Chile Relleno Casserole

As promised, I’m back with another delicious recipe that also just happens to be really low in carbohydrates. Are you a fan of the chiles rellenos you can order at your favorite Mexican restaurant?

Chile Relleno Casserole | Foodalcom

If so, then this recipe is definitely right up your alley. It’s sort of a de-constructed version of this perennial restaurant favorite. It has all the components of a chile relleno, but it’s in layers instead of all rolled up in one.

Chile Relleno Casserole | Foodalcom
Chili Relleno Casserole
Votes: 2
Rating: 4
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This particular recipe is one I inherited from my mother-in-law, who makes some killer chiles rellenos. They are a little time-intensive, though, so she came up with this casserole to get all the great flavors without all of the extra work. You do still have char the poblano peppers, though, so you might want to wait until you (or your grill-master hubby) is firing up the grill for burgers or steaks and throw the peppers on, too, to get that part out of the way. Either way, it’s definitely worth that extra effort, I promise.
Chile Relleno Casserole | Foodalcom
Chili Relleno Casserole
Votes: 2
Rating: 4
You:
Rate this recipe!
Print Recipe
This particular recipe is one I inherited from my mother-in-law, who makes some killer chiles rellenos. They are a little time-intensive, though, so she came up with this casserole to get all the great flavors without all of the extra work. You do still have char the poblano peppers, though, so you might want to wait until you (or your grill-master hubby) is firing up the grill for burgers or steaks and throw the peppers on, too, to get that part out of the way. Either way, it’s definitely worth that extra effort, I promise.
Ingredients
  • 10-15 poblano peppers the more the merrier in my opinion
  • 1 small onion
  • 1-2 jalapeno peppers depending on your personal heat preference
  • 2 cans Mexican stewed tomatoes If you can’t find these you could just use Rotel or those fire-roasted ones.
  • 1 tablespoon Knorr Caldo de Pollo seasoning this is found on the Mexican food aisle at any grocery store I have ever been in- it’s a kind of chicken bouillon
  • 12 eggs
  • 2 8- oz. blocks Monterey Jack cheese shredded
Servings:
Units:
Instructions
  1. The first step here is the time-consuming one- roasting off the poblano peppers. Wash them well first, and then dry them. I use a grill pan inside or have my husband do them on the grill outside, but I have read about people charring them up one at a time over a gas burner or even using the broiler in the oven. However you do it, you need to get the whole outside of each pepper black.
  2. In the kitchen, I heat my grill pan (it’s a long one that goes over two burners) to a medium high heat. Then I squeeze hopefully all the peppers on it at once. As they heat up, you’ll start to hear some popping sounds as the seeds inside the peppers start to pop around. It takes about 10 minutes per side to get the peppers blackened all over.
  3. Once they are all nice and charred, I stick them all back in the plastic produce bag I brought them home in, and tie the bag up tightly. Let them set in the bag and sweat for about 30 minutes. Then, you can untie the bag and peel off all the black skin from each pepper. I will say, however, that this process is easier if you’re able to do it the day before and leave the bag in the fridge overnight. Whenever I have my husband do the peppers when he’s grilling, that’s what I do, and it seems like the skin comes off easier that way.
  4. However you accomplish this feat, you should now have all the peppers clean of the charred outer skin. Now, cut off the tops of each one, slice them all in half to open them up, and remove the seeds. Then, slice them all up so you have a ton of poblano strips. Set these aside.
  5. Next, you make the sauce. I suppose you could use your favorite salsa for this, but I have always done it the way my mother-in-law showed me. Coarsely chop the onion and jalapeno, removing the jalapeno seeds if desired. Throw those into a blender with the stewed tomatoes and Caldo de Pollo seasoning. Blend on high until the sauce is smooth and give it a taste. You may want to add a little more seasoning or just some salt and pepper. It’s a yummy sauce, though. Leave that in the blender for now.
  6. Moving on, you need to heat up your favorite omelet pan over medium heat. Beat up three eggs at a time and cook them nice and flat, just like you would an omelet. When it’s dry around the edges and starting to set up in the middle, flip it over and cook another couple of minutes. Remove that egg round from the pan to a plate, and cook your next three eggs up the same way. You will end up with 4 egg rounds made with 3 eggs each.
  7. Now, you’re ready to assemble your masterpiece! (I realize that there are several steps to this recipe, but other than the prepping the peppers, it’s all pretty fast and easy.)First, preheat the oven to 375 degrees. Take a few spoonfuls of your sauce and coat the bottom of a 13x9 baking dish. Take two of the eggs rounds and lay them on top of the sauce. The rounds will overlap, but that’s no problem. On top of the eggs, layer half of your poblano strips. Coat them with half of the sauce, and top that with half of the cheese. Repeat the process with the last two egg rounds, the rest of the poblanos, the last of the sauce, and the remaining cheese.
  8. Place that gorgeous thing in the oven, and let it bake for about 45 minutes. When it comes out, it will be oozing with melted cheese, and the sauce will be bubbling around the edges. It’s best to let it sit for 15-20 minutes so it holds together better when you cut out your servings.
Recipe Notes

This dish is great on its own, for a vegetarian dinner, but is also a great accompaniment to my Mexican Chicken (recipe coming soon). Give it a try, and let me know what you think!

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About Ashley Martell

Ashley has enjoyed creative writing since she was six years old, when she wrote her first short story. She majored in English literature at the University of Montevallo. After years of professional work, she is now a stay-at-home mom of three, who uses her craft to write about her life and adventures in and out of the kitchen.

