Chile Relleno Casserole with Homemade Salsa

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Chile Relleno Casserole with Homemade Salsa

Introduction

If you love the flavors of traditional chiles rellenos but want something simpler and more family-friendly, this Chile Relleno Casserole is the answer. It takes all the elements of the classic dish—smoky roasted peppers, melty cheese, fluffy egg batter—and layers them into a baked casserole that’s perfect for weeknight dinners or potlucks.

Instead of frying each chile relleno individually, this casserole is baked in one dish, making it a lighter and less time-consuming option. Paired with a homemade salsa made from roasted tomatoes, jalapeños, and dried chiles de árbol, the result is bold, cheesy, and absolutely irresistible.

Whether you serve it with warm tortillas, rice, or a simple salad, this casserole is guaranteed to be a hit at the table.

Why You’ll Love This Recipe

  • 🥘 Easy casserole style – All the flavor of chile rellenos without the frying.
  • 🌶️ Customizable heat – Adjust the spiciness by adding more or fewer jalapeños/serranos.
  • 🧀 Cheese lovers’ dream – Loaded with Oaxaca (or mozzarella/queso fresco) for maximum meltiness.
  • 🍅 Fresh homemade salsa – A smoky, slightly spicy sauce that ties it all together.
  • 👨‍👩‍👧 Perfect for sharing – Slice into squares for family-style serving.

Ingredients

For the Casserole

  • 2 poblano peppers
  • 5 green peppers (or Anaheim/long green chiles)
  • 6 large eggs, separated (whites & yolks)
  • ¾ teaspoon salt, divided
  • ½ teaspoon black pepper
  • ½ teaspoon baking powder
  • ⅓ cup all-purpose flour
  • ¼ cup milk (room temperature, or heavy cream for extra fluffiness)
  • 20 oz Oaxaca cheese (or mozzarella/queso fresco), shredded
  • 1 small onion, chopped
  • 2 Roma tomatoes, chopped
  • 1–2 jalapeños or serranos, chopped (optional, for heat)
  • Avocado oil or cooking spray (for greasing dish)

For the Salsa

  • 4 Roma tomatoes
  • 1 small piece of onion
  • 3 jalapeños or serrano peppers (adjust to taste)
  • 5 dried chiles de árbol
  • 2 garlic cloves
  • ½ teaspoon oregano
  • Salt & black pepper, to taste
  • ¼ cup water
  • 1–2 teaspoons oil (for frying salsa)

Step-by-Step Instructions

Step 1 – Roast the Peppers

  1. Place poblanos and green peppers directly over an open flame or under the oven broiler until the skins are charred.
  2. Transfer to a plastic bag, cover, and let sweat for about 10 minutes.
  3. Peel off charred skins, remove stems and seeds, and set aside.

Step 2 – Make the Egg Batter

  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, beat egg whites with black pepper and ½ teaspoon salt until stiff peaks form (about 3 minutes).
  3. Add egg yolks, baking powder, flour, and milk. Mix on low speed until smooth and fluffy.

Step 3 – Assemble the Casserole

  1. Grease a baking dish with avocado oil spray.
  2. Spread a thin layer of egg batter on the bottom.
  3. Stuff each roasted chile with shredded cheese plus onion, tomato, and jalapeño/serrano.
  4. Arrange the stuffed chiles in the dish.
  5. Top with more cheese and vegetables.
  6. Pour the remaining egg batter evenly over the top.
  7. Sprinkle with the rest of the cheese and vegetables.

Step 4 – Bake

  • Bake uncovered at 350°F for 40–45 minutes, until golden and puffed.
  • Let cool for 20–25 minutes before slicing, so it sets properly.

Step 5 – Make the Salsa

  1. In a saucepan, boil tomatoes, onion, jalapeños, and dried chiles de árbol until softened.
  2. Blend with garlic, oregano, salt, pepper, and ¼ cup water until smooth.
  3. Heat 1–2 teaspoons oil in a pan, pour in salsa, and fry for 5 minutes until slightly thickened.

Step 6 – Serve

  1. Slice casserole into squares.
  2. Serve hot with salsa spooned over the top (or underneath).
  3. Optional: garnish with crema, avocado slices, or cilantro.

Expert Tips & Variations

  • 🌶️ Milder version – Use Anaheim peppers instead of poblanos for less heat.
  • 🧀 Cheese swap – Try Monterey Jack or pepper jack for a different flavor.
  • 🥚 Fluffier casserole – Use heavy cream instead of milk in the egg batter.
  • 🍚 Serving idea – Pair with Spanish rice or black beans for a full meal.
  • 🥑 Extra toppings – Drizzle crema, sprinkle queso fresco, or add avocado slices.

Important Notes

  • Don’t skip the resting time after baking—it helps the casserole firm up for clean slices.
  • If roasting peppers over an open flame, keep a close eye to avoid over-charring.
  • The salsa is spicy—reduce or omit the chiles de árbol for a milder sauce.

Nutritional Information (per serving, approx.)

  • Calories: 420 kcal
  • Protein: 22 g
  • Carbohydrates: 14 g
  • Fat: 31 g
  • Fiber: 3 g
  • Sodium: 690 mg

(Values may vary depending on cheese and milk used.)

Frequently Asked Questions (FAQ)

Can I make this ahead of time?

Yes! Assemble the casserole and refrigerate for up to 24 hours. Bake just before serving.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F until warm.

Can I freeze this casserole?

Yes. Bake, cool completely, then freeze portions wrapped tightly. Reheat in the oven at 350°F.

Is this recipe spicy?

It can be! Poblanos are mild, but the salsa and jalapeños/serranos add heat. Adjust spice levels to taste.

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