use a gas flame or broiler. Place the peppers over the heat for 8-10 minutes. Turn them often until they are charred. After roasting, cover them in a bowl with plastic wrap. This helps the skins come off easily.

Ensuring a Fluffy Casserole

A fluffy casserole starts with the egg mixture. Beat the eggs and milk well until they are light and frothy. This adds air, making the dish rise nicely. To avoid sogginess, make sure the quinoa or rice is cooked and cooled before adding it. This keeps the casserole from getting too wet.

Serving Suggestions

For a lovely presentation, serve the casserole warm. Top each serving with fresh cilantro for color. Slices of avocado add creaminess. For extra flavor, add a dollop of sour cream or Greek yogurt. These touches make your dish appealing and tasty.

- 4 large poblano peppers - 1 cup cooked quinoa (or substitute with brown rice) - 1 cup shredded Monterey Jack cheese - 1 cup shredded sharp cheddar cheese

Variations

Ingredient Substitutions

You can make simple swaps in this dish. If you want a different base, try using brown rice instead of quinoa. Both options are tasty and filling. For cheese, Monterey Jack and sharp cheddar work well together. If you want, you can use pepper jack for a spicy kick or even a vegan cheese if you prefer.

Dietary Adjustments

You can easily make this dish vegetarian. Just skip any meat and stick to the veggies and cheese. To make it vegan, replace the eggs and milk with plant-based options like tofu and almond milk. This way, everyone can enjoy the flavors of the casserole. For gluten-free needs, ensure all your ingredients, like cheese and any grains, are certified gluten-free.

Flavor Enhancements

To boost the flavor, add spices like chili powder or cumin. You can also mix in veggies like corn or black beans for more texture. If you enjoy meat, chorizo or ground beef adds great taste. Just cook the meat before mixing it in. These tweaks let you create a dish that fits your taste perfectly. For the full recipe, check out the main section.

Storage Info

Refrigeration

To store leftovers properly, let your casserole cool first. Then, cut it into squares. Place the squares in an airtight container. You can store it in the fridge for up to four days. Make sure to label the container with the date. This helps you remember how long it has been in the fridge.

Freezing Instructions

If you want to freeze the casserole, follow these steps. Let it cool completely first. Then, wrap each square tightly in plastic wrap. After wrapping, place the squares in a freezer-safe bag or container. This keeps them fresh for up to three months. When you’re ready to eat, thaw the casserole in the fridge overnight. Reheat it in the oven at 350°F until hot. You can also use the microwave, but the oven keeps the texture best.

Best Storage Containers

For storing your chile relleno casserole, I recommend glass or BPA-free plastic containers. Glass containers keep food fresh longer and won’t stain. Choose containers with tight-fitting lids to prevent air from getting in. If you use plastic, make sure it’s safe for freezing. This helps maintain the quality of your delicious casserole.

FAQs

How long does it take to bake the casserole?

Baking the casserole takes about 30 to 35 minutes. Preheat your oven to 375°F (190°C) first. The top should turn golden brown, and the center will set. Keep an eye on it near the end. If it looks too brown, cover it with foil.

Can I make this ahead of time?

Yes, you can make this casserole ahead of time. Prepare it and cover it tightly. Store it in the fridge for up to 24 hours. When ready to bake, just add a few minutes to the cooking time. This makes it great for busy days or gatherings.

What can I serve with Chile Relleno Casserole?

You have many tasty options to serve with this dish. Here are a few ideas:

– Fresh avocado slices for creaminess.

– A side salad with tomatoes and lettuce.

– Chips and salsa for a crunchy bite.

– A dollop of sour cream or Greek yogurt on top.

These sides will balance the flavors and add more fun to your meal.

This blog post covered how to make a delicious Chile Relleno Casserole. We explored key ingredients like poblano peppers and quinoa. I shared tips for roasting peppers and achieving a fluffy casserole. You can also customize the dish to fit your diet. Remember to store leftovers properly to enjoy later.

Cooking this casserole brings joy and flavor to your table. I hope you try it and make it your own!

- 4 large poblano peppers - 1 cup cooked quinoa (or substitute with brown rice) - 1 cup shredded Monterey Jack cheese - 1 cup shredded sharp cheddar cheese

Easy Chile Relleno Casserole Recipe

Discover the ultimate comfort food with this Easy Chile Relleno Casserole Recipe! Bursting with the rich flavors of roasted poblano peppers, melty cheeses, and a fluffy egg base, this dish is sure to please everyone at your table. Whether you're hosting a gathering or looking for a family dinner, this recipe is simple yet delicious. Click through now to explore the full recipe and make this tasty casserole your next go-to meal!

Ingredients
  

4 large poblano peppers

1 cup cooked quinoa (or substitute with brown rice)

1 cup shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese

6 large eggs

1 cup milk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

Sliced avocado, for serving (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a 9x13 inch baking dish by greasing it generously with non-stick cooking spray.

    Roast the Poblano Peppers: Place the poblano peppers directly over a gas flame or under a broiler. Roast them until they are blistered and charred, which should take about 8-10 minutes. Remember to rotate the peppers occasionally for even charring. Once they are charred, transfer them to a bowl and cover with plastic wrap for 10-15 minutes. This steaming process will help the skins loosen for easier peeling.

      Prepare the Peppers: After steaming, carefully peel off the charred skin from the peppers. Slice them open lengthwise, removing the seeds and stems. Set the prepared peppers aside.

        Mix the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, ground cumin, smoked paprika, salt, and pepper until fully combined and fluffy.

          Layer the Casserole: Start layering by placing half of the cooked quinoa or brown rice in the bottom of the greased baking dish. Follow this with half of the roasted poblano peppers, and then sprinkle half of both the Monterey Jack and cheddar cheeses over the top.

            Add the Egg Mixture: Pour half of the egg mixture evenly over the layered ingredients.

              Repeat Layers: Repeat the layering process using the remaining quinoa or rice, followed by the remaining poblano peppers, cheeses, and the last of the egg mixture.

                Bake: Place the casserole in the preheated oven and bake uncovered for about 30-35 minutes, or until the top is golden brown and the egg is set in the center.

                  Cool and Serve: After baking, allow the casserole to cool for a few minutes before cutting it into squares for serving.

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 6-8

                      - Presentation Tips: Serve the casserole warm, garnished with fresh cilantro for a pop of color. Accompany each serving with slices of avocado for added creaminess. For an extra touch, drizzle with a dollop of sour cream or Greek yogurt to enhance the flavors and visual appeal. Enjoy!

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