If you love rich, comforting meals packed with bold flavors, then this Delicious Chile Relleno Casserole Recipe is going to become your new favorite dinner. It captures all the smokiness of roasted poblano peppers, the hearty satisfaction of spiced ground beef, and the gooey goodness of melted cheese — all layered into one humble casserole that’s as easy to prepare as it is irresistible to eat. Whether you’re feeding a family or entertaining friends, this dish delivers big on taste and comforting nostalgia.
Ingredients You’ll Need
Every ingredient in this casserole plays a starring role in creating a flavor-packed and satisfying meal. From the smoky poblano peppers that give it character, to the tender ground beef and cheese that bring richness, these simple components come together to create pure magic in the oven.
- 4 fresh poblano peppers: Roasting these gives a smoky foundation and mild heat that’s essential for authentic chile relleno flavor.
- 1 pound ground beef: Adds hearty, meaty texture and a savory base to the filling.
- 1 medium onion: Provides natural sweetness and depth when browned with the beef.
- 3 garlic cloves: Infuses the dish with warm, aromatic notes that enhance every bite.
- 1 teaspoon cumin: Brings a nutty earthiness to the seasoning profile.
- 1 teaspoon chili powder: Adds a touch of spice and complexity without overpowering.
- 2 cups shredded cheese (cheddar and Monterey Jack): Melts into gooey, golden perfection topping the casserole.
- 3 eggs: Combined with milk, they create a luscious custard that binds the casserole beautifully.
- ½ cup whole milk: Lightens the egg mixture for a creamy, tender texture.
How to Make Delicious Chile Relleno Casserole Recipe
Step 1: Roast and Steam the Poblanos
Start by preheating your oven to 350°F (175°C). Roast the poblano peppers under the broiler until their skins blister and blacken in spots, about 10 minutes. Once blistered, cover the peppers tightly with a bowl or foil so they steam—this process softens the skins and makes peeling easier.
Step 2: Brown the Ground Beef with Aromatics
While the peppers are steaming, heat a skillet and brown the ground beef along with finely chopped onion and minced garlic. The goal is to develop rich, savory flavors by sweating the onions gently and browning the meat until it’s perfectly caramelized, which should take about 5 minutes.
Step 3: Season the Meat Filling
Sprinkle in the cumin and chili powder, stirring well to blend those classic Mexican spices with the beef mixture. Allow it to simmer for a few minutes so that the flavors meld together beautifully—this is what builds the dish’s soul.
Step 4: Prepare the Poblanos and Stuff
Once cooled enough to handle, carefully peel the skins off the roasted peppers, then slice each pepper lengthwise and remove the seeds. Stuff each pepper generously with the seasoned ground beef filling, making sure every bite will be bursting with flavor.
Step 5: Make the Egg Mixture and Assemble
In a bowl, whisk together the eggs and whole milk until smooth and light. Arrange the stuffed peppers in a baking dish, then pour this creamy egg mixture over the top, giving the casserole a rich, custardy base that will bake up fluffy and golden.
Step 6: Add Cheese and Bake
Finally, top the dish with a generous amount of shredded cheddar and Monterey Jack cheese. Pop it into the oven and bake for 30-35 minutes, until the cheese is bubbly and lightly browned, and the casserole is cooked through. The result is a melty, savory casserole that’s pure perfection.
How to Serve Delicious Chile Relleno Casserole Recipe
Garnishes
A great casserole deserves fresh touches at the table. Try sprinkling chopped fresh cilantro or sliced green onions for brightness. A dollop of cool sour cream or a few slices of fresh avocado bring creamy contrasts that balance the smoky heat. A wedge of lime on the side invites a fresh squeeze to lift every bite.
Side Dishes
This casserole pairs beautifully with simple sides that don’t compete but complement. Mexican rice or cilantro-lime rice add a light fluffiness, while refried beans or black beans bring extra protein and creaminess. A fresh salad with crisp lettuce, tomatoes, and a tangy vinaigrette can provide a refreshing counterpoint to the richness of the casserole.
Creative Ways to Present
Want to impress guests? Serve the casserole in individual ramekins for a personal touch. Alternatively, spoon out portions atop crisp tortilla chips for a fun twist that mimics nachos. Turning this into a layered dip is another crowd-pleasing presentation, perfect for parties or casual gatherings.
