Chile Rellenos Casserole

Introduction

Have you ever wished you could turn a favorite street-food snack into a comforting, family-friendly casserole? That’s exactly what this chile rellenos casserole does. It captures the spirit of the classic Mexican chile relleno — stuffed poblano peppers with cheese — and transforms it into a cheesy, layered bake that’s perfect for weeknight dinners, potlucks, or casual gatherings.

When the casserole comes out of the oven, the aroma is irresistible: smoky roasted peppers, bubbling cheese, and a rich tomato sauce mingle in the air. Every forkful delivers a warm bite of melted cheese, tender pepper, and savory sauce, with just enough zest to dance on your tongue. It’s cozy, satisfying, and feels like you’ve gone the extra mile — even though the prep is surprisingly straightforward.

This dish is a wonderful way to bring a little fiesta to your dinner table without the fuss of frying individual rellenos. It’s forgiving, flexible, and utterly delicious. Whether served with Spanish rice, a crisp salad, or warm tortillas, it’s a meal that brings color, flavor, and heart to the table.

Why You’ll Love This Recipe

• All the flavor of traditional chile rellenos: But in a layered, baked, casserole form.
• No frying required: Lighter and easier than traditional rellenos.
• Family-friendly: Cheese, peppers, and tomato sauce — a combo that pleases both kids and adults.
• Make-ahead-friendly: Assemble earlier in the day and bake when you’re ready.
• Great for sharing: Ideal for potlucks, gatherings, or feeding a hungry crew.
• Customizable: Easily adapt to your spice level or dietary preferences.

Ingredients

• 6–8 poblano peppers (roasted, peeled, seeded, and sliced)
• 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• 1 small onion, finely chopped
• 2–3 cloves garlic, minced
• 1 can (14 oz / ~400 g) diced tomatoes (or use fresh tomatoes, chopped)
• 1 can (8 oz / ~225 g) tomato sauce
• ½ cup heavy cream (or sour cream)
• 2 tablespoons vegetable oil
• Salt and freshly ground black pepper, to taste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (optional, for more heat)
• Fresh cilantro, chopped (for garnish)
• Optional add-ins:
  • Cooked ground beef, turkey, or chorizo
  • Black beans or pinto beans
  • Corn kernels
  • Diced jalapeños (for more heat)

Instructions

1. Roast the poblanos (if not pre-roasted)
   • Preheat your broiler or grill.
   • Place the poblano peppers under the broiler or directly on the grill, turning occasionally, until their skin is charred and blistered on all sides.
   • Transfer the peppers into a bowl, cover with plastic wrap or a lid, and let them steam for 10 minutes — this makes peeling easier.
   • Once cooled slightly, peel off the blackened skin, then remove stems and seeds, and slice the peppers into strips or bite-sized pieces.
2. Prepare the sauce
   • In a large skillet, heat the vegetable oil over medium heat.
   • Add the chopped onion and cook for 5–6 minutes, until softened and translucent.
   • Stir in the minced garlic and cook for another 1 minute, until fragrant.
   • Pour in the diced tomatoes and tomato sauce, then add cumin, chili powder (if using), salt, and pepper.
   • Let the sauce simmer gently for 8–10 minutes, stirring occasionally, to allow the flavors to meld and thicken slightly.
3. Layer the casserole
   • Preheat your oven to 375°F (190°C).
   • In a greased 9×13-inch (or similar) baking dish, spoon a layer of the tomato sauce to create a base.
   • Arrange a layer of roasted poblano pepper strips evenly over the sauce.
   • Sprinkle a layer of shredded cheese on top of the peppers.
   • Repeat these layers — sauce, pepper, cheese — until you run out of ingredients, finishing with a generous layer of cheese on top.
4. Finish the casserole
   • Pour the heavy cream (or sour cream) evenly over the top of the layered casserole — this will help keep everything rich and creamy.
   • Cover the baking dish loosely with aluminum foil.
5. Bake
   • Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 10–15 minutes, or until the cheese is fully melted and begins to brown lightly.
   • If you like a crispier top, you can broil for 1–2 minutes at the end, watching closely to prevent burning.
6. Serve
   • Let the casserole rest for 5 minutes after taking it out of the oven.
   • Garnish with chopped fresh cilantro.
   • Serve with warm tortillas, rice, or a green salad.

