Pioneer Woman’s Chile Relleno Casserole
Pioneer Woman’s Chile Relleno Casserole is the perfect combination of cheesy and spicy with fluffy eggs and pepper jack.
Why You’ll Love This Recipe
- So Easy: If you do not want to roast peppers, you can simply use your favorite canned whole chiles. The results are still wonderful with this simple dish that has only a few steps!
- Very Tasty: It’s impossible not to have seconds of this chile relleno recipe. Tender and easy to bite into, this recipe is guaranteed to deliver a variety of tasty Mexican flavors.
- Versatile: If you are using whole peppers, you can stuff them with chorizo and cheese, mashed potatoes, seasoned vegetables, or seasoned hamburger meat.
- Great for the Holidays: Pioneer Woman’s Chile Relleno Casserole recipe is great for the holidays when you need to feed a crowd brunch, breakfast, or dinner. Casseroles are popular and easy to make!
Ingredients That You’ll Need:
- Poblano Peppers or Canned Whole Green Chiles: Pioneer Woman’s Chile Relleno Casserole recipe can be made with either and both will yield exciting flavors.
- Cheese: This recipe uses pepper jack cheese for stuffing into the peppers, as it has an extra zest to it. You will also need shredded Mexican or cheddar cheese to top the casserole.
- Eggs: Eggs are staples in this classic recipe, which is why it’s so delicious. I usually use whole eggs, but whites would work as well.
- Milk: In order to make this casserole extra rich and creamy, you should use whole or 2% milk.
- Flour: The peppers are coated with all-purpose flour and eggs, resulting in a flavorful cooked layer.
- Baking Powder: The baking powder helps bind the ingredients together and makes the casserole rise.
- Salt and Pepper: Season to taste with salt and pepper. These are the only seasonings needed for for seasoning in this recipe because the ingredients shine on their own.
Variations:
- Beef It Up – Add ground beef and Monterey Jack cheese to the filling for a heartier meal.
- Gluten-Free – Use a 1:1 gluten-free flour blend for a gluten-free version.
- For Cilantro-Haters – Use fresh parsley instead of cilantro to top the eggs.
- Creamy Filling – Use cream cheese or Monterey Jack to stuff the peppers.
- Flexible – Peppers can be stuffed with fish, pork, beef, chicken, or more vegetables.
- Make a Crust – Line the bottom of the dish with tortillas to create a crust for this Pioneer Woman Chile Relleno Casserole recipe.
- Topping Ideas – This casserole tastes great with sour cream, avocado, lime, and fresh cilantro.
How to Make Pioneer Woman’s Chile Relleno Casserole
Roasting the Poblano Peppers:
1. Preheat the oven to 350 degrees Fahrenheit. Rinse and pat the peppers dry. Place them on a baking sheet. Arrange the oven rack on the highest level, and place the baking sheet under the broiler. Turn the broiler temperature to 500 degrees Fahrenheit.
2. Broil the peppers for about 5 to 7 minutes or until the skin has blackened on the peppers; turn the peppers and broil them until the other side is blackened. Continue cooking until all sides of the peppers are blackened.
3. Remove the peppers from the oven and place them in a Ziplock bag or paper sack. Allow the peppers to steam for about five minutes to soften the skin.
4. Remove one pepper from the bag at a time and peel off the skin. Slice the pepper down the middle and scoop out the seeds and stem.
Making the Casserole:
1. If using poblano peppers, follow the directions for roasting. Put a piece or two of cheese in the middle of each poblano pepper and roll it up.
2. Place peppers in a 9 x 13-inch pan or a 2-quart casserole dish.
3. Whisk the eggs and milk together in a mixing bowl. Mix the flour, baking powder, salt, and pepper together.
4. Stir the eggs gently with the flour and pour over the peppers.
5. Sprinkle the cheese over the eggs and peppers.
6. Place the casserole in the oven and bake for 20 minutes.
7. Remove the casserole from the oven and serve it immediately garnished with the cilantro.
What is the Difference Between a Chili, Chilli, and Chile?
There is usually a difference between chili, chilli, and chile, based on where you live. In American English, “chili” is the most common spelling of spicy peppers. Meanwhile, among British English speakers, “chilli” is preferred over “chile.” In Spanish-speaking countries and regions of the US, “chile” is the preferred spelling.
What are the Best Peppers for Pioneer Woman’s Chile Relleno Casserole?
The poblano is the most common pepper used for chile relleno so they’re our preferred choice for this casserole. Named for the Mexican state of Puebla where they were grown, poblanos add just a touch of spice without being overpowering.
However, for this casserole, you can use canned whole (not chopped) green chiles in place of the roasted poblano peppers if desired. Just drain the chiles before adding them to the casserole.
Can I Use Canned Chiles in Pioneer Woman’s Chile Relleno Casserole?
For Pioneer Woman’s Chile Relleno Casserole, canned chiles do just fine. However, I prefer to use fresh chiles because I can adjust the spiciness of the casserole.
As canned chiles mostly contain Anaheim peppers, which are mild, they make a delicious and kid-friendly casserole. Using canned chiles also means you can skip the step of roasting the chile peppers.
What Can I Top My Pioneer Woman Chile Relleno Casserole With?
Pioneer Woman’s Chile Relleno Casserole is excellent served by itself, but it is also delicious with other toppings. Here are some suggestions.:
- Guacamole
- Pickled Jalapenos
- Sour Cream
- Green Onions
- Pickled Onions
- Pico de Gallo
- Tortilla Chips
Can I Make Pioneer Woman’s Chile Relleno Casserole Ahead of Time?
Yes! Pioneer Woman’s Chile Relleno Casserole can be made in advance. Simply, assemble the casserole and then cover and refrigerate it until you are ready to bake it.
Then, when you are ready to bake the casserole, allow it to come to room temperature on the counter for 20 to 30 minutes before baking it, allowing it to come to room temperature.
What to Serve with Pioneer Woman’s Chile Relleno Casserole
Serve different types of recipes with Pioneer Woman’s Chile Relleno Casserole such as:
Alternatively, you can serve Pioneer Woman’s Chile Relleno Casserole alongside Mexican rice, Cilantro Lime Rice, or even cauliflower rice for a low-carb option. Don’t forget to include some hot sauce or salsa on the side or even enchilada sauce for a twist.
Recipe Tips
- You can find canned green chiles in the Latino section of your local grocery store.
- To achieve the best results, buy good quality blocks of cheese and shred them yourself to avoid anti-caking agents.
- Choose your family’s favorites like Pico de Gallo, sour cream, salsa, minced jalapeno, or chopped avocado to garnish the casserole with.
- In a microwave, leftovers heat up at a reduced power very well.
Frequently Asked Questions
Chili poblano is made using poblano peppers deep-fried in batter, while chili Relleno is made with an egg bake. Both recipes use poblano peppers and cheese.
The Mexican term Relleno refers to an ingredient that is stuffed with cheese.
It is simple to make Pioneer Woman’s Chile Relleno Casserole gluten free. Simply swap out your all-purpose flour for your favorite gluten-free all-purpose flour.
Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with foil, spray it with nonstick spray and place the poblano peppers on it. Roast until the peppers are charred and skin is blackened, turning them a few times during cooking, about 20-25 minutes.
As soon as the peppers are done roasting, remove the baking sheet from the oven. Place the peppers in a glass bowl covered with a lid, and allow them to cool for a bit. Remove the skin, slice the peppers lengthwise, and rinse the peppers to remove seeds. Pat the peppers dry. The steam helps loosen the skin, