Today, I’m thrilled to share a recipe that’s super close to my heart and a staple in my kitchen – Chiles Rellenos Casserole! 🌶️🧀 If you’ve ever found yourself craving the rich, authentic flavors of traditional chiles rellenos but wanted a simpler way to enjoy them, you’re in for a real treat. This casserole version captures all the cheesy, spicy goodness of the classic dish, but with way less fuss. It’s easy to make, family-friendly, and every bite will transport you straight to the heart of Mexico! 🇲🇽
The real magic happens with the filling – a perfect blend of melted cheeses that come together in a gooey, savory symphony. 🎶 You’ll layer these cheese-stuffed poblanos in a casserole dish, and then it’s time for the star of the show – the egg batter. Whisking together eggs, flour, and baking powder creates a light, airy mixture that transforms this dish into a culinary masterpiece as it bakes to golden perfection. The result? A Chiles Rellenos Casserole that’s bursting with everything we love about the classic – the smokiness of roasted poblanos, the creaminess of melted cheese, and the fluffy, satisfying texture of the egg batter. It’s like a taste of Mexico right in your kitchen, with minimal effort! 🎉
We love to drizzle it with red or green enchilada sauce, or even add a bit of salsa for that extra kick. 🌶️ This dish is truly a celebration of flavor, simplicity, and the joy of bringing people together over a delicious meal. Whether you’re a seasoned chef or just starting out, this recipe makes it easy to enjoy the rich essence of chiles rellenos without the hassle. Share it with friends, delight your family, or treat yourself to a comforting weeknight indulgence – the possibilities are endless.
Easy Chiles Rellenos Recipe
Description
This delectable dish combines the rich flavors of roasted poblano peppers, gooey cheese, and a savory egg mixture, creating a delightful and easy-to-make casserole that will have your taste buds dancing with joy.
Ingredients
- 6 large poblano peppers
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 large eggs
- 2 cups whole milk
- 1 cup sour cream
- 1/2 cup chopped fresh cilantro (optional, for garnish)
- Salsa (optional, for serving)
Instructions
- Roast and Peel the Poblano Peppers:
- Preheat your broiler. Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skin is charred and blistered.
- Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for about 15 minutes.
- Peel the skin off the peppers, remove the seeds, and cut them into wide strips.
- Prepare the Casserole Base:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the eggs and then gradually add the flour mixture, whisking until smooth.
- Add the milk and sour cream to the egg mixture, whisking until well combined.
- Assemble the Casserole:
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish. Spread half of the poblano strips evenly over the bottom of the dish.
- Sprinkle half of the Monterey Jack and cheddar cheeses over the peppers.
- Pour half of the egg mixture over the cheese and peppers.
- Repeat the layers with the remaining poblano strips, cheese, and egg mixture.
- Bake to Perfection:
- Bake the casserole in the preheated oven for 35-40 minutes or until the top is golden brown and the center is set.
- Allow the casserole to cool for a few minutes before slicing.
- Garnish and Serve:
- Sprinkle chopped cilantro over the top for a burst of freshness (optional).
- Serve slices of the Chiles Rellenos Casserole with your favorite salsa on the side.