Make Ahead and Storage
Storing Leftovers
This casserole keeps really well in the fridge for up to 3 days. Just cover tightly with foil or an airtight container to lock in moisture and prevent the cheese from drying out. Reheated portions taste just as satisfying as fresh.
Freezing
If you want to save some for later, this delicious chile relleno casserole freezes wonderfully. Cool completely, wrap tightly with plastic wrap and foil, then freeze for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating.
Reheating
To preserve the casserole’s texture, reheat gently in the oven at 350°F (175°C) until warmed through and bubbly again—usually about 15-20 minutes. Avoid microwaving for extended periods as it can make the texture rubbery and the cheese oily.
FAQs
Can I use a different type of pepper?
Absolutely! While poblanos provide a mild heat and smoky flavor ideal for this recipe, you can substitute with Anaheim or bell peppers for a milder taste, or jalapeños if you prefer more spice.
Is there a vegetarian version of this casserole?
Yes! Simply swap the ground beef for sautéed mushrooms, black beans, or a plant-based meat alternative. Adding extra spices and ingredients like corn or zucchini can keep it hearty and flavorful.
What cheese works best for this dish?
The combination of cheddar and Monterey Jack cheese melts beautifully and offers a creamy texture with a bit of sharpness. Feel free to experiment with other melting cheeses like mozzarella or pepper jack for a spicy kick.
Can I prepare this recipe ahead of time?
You can assemble the casserole a day in advance and keep it covered in the fridge. Bake it fresh when you’re ready to serve, which helps the flavors deepen and saves you time on the day of.
Is this recipe gluten-free?
Yes! This casserole contains no flour or gluten-containing ingredients, making it a naturally gluten-free option — just be sure your spices and cheese are certified gluten-free if you have dietary restrictions.
Final Thoughts
This Delicious Chile Relleno Casserole Recipe is more than just a meal—it’s a celebration of comforting flavors and homemade goodness. I encourage you to dive in and try making it yourself at home; your taste buds will thank you for the smoky peppers, spiced meat, and cheesy layers that create pure happiness on a plate. Gather your ingredients, fire up the oven, and get ready to savor a dish that’s sure to become a beloved classic in your kitchen!
Print
Delicious Chile Relleno Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This Chile Relleno Casserole is a delicious twist on the traditional stuffed pepper dish, layering roasted poblano peppers filled with a savory ground beef mixture, topped with a rich cheese and egg custard, then baked to bubbly perfection. It’s an easy-to-make, comforting Mexican-inspired casserole perfect for family dinners.
Ingredients
Peppers and Filling
- 4 fresh poblano peppers
- 1 pound ground beef
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
Cheese and Custard
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 3 large eggs
- ½ cup whole milk
Instructions
- Roast the Poblanos: Preheat your oven’s broiler to high and place the fresh poblano peppers under it. Roast them for about 10 minutes until their skins are blistered and charred. Then cover the peppers to let them steam, making their skins easier to peel.
- Cook the Beef Mixture: While the peppers steam, heat a skillet over medium heat. Add the ground beef along with the chopped onion and minced garlic. Brown the mixture for about 5 minutes until fully cooked and fragrant.
- Season the Meat: Stir in the cumin and chili powder into the beef mixture. Let it simmer gently for 2 more minutes to develop the flavors.
- Prepare the Poblanos: Carefully peel off the blistered skins from the poblanos, then remove the seeds. Stuff each pepper generously with the seasoned beef mixture.
- Make the Custard and Assemble: In a bowl, whisk together the eggs and whole milk until smooth. Place the stuffed peppers in a baking dish and pour the egg mixture evenly over them.
- Add Cheese and Bake: Sprinkle the shredded cheddar and Monterey Jack cheese mixture on top of the peppers and custard. Bake in the preheated oven at 350°F (175°C) for 30 to 35 minutes, until the casserole is bubbly and the cheese is melted and golden.
Notes
- To easily peel poblanos, placing them in a sealed plastic bag after roasting helps loosen the skin.
- Use a mix of cheddar and Monterey Jack for a creamy, melty cheese topping.
- Substitute ground turkey or chicken for a leaner protein option.
- Serve with a side of cilantro-lime rice or a fresh green salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
