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Easy Homemade Chile Relleno Casserole
Let me share this simple homemade version of chile rellenos that skips all the frying but keeps all the flavor. By layering roasted poblanos with melty cheese and fluffy eggs, this easy recipe creates something magical. I love how it works for any meal of the day, and those roasted peppers make my kitchen smell amazing.
Why You'll Love This Easy Recipe
This simple homemade casserole is perfect because:
- No complicated frying or battering needed
- Those roasted peppers and cheese create incredible flavor
- Makes a great breakfast lunch or dinner
- You can adjust everything to make it just how you like it
Easy Ingredients for Homemade Casserole
- Poblano Peppers: Roast them fresh for amazing flavor or use canned to save time.
- Cheeses: Fresh grated Monterey Jack and cheddar melt beautifully together.
- Eggs: Creates that perfect fluffy layer that holds everything together.
- Whole Milk: Makes our egg mixture extra creamy and rich.
- Flour and Baking Powder: Helps everything puff up just right.
- Seasonings: Simple spices make every bite delicious.
Easy Step-by-Step Instructions
- Roast Those Perfect Peppers
- Position your poblanos under the broiler about 4 inches from the heat. Let them roast for 5-7 minutes per side, turning occasionally, until they're beautifully charred and blistered all over. The skin should be almost black - that's where all that smoky flavor comes from. Pop them in a paper bag to steam for 15 minutes, then gently peel off the skin and remove the seeds. Don't rinse them or you'll wash away all that amazing flavor.
- Create Beautiful Layers
- Start with a thin layer of the egg mixture in your baking dish - just enough to coat the bottom. Lay out your roasted peppers in a single layer, making sure they're patted dry. Sprinkle generously with cheese, making sure to get into all the nooks and crannies. Repeat this process, creating another perfect layer of peppers and cheese. This double-layer approach ensures you get that wonderful pepper and cheese combo in every single bite.
- Perfect the Egg Mixture
- In a large bowl, whisk your eggs until they're light and frothy - about 2 minutes by hand or 1 minute with an electric mixer. Gradually add your milk, whisking constantly to keep things smooth. Sift in your flour and seasonings to avoid any lumps - nobody wants a floury bite in their casserole. Keep whisking until everything's perfectly smooth, then pour this custard-like mixture slowly over your layers, letting it seep into all the spaces.
- Master the Baking
- Slide your casserole into your preheated 350°F oven - position it in the middle rack for even heating. After about 35 minutes, start checking for doneness - the top should be beautifully golden, and a knife inserted in the center should come out clean. The middle should be set but still have a slight jiggle. Let it rest for a good 10-15 minutes before serving - this helps everything set up perfectly and makes for cleaner slices.
Tips for Easy Success
- Fresh Roasted is Best: Those freshly roasted poblanos make this dish extra special.
- Grate Your Own: Fresh grated cheese melts so much better than pre-shredded.
- Patience Pays: Let it cool a bit for perfect slices.
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Simple Serving Ideas
Make this homemade casserole even better with:
- A dollop of sour cream and fresh salsa on top
- Some Mexican rice or a green salad on the side
Easy Make-Ahead Tips
- Prep ahead by roasting peppers or assembling the whole thing a day early
- Leftovers keep nicely in the fridge for 3 days or freeze for later
- Warm it up in the oven or microwave when you're ready to enjoy
Frequently Asked Questions
- → Can I use canned chiles?
Yes, use 3-4 (7 oz) cans whole green chiles.
- → Why put peppers in plastic bag?
Steam helps skins peel off easily.
- → Can I make ahead?
Assemble up to roasted pepper stage, add eggs before baking.
- → Why let it rest?
Helps casserole set for cleaner slicing.
- → Can I freeze this?
Not recommended, affects egg texture.
- → What to serve with it?
Great with salsa, sour cream, cilantro.