Are you a fan of the rich and flavorful Chile Relleno but daunted by the labor-intensive process of preparing it? Fear not, food lovers! Introducing the Chile Relleno Casserole – a simplified, no-frying-needed alternative that doesn’t sacrifice any of the tastiness.
A Family Favorite with a Twist
Growing up, I often enjoyed what I thought was traditional chili relleno. Layers of chiles, eggs, and cheese all baked to perfection. It wasn’t until adulthood that I realized this wasn’t the “real” way to make chili relleno, but rather a brilliant adaptation my mom had crafted.
The traditional Chile Relleno involves stuffing poblano chiles with cheese or meats, battering and frying them, then covering them with salsa roja. Although undeniably amazing, this method is pretty labor-intensive.
The Casserole That Saves the Day
Chile Relleno Casserole, on the other hand, is a game-changer. Layers of gooey cheese, peppers, and fluffy baked eggs create a delightful dish that’s perfect for breakfast, lunch, or dinner.
What’s even more exciting is that it’s always a big hit with friends during brunch gatherings. Imagine serving up all the flavors of the classic dish without having to spend hours in the kitchen.
Chile or Chili?
You might have noticed the varied spelling of this dish – both chile and chili are correct. According to the Chile Pepper Institute at New Mexico State University, ‘chile’ comes from the Aztec, Nahuatl language, and the spelling has a long and varied history. Whether you spell it ‘chile’ or ‘chili,’ this casserole version is sure to please.
Conclusion
So next time you crave the authentic flavors of Chile Relleno but want to skip the intense preparation, opt for the Chile Relleno Casserole. Your taste buds will thank you, and so will your schedule. Don’t miss our step-by-step guide for the real Chile Rellenos if you’re feeling adventurous. Either way, you’re in for a treat.
Chile Relleno Casserole is not only a reflection of culinary creativity but also a symbol of how food transcends boundaries and adapts across regions. Dig in and enjoy!
Chili Rellenos Casserole
Ingredients
- Green Chile Peppers: 2 cans 7 oz each, drained
- Cheeses: 8 oz Monterey Jack 8 oz Longhorn or Cheddar, all shredded
- Eggs: 2 large
- Evaporated Milk: 1 can 5 oz
- All-Purpose Flour: 2 tablespoons
- Milk: ½ cup to adjust thickness if needed
- Tomato Sauce: 1 can 8 oz, or swap with enchilada sauce
- Cooking Spray
Instructions
- Set Up: Preheat the oven to 350°F (175°C), and spray a 9×13-inch baking dish with cooking spray.
- Layer Love: Start with a layer of chile peppers, followed by a sprinkle of half the cheeses. Repeat.
- Whisk Away: In a separate bowl, combine eggs, evaporated milk, and flour. Thin with milk if desired, then pour over the layered ingredients.
- Baking Bliss: Bake for 25 minutes, add tomato sauce, and bake for 15 more minutes.
- Cheesy Finish: Turn on the broiler, add remaining cheeses, and broil until melted (2-3 minutes).
- Serve and Savor: Dish up your casserole and enjoy the comforting flavors!
Notes
With its layers of cheese, peppers, and fluffy eggs, Chile Relleno Casserole captures the essence of traditional chile relleno without the complexity. It’s a comfort dish that’s bound to become a favorite.
