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Delicious Mexican Pepper Casserole

Featured in Savory Beef Dishes.

This recipe takes the traditional chile relleno and simplifies it into a hearty, layered casserole. Roasted poblanos are combined with seasoned beef and three kinds of cheese, then topped with a savory egg mixture. You’ll love how the mix of cheddar, Monterey Jack, and Pepper Jack cheeses adds richness, while the roasted peppers bring authentic flavor. It’s perfect for a crowd or an easy dinner when you don’t feel like stuffing and frying peppers.
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Updated on Fri, 07 Mar 2025 05:20:15 GMT
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Baked Chile Relleno Dish | cuisinegenial.com

Transform the classic chile relleno into an easy-to-prepare casserole without any deep frying. This layered dish combines roasted poblano peppers, seasoned ground beef, and melted cheese topped with a light egg custard. Perfect for family gatherings or casual entertaining.

The authentic taste comes from properly roasting the poblano peppers - a technique learned from generations of Mexican home cooks. This version streamlines the process while maintaining the dish's essential flavors.

Key Components

  • Poblano Chiles: Choose medium-sized for ideal layering
  • Ground Beef: Select 80/20 for optimal flavor
  • Queso Fresco: Traditional crumbling cheese
  • Monterey Jack: Freshly shredded preferred
  • Large Eggs: Room temperature for best results
  • Yellow Onion: Medium dice
  • Fresh Garlic: Freshly minced

Preparation Method

1. Roast Poblanos:
Position rack 6 inches below broiler. Arrange poblanos on sheet pan. Broil 20-25 minutes, rotating every 5 minutes until skin blisters and blackens. Transfer to covered bowl for 15 minutes to steam. Remove skin, stems, and seeds while keeping peppers intact.
2. Prepare Filling:
Brown ground beef over medium-high heat. Add onion and garlic halfway through cooking. Season with chili powder, cumin, and salt to taste. Cook until meat is done and onions are translucent. Drain excess fat.
3. Assemble Layers:
Grease 9x13 baking dish. Layer half the poblanos, followed by half the meat mixture, then half of each cheese. Repeat layers.
4. Prepare Custard:
Whisk eggs, flour, milk, and salt until smooth. Pour evenly over layered ingredients, ensuring liquid penetrates throughout.
5. Bake:
Cook at 375°F for 35-40 minutes until eggs set and cheese browns. Verify doneness with knife test. Rest 10-15 minutes before serving.
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Chile Relleno Casserole Recipe | cuisinegenial.com

Storage Guidelines

Allow casserole to rest 15 minutes before portioning. Cool completely before refrigerating in airtight container for up to 4 days. Reheat portions in 350°F oven for 10-15 minutes. Avoid microwave reheating to maintain texture.

Accompaniments

Complement with traditional Mexican sides like warm tortillas, Spanish rice, and refried beans. Add freshness with pico de gallo or salsa verde. Serve with sliced avocado or guacamole. Offer sour cream, extra queso fresco, and fresh cilantro as optional toppings.

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Easy Chile Relleno Casserole | cuisinegenial.com

Temperature Management

Monitor baking progress carefully. Cover with foil if top browns too quickly. Using room temperature eggs creates a fluffier custard - remove from refrigeration 30 minutes before preparation.

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Easy Chile Relleno Casserole Recipe | cuisinegenial.com

This casserole successfully merges traditional flavors with modern convenience. Suitable for casual dining or special occasions, it delivers consistent results. Proper preparation and resting time are key to the finished dish.

Frequently Asked Questions

→ Can this dish be prepped in advance?
Absolutely! You can assemble everything except the egg layer ahead of time. Keep it chilled, then add the egg mixture and bake when ready to cook.
→ How hot is it?
There's a mild-to-medium kick from poblanos and Pepper Jack cheese, but you can use milder cheese or peppers to adjust the spice.
→ Are canned chiles an option?
Yes, while fresh poblano peppers give the best flavor, large canned green chiles are a handy substitute.
→ Any tips for keeping leftovers fresh?
Store them in the fridge, covered, for up to 3 days. Reheat in an oven to maintain the best texture.
→ What sides pair well with this casserole?
Try it with a fresh green salad, some buttery rice, refried beans, or even a side of homemade salsa.

Beef and Cheese Pepper Bake

A cheesy baked dish inspired by chile rellenos, layered with roasted poblano peppers, seasoned beef, and melted cheese.

Prep Time
45 Minutes
Cook Time
50 Minutes
Total Time
95 Minutes
By: Ferdaous

Category: Beef

Difficulty: Intermediate

Cuisine: Mexican

Yield: 8 Servings

Dietary: Low-Carb

Ingredients

→ Peppers

01 Grab 4 big poblano peppers, give them a good roast, then remove their seeds.

→ Meat Mixture

02 1 lb of ground beef
03 Chop up ½ of a medium onion
04 Mince 2 garlic cloves
05 1 tsp of pepper
06 A teaspoon of cumin
07 Use ½ tsp of red pepper flakes

→ Cheese

08 1 ½ cup of sharp cheddar cheese, shredded
09 Grab 1 ½ cups of Monterey Jack cheese, shredded
10 Get 1 cup of Pepper Jack cheese, shredded

→ Egg Mixture

11 Combine 1 ½ cups half-and-half
12 Use 5 eggs
13 Add ⅓ cup of all-purpose flour

Instructions

Step 01

Warm up your oven to 450°, prep a baking tray with foil, and coat it with non-stick spray. After cleaning and drying the peppers, toss them onto the tray. Roast until the skins turn black and blistery, turning them every now and then. Expect about 20-25 minutes for that.

Step 02

When they’re done roasting, take the peppers out and place them in a glass bowl. Seal it with plastic wrap and let everything sit for 15 minutes to cool. Once cooled, peel off the skin, cut the peppers lengthwise, and rinse out the seeds. Dry them off.

Step 03

Brown the ground beef along with the chopped onion and minced garlic in a large pan. Stir in the pepper, crushed red peppers, and cumin. After the beef is fully cooked, drain any grease and put the beef back in the pan.

Step 04

Spray a 2 ½ quart casserole dish with non-stick spray. Start layering by laying down peppers, then ¾ cup of Monterey Jack cheese, half the beef mixture, ½ cup of Pepper Jack cheese, and ½ cup of sharp cheddar. Repeat the layers and finish off with sharp cheddar.

Step 05

Whisk the eggs, flour, and half-and-half in a small bowl, then pour that right over your casserole layers.

Step 06

Bake at 350° without a cover for 30-35 minutes. Sprinkle the last ½ cup of cheddar cheese on top and bake another 15 minutes or so.

Step 07

When the cheese on top is nicely browned, pull the dish out of the oven and pair it with some refried beans, rice, or your favorite side dish.

Notes

  1. This recipe is inspired by Taste of Home.
  2. Pair it with Mexican favorites like rice, beans, or other sides.

Tools You'll Need

  • 2 ½ quart casserole dish
  • Baking tray
  • Large skillet
  • Small mixing bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy
  • Contains eggs
  • Includes gluten from wheat

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 425
  • Total Fat: 28 g
  • Total Carbohydrate: 12 g
  • Protein: 35 g