Introduction to Chile Relleno Casserole
Are you on the hunt for a delicious yet simple dish that brings a bit of Mexican flavor to your table? Enter the chile relleno casserole! This delightful dish is not just a twist on the traditional Chile Relleno; it combines smoky roasted poblanos, savory beef, and two kinds of melted cheese—all layered beneath a fluffy egg topping. It’s cozy, comforting, and sure to impress your friends and family.
Why choose Chile Relleno Casserole for a homemade meal?
The great thing about a chile relleno casserole is that it’s not just for dinner; it makes for a scrumptious brunch option as well! Easily serving up to 12 people, it’s perfect for gatherings or meal prep for the week ahead. Plus, you can customize it! Don’t have ground beef? Feel free to substitute with shredded chicken or a veggie mix.
As a bonus, the roasting process enhances the savory and smoky depth of flavor, making each bite a feast for the senses. If you’re looking for a dish that’s as flavorful as it is straightforward, this casserole is a win. Check out the full recipe below and get ready to impress!
For more ingredient tips, check out Serious Eats for expert advice on selecting the best ingredients.
Ingredients for Chile Relleno Casserole
Key ingredients for a delicious casserole
The heart of a Chile Relleno Casserole lies in its vibrant and flavorful ingredients. Here's a quick look at what you'll need:
- Poblano Peppers: Around 6 to 8 large poblanos, which provide that delightful smoky flavor.
- Ground Beef: Opt for 1 pound of 90% lean beef for a hearty protein base.
- Onion and Garlic: About ¾ cup of diced yellow onion and 1 teaspoon minced garlic add depth to the flavor.
- Egg Mixture: Made from 5 large eggs combined with 1 ½ cups whole milk, this gives the casserole its fluffy texture.
- Cheese: A combination of 1 ½ cups each of shredded cheddar and Monterey Jack cheese, creating a melty, cheesy goodness.
Optional toppings and garnishes
To take your Chile Relleno Casserole to the next level, consider adding these delightful toppings:
- Sour Cream: A dollop adds a creamy texture and balances the spice.
- Salsa or Hot Sauce: For those who like an extra kick, a drizzle of your favorite salsa or hot sauce works wonders.
- Cilantro: Fresh cilantro leaves as a garnish offer a pop of color and herby brightness.
Feel free to personalize these options according to your taste! For more recipe inspiration, check out resources from Food Network or Serious Eats.
Preparing Chile Relleno Casserole
If you’re looking for a delicious dish that can impress your friends or family, the chile relleno casserole is a fantastic option. This comforting meal combines smoky poblano peppers, savory ground beef, and a fluffy egg topping that will make any occasion feel special. Let’s break down how to prepare this delicious casserole from start to finish.
Roast the Poblano Peppers
The first step in making your chile relleno casserole is roasting the poblano peppers. This step is crucial as it adds a smoky flavor that will elevate the dish.
- Preheat your oven: Set your oven to broil and position a rack in the upper third (about 6 inches from the heat).
- Prepare the baking sheet: Line a large rimmed baking sheet with aluminum foil.
- Roast the peppers: Arrange the whole poblano peppers on your baking sheet and broil for about 5 minutes until the skins blister and blacken. Flip the peppers and continue broiling for another 5 to 6 minutes.
- Cover and cool: Using tongs, place the roasted peppers in a bowl and cover them with plastic wrap. Let them rest for about 15 minutes. Afterward, peel off the charred skins, remove the stems, and deseed the peppers. Set these aside for the next steps.
Cook the Ground Beef Filling
Now that your peppers are ready, it’s time to create a flavorful filling.
- Heat the skillet: In a large skillet, cook 1 pound of 90% lean ground beef along with ¾ cup diced yellow onion over medium heat. Break the beef apart with a spatula until it’s no longer pink.
- Season well: Drain any excess grease, then add 1 teaspoon minced garlic, 1 ½ teaspoons ground cumin, 1 teaspoon salt, ½ teaspoon black pepper, and optional red pepper flakes. Stir everything together and cook for about a minute until fragrant.
Make the Egg Mixture
The egg mixture is what ties this casserole together.
- Whisk together: In a separate bowl, whisk together 5 large eggs with 1 ½ cups of whole milk. Gradually add ⅓ cup of flour and 1 teaspoon of baking powder, mixing until mostly smooth. This will create a light, fluffy texture that complements the other layers.
Assemble the Casserole Layers
Assembling your chile relleno casserole is the fun part!
- Prep the baking dish: Spray a 9 x 13-inch baking dish with nonstick cooking spray.
- Layer it up: Start with half of the roasted peppers laid out in a single layer. Follow this with half of your cooked beef mixture, and sprinkle ¾ cup each of shredded cheddar and Monterey Jack cheese. Repeat with the remaining beef and peppers, then top with the rest of the cheese.
- Final touch: Slowly pour the egg mixture over all the layers, ensuring even distribution.
Bake Until Golden and Puffy
- Cover and bake: Start baking your casserole by covering it with aluminum foil. Bake for 30 minutes, then remove the foil and bake for an additional 14 to 16 minutes until it’s golden brown and puffy around the edges. Let the casserole cool for about 5 minutes before serving.
Garnish with some fresh cilantro if desired, and enjoy this delightful dish with salsa or sour cream for that extra zing!
Ready to impress your friends with a scrumptious casserole? It's easier than you might think! For more tips on preparing flavorful meals, check out resources from The Food Network or explore the world of Mexican cuisine on Mexican Food Journal.
Variations on Chile Relleno Casserole
Vegetarian Chile Relleno Casserole
For a delightful vegetarian twist, swap out the ground beef for a hearty mixture of black beans, corn, and sautéed mushrooms. This version packs all the flavor with added nutrients. Top with your favorite meatless cheeses to keep it creamy and satisfying. This variation is not only easier on the wallet but also perfect for meatless Mondays!
Spicy Chile Relleno Casserole with Jalapeños
If you love a little extra heat, consider adding diced jalapeños to both the filling and the egg mixture. This spicy kick elevates the classic chile relleno casserole to a new level. Pair it with some cooling sour cream or avocado for a balance that will tantalize your taste buds. Don’t be afraid—embrace the spice!
For even more inspiration, check out Chili Pepper Madness for ideas on how to incorporate different types of peppers into your cooking.
Cooking tips and notes for Chile Relleno Casserole
Make-ahead tips for busy young professionals
If you're juggling a packed schedule, you can prepare the Chile Relleno Casserole ahead of time! Roast your poblano peppers a day in advance and store them in an airtight container in the refrigerator. Alternatively, you can assemble the whole casserole the night before and keep it covered until you're ready to bake it. Just remember to let it sit at room temperature for 30 to 45 minutes before popping it in the oven to ensure even cooking.
Storage and reheating recommendations
Leftovers are a delicious bonus! Transfer any uneaten casserole to an airtight container, where it can last in the fridge for up to three days. For a quick meal, reheat individual portions in the microwave. Just a minute or two should do the trick—keep an eye on it to ensure it doesn't overheat. Enjoy your cozy dish anytime! For more tips, check out this helpful guide on food storage and safety.
Serving suggestions for Chile Relleno Casserole
Ideal sides and accompaniments
To elevate your Chile Relleno Casserole, consider offering classic sides that balance its rich flavors. Fresh guacamole or a zesty corn salad can add a crunchy contrast, while Mexican rice complements the casserole beautifully. For a refreshing touch, a simple side salad with cilantro-lime dressing is perfect. Don't forget the toppings! Serve sour cream, salsa, or hot sauce on the side for that extra zing.
Pairing beverages with the casserole
To make your meal even more enjoyable, pairing beverages wisely is key. I recommend serving chilled, iced tea, or a fizzy sparkling water with a hint of lime for a refreshing palate cleanser. Alternatively, a non-alcoholic margarita can add a festive flair to your gathering. If you're feeling adventurous, why not whip up a delicious agua fresca? These fruity beverages are perfect for complementing the spicy, smoky notes of your casserole.
For extra tips on beverage pairings, check out The Kitchn.
Time Breakdown for Chile Relleno Casserole
Preparation Time
Getting everything ready for your delicious chile relleno casserole will take about 30 minutes. This includes roasting the peppers and prepping your meat mixture.
Cooking Time
Once your casserole is assembled, pop it in the oven! The cooking time is around 45 minutes for a perfectly baked meal.
Total Time
In total, you’re looking at about 1 hour and 15 minutes to whip up this hearty casserole, making it a great choice for a satisfying brunch or dinner.
If you're interested in efficient meal prep tips, check out these great ideas for saving time in the kitchen!
Nutritional Facts for Chile Relleno Casserole
Calories per Serving
Each serving of chile relleno casserole offers approximately 260 calories, making it a satisfying option without pushing your daily caloric limits.
Protein Content
With 19 grams of protein per serving, this casserole is a great source of lean protein, thanks to the combination of ground beef and eggs, perfect for muscle repair and keeping you feeling full longer.
