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Chile Relleno Casserole

Chile Relleno Casserole
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Chile Relleno Casserole is a comforting and flavorful dish that transforms traditional chile rellenos into an easy, cheesy casserole. Combining roasted poblano peppers, seasoned ground meat, layers of corn tortillas, and a rich cheese and egg mixture, this recipe is perfect for family dinners or meal prepping. It’s versatile, quick to assemble, and reheats beautifully for leftovers.

Ingredients

Scale

Vegetables and Aromatics

  • 4 roasted poblano peppers, peeled, seeded, and chopped into strips
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes

Protein

  • 1 lb ground beef or ground turkey

Dairy and Eggs

  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 4 large eggs

Carbohydrates

  • 8–10 corn tortillas, torn into pieces

Spices and Seasonings

  • 1 tsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp salt (adjust to taste)

Instructions

  1. Roast and Prep the Poblano Peppers: Roast the poblano peppers over an open flame or under a broiler until the skin is blackened all over. Place them in a covered bowl to sweat for 10 minutes, then peel off the charred skin, remove seeds, and chop into strips. This step unlocks the peppers’ smoky flavor and soft texture.
  2. Cook the Meat Mixture: In a hot skillet, sauté the chopped onions and garlic until fragrant and translucent. Add the ground beef or turkey, breaking it up as it cooks until browned and fully cooked through. Stir in canned diced tomatoes and the spices (cumin, chili powder, salt), then simmer for 5 minutes until the mixture thickens and develops flavor.
  3. Prepare the Cheese and Egg Mixture: In a separate bowl, whisk the eggs until frothy. Mix in shredded cheddar and Monterey Jack cheeses thoroughly. This mixture will bind the casserole layers and add creamy, cheesy goodness throughout.
  4. Layer the Casserole: Grease a baking dish and layer the bottom with torn corn tortillas. Add a layer of the cooked meat mixture, then a layer of chopped roasted poblanos. Sprinkle a generous amount of the cheese-egg mixture over the peppers. Repeat these layers until all ingredients are used, finishing with a cheese layer on top.
  5. Bake Until Bubbly: Bake the assembled casserole in a preheated oven at 350°F (175°C) for about 30 minutes, or until the top is golden and bubbling and the casserole is cooked through. Allow it to rest for a few minutes before slicing and serving to help it set.

Notes

  • Roast Peppers Thoroughly: Properly roasting the poblanos develops the smoky flavor and softens the peppers for better texture in the casserole.
  • Use Fresh Cheese: Freshly shredded cheese melts better and prevents clumping compared to pre-shredded varieties.
  • Layer Thoughtfully: Distribute ingredients evenly across layers to ensure balanced flavors in each bite.
  • Let It Rest: Allow the casserole to rest for about 10 minutes after baking for easier slicing and better texture.
  • Adjust Spice Levels: Taste the meat mixture during cooking and add spices gradually to fit your family’s tolerance.

Nutrition

Keywords: Chile Relleno, casserole, poblano peppers, Mexican casserole, ground beef casserole, cheesy casserole, easy dinner, family meal, gluten free

Find it online: https://emillycooks.com/chile-relleno-casserole/