18 thoughts on “Chile Relleno Casserole”

  1. A local Mexican restaurant, Adobe, serves Chiles Relleno and I order it every single time I visit. It’s absolutely delicious. I’ve searched online for recipes to follow for Chiles Relleno but every time I’ve tried it just doesn’t come out tasting anything like the delicious dish from Adobe. I saw the picture from this article on the Foodal homepage, though, and I knew I absolutely had to try it in this casserole form. It seems easy to follow and the ingredients are all easily acquired, thank goodness. I’m going to try cooking it sometime this week and I’ll reply with photos and comments! 🙂

  2. Thanks for posting this as I’ve been wanting a low carb version. I like the casserole style as well and I’l try it this weekend. Another thing I like is that I think I have most of the ingredients already in the kitchen except for the poblano peppers. Thanks again for posting this dish.

  3. I have always been a fan of lasagna, casseroles, and mexican food. This is a combination of my favorites! I have had lasagna style enchiladas before, and they are pretty good. But this recipe has me excited. I love peppers and I don’t know why it hasn’t occurred to me to do it this way already. It’s so simple! Some might be inclined to take a short cut by not roasting the peppers. Don’t skip this step! The peppers will not have their full flavor, and will just taste like bell peppers. They really need to be roasted for their full flavor to come out.

  4. WOW!!! That looks amazing. Thank you so much for sharing the recipe. My husband, and I are always on the look out for new things to try. This is a keeper I am definitely going to put ingredients on our shopping list.

  5. That is one mouth-watering plate right there, just noted the recipe down, i’ll definitely make time to make this Chile Relleno Casserole, question though, can one omit the peppers and do with out?…am not much of a pepper fanatic 😉

  6. At first glance, this looks like a lasagne! It certainly has that substantial feel to it and you wouldn’t guess it was actually a really low-carb dish. It would be great served as a vegetarian main course too!

  7. Many years ago, I ate chile relleno at a party. I have been a fan of it ever since, but have probably had it only once or twice in many years. I would love if someone would just make this for me and serve it to me. This might be do-able recipe for me to try, however when it comes to chili rellenos, it’s a dish that I don’t want to wait for it to be prepared and cooked, I just want it ‘now’.

  8. The picture almost makes it look like a lasagna. I’ve never tried relleno casserole before but I’m a fan of the layers already. Using eggs to keep the structure is a nice touch. I imagine that this will ba a perfect meal inn itself, but I wonder how it would fare as part of an ensemble.

  9. Oh. My. God. Why in the world did I never think of doing this myself??? I love chile rellenos AND I love lasagna (casserole *wink wink*). This is like a harmonious collision of the things I love. I am making this tonight!

  10. I’m glad I saw this recipe. I don’t usually have poblano peppers on hand, but now I’m adding them to my shopping list, because this recipe sounds delicious. I’ve had chili rellenos many times, but have never made them at home. This sounds like the perfect way to get the taste I love, with the ease of a casserole.

  11. Holly Cow, that looks amazing! I recently have cut down significantly on my dairy intake, but I always leave a little room for CHEESE!!! When my family and I used to go out to eat Mexican food, I would almost always order the Chile Relleno, of course, stuffed with cheese and deep-fried.

    Now, while today, I try to avoid fried foods and try to minimize my dairy intake, I love the idea of a Chile Relleno Casserole! I’m definitely going to try this one. I’ll let you know how it turns out!

  12. Wow cheese and mexican! Two words that would make me rush to the table !
    But I don’t really like adding that chicken bouillon, as I’m a vegetarian so I was wondering if there were any alternatives or maybe I should just leave that out entirely?

  13. This looks yummy. It sounds simple enough as well. I think I will test this one out soon. It sounds like something everyone in my family would enjoy. I like stuff that I can make ahead of time as well. It would be handy to have it ready to go and just be able to pop it into the oven at the right time.

    Sometimes, planning meals around all of our varying schedules can be a challenge, so dishes like this are great.

  14. wow! I’m all in on this one! I often love Chile Relleno, and often order it when I go out to a Mexican restaurant. I never considered making a Chile Relleno Casserole. But, it sounds simply delicious. I would like to add some different kinds of cheeses along with some garlic.

  15. I am really curious to try this out, being that chile relleno is one of my favorite dishes to order when I go out for Mexican food! I cannot get enough of the spicy, cheesy goodness! I will definitely be testing this out!

  16. I think my challenge would be getting the peppers chard to the point of becoming black. Nevertheless it is worth a try and I will actually get my friend to make me some salsa. She makes it form scratch and boy the difference is uncanny. Never buy store salsa again.

  17. This looks awesome, but that is a lot of chillies! How hot is this? Or is it more spicy then ‘blow the roof off my mouth off’ kind of heat? I love chillies, but I fear my stomach may not be able to cope with this dish!

  18. This looks like a pretty particular chile relleno… I live in Mèxico and chiles rellenos have always been there on family reunions, birthdays, regular foods, and my mom makes them really different to this one, I’m not sure at all about how is the actual recipe, but she cuts the chile serrano and puts some cheese into it, and then she makes this egg layer? (I don’t know how to explain it, sorry) and she covers the chiles with it and she makes a really good caldo, so it’s like a chile relleno soup. But I guess that is always a good thing to look up for variations, especially when it comes to food.

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