Chile Relleno Casserole Recipe

Introduction:

Chile Relleno Casserole is a mouthwatering dish that brings together the bold flavors of roasted poblano peppers, gooey cheese, and savory egg custard. This Tex-Mex inspired casserole is perfect for breakfast, brunch, or dinner, offering a comforting and satisfying meal for any occasion. In this SEO article, we’ll explore the allure of Chile Relleno Casserole, share a delicious recipe, and provide tips for creating this crowd-pleasing dish in your own kitchen.

Ingredients:

• 3 7 ounces cans whole green chilies, fire roasted
• 2 1/2 cups Monterey Jack cheese shredded
• 1 cup cheddar cheese shredded
• 6 large eggs
• 1 3/4 cups milk 2% or whole
• 1/4 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• Pico de Gallo optional
• chopped cilantro optional
• sour cream optional

Instructions:

1. Preheat oven to 350 degrees.  Spray a 9 x 13 inch dish with nonstick cooking spray.
2. Cut chilies open by slicing from top to bottom and remove any stems.  Layer half of the cut chilies in the bottom of prepared casserole dish.  Sprinkle with half the Monterey Jack and cheddar cheese.  Layer with the second half of the cut chilies and the remaining cheese.
3. In a medium bowl whisk together eggs, milk, flour, baking powder, salt and black pepper.  Pour the egg mixture over the cheese and green chilies. Bake for 35-40 minutes or until lightly browned on the edges and set in the middle.
4. Cool 7-10 minutes before slicing. Top with Pico de Gallo, chopped cilantro and sour cream.

Notes:

1. Canned green chilies can be found in the Hispanic food section of your local grocery store.
2. For best results buy good quality blocks of cheese and shred it yourself to avoid anti caking agents.
3. Are you feeding any army?  Add 1 pound cooked ground beef, ground chorizo or ground pork sausage to the casserole with the two layers of cheese and green chilis.
4. Take this recipe to the next level with fresh roasted poblano peppers.
5. To increase protein add shredded chicken between the layers of chilies.
6. Top with your family favorites like Pico de Gallo, sour cream, salsa, minced jalapeno or chopped avocados.
7. Store leftovers in an airtight container in the fridge for up to 3 days. Leftovers heat up in the microwave very well at a reduced power.
8. To freeze cover with several layers of plastic wrap.  Freeze for up to 2 months.  Thaw in the frideh overnight and reheat at a reduced power in the microwave.

Serving Tips:

1. Garnish Creatively: Sprinkle chopped fresh cilantro or parsley over the top of the Chile Relleno Casserole before serving to add a pop of color and freshness. You can also add a dollop of sour cream or salsa for extra flavor.
2. Serve with Accompaniments: Chile Relleno Casserole pairs well with a variety of side dishes such as rice, beans, tortilla chips, or a crisp green salad. Serve with your favorite Tex-Mex condiments such as guacamole, pico de gallo, or salsa verde for a complete meal.
3. Let Rest Before Serving: Allow the Chile Relleno Casserole to rest for a few minutes after baking before slicing and serving. This allows the flavors to meld together and makes it easier to cut into neat portions.
4. Portion Carefully: Use a sharp knife or spatula to cut the casserole into individual servings. Slide the utensil under each portion to lift it out of the dish without disturbing the layers.
5. Serve Hot or Warm: Chile Relleno Casserole is best served hot or warm, straight from the oven. However, leftovers can be reheated in the microwave or oven until heated through before serving.

Storage Tips:

1. Refrigerate Leftovers: If you have leftover Chile Relleno Casserole, let it cool to room temperature, then cover the baking dish tightly with foil or transfer individual portions to airtight containers. Refrigerate the leftovers promptly to keep them fresh.
2. Consume Within a Few Days: Leftover Chile Relleno Casserole can be stored in the refrigerator for up to 3-4 days. Make sure to reheat it thoroughly before serving.
3. Freeze for Longer Storage: If you won’t be able to consume the leftovers within a few days, you can freeze the Chile Relleno Casserole for longer storage. Wrap individual portions or the entire casserole tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or resealable plastic bag.
4. Thaw Before Reheating: When ready to enjoy frozen Chile Relleno Casserole, thaw it in the refrigerator overnight. Reheat the thawed casserole in the oven or microwave until heated through before serving.
5. Refresh Before Serving: If the casserole seems dry after reheating, you can add a sprinkle of shredded cheese or a drizzle of salsa on top before serving to add moisture and flavor.

FAQs:

Conclusion:

Chile Relleno Casserole is a delicious and comforting dish that brings together the bold flavors of roasted poblano peppers, melted cheese, and savory egg custard. With its simple preparation and satisfying taste, this Tex-Mex inspired casserole is perfect for any meal of the day. Whether served for breakfast, brunch, or dinner, Chile Relleno Casserole is sure to become a favorite in your recipe collection. Try making this flavorful dish at home and savor the comforting flavors of Tex-Mex cuisine!