Chile Relleno Casserole

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Chile Relleno Casserole is a tasty dish that brings the flavors of traditional chile rellenos to your table without the fuss of frying. This easy-to-make casserole serves 8 people and takes just 15 minutes to prep and 45 minutes to cook. You’ll love how the roasted poblano peppers, gooey cheese, and fluffy egg mixture come together in this delicious meal.

Get ready to impress your family and friends with this mouthwatering casserole. It’s perfect for brunch, dinner, or any time you’re craving Mexican-inspired comfort food. The best part? You can have it on the table in about an hour!

Exact Ingredients List

Here’s what you’ll need to make this tasty chile relleno casserole:

• 6-8 large poblano peppers
• 2 cups Monterey Jack cheese, shredded
• 1 cup cheddar cheese, shredded
• 5 large eggs
• 1 1/2 cups whole milk
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces tomato sauce (optional)

For serving (optional):

• Sour cream
• Salsa
• Fresh chopped cilantro

Make sure you have all these ingredients ready before you start cooking. The poblano peppers are the star of this dish, so pick nice big ones if you can.

Don’t forget to preheat your oven and grab a 9×13-inch baking dish. You’ll also need a baking sheet lined with foil for roasting the peppers.

Instructions

Preheat your broiler to medium-high. Line a baking sheet with foil and arrange the poblano peppers on it. Broil for 10-15 minutes, turning often, until the skins blacken.

Place the hot peppers in a bowl and cover loosely. Let them steam for 5 minutes. Meanwhile, preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a bowl, whisk eggs, milk, flour, baking powder, and spices. Set this mixture aside.

Once the peppers are cool, peel off the skins. Remove stems and seeds, then slice in half.

Layer half the peppers in the baking dish. Sprinkle half the cheese on top. Add remaining peppers and cheese.

If you’re using tomato sauce, drizzle it over the cheese. Pour the egg mixture evenly on top.

Bake for 40-45 minutes until puffed and set. Let it cool for 10 minutes before serving.

Enjoy your casserole with sour cream, salsa, and cilantro if you like!

Possible Substitutes List

You can easily adjust this chile relleno casserole recipe to fit your tastes or use what’s in your pantry. Here are some swaps you might try:

Peppers:

• Anaheim chiles (milder)
• Bell peppers (even milder)
• Canned green chiles (quickest option)

Cheeses:

• Pepper Jack (spicier)
• Queso Fresco (more authentic)
• Mozzarella (milder, melts well)

Milk:

• Almond milk (dairy-free)
• Half-and-half (richer)
• Evaporated milk (creamier)

Flour:

• Gluten-free flour blend
• Cornstarch (use 1.5 tablespoons)

Add-ins:

• Cooked ground beef or turkey
• Black beans
• Corn kernels

Toppings:

• Guacamole
• Pico de gallo
• Sliced jalapeños

Try these swaps to make the recipe your own. Remember, cooking is all about having fun and being creative in the kitchen!

How To Make It Diabetes-Friendly

You can make this chile relleno casserole more diabetes-friendly with a few easy changes. Start by using low-fat cheese instead of full-fat versions. This cuts down on saturated fat and calories.

Replace whole milk with unsweetened almond milk. It has fewer carbs and calories. For the flour, try almond flour or coconut flour as a low-carb option.

Here are some more tips:

• Use fewer peppers to reduce carbs
• Add extra veggies like zucchini or spinach
• Skip the optional tomato sauce
• Use fewer eggs and add egg whites

When serving, go easy on the sour cream. Try Greek yogurt instead. It has more protein and less fat. Pick a low-sugar salsa or make your own fresh version.

These tweaks lower the carb and calorie count. They also add fiber and nutrients. The result? A tasty meal that’s better for blood sugar control.

Remember to watch your portion size. Even with these changes, moderation is key for managing diabetes.

Tips, Tricks & Storing

Make sure to wear gloves when handling hot peppers. This will protect your hands from irritation.

You can prep the poblanos a day ahead. After roasting and peeling, store them in the fridge in an airtight container.

For extra flavor, try adding cooked ground beef or chorizo to the layers.

Experiment with different cheeses. Pepper Jack or Oaxaca cheese work great too!

To save time, use canned whole green chiles instead of roasting fresh poblanos.

Leftovers keep well in the fridge for 3-4 days. Store in an airtight container.

To reheat, pop individual portions in the microwave for 1-2 minutes. Or warm the whole casserole in a 350°F oven for about 20 minutes.

You can freeze this casserole for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.

To serve from frozen, thaw overnight in the fridge. Then bake at 350°F for 30-40 minutes until heated through.