Bring the bold, comforting flavors of traditional chile rellenos to your table with this easy-to-make Chile Relleno Casserole. Packed with roasted peppers, melted cheese, and a savory tomato sauce, this layered dish takes all the deliciousness of the classic Mexican stuffed peppers and turns it into a convenient casserole that the whole family will love. Perfect for busy weeknights or casual gatherings, it’s a flavorful, cheesy meal that’s simple to prepare and sure to satisfy.
Cheesy goodness: Plenty of melted cheese throughout every layer.
Easy preparation: Skip the frying and mess with this simple casserole format.
Family-friendly: A comforting dish that appeals to all ages.
Make-ahead friendly: Prepare in advance and bake when ready.
Versatile serving: Great as a main dish or paired with rice and beans.
Ingredients for Chile Relleno Casserole
Crispy bacon bits make an optional, indulgent addition. Here’s what you’ll need:
Shredded Monterey Jack cheese: This creamy cheese melts beautifully, adding richness to the dish.
Shredded cheddar cheese: A sharp contrast to the Monterey Jack, it brings a tangy flavor that complements the other ingredients.
Diced green chilies: These little cans of flavor pack a punch, giving the casserole its signature kick.
Black beans: Rinsed and drained, they add protein and a hearty texture, making the dish more filling.
Corn kernels: Whether fresh, frozen, or canned, corn adds a sweet crunch that balances the flavors.
Large eggs: The binding agent that holds everything together, creating a fluffy texture.
Milk: This adds moisture and creaminess, enhancing the overall richness of the casserole.
Ground cumin: A warm spice that brings depth and an earthy flavor to the dish.
Garlic powder: For that aromatic kick, it elevates the flavor profile without overpowering.
Onion powder: Adds a subtle sweetness and depth, enhancing the overall taste.
Salt: Essential for bringing out the flavors of all the ingredients.
Black pepper: A dash of this adds a bit of heat and complexity.
Cayenne pepper (optional): If you like it spicy, this is your go-to for an extra kick.
Fresh cilantro: Chopped for garnish, it adds a fresh, vibrant touch to the finished dish.
Sour cream (optional): A dollop on top adds creaminess and balances the spice.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Feel free to mix and match ingredients based on your preferences or what you have on hand!
How to Make Chile Relleno Casserole
Now that you have all your ingredients ready, let’s dive into the fun part: making this delicious Chile Relleno Casserole! Follow these simple steps, and you’ll have a mouthwatering dish that’s sure to impress.
Step 1: Preheat the Oven
First things first, preheat your oven to 350°F (175°C). This step is crucial because it ensures even cooking. While the oven warms up, grab a 9×13-inch baking dish and grease it with cooking spray or butter. This will help your casserole come out easily and prevent sticking.
Step 2: Prepare the Cheese and Veggie Mixture
In a large bowl, combine the shredded Monterey Jack cheese, shredded cheddar cheese, diced green chilies, black beans, and corn. Mix everything together until well combined. This cheesy and colorful mixture is the heart of your casserole, so make sure it’s evenly distributed. Once mixed, spread it evenly in the prepared baking dish.
Step 3: Whisk the Egg Mixture
In another bowl, crack the six large eggs and add the milk, ground cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper if you’re feeling adventurous. Whisk everything together until it’s smooth and well blended. This egg mixture will bind all the ingredients together, creating that fluffy texture we love.
Step 4: Combine and Stir
Now, pour the egg mixture over the cheese and veggie mixture in the baking dish. Using a fork, gently stir the mixture to ensure the egg is evenly distributed. This step is key to achieving that perfect consistency throughout the casserole. You want every bite to be just as delicious as the last!
Step 5: Bake the Casserole
Place the baking dish in your preheated oven and bake for 35-40 minutes. Keep an eye on it! You’ll know it’s done when the casserole is set and lightly golden on top. The aroma wafting through your kitchen will be irresistible, and trust me, your family will be eagerly waiting!
Step 6: Cool and Serve
Once baked, remove the casserole from the oven and let it cool for about 10 minutes. This cooling time is important; it allows the casserole to set up a bit more, making it easier to slice. Before serving, garnish with chopped fresh cilantro for a pop of color and flavor. If you like, add a dollop of sour cream on top for extra creaminess!
