Chili Relleno Casserole is a delightful and easy-to-make dish that captures all the flavors of traditional chili rellenos without the need for deep frying. This casserole combines roasted peppers, gooey cheese, and a fluffy egg mixture, making it perfect for breakfast, lunch, or dinner. It’s a great option for busy weeknights or when you’re hosting a brunch. Let’s dive into this delicious recipe that will bring a taste of Mexico to your table.
Ingredients
- 2 cans (7 oz each) whole green chilies, drained
- 8 oz Monterey Jack cheese, shredded
- 8 oz Cheddar cheese, shredded
- 4 large eggs
- 1 can (5 oz) evaporated milk
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 can (8 oz) tomato sauce or enchilada sauce (optional)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Baking Dish: Grease a 9×13 inch baking dish with cooking spray.
- Layer the Chilies and Cheese: Evenly layer one can of whole green chilies in the bottom of the prepared baking dish. Sprinkle with half of the shredded Monterey Jack and Cheddar cheeses. Add another layer of chilies and top with the remaining cheese.
- Mix the Egg Mixture: In a large bowl, whisk together the eggs, evaporated milk, flour, regular milk, baking powder, salt, black pepper, garlic powder, and onion powder until smooth.
- Pour the Egg Mixture: Pour the egg mixture evenly over the layers of chilies and cheese in the baking dish.
- Bake: Bake in the preheated oven for 25 minutes. If using, pour the tomato sauce or enchilada sauce evenly over the top and continue baking for an additional 15 minutes, or until the casserole is set and the top is golden brown.
- Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro.
Conclusion
This Chili Relleno Casserole is a wonderful blend of flavors and textures that will transport your taste buds to Mexico. It’s easy to make, versatile, and perfect for feeding a crowd. Whether you’re hosting a brunch or looking for a comforting dinner, this casserole is sure to become a favorite in your recipe collection.
FAQs
1. Can I make this casserole ahead of time?
Yes, you can assemble the casserole up to a day in advance. Just cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. When you’re ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before baking as directed.
2. Can I freeze Chili Relleno Casserole?
Absolutely! After baking, let the casserole cool completely. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the oven at 350°F (175°C) until heated through.
3. What can I serve with Chili Relleno Casserole?
This casserole pairs well with a variety of sides such as a fresh green salad, Mexican rice, or refried beans. You can also serve it with tortilla chips and salsa for a complete Mexican-themed meal.
4. Can I use fresh chilies instead of canned?
Yes, you can use fresh poblano or Anaheim peppers. Roast them until the skins are charred, then peel and remove the seeds before using them in the casserole.
5. How can I make this casserole spicier?
To add more heat, you can include diced jalapeños or a few dashes of hot sauce in the egg mixture. Using a spicier enchilada sauce can also increase the heat level.
6. Can I add other ingredients to this casserole?
Yes, this recipe is very versatile. Feel free to add ingredients like cooked ground beef, shredded chicken, or different types of cheese to suit your taste preferences.
Enjoy making and sharing this delicious Chili Relleno Casserole with your friends and family! 🌶️🧀🍳
Feel free to ask if you need more recipes or have any other questions!