authentic chile relleno casserole recipe

Written BySheba G Updated On
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The Best authentic chile relleno casserole recipe

I have been making this authentic chile relleno casserole recipe for years, and it’s a staple in our household. My family loves it, and it’s perfect for any occasion, whether it’s a weeknight dinner or a special event. I’ve tried many variations, but this one remains my favorite.

The combination of flavors and textures is just right, and the technique of roasting the peppers brings out the best in them. I’ve experimented with different types of cheese and spices, but I always come back to this classic recipe. It’s a great way to use up fresh peppers from our garden, and the aroma that fills our kitchen is amazing.

My kids love helping me prepare the dish, and they’re always eager to taste the finished product. This recipe has become a part of our family traditions, and I’m so glad I can share it with you. Chile relleno is a traditional Mexican dish that originated in the city of Puebla.

It’s made with roasted poblano peppers stuffed with cheese, meat, or vegetables, then coated in an egg batter and fried. The result is a rich, flavorful dish that’s both comforting and exotic. Over time, I’ve adapted this recipe to suit our tastes and make it more accessible for home cooks like us.

We love how easy it is to make and how versatile it is – we can enjoy it as a main course or as part of a buffet. The best part? It freezes beautifully, so we can enjoy leftovers for days or share it with friends who need a warm meal.

Authentic Chile Relleno Casserole

4.7 from 1676 votes

This casserole layers roasted poblano peppers with melted cheese and a light egg batter, all baked in a savory tomato sauce. It captures the flavors of traditional chiles rellenos without the deep frying, making it a simpler weeknight meal.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Peppers and Filling

6 large poblano peppers
2 cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
1/2 cup crumbled queso fresco

For the Egg Batter

6 large eggs, separated
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cream of tartar

For the Sauce

2 tablespoons vegetable oil
1 small onion, diced
3 cloves garlic, minced
1 (15-ounce) can tomato sauce
1 cup chicken broth
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and pepper to taste

For Topping

1/4 cup chopped fresh cilantro
Sour cream for serving

👨‍🍳Directions

1Preheat your oven’s broiler to high.
2Place the poblano peppers on a baking sheet and broil 4 to 5 inches from the heat, turning occasionally with tongs, until the skins are charred and blistered all over, about 8 to 10 minutes.
3Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
4While the peppers steam, heat the vegetable oil in a large skillet over medium heat.
5Add the diced onion and cook, stirring often, until softened and translucent, about 4 minutes.
6Add the minced garlic and cook for 1 minute until fragrant, then stir in the tomato sauce, chicken broth, oregano, and cumin.
7Bring the sauce to a simmer and cook for 5 minutes, then season with salt and pepper to taste.
8Preheat your oven to 375°F.
9Once the peppers are cool enough to handle, gently peel off the charred skins, then make a small slit lengthwise in each pepper and carefully remove the seeds and membranes, keeping the peppers intact.
10Pat the peppers dry with paper towels.
11In a large bowl, combine the Monterey Jack, cheddar, and queso fresco.
12Stuff each poblano pepper with about 1/3 cup of the cheese mixture, pressing the slit closed gently.
13Arrange the stuffed peppers in a single layer in a 9×13 inch baking dish.
14In a clean mixing bowl, beat the egg whites with cream of tartar using an electric mixer on high speed until stiff, glossy peaks form, about 3 to 4 minutes.
15In another bowl, whisk the egg yolks with flour and salt until smooth and pale.
16Gently fold one-third of the beaten egg whites into the yolk mixture until combined, then fold in the remaining whites until no streaks remain, being careful not to deflate the batter.
17Pour the prepared tomato sauce evenly over the stuffed peppers in the baking dish.
18Spoon the egg batter over the top, spreading it gently to cover all the peppers.
19Bake for 25 to 30 minutes, until the top is puffed, golden brown, and a knife inserted into the center comes out clean.
20Let the casserole rest for 5 minutes before serving.
21Sprinkle the chopped cilantro over the top and serve warm with a dollop of sour cream.
22This casserole pairs well with warm corn tortillas and refried beans.

🔧Equipment

Baking sheet
9×13 inch baking dish
Large skillet
Mixing bowls
Electric mixer or whisk
Tongs
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 12g❤️Cholesterol: 210mg🧂Sodium: 820mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For a milder dish, use Anaheim peppers instead of poblanos. You can prepare the sauce and roast the peppers a day ahead; assemble and bake just before serving.

Watch Video Of How Authentic Chile Relleno Casserole Works

This authentic chile relleno casserole recipe is perfect for any occasion – whether you’re hosting a family gathering or just need a comforting meal after a long day. It freezes beautifully so you can enjoy leftovers for days or share it with friends who need a warm meal.

To store leftovers safely, make sure to refrigerate or freeze them within two hours of cooking – always check their temperature before reheating. When reheating leftovers from this authentic chile relleno casserole recipe, simply place them in a preheated oven at 350°F (175°C) until warmed through – about 15-20 minutes depending on your oven’s temperature.

❓ Frequently Asked Questions About Chile Relleno Casserole

What type of cheese should I use in this recipe?

For this authentic chile relleno casserole recipe, we recommend using Queso Fresco or Oaxaca cheese – they melt beautifully and add a tangy flavor to the dish.

Can I substitute other types of cheese?

While other cheeses like Cheddar or Monterey Jack will work in this recipe, they won’t provide the same creamy texture as Queso Fresco or Oaxaca.

How do I roast the peppers for this recipe?

To roast the peppers for this authentic chile relleno casserole recipe, simply place them on a baking sheet lined with parchment paper, drizzle with olive oil, and roast at 400°F (200°C) for about 30 minutes – until they’re charred on the outside and tender on the inside.

Can I make this recipe ahead of time?

Yes! You can assemble the casserole up to 24 hours before baking – just cover it with plastic wrap or aluminum foil and refrigerate until ready to bake.

What if I don’t have Queso Fresco or Oaxaca cheese?

If you can’t find these cheeses in your local market, you can substitute them with other white cheeses like Ricotta or Cottage Cheese – they’ll provide a similar texture but might alter the flavor slightly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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