This delightful Chili Relleno Casserole offers a symphony of flavors, blending roasted peppers with rich cheese and a savory egg mixture that promises to be a showstopper at any dining table. The simple yet captivating combination will make this dish a staple in your meal rotation, perfect for both casual dinners and special occasions.
Growing up, Sunday brunches were a treasured tradition in our family. My grandmother, always an advocate for comfort food, would whip up this casserole with a twinkle in her eye; she swore by its simplicity and robust flavor. The tantalizing aroma of roasted peppers and melting cheese wafting through her kitchen is a memory etched forever in my heart. Today’s version is a tribute to her beloved recipe, infused with a few personal touches that I am thrilled to share with you.
Why You’ll Love This Recipe
- Effortlessly Simple: With minimal prep and easy-to-source ingredients, this casserole is perfect for cooks of all skill levels.
- A Flavorful Crowd-Pleaser: The harmonious blend of cheese and peppers offers bold flavors that will leave your guests asking for seconds.
- Versatile: Works as a main or a side dish, suitable for brunch, lunch, or dinner.
- Make-Ahead Friendly: Prepare in advance and simply bake when ready, saving time for other festivities.
Ingredients Notes
For the best results, purchase fresh poblano peppers from your local farmer’s market or grocery store. Ensure they are firm and deep green in color. You can substitute with Anaheim peppers if you prefer milder heat. The choice of cheese is critical; a blend of Monterey Jack and sharp cheddar offers an ideal creamy and tangy contrast. For those looking for an extra kick, a sprinkle of chili powder can enhance the flavor profile without overwhelming the dish.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a medium-sized casserole dish to prevent sticking.
Step 2
Roast the poblano peppers over an open flame or under a broiler until the skins are charred. Place in a sealed plastic bag to steam for 10 minutes, then peel and remove seeds.
Step 3
Layer the peeled peppers at the bottom of the casserole dish. Sprinkle half of the cheese mixture evenly over the peppers.
Step 4
In a mixing bowl, whisk together eggs, milk, flour, baking powder, and your chosen seasonings. Pour this mixture over the peppers and cheese layer.
Step 5
Top with the remaining cheese and bake for 25-30 minutes, or until the casserole is set and the cheese is bubbling and golden. Let cool slightly before serving.
Storage Options
To store leftovers, allow the casserole to cool completely before transferring it into an airtight container. It can be refrigerated for up to 3 days. To freeze, wrap portions tightly in aluminum foil and place them in freezer-safe bags. Reheat in a preheated oven at 350°F (175°C) until warmed through, adding a fresh sprinkle of cheese just before serving.
Variations & Substitutions
- Vegetarian Twist: For a completely vegetarian-friendly dish, consider adding sautéed mushrooms or spinach before baking.
- Dairy-Free Option: Substitute regular cheese with your favorite plant-based alternative to accommodate lactose intolerance.
- Spicy Upgrade: Incorporate diced jalapeños or a pinch of cayenne pepper for a fiery version.
Serving Suggestions
This casserole shines when served alongside a fresh side salad or crusty Garlic Bread. It complements a sunny afternoon brunch or a cozy evening meal. Sprinkle with freshly chopped cilantro or scallions for a vibrant touch and serve with a dollop of sour cream or homemade salsa.
Frequently Asked Questions
Can I prepare the casserole ahead of time? Absolutely! Assemble everything the day before and store it in the refrigerator. When you’re ready to bake, simply remove it from the fridge and allow it to sit at room temperature for 15 minutes before placing it in the oven.
What can I do if I can’t find poblano peppers? If poblano peppers are unavailable, Anaheim peppers make an excellent substitute due to their similar texture and flavor, though slightly milder. Bell peppers can also be used for a very mild version.
How can I make my casserole spicier? To turn up the heat, include diced jalapeños or serrano peppers in your casserole. Alternatively, sprinkle in a touch of cayenne pepper or a few dashes of hot sauce into the egg mixture before baking.
This Chili Relleno Casserole, steeped in family tradition and bursting with flavor, is a culinary delight that promises satisfaction with every bite. Whether served hot from the oven or warmed from the fridge, it embodies the essence of comfort and indulgence. Enjoy experimenting with variations and savoring the mouthwatering results with loved ones.
Chili Relleno Casserole
Ingredients
Main Ingredients
- 6 whole poblano peppers roasted and peeled
- 2 cups cheddar cheese shredded
- 1 cup milk
- 4 large eggs
- 1 teaspoon salt
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C).
- Layer the roasted poblano peppers in a baking dish.
- Sprinkle with half of the shredded cheese.
- In a bowl, whisk together eggs, milk, and salt. Pour over the peppers.
- Top with remaining cheese and bake for 30 minutes until the cheese is melted and bubbly.
