It was exciting to see this bake all together like a Mexican-style potpie that's what it reminded everyone of when I served this.
The authentic version is a poblano pepper stuffed with cheese and then dipped into an egg batter and deep fried.
They are delicious, but takes a bit of work to get them just right and with my busy schedule, this casserole is the perfect solution to meld all those flavors we love.
The Chilies Rellenos is a popular dish in Mexican cuisine that originated in the city of Puebla.
This easy casserole dish recipe is printable and scroll ot the bottom for the instructions hit print.
The Easiest Casserole One-Pan Mexican Meal Steps
- Peppers when in the season we use fresh roasted poblano peppers, not in season I use canned roasted chili peppers
- Cheese I used Monterey Jack or a nice blend of cheddar and part pepper jack cheese
- Milk we only use whole milk or half and half works well Eggs
- Steps to make Preheat oven to 350 degrees and lightly spray a 13x9 casserole dish with a cooking oil spray. Beat the topping using the flour into milk until smooth set aside this is the top crust. Add beans, meat, and peppers to the oil-sprayed prepared pan with cheese Add egg mixture which will make a crust on top of the meat mixture.
- Bake for 1 hour.
Chilies Rellenos Casserole Recipe Serving Ideas
- Spanish Rice
- Sour Cream
- Salsa
- Pico de gallo
- Sauteed refried beans with cheese
- Nacho loaded
Garnish and Topping Suggestions:
- sliced olives
- sour cream
- parsley/cilantro
- avocado
- diced cucumbers
- any kind of cheese you prefer
- jalapeno peppers
- shredded lettuce
- salsa mild or hot
- diced tomatoes
- finely chopped onions
- crushed tortilla chips
- Side dishes:
- avocado guacamole dip
- corn on the cob
Pin for later
Yield: 12
Chiles Rellenos Casserole Recipe
This is a simple style American Mexican-style casserole called Chiles Rellenos a cheater version made easy!
Ingredients
- 1 pound ground turkey or beef
- 3 cloves garlic
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1 16 oz can of refried beans (I used fat-free)
- 2 cups Monterrey Jack cheese with jalapenos or use a blended cheddar cheese
- 1 or 2 cans of green chilies
- 1 teaspoon oregano
- 1/4 teaspoon salt
- pepper to taste
- optional: cayenne pepper
- 1 cup canned corn
- Topping (this is top crust)
- 1 1/2 cups milk or half and half
- 1/3 cup flour
- 1/4 teaspoon salt
- 2 tablespoons hot sauce
- 4 large eggs
Instructions
- Beat eggs, and hot sauce and gradually add the flour and salt set aside.
- Brown meat I cooked in the corn juice instead of draining it, add the garlic.
- Stir in all the spices when the meat is browned. Add the refried beans.
- In a 13x9 pan spread the green chilies out over the bottom of an oiled sprayed pan.
- Top the chilies with around 1 cup of shredded cheese.
- Spread the meat on top, then the corn, and add the rest of the shredded cheese.
- Pour the egg mixture on top and bake for around 1 hour or until set in a preheated oven of 350 degrees.
- This is great reheated the next day, store leftovers in the refrigerator.
.JPG)
These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.
Pin for later
