If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H. What if you had it in a casserole format? What we’ve done here for this recipe is take all of those wonderful ingredients from chile relleno and we’re turning it into a casserole dish. Yes! Behold, my friends - Chile Relleno Casserole. You’re going to love this. Everything is cooked and layered up, then baked. Just serve it right out of the pan. I also love that you can serve it as a breakfast, brunch, lunch or dinner. It’s an anytime meal. You can have this done in WAY less than an hour, closer to 40 minutes or so, with a little prep. Sometimes we like to toss in some Mexican chorizo or shredded chicken before baking it, and then serve it for a simple but satisfying dinner. Just don’t forget the hot sauce! I love this with a good dose of spicy hot sauce. Let’s talk about how to make chile relleno casserole, shall we?
Poblano Peppers. For roasting. You can also use other stuffing peppers, or pre-roasted peppers, like Hatch chiles, or other green chiles. Olive Oil. For cooking. Jalapeno Peppers. For extra spicy heat. Onion. Garlic. Tomatoes. Fresh, chopped, or canned. Tomato sauce is good as well for a smoother casserole. Seasonings. Mexican oregano, paprika, ancho powder (or similar chili powder), cumin, salt and pepper. Eggs. Cheddar Cheese. Or use Monterey jack cheese, pepper jack, or a combination, or other melty cheese of your liking. For Garnish. Spicy chili flakes and fresh chopped herbs.
First you’ll roast your peppers with your preferred roasting method, then peel them. Today I’m using poblano peppers and some jalapenos. Learn more on how to roast poblano peppers or how to roast chili peppers in general for alternative methods. You can also use pre-roasted peppers, like these Hatch chiles, which I use in the video below. Next, cook down the jalapeno, onion, and garlic in a large pan, then add the tomatoes and spices. Cook for 10 minutes on medium-low, until the tomatoes soften up and the mixture becomes saucy. Layer up a baking dish (or you can use the same pan) with sauce, then roasted chilies. Then layer in half the cheese, and repeat. Pour in your beaten egg batter. Turn the pan to let egg mixture move into all the nooks and crannies. Serve it with warmed tortillas. I enjoyed the leftovers the next day, just reheated, popped some onto warmed flour tortillas with hot sauce. Hot sauce is a must! Boom! That’s it, my friends! Easy enough, right? As I said, everything in one pan. That’s the great thing about casseroles. They’re quite easy yet truly satisfying. Just like a classic chile relleno. Only as a casserole! You can also make this with canned green chilies. If you’re looking for a spicier version of this recipe, feel free to bring in a few serrano peppers or habanero peppers to up the heat level. The Sauce. Try my Homemade enchilada sauce for your base as a time saver. Or try this Quick and Easy Enchilada Sauce Recipe. It would also be quite tasty with Ranchero Sauce. Additional Ingredients. Want to make this a fuller meal? Incorporate some shredded chicken, Mexican chorizo, or cooked ground beef or pork for a protein, or add refried beans to round it out. You’ll get a heartier meal this way. You can easily reheat it in the oven to enjoy again. NOTE: This post was updated on 10/21/22 to include new information, photos, and video. It was originally published on 12/2/19.
