Chili Rellenos Casserole Recipe

Poblano peppers: Roasted and peeled, these peppers provide a mild heat and a smoky flavor that is central to the dish.

Cheddar cheese: Shredded, this cheese adds a sharp, tangy flavor and melts beautifully.

Monterey jack cheese: Shredded, this cheese offers a creamy texture and mild taste, complementing the cheddar.

Eggs: Beaten, they create a custard-like base that holds the casserole together.

Milk: Adds moisture and richness to the egg mixture.

Flour: Helps to thicken the egg mixture, ensuring the casserole sets properly.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a subtle kick and balances the flavors.

When roasting poblano peppers, ensure they are evenly charred on all sides. This can be done over an open flame on a gas stove, under a broiler, or on a grill. Once charred, place them in a sealed plastic bag or a covered bowl for about 10 minutes. This steaming process makes peeling the skin off much easier, ensuring a smooth texture in your chili rellenos casserole.

• roasted and peeled poblano peppers - Substitute with roasted and peeled Anaheim peppers: Anaheim peppers have a similar mild heat and flavor profile, making them a suitable alternative.

• shredded cheddar cheese - Substitute with shredded Colby cheese: Colby cheese has a similar texture and mild flavor, which works well in casseroles.

• shredded monterey jack cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and has a mild flavor, making it a good replacement for Monterey Jack.

• beaten eggs - Substitute with egg substitute: Egg substitutes can provide the same binding properties without altering the flavor significantly.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used to maintain the creamy texture while being a dairy-free option.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free, making it a good alternative to flour.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used in the same quantity to provide a similar level of heat.

• Allow the Chili Rellenos Casserole to cool completely before storing. This prevents condensation from forming, which can make the casserole soggy.
• For short-term storage, cover the casserole dish tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 3 days.
• If you prefer to store individual portions, cut the casserole into serving sizes and place them in airtight food storage containers. This makes reheating easier and quicker.
• For freezing, wrap the entire casserole dish in a layer of plastic wrap, followed by a layer of aluminum foil. This double layer helps prevent freezer burn.
• Alternatively, you can freeze individual portions by wrapping each piece in plastic wrap and then placing them in a freezer-safe bag. Label the bag with the date for easy tracking.
• When ready to enjoy, thaw the casserole in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the thawed casserole in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Cover with aluminum foil if you want to prevent the top from over-browning.
• For a quicker option, reheat individual portions in the microwave on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.
• To add a fresh touch, sprinkle some fresh cilantro or green onions on top before serving. This not only enhances the flavor but also adds a pop of color.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chili rellenos casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the cheese from drying out.
  4. Heat for about 20-25 minutes, or until the casserole is warmed through.
  5. Remove the foil for the last 5 minutes to let the top get slightly crispy.

• Microwave Method:

  1. Place a portion of the casserole on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If needed, continue heating in 30-second increments until thoroughly warmed.

• Stovetop Method:

  1. Cut the casserole into smaller pieces for even heating.
  2. Heat a non-stick skillet over medium heat and add a small amount of olive oil or butter.
  3. Place the casserole pieces in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until the casserole is heated evenly and the cheese is melty.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the casserole pieces in the air fryer basket, making sure they are not overcrowded.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. If necessary, continue heating in 2-minute increments until the casserole is hot and the cheese is bubbly.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the casserole in a toaster oven-safe dish.
  3. Cover with aluminum foil to prevent the cheese from drying out.
  4. Heat for 15-20 minutes, removing the foil for the last 5 minutes to crisp up the top.

• Oven: Used to bake the casserole at the specified temperature of 350°F (175°C).

• Baking dish: The container where you will layer the roasted poblano peppers and pour the egg mixture.

• Mixing bowl: Used to whisk together the eggs, milk, flour, salt, and pepper.

• Whisk: Essential for thoroughly mixing the egg mixture to ensure a smooth consistency.

• Measuring cups: Needed to measure out the milk, flour, and shredded cheeses accurately.

• Measuring spoons: Used to measure the salt and pepper precisely.

• Cheese grater: Handy for shredding the cheddar and monterey jack cheese if they are not pre-shredded.

• Knife: Useful for cutting and preparing the roasted poblano peppers if necessary.

• Cutting board: Provides a safe surface for cutting and handling the roasted poblano peppers.

• Oven mitts: Protect your hands when placing the baking dish in the oven and removing it once the casserole is done.

• Cooling rack: Allows the casserole to cool slightly before serving, ensuring it sets properly.

• Spatula: Useful for serving the casserole once it has cooled for a few minutes.

Pre-roast the peppers: Roast and peel the poblano peppers in advance and store them in the fridge to save time on the day of cooking.

Pre-shred the cheese: Buy pre-shredded cheddar and monterey jack cheese or shred them ahead of time to streamline your prep work.

Mix dry ingredients: Combine the flour, salt, and pepper in a small bowl beforehand, so you can quickly add them to the egg mixture.

Use a blender: Blend the eggs, milk, and dry ingredients together for a smoother mixture and faster prep.