Chile Relleno Casserole

Do you try to avoid fried foods for health reasons? This chile relleno casserole recipe serves up the delicious satisfaction of the fried version without the drawbacks.

If I spot chile rellenos on a menu at a Mexican restaurant, it’s pretty much guaranteed that I will order it. I love the combination of a soft poblano pepper stuffed with lots of melty cheese, all encased in a puffy fried egg batter that just soaks up the delicious sauce underneath. I’ve made this traditional version before, and it’s amazing. But between the charring, stuffing, and deep-frying, it’s a time-consuming labor of love. This easy casserole, on the other hand, comes together in one baking dish and it captures most everything I love about chile rellenos. Some chile relleno casseroles include a tomato sauce, but for crispier edges reminiscent of the fried chile relleno batter, I skip it and serve the casserole with salsa on the side instead.

Pair it with Mexican rice and refried beans for a hearty dinner. Make sure to have some ranchero sauce or salsa verde to serve on the side for a bright, zesty counterpoint to all the richness in the casserole. You can also serve this as a breakfast casserole (eggs and sausage, remember?).

Why you’ll love it

• It’s everything you love about chile rellenos in a cozy casserole. Chile relleno casserole is made up of layers of poblano peppers, Monterey Jack cheese, and cooked chorizo sausage baked in a batter of egg, flour, and milk. Instead of stuffing individual peppers, the poblanos are cut open and layered into the baking dish, guaranteeing each bite has everything in it.
• Feeds a crowd. This casserole bakes up in one dish, making it perfect for potlucks and gatherings.

Key ingredients in chile relleno casserole

• Poblano peppers: Broiled and blistered until charred, these mild peppers bring smoky depth and that classic chile relleno flavor to every bite.
• Chorizo: Uncooked Mexican chorizo browns up rich and spiced, adding a savory layer throughout the casserole.
• Cheese: Shredded Monterey Jack cheese melts into gooey layers that hold everything together.
• Batter ingredients: Eggs, milk, all-purpose flour, and baking powder blend into a light, custardy batter that puffs up around the peppers as it bakes.

Helpful swaps

• Swap in canned fire-roasted chiles. 4 (10-ounce) cans fire-roasted whole green chiles can be substituted for the poblanos. Drain, and gently tear open any whole chiles so they sit flat. Pat dry with paper towels before assembling in the casserole (no need to broil first). These are less sweet and a bit spicier than poblanos. They’re also not as authentic and take it in a more Tex-Mex direction.
• Swap in soyrizo. This recipe calls for cooking a pound of Mexican chorizo in a nonstick pan. To make it vegetarian, use soyrizo instead.

Make-ahead and storage tips

• Make ahead: The peppers can be broiled and peeled and the chorizo cooked up to one day ahead; refrigerate in separate airtight containers. Alternatively, the casserole can be assembled without the top layer of cheese, covered, and refrigerated overnight. When ready to bake, let the casserole sit at room temperature while the oven heats. Uncover and sprinkle with the cheese right before baking, and add 5 minutes to the bake time.
• Storage: Leftovers can be refrigerated in an airtight container for up to four days. The baked casserole can also be cooled, wrapped tightly in aluminum foil, and frozen for up to two months. Thaw overnight in the refrigerator before reheating, covered, in a 325 F oven until warmed through.

Chile Relleno Casserole

Serves 6 to 8

Ingredients:

• 8 medium poblano peppers (2 pounds)
• Cooking spray
• 12 ounces to 1 pound uncooked Mexican chorizo or soy chorizo
• 1 tablespoon vegetable oil (optional)
• 8 large eggs
• 1 cup whole or 2% milk
• 2/3 cup all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 12 ounces shredded Monterey Jack cheese (3 cups), divided
• Hot sauce or blended tomato salsa, for serving (optional)

Directions:

1. Heat the broiler to high and arrange a rack in the upper third of the oven. Line a rimmed baking sheet with aluminum foil.
2. Trim the stems from eight medium poblano peppers and halve lengthwise. Remove the core, ribs and seeds. Place the peppers skin-side up on the baking sheet in a single layer (they can be touching) and press down on them as needed so they sit fairly flat. If they don’t all fit on the baking sheet, broil in two batches.
3. Broil until the skin on the peppers is almost completely blackened and blistered, 5 to 12 minutes. Rotate the baking sheet as needed so they evenly blacken. Meanwhile, heat a large nonstick frying pan over medium heat. Remove the casings from 12 ounces to 1 pound uncooked Mexican chorizo and add to the pan. Cook, breaking up the meat into smaller pieces, until browned and cooked through (add 1 tablespoon vegetable oil to the pan if it is dry), 5 to 7 minutes. Remove the pan from the heat.
4. When the peppers are ready, transfer to a large heatproof bowl and cover with the aluminum foil from the baking sheet. Let sit for at least 10 minutes to steam.
5. Meanwhile, reduce the oven temperature to 375 F. Coat a 9-by-13-inch baking dish with cooking spray. Place eight large eggs, 1 cup whole or 2% milk, 2/3 cup all-purpose flour, 1 1/2 teaspoons kosher salt, and 1 teaspoon baking powder in a blender and blend on high speed until smooth, scraping down the sides of the blender halfway through, 45 to 60 seconds total.
6. Peel off and discard the skin from the peppers, using a paper towel to rub off any skin that doesn’t come off easily (do the best you can, it doesn’t all have to come off); it’s okay if the peppers tear.
7. Pour enough of the egg mixture into the baking dish to just cover the bottom. Arrange half of the peppers in an even layer over the egg mixture. Using a slotted spoon, transfer the chorizo over the peppers in an even layer. Sprinkle with half of the shredded Monterey Jack cheese. Arrange the remaining peppers evenly over the cheese. Pour the remaining egg mixture evenly over the peppers, then sprinkle with the remaining cheese.
8. Bake on the upper third rack until puffed, the center is set, and the edges are golden brown, 35 to 40 minutes. Let cool for 5 minutes before serving with salsa or hot sauce if desired.

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Christine Gallary is a senior recipe editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.

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