Easy Chile Relleno Casserole
Welcome to my cozy kitchen! If you’ve ever found yourself craving the rich, savory flavors of traditional Mexican cuisine but the thought of whipping up something fancy seems too much, I’m here to tell you that you’re not alone. We all have those moments once in a while, don’t we? But what if I told you there’s a way to enjoy the delightful taste of chile rellenos without all the fuss? Enter the Easy Chile Relleno Casserole!
This is a dish that gets dinner on the table with minimal effort. Imagine biting into layers of soft, roasted peppers enveloped in cheesy, eggy goodness. Sounds heavenly, doesn’t it? Whether you’re cooking for the family or hosting friends, this casserole is a sure-fire way to bring smiles to the table. You can make it as spicy or as mild as you like.
Are you ready? Let’s get started!
Easy Chile Relleno Casserole
Ingredients:
- 1/2 pound ground beef
- 1/2 pound sausage (mild or hot, depending on your taste)
- 1/3 cup chopped onion
- 3 7-oz. cans whole green chiles
- 3 cups of shredded cheese, divided (a mix of Monterey Jack and cheddar works wonders)
- 4 eggs
- 1-1/2 cups milk
- 1/4 cup all-purpose flour
- a dash of tabasco, or a sprinkle of taco seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: chopped cilantro and sliced green onions for garnish
Instructions:
- Preheat your oven to 350°F (175°C).
- Brown the sausage, ground beef, and onion. Drain any fat.
- Prepare the baking dish: Grease a 9×13-inch casserole dish. Layer half of the meat mixture at the bottom.
- Layer half of the green chiles over the meat mixture. Each layer will take about one and a half cans of chiles.
- Layer the cheese. Sprinkle 1.5 cups of the shredded cheese over the peppers.
- Repeat the layers. Add the remaining meat mixture, the rest of the peppers and top with the rest of the cheese.
- Mix the egg batter: In a bowl, beat the eggs, milk, flour, salt, and pepper until smooth. You may add tabasco sauce or taco seasoning to the batter. Pour this mixture evenly over the meat, peppers and cheese.
- Bake: Place the casserole in the oven and bake for 45-55 minutes, or until the egg mixture is set and the top is golden.
- Garnish and serve: Let it cool for a few minutes, then sprinkle with cilantro and green onions if desired before serving.
Recipe Variations
Now, I know that everyone’s kitchen is a bit different, and sometimes you might be missing an ingredient or two. Don’t worry, my lovelies, because this recipe is as flexible as you need it to be. Here are some variations to explore:
- Spice it up: If you like a little more heat, add a diced jalapeño or a few dashes of hot sauce to the egg mixture.
- Vegetarian twist: Omit the meat and add sautéed onions, mushrooms, or spinach for an extra boost of veggies.
- Cheese choices: Feel free to experiment with different cheeses like pepper jack for extra zing or mozzarella for a milder flavor.
Serving Suggestions
Now that you’ve got your casserole ready, let’s talk about how to serve this lovely dish. While it’s a star on its own, you can elevate the meal with a few simple accompaniments.
- Side of rice or beans: A side of Mexican rice or refried beans perfectly complements the flavors of the casserole.
- Fresh salad: A crisp, green salad with avocado and cherry tomatoes adds a refreshing contrast.
- Tortillas: Warm up some tortillas to scoop up every delicious bite.
- Salsa, guacamole and sour cream: A dollop of sour cream, a bit of guacamole, and a spoonful of salsa on the side can add an extra layer of flavor.
I hope you’re feeling inspired to try this Easy Chile Relleno Casserole. Remember, cooking is not just about getting the meal on the table. It’s also about enjoying the process and making recipes your own, knowing that the love you put into the dish is what makes it truly special.
If you’re looking for other spicy casserole recipes, you may like Beef Nacho Casserole, or Ham and Green Chile Breakfast Casserole.
Until next time, happy cooking!
Easy Chile Relleno Casserole
Ingredients
- 1/2 pound ground beef
- 1/2 pound sausage mild or hot, depending on your taste
- 1/3 cup chopped onion
- 3 7- oz. cans whole green chiles
- 3 cups shredded cheese divided (a mix of Monterey Jack and cheddar works wonders)
- 4 eggs
- 1-1/2 cups milk
- 1/4 cup all-purpose flour
- a dash of tabasco or a sprinkle of taco seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: chopped cilantro and sliced green onions for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Brown the sausage, ground beef, and onion. Drain any fat.
- Prepare the baking dish: Grease a 9×13-inch casserole dish. Layer half of the meat mixture at the bottom.
- Layer half of the green chiles over the meat mixture. Each layer will take about one and a half cans of chiles.
- Layer the cheese. Sprinkle 1.5 cups of the shredded cheese over the peppers.
- Repeat the layers. Add the remaining meat mixture, the rest of the peppers and top with the rest of the cheese.
- Mix the egg batter: In a bowl, beat the eggs, milk, flour, salt, and pepper until smooth. You may add tabasco sauce or taco seasoning to the batter. Pour this mixture evenly over the meat, peppers and cheese.
- Bake: Place the casserole in the oven and bake for 45-55 minutes, or until the egg mixture is set and the top is golden.
- Garnish and serve: Let it cool for a few minutes, then sprinkle with cilantro and green onions if desired before serving.