Sodium Levels
Do note that this delicious casserole contains about 441mg of sodium per serving. While it contributes to flavor, you may want to adjust the salt in your cooking if you're watching your sodium intake. For more information on sodium recommendations, check out the American Heart Association.
Enjoy this nutritious take on a classic dish, and feel free to share your own twists and experiences below!
FAQs about Chile Relleno Casserole
Can I use canned chilies instead of poblano peppers?
Absolutely! If you're short on time or simply looking for a convenient option, canned fire-roasted green chiles are a fantastic substitute. Brands like Ortega and Hatch offer quality canned chiles that can be found in the Mexican foods section of most grocery stores. You’ll need about 4 to 5 (7-ounce) cans for the layers in your casserole. Just pat them dry and pull them apart for an easy fit in your baking dish.
How to adjust the spice level in the casserole?
Spice levels can easily be tweaked to match your taste! If you prefer a milder version of chile relleno casserole, omit the red pepper flakes altogether. For a kick, add more red pepper flakes or even diced jalapeños to the meat mixture. Don’t hesitate to sample your filling before baking—it’s the best way to ensure it’s just right.
What is the best way to store leftovers?
To keep your chile relleno casserole fresh, transfer any leftovers to an airtight container. Refrigerate for up to 3 days. When you’re ready to enjoy the leftovers, simply reheat individual portions in the microwave until warmed through. It’s great for quick meals or snacks!
Conclusion on Chile Relleno Casserole
In summary, the chile relleno casserole is a delightful dish that brings the warmth of Mexican cuisine right to your kitchen. Easy to prepare and perfect for any occasion, this casserole promises a burst of flavors with each bite. Serve it at brunch or dinner, and enjoy the compliments! For more delicious recipes and tips, visit Food Network.
Chile Relleno Casserole
Equipment
- baking sheet
- skillet
- baking dish
- whisk
Ingredients
Poblano Peppers
- 6 to 8 large poblano peppers about 1 ¾ pounds total weight
- 1 pound lean ground beef 90% lean
- ¾ cup diced yellow onion
- 1 teaspoon minced garlic
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes to taste, optional
- 5 large eggs
- 1 ½ cups whole milk
- ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- 1 ½ cups shredded cheddar cheese divided
- 1 ½ cups shredded Monterey Jack cheese divided
- cilantro leaves optional garnish
Optional for Serving
- sour cream
- salsa
- hot sauce
Instructions
Roast the Poblano Peppers
- Set an oven rack in the upper third of the oven (about 6-inches from the heat) and set the oven on BROIL. Line a large rimmed baking sheet with aluminum foil.
- Place the peppers on the prepared baking sheet and broil until the skins blister and blacken, about 5 minutes. Flip and continue to broil, an additional 5 to 6 minutes, until all sides are blistered and blackened.
- Using kitchen tongs, transfer the peppers to a large bowl and cover with plastic wrap or aluminum foil. Let them rest, covered, for 15 minutes.
- Then, use your hands to peel off and discard the charred skins. Remove the stems and gently break them in half to expose the seeds. Remove and discard the seeds from each half and set the halved poblanos aside.
Make the Filling
- Preheat oven to 350 degrees F with a rack set in the center position.
- Meanwhile, in a large skillet, cook the ground beef with the onion over MEDIUM heat, breaking the beef up with a spoon until it’s crumbled and no longer pink.
- Drain off the excess grease and return the skillet to the heat. Stir in the garlic, cumin, salt, pepper, and red pepper flakes, if using. Cook, stirring, for about 1 minute. Remove the skillet from the heat and set it aside.
- In a large bowl, whisk the eggs with the milk. Add the flour and baking powder and whisk vigorously until mostly smooth. Set aside.
Assemble the Casserole
- Coat a 9 x 13-inch baking dish with nonstick cooking spray.
- Place half of the peppers in a single layer across the bottom of the dish (it’s fine if they overlap a bit).
- Top with half of the meat mixture then layer with ¾ cup cheddar cheese and ¾ cup Monterey Jack cheese.
- Spoon the remaining meat mixture over the top and place the remaining peppers over the meat in a single layer. Sprinkle the remaining cheese on top.
- Slowly pour the egg mixture evenly over the ingredients.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 14 to 16 minutes or until puffed and golden brown around the edges.
- Remove from the oven and allow it to rest for 5 minutes. Garnish with cilantro, if desired. Slice and serve with sour cream, salsa, and/or hot sauce on the side.
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