You Must Know (Helpful Tips)

• Roast well: Make sure the peppers are well charred and steamed before peeling — this helps remove the skin easily and reduces bitterness.
• Even layers: Build your casserole in even layers for balanced flavor in every bite.
• Don’t skip the cream: The touch of cream or sour cream helps tie the sauce and cheese together and gives a luscious finish.
• Watch your bake time: Since the casserole is already mostly cooked, you just want to meld everything and melt the cheese — avoid overbaking.
• Broil carefully: If you broil to brown the top, keep the oven door slightly open and watch constantly — cheese goes from golden to burnt fast.

Storage Tips

• Refrigerate: Cover the cooled casserole with foil or plastic wrap and store in the fridge for up to 3–4 days.
• Freeze: Cut into portions and freeze in airtight containers for up to 2 months.
• Reheat: Reheat individual portions in the microwave, or warm larger portions in the oven at 350°F (175°C) for about 15 minutes, covered, until heated through.

Ingredient Substitutions

• Cheese: Use Monterey Jack, pepper jack, mozzarella, or a blend — whatever melts well.
• Cream: Swap heavy cream for sour cream, Greek yogurt, or even a dairy-free alternative for a lighter or vegan-friendly edge.
• Tomatoes: Use crushed tomatoes instead of diced for a smoother sauce; fresh tomatoes work when in season.
• Protein add-ins: Browned ground beef, turkey, or chorizo add heartiness; beans or corn give more texture.
• Spice level: Increase heat with jalapeños, serranos, or chipotle powder; reduce by skipping spicy additions.

Serving Suggestions

• Serve this casserole with warm corn or flour tortillas for scooping.
• Pair with a Mexican-style rice or Spanish rice for a full Tex-Mex meal.
• Add a crisp green salad with avocado, cucumber, and lime vinaigrette to brighten the plate.
• Accompany with guacamole, salsa, or pico de gallo on the side to let guests customize.
• Garnish with sliced radishes, sour cream, or crumbled queso fresco for extra flair.

Pro Tips

• Use a cast-iron skillet to make the sauce — it develops more flavor and can go from stovetop to oven nicely.
• If you want a smoky flavor, roast the poblano peppers over an open flame (gas burner or grill) for a few extra minutes.
• Let the casserole rest a few minutes after baking so the layers settle — this makes serving cleaner and prettier.
• For a make-ahead version, assemble the casserole, cover, and refrigerate overnight, then bake right before serving.

Frequently Asked Questions (FAQ)

Q: Are poblano peppers always spicy?
A: Not really. Poblanos are generally mild, though they can vary in heat. If you’re sensitive, remove all the seeds, or taste a small piece raw before roasting.

Q: Can I make this vegetarian?
A: Yes — simply skip the meat (if you were planning to add it) and use beans or just peppers and cheese for a satisfying vegetarian casserole.

Q: Is there a way to make this dairy-free?
A: For a dairy-free version, swap the cheese for a vegan melting cheese and use coconut cream or a plant-based sour-cream alternative for the cream layer.

Q: Can I prep this ahead?
A: Absolutely. You can roast the peppers and even layer the casserole the night before. Then, just bake it when you’re ready to eat.

Q: Why is my sauce too watery?
A: If the tomato sauce or diced tomatoes are very liquidy, simmer the sauce a little longer before layering to reduce some of the water content.

Q: Can this be made in a smaller dish?
A: Yes — you can adjust the amounts to fit a smaller or deeper baking dish; just keep an eye on cooking times, especially for the cheese to fully melt.

---

This chile rellenos casserole is a wonderful way to bring big, comforting Mexican flavor to your table — without the trouble of frying. Cheesy, smoky, and tender — it’s a dish that feels like home and makes everyone feel welcome. Enjoy!