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Roasted Green Chile Relleno Casserole

roasted chilesI adore Autumn in New Mexico. Not only is the weather practically perfect here in September and October, but Autumn in Albuquerque brings Green Chiles with it.

Everywhere you go this time of year someone is roasting Green Chiles. You can buy boxes of them at the farmers’ markets, every grocery store, and on street corners. They roast the chiles in big metal drums in parking lots all over town, which means that everywhere you go, the delicious smell of roasting chiles is in the air. Albuquerque is the place to be. (Look for Hatch, they’re my favorite!)

With the smoky, sweet, pungent smell of roasting chiles wafting across the entire New Mexico desert, it’s no wonder everyone around here is eating green chile everything – green chile stew, green chile burritos, green chile eggs . . . even the local McDonalds will serve you green chile on top of your hamburgers. If you’re in New Mexico, you can have green chile with anything!

Chile Relleno Casserole One of my favorite ways to enjoy roasted Green Chile is in Chile and Cheese Rellenos. I haven’t, however, mastered the art of great Chile Rellenos at home yet, so this time of year I turn to this Roasted Green Chile Relleno Casserole. It has all the delicious flavors of a Chile and Cheese Relleno, but it is much easier and quicker to make at home than the battered and fried version served at Mexican restaurants.

This vegetarian casserole is cheesy and gooey with a crispy crust that forms over the top as it bakes. Best of all, it is full of roasted green chile flavor, which is what makes it so delicious!

Chile Relleno Casserole-002If you aren’t so lucky as to be in New Mexico this month and they aren’t selling fresh roasted Green Chile on every street corner in your neighborhood, you can easily roast chiles at home on your stovetop (see Katie’s Kitchen Tip for instructions), in your oven, or on the backyard grill (Find video instructions here).

This recipe, adapted from Casa del Granjero here in Albuquerque, is one of our favorite New Mexican dishes to make at home. To give this a spicy southwestern kick, use spicy green chiles. When I’m making this for the family, I use mild green chile and then add the spicy green chile as a topping on my own slice of casserole.

Yield: 6

Roasted Green Chile Relleno Casserole

Roasted Green Chile Relleno Casserole

A vegetarian casserole with a delicious southwestern kick. Roasted Green Chiles take this cheesy casserole to the next level!

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 1 1/2 cups green chiles, roasted, peeled, and chopped
  • 2 eggs, lightly beaten
  • 1 1/4 cups sharp cheddar cheese, grated
  • 1 1/4 cups Monterey Jack cheese, grated
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 1 1/2 cups milk
  • 1/4 teaspoon salt
  • 1/2 cup sour cream (garnish)
  • 1/2 cup guacamole or 1 avocado sliced (garnish)
  • 1 cup salsa (garnish)
  • 1/4 cup fresh cilantro, chopped (garnish)

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a 10-inch pie pan or casserole dish.
  2. In a large bowl, combine the first 8 ingredients. Stir until well combined. Place the mixture in the prepared pie pan. Bake for 50 to 60 minutes, or until fully set. When it is done, the center won't jiggle when you shake the pie pan.
  3. Remove from oven and let sit for 5 minutes. Serve warm with garnishes.
© Some the Wiser

Roasting Chiles image by Michael Zysman, all other images by Some the Wiser. 

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    • Oh yes Katrina, you need to find yourself a great big fat green chile and roast it up – you won’t be sorry!

      Reply

  2. sooo, this is amazing– i’ve never dreamed of roasting chiles! and i’m totally going to try roasting something new this weekend at the farmer’s market.

    PS– I tried to give you 5 stars on the last post but something went wrong :X Sorry, girl 🙂

    Reply

  4. This looks so great! I live in Southwest Colorado, so green chiles are huge here, too. I’m always looking for new ways to use them, especially in vegetarian recipes! 🙂

    Reply

    • I’m sure you can find green chile in Texas. Look for Hatch Green Chile – it’s the best! Hope you like it!

      Reply

  8. Wow that looks so delicious! I’m missing New Mexico a lot these days. You’re right, Autumn there is fantastic.

    Reply

    • I’m so sorry Arika! I really do feel like I’ve won the chile lottery when october hits New Mexico!

      Reply

  11. Yum! One of my best friends is from New Mexico and introduced me to the goodness of New Mexican food a few years ago. This looks absolutely amazing.

    Reply

    • Thank you Traci! The next best thing to being in New Mexico this time of year is having a New Mexican friend!

      Reply

  13. This looks delicious. My parents our from NM and I love the chili. Could you use any type of milk for this? I usually only have almond milk on hand.

    Reply

    • I haven’t tried almond milk with this so I’m really not sure. I substitute almond or rice milk in recipes all the time though so I’d say it would probably be fine! Let me know if you try it and it works. Enjoy!

      Reply

  15. Hi, I am going to make this recipe this Saturday for some friends. We are floating the river and coming back to my cabin for dinner. A couple of questions, I noticed on other recipes that you can make up the day before, refrigerate and cook the next day-have you ever tried this?
    Also, what sort of side would you serve with this? Homemade chips? Some kind of salad?
    Really looking forward to roasting my peppers too. Thanks in advance for your advice.

    Reply

    • Floating a river sounds perfect right now! So glad you’re going to try this – I hope you love it like we do! I haven’t ever tried making it in advance – it’s a really quick recipe so I’ve never thought about it.

      As for sides, it goes great with chips and fresh salsa, Spanish rice and black beans, Mexican pinto beans, or even an avocado and corn spinach salad. In the summer, we normally end this meal with some watermelon too. Hope this helps! Have a great weekend meal with friends!

      Reply

  16. I got some poblano like peppers in my CSA box last week, roasted them up and made this casserole. It was delicious!!
    Thankfully I have more peppers frozen so I can make this again.

    Reply

  18. This Chile Relleno Casserole is so yummy. My husband couldn’t stop eating it and is requesting for it to be a weekly dish, lol. Thank you for sharing.

    Reply

  19. I added the milk, flour, egg yolk mix to beaten whites. A little chilie powder. Nice outcome. I roasted the peppers on stove top. all good. Thanks.

    Reply

  20. Turned out very nice. I roasted Poblano peppers in the toaster oven; however, I DIDN’T PEEL THEM! Peeling is a lot of work seems pointless. The peppers are great unpeeled. I did seed them which cuts down the heat. I also substituted a half cup of baking mix for the flour, salt, and baking powder.

    Reply

Trackbacks

  5. […] Chile Relleno Casserole from Some the Wiser + Guacamole + Orange Cherry Tomatoes I don’t make many recipes over and over, but this one is an exception. It is so good. I use roasted poblano peppers in it, since Hatch peppers rarely make it to our neck of the woods, but other than that I stick to the recipe as written. It’s one of Little Pea’s favorite meals. […]

    Reply

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