Dive into a hearty Chile Relleno Casserole bursting with roasted poblano peppers, melted Monterey jack cheese, and a fluffy egg mixture. A savory blend that’s sure to entice!
Oh, the fond memories of my grandmother’s kitchen, where the aroma of roasted poblano peppers signaled that something extraordinary was on the horizon! This Chile Relleno Casserole was a cherished family recipe, a beacon of our gatherings. Every bite feels like a hug from the past, a fusion of cheesy goodness, tender peppers, and a touch of spice. It’s more than just a recipe; it’s a tribute to love, tradition, and the enchanting flavors of a time gone by. Now, as I bring this to my table, I’m passing on a slice of my family’s legacy to yours.
The best Chile Relleno Casserole:
This Chile Relleno Casserole is not your ordinary dish. Firstly, it marries the smokiness of roasted poblano peppers with the rich, melty magic of Monterey jack cheese. Plus, we’re not just settling for scrambled; we’re adding a dash of sophistication with a fluffy egg-milk fusion, kissed by paprika. And best of all? It’s a hearty meal wrapped in tradition, simple to make but packed with layers of flavors that dance on the palate. It’s comfort on a plate.
Ingredients for Chile Relleno Casserole:
- Poblano Peppers: When roasting, aim for a blistered skin, making it easier to peel. And remember, while poblanos are mild, every now and then, you may find a spicy surprise!
- Monterey Jack Cheese: Ah, the melty marvel! Ensure you shred it fresh for the best results. Pre-shredded might be convenient, but fresh is always best.
- Eggs & Milk: These are the backbone of your casserole’s texture. Fresh and at room temperature is the way to go!
- Paprika: It’s the silent hero, giving a subtle warmth without overpowering. However, a sprinkle of love (or paprika) goes a long way.
Steps to make Chile Relleno Casserole:
- Prepping: Start by setting that oven to a snug 350°. Give your 11×7 inch casserole dish a light misting with nonstick spray. Think of it as giving it a mini spa day.
- Egg Whisking: Grab a large bowl, crack those eggs, and whisk them like they’ve told you a hilarious joke. You want them gleeful and well-mixed.
- Milk Medley: In another vessel, serenade your milk with flour, baking powder, and those seasonings. Pour this concoction into the eggs, mixing with flair and finesse.
- Layering the Love: Now, the fun part! Lay down a carpet of chilies, making sure they’re all stretched out and comfy. Shower them with a third of your cheese. Repeat this until you have a cheesy-chili tower.
- Pour & Adorn: Drizzle your egg mixture over the top, ensuring every inch is coated. Crown with the remaining cheese. Into the oven it goes for 35-40 minutes.
- Patience, Darling: Once baked to perfection, let it lounge at room temperature for 10 minutes. This lets the flavors marry and settle.
- Final Touch: Serve with a sprinkle of freshly chopped cilantro or parsley. Because every dish deserves a little green garnish!
Wrapped in love (and cling film), this casserole can rest comfortably in your refrigerator for up to 3-4 days. Want to play the long game? Slice it, pop it in freezer bags, and store in the freezer. Reheat in the oven or microwave, and voilà! A taste of nostalgia anytime you crave it.
Variations & Substitutions:
- Cheese Swap: Feeling adventurous? Try pepper jack for a spicy twist or cheddar for a sharp bite.
- Pepper Varieties: If poblano peppers play hard to get, Anaheim peppers make a splendid substitute.
- Vegan Version: Swap out the regular cheese for its vegan counterpart, use almond or soy milk, and egg replacers for a vegan delight!
Chile Relleno Casserole
- Poblano Peppers: 6-8 roasted, peeled, and seeded
- Monterey Jack Cheese: 1 pound freshly shredded
- Eggs: 8 preferably at room temperature
- Milk: ½ cup
- Flour: ⅓ cup
- Baking Powder: 1 teaspoon
- Paprika: ½ teaspoon
- Salt: ½ teaspoon
- Pepper: ½ teaspoon
- Set the oven to a temperature of 350°F in preparation for baking.
- Use a light application of nonstick spray to coat an 11×7-inch casserole dish evenly.
- In a sizable mixing bowl, whisk the eggs thoroughly until a uniform consistency is achieved.
- In a separate container, combine the milk, flour, baking powder, and seasonings. Ensure that there are no lumps and the ingredients are completely incorporated.
- Integrate the milk and flour mixture with the whisked eggs, ensuring a smooth blend.
- Lay out the roasted poblano peppers at the base of the casserole dish, ensuring they are spread out evenly without overlap.
- Distribute approximately one-third of the shredded Monterey Jack cheese over the layer of peppers.
- Add another layer of poblano peppers atop the cheese, then proceed to sprinkle another one-third of the cheese.
- Pour the previously prepared egg mixture over the layers in the casserole dish, ensuring even coverage.
- Garnish the top with the remaining Monterey Jack cheese.
- Position the casserole dish in the preheated oven and bake for a duration of 35-40 minutes, or until the top appears golden brown and the mixture has set.
- Upon removal from the oven, let the casserole stand at room temperature for a period of 10 minutes to allow it to set further.
- Before serving, if desired, garnish with finely chopped cilantro or parsley.