What is the easiest way to peel fresh chiles for a chile relleno casserole recipe?

Roasting chiles over an open flame or under a broiler until the skin blisters is the easiest way. Once they cool, the skins slip right off. If you want to save time, canned whole green chiles work perfectly and are what most easy chile rellenos casserole recipes call for.

Can I use different cheeses in my chile relleno casserole?

Absolutely! While Monterey Jack and cheddar are classics, feel free to use Oaxaca, pepper jack, or even mozzarella. Mixing cheeses can help you create the best chile relleno casserole for your family’s tastes.

Can I make chile relleno casserole recipe gluten-free?

Yes—just substitute your favorite gluten-free flour blend for the regular flour in the egg mixture. The rest of the ingredients are naturally gluten-free, making this a flexible dish for any dietary needs.

Is it possible to add meat to chile relleno casserole?

Definitely! Popular additions include shredded rotisserie chicken (for a chicken chile relleno casserole) or cooked, crumbled chorizo (as in chile relleno casserole with chorizo). Both add protein and a flavorful twist.

How to Make Chile Rellenos Casserole – Flavorful, Satisfying, and Simple

Chile Rellenos Casserole – Flavorful, Satisfying, and Simple

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Chile Rellenos Casserole is a flavorful, cheesy baked dish featuring layers of roasted green chiles, Monterey Jack and cheddar cheeses, and a fluffy egg mixture, all topped with savory tomato sauce. An easy, comforting weeknight meal.

Author: Emily
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Main Course, Casserole
Method: Baking
Cuisine: Mexican-American
Diet: Vegetarian

Ingredients

Scale

2 (7 ounce) cans whole green chiles, drained and quartered
8 ounces shredded Monterey Jack cheese, divided (2 cups)
8 ounces shredded cheddar cheese, divided (2 cups)
6 large eggs
1/2 cup milk
2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
8 ounces tomato sauce
Chopped cilantro, for garnish (optional)

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Instructions

Preheat oven to 350°F (175°C) and spray a 9×13-inch baking dish with cooking spray.
Layer half of the quartered green chiles in the bottom of the dish.
Sprinkle half of the Monterey Jack and half of the cheddar cheese over the chiles.
Top with the remaining green chiles.
In a medium bowl, whisk together eggs, milk, flour, baking powder, salt, pepper, garlic powder, and onion powder. Pour the mixture evenly over the chiles and cheese.
Bake for 25 minutes.
Remove casserole from the oven, spread tomato sauce evenly over the top, and return to the oven for 15 minutes more.
Sprinkle with the remaining cheese, turn the oven to broil, and broil for 2–3 minutes until cheese is brown and bubbly.
Garnish with chopped cilantro, if desired, and serve warm.

Notes

Freshly roasted green chiles can be used instead of canned for extra flavor.
Let the casserole rest for 5–10 minutes before serving for easier slicing.
Great served with sour cream, salsa, or fresh avocado.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Nutrition

Serving Size: 1/8 of casserole
Calories: 320
Sugar: 3g
Sodium: 670mg
Fat: 23g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 19g
Cholesterol: 195mg

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