Introduction

Chili Rellenos is a beloved Mexican dish that features roasted peppers stuffed with cheese, meat, or beans, then battered and fried. But for a quicker and easier version, a Chili Rellenos Casserole gives you all of those comforting flavors without the frying and complicated preparation. This casserole is filled with mild chili peppers, gooey cheese, and a savory egg batter, all baked into a creamy, cheesy dish that everyone will love. Perfect for dinner, brunch, or even a family gathering, this casserole brings the best of Mexican comfort food to your table in no time!

Ingredients

This easy Chili Rellenos Casserole is made with just a few simple ingredients that come together to create a cheesy, savory dish:

• 6-8 mild green chilies (fresh or canned): These are the star of the dish, offering a mild heat and great flavor without overwhelming spice.
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend): Adds the gooey, melty cheese that makes this casserole so comforting.
• 1 cup sour cream: Brings a rich, tangy creaminess to the casserole.
• 4 large eggs: These form the base of the batter, giving the casserole a light, fluffy texture.
• 1 cup milk: Helps create a smooth, custard-like consistency in the casserole.
• 1/2 cup flour: The flour helps thicken the casserole and gives it structure.
• 1 teaspoon baking powder: Helps the casserole rise and become light and fluffy.
• 1 teaspoon garlic powder: Adds a bit of savory depth to the flavor.
• 1 teaspoon ground cumin: A subtle spice that enhances the overall flavor of the casserole.
• Salt and pepper to taste: For seasoning the casserole and balancing out the flavors.
• Chopped cilantro (optional, for garnish): Adds a fresh and vibrant touch to the finished casserole.

Instructions

Follow these easy steps to make your Chili Rellenos Casserole:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or a little butter.
2. Prepare the chilies: If you’re using fresh chilies, roast them under the broiler or on a grill until the skins are blackened, then place them in a bowl and cover with a towel to steam for a few minutes. Peel off the skins, remove the seeds, and slice the chilies into strips. If you’re using canned chilies, simply drain and slice them into strips.
3. Assemble the casserole: Spread a thin layer of chilies across the bottom of the prepared baking dish. Sprinkle half of the shredded cheese over the chilies, then layer the remaining chilies on top of the cheese.
4. Make the egg batter: In a large mixing bowl, whisk together the eggs, milk, flour, baking powder, garlic powder, cumin, salt, and pepper. Mix until smooth and well combined.
5. Pour the batter over the chilies and cheese in the baking dish, spreading it out evenly to cover the top.
6. Top with cheese: Sprinkle the remaining shredded cheese over the top of the casserole.
7. Bake the casserole: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the casserole is set in the middle, the top is golden and bubbly, and a toothpick inserted into the center comes out clean.
8. Let it rest: Remove the casserole from the oven and let it sit for 5-10 minutes before serving to allow it to firm up slightly.
9. Garnish and serve: Garnish with freshly chopped cilantro, if desired, and serve hot! This casserole pairs well with a side of Mexican rice, beans, or a simple green salad.

Serving and Storage

This Chili Rellenos Casserole serves 6-8 people, making it perfect for a family dinner or small gathering. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through. This casserole also freezes well—just let it cool completely, cover it tightly, and freeze for up to 2-3 months. To reheat from frozen, bake at 350°F (175°C) for 45 minutes to 1 hour, or until fully heated through.

Tips

• Spice it up: If you like a little heat, feel free to use hotter chili peppers like poblano, Anaheim, or even jalapeño peppers. You can also add a pinch of cayenne pepper to the egg mixture for an extra kick.
• Make it meaty: To add more protein, try adding cooked ground beef, turkey, or shredded chicken to the layers of chilies and cheese.
• Use a variety of cheeses: Experiment with different cheese blends! A mix of sharp cheddar, Monterey Jack, and pepper jack creates a more complex flavor profile.
• Make it gluten-free: For a gluten-free version, swap the flour for a gluten-free flour blend or cornstarch.
• Roast the peppers ahead of time: To save time on busy days, you can roast and prepare the chilies a day in advance. Store them in the fridge until you’re ready to assemble the casserole.

Conclusion

Easy Chili Rellenos Casserole takes all the comfort of traditional chili rellenos and turns it into a simple, one-pan dish that’s perfect for any occasion. With its mild peppers, creamy cheese, and fluffy egg batter, this casserole is sure to become a favorite in your household. It’s a wonderful way to enjoy the rich flavors of Mexican cuisine without the fuss of deep-frying or stuffing individual peppers. Whether you serve it for dinner, brunch, or as a side dish for a celebration, this casserole is guaranteed to be a hit!

FAQ

Can I use a different type of pepper?

Yes! Feel free to use poblano, Anaheim, or even bell peppers for a milder flavor. Just make sure to remove the seeds and skin before adding them to the casserole.

Can I make this casserole ahead of time?

Yes, you can assemble the casserole the night before and refrigerate it until you’re ready to bake it. This is a great time-saver for busy days!

Can I freeze the leftovers?

Yes, this casserole freezes beautifully. Just let it cool completely, then cover tightly and freeze. Reheat by baking in the oven until heated through.

Is this casserole spicy?

No, this version uses mild chilies, so it’s more flavorful than spicy. If you like it hotter, you can substitute some of the mild chilies with spicier ones or add jalapeños.

Can I add meat to the casserole?

Yes! You can add cooked ground beef, shredded chicken, or even