I 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!
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!
If 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. A vegetarian casserole with a delicious southwestern kick. Roasted Green Chiles take this cheesy casserole to the next level!
Roasted Green Chile Relleno Casserole
Roasting Chiles image by Michael Zysman, all other images by Some the Wiser.
A vegetarian casserole with a delicious southwestern kick. Roasted Green Chiles take this cheesy casserole to the next level!
Katrina @ Warm Vanilla Sugar says
I’ve never even tried a roasted green chile!! It’s such a shame, and I’m thinking I need to make them myself to experience their deliciousness. This casserole looks lovely!
Oh yes Katrina, you need to find yourself a great big fat green chile and roast it up – you won’t be sorry!
Kristina @ Love & Zest says
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 🙂
Thanks Kristina – you’re going to love roasted green chile!
Kimberly Espinel (@TLPlantation) says
I love the styling of this recipe.
It looks beautiful.
Thanks for sharing.
P.S. can’t help but feel a tad jealous. No smell of no roasting chiles anywhere in cold and rainy London. Just damp umbrellas 😉
Ha! I can’t imagine someone in LONDON being jealous of Albuquerque . . . you send me a little London and I’ll send you a little green chile. 🙂
Kimberly Espinel (@TLPlantation) says
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! 🙂
Thanks Emily – I hope you enjoy this recipe!
Thalia @ butter and brioche says
This casserole looks totally delicious! Never made one with green chiles before so this is definitely a recipe I must try. Thanks for sharing it!
Thanks Thalia, I hope you like it!
Julie | This Gal Cooks says
This looks oh so good, Allison! Chili Rellenos is one of my favorite dishes. Your casserole is such a beautiful version of the dish!
Thank you Julie! Chile Rellenos are some of my favorites too.
I have never eaten something so so delicious! I have never seen or may be I just never noticed the fresh chiles here in Texas. Will be looking for it so I can make this soon!
I’m sure you can find green chile in Texas. Look for Hatch Green Chile – it’s the best! Hope you like it!
Wow that looks so delicious! I’m missing New Mexico a lot these days. You’re right, Autumn there is fantastic.
Maybe you should visit soon – New Mexico this time of year is pretty perfect.
Marissa | Pinch and Swirl says
Oh my does this look fabulous! Chili Rellenos are so good, and I love that you’ve reimagined them baked not fried…I’m in!
Thanks Marissa! I hope you try them and like them.
Arika M. says
We never get roasted chiles around here! Super jealous.
I’m so sorry Arika! I really do feel like I’ve won the chile lottery when october hits New Mexico!
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.
Thank you Traci! The next best thing to being in New Mexico this time of year is having a New Mexican friend!
I’ll try to do that! <3
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.
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!
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.
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!
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.
Emily R. Smith says
This casserole looks amazing! I am looking forward to making this!
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.
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.
Nathan Sarvis says
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.