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Hey there, chili lovers!
Are you in the mood for something spicy and comforting? I’ve got the perfect dish for you!
Today, I’m sharing my favorite chili relleno casserole.
It’s packed with flavor, super cheesy, and just the right amount of kick.
Plus, it’s simple to whip up, making it a great option for dinner any night of the week.
Get ready to dive into this deliciousness! Let’s cook!
Ingredient Substitutions
For the peppers, bell peppers can be used as a milder alternative to poblano and Anaheim peppers. This substitution maintains the dish’s structure while reducing heat. Adjust the number of peppers based on size to maintain the proper vegetable-to-cheese ratio. To replace the Monterey Jack or Cheddar cheese, try using a plant-based cheese alternative for a dairy-free option. These substitutes melt similarly and provide a comparable texture, though cooking time may need slight adjustment. For a gluten-free version, replace cornmeal with almond flour or finely ground cornmeal. Use the same amount, but be aware that the texture may be slightly different. Almond flour will add a nutty flavor and increase the protein content of the dish.
Preparation Time | 20-30 minutes |
Cooking Time | 15-20 minutes |
Total Time | 35-50 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 550-600
- Protein: 30-35 g
- Fat: 30-35 g
- Carbohydrates: 40-45 g
Ingredients
- 2 poblano peppers
- 2 anaheim peppers
- 1 green california pepper
- 1 jalapeno pepper
- 6 ounces shredded monterey jack or cheddar cheese
- 3 eggs
- 1/4 cup milk
- 1/3 cup cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper (optional)
Step 1: Roast and Prepare the Chile Peppers
Begin by roasting the chile peppers.
You can either broil them in the oven or cook them over an open flame until the skin is thoroughly blackened.
Once roasted, place the peppers in a bowl and cover with plastic wrap to let them steam for 15 minutes.
This makes them easier to peel.
Afterwards, peel off the blackened skin, remove the seeds, and chop the peppers into pieces.
Set them aside for later use.
Step 2: Preheat and Prepare the Baking Dish
Preheat your oven to 450 degrees F.
Decide on the thickness of your casserole: use a 9 x 6-inch casserole dish for a thicker casserole you can cut into squares, or an 11 x 7-inch baking dish for a thinner casserole better suited for dipping with tortilla chips.
Spray your chosen baking dish with nonstick spray to prevent sticking.
Spread the chopped chile peppers evenly across the bottom in a single layer and sprinkle cheese over the peppers.
Step 3: Mix the Wet Ingredients
In a medium bowl, combine the eggs, milk, cornmeal, baking powder, and salt.
Mix well, ensuring there are no lumps in the batter.
The mixture should be smooth and well combined.
Step 4: Assemble and Bake the Casserole
Pour the egg and milk mixture over the pepper and cheese layer in the baking dish.
Make sure the mixture is evenly distributed.
Bake in the preheated oven for 15-20 minutes, or until the top of the casserole is light golden brown and set.
Step 5: Serve and Garnish
Once baked, remove the casserole from the oven and allow it to cool for a few minutes before serving.
Cut into squares if using the thicker casserole dish.
Serve with your choice of toppings such as tortilla chips, sour cream, jalapenos, avocado, green onions, or any other preferred garnishes.
Enjoy your delicious and customizable chile casserole!