Tips for Success
Use fresh ingredients for the best flavor; fresh corn and cilantro make a difference.
Don’t skip the cooling time; it helps the casserole hold its shape when slicing.
Experiment with different cheeses for unique flavors; pepper jack adds a nice kick!
For a heartier dish, consider adding cooked ground beef or turkey.
Make it ahead of time and reheat for an easy weeknight meal.
Equipment Needed
9×13-inch baking dish: A standard size for casseroles; a similar-sized dish works too.
Mixing bowls: Use any large bowls you have on hand for combining ingredients.
Whisk: A fork can work in a pinch for mixing the egg mixture.
Cooking spray or butter: Essential for greasing the baking dish; olive oil is a good alternative.
Measuring cups: Handy for portioning ingredients, but eyeballing works too!
Variations
Spicy Twist: Add diced jalapeños or use pepper jack cheese for an extra kick.
Meat Lover’s Delight: Substitute black beans with cooked ground beef or turkey for added protein.
Vegetable Medley: Toss in chopped bell peppers, zucchini, or spinach for a nutritious boost.
Gluten-Free Option: Ensure all ingredients are gluten-free, especially the spices and canned goods.
Low-Carb Version: Replace corn with cauliflower rice for a lower-carb alternative.
Serving Suggestions
Fresh Salad: Pair with a crisp green salad for a refreshing contrast.
Rice or Quinoa: Serve alongside cilantro-lime rice or quinoa for a hearty meal.
Drinks: A cold cerveza or a fruity margarita complements the flavors perfectly.
Presentation: Serve in colorful dishes and garnish with extra cilantro for a vibrant look.
FAQs about Chile Relleno Casserole
Can I make Chile Relleno Casserole ahead of time? Absolutely! You can prepare the casserole a day in advance. Just cover it tightly and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes before popping it in the oven.
Can I freeze leftovers? Yes, this Chile Relleno Casserole freezes well! Just slice it into portions, wrap them tightly in plastic wrap, and store in an airtight container. When you’re ready to enjoy, thaw in the fridge overnight and reheat in the oven.
What can I serve with Chile Relleno Casserole? This dish pairs wonderfully with a fresh salad, cilantro-lime rice, or even some tortilla chips. A dollop of sour cream on top adds a nice creamy touch!
Is this casserole spicy? The spice level can be adjusted to your taste. The diced green chilies add a mild kick, but if you want more heat, consider adding jalapeños or using pepper jack cheese.
Can I customize the ingredients? Definitely! Feel free to swap out the black beans for ground meat or add extra veggies like bell peppers or spinach. This recipe is versatile, so make it your own!
Final Thoughts
Cooking this Chile Relleno Casserole is more than just preparing a meal; it’s about creating memories. The joy of watching my family gather around the table, their faces lighting up with each cheesy bite, is priceless. This dish brings warmth and comfort, making it perfect for any occasion. Whether it’s a busy weeknight or a weekend gathering, it never fails to impress. I hope you find as much joy in making and sharing this casserole as I do. It’s a simple recipe that transforms into something truly special when shared with loved ones!
A delicious and easy-to-make Chile Relleno Casserole that the whole family will love.
Ingredients
Scale
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
1 can (4 ounces) diced green chilies, drained
1 can (15 ounces) black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
6 large eggs
1 cup milk
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1/2 cup chopped fresh cilantro (for garnish)
Sour cream (for serving, optional)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
In a large bowl, combine the shredded Monterey Jack cheese, shredded cheddar cheese, diced green chilies, black beans, and corn. Mix well and spread evenly in the prepared baking dish.
In another bowl, whisk together the eggs, milk, ground cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Pour the egg mixture over the cheese and vegetable mixture in the baking dish.
Use a fork to gently stir the mixture to ensure the egg is evenly distributed.
Bake in the preheated oven for 35-40 minutes, or until the casserole is set and lightly golden on top.
Remove from the oven and let it cool for about 10 minutes before slicing. Garnish with chopped cilantro and serve with sour cream if desired.
Notes
For a spicier version, add diced jalapeños or use pepper jack cheese instead of Monterey Jack.
You can substitute the black beans with cooked ground beef or turkey for added protein.
