Spicy chile relleno casserole is a tasty Mexican dish perfect for family dinners! We love a good Mexican casserole, like our go-to Enchilada Casserole and Taco Casserole.
We Love This Twist!
Chile relleno (pronounced chih-lee-reh-YEH-no) are roasted poblano peppers stuffed with cheese, dipped in an egg batter, and fried. They’re a classic Mexican dish but since they can be tedious to make, we wanted to share a casserole version! Even though we grew up on Chile Rellenos, the whole family agrees that this casserole is just as delicious and more simple. Why we love it:
Same flavor but easier. This chile rellenos casserole version has all the same great elements without the fuss of frying individual peppers. Feeds the masses. This easy chile relleno casserole takes a traditional chile relleno and turns it into a family-friendly casserole perfect for dinner! Few ingredients. There really are just a handful of ingredients needed to create a flavorful, and inexpensive meal! A meal on it’s own. This casserole is filling on its own, but to make it more of a meal, we always recommend our classic Spanish Rice and Refried Beans as the perfect side dishes.
Ingredients
poblano chile peppers – To save time use canned whole green chiles. Simply drain, slice, and lay them in the baking dish. Monterey Jack cheese – or use Pepper Jack cheese or cheddar cheese. eggs milk cornmeal baking powder salt black pepper toppings – see below for ideas
How to Make Chile Relleno Casserole
Make it Ahead of Time!
This easy casserole is a perfect make-ahead meal. Prep the ingredients ahead to save time!
Homemade Salsa Salsa Verde dollop of sour cream fresh cilantro Pico de Gallo sliced green onions
Storage Tips
Bake and save for later. To bake the casserole but save it for later, let it cool completely before covering it, and then store it in the refrigerator. To freeze, wrap tightly with plastic wrap and again with aluminum foil before storing it in the freezer. Store leftovers. Dish into an airtight container (all together or individually) and store for about 4 days in the fridge or in the freezer for up to 3 months. Reheat. Thaw, if needed, and reheat in the microwave. Larger portions can be reheated in the oven.
Recipe Video Recipe Video Recipe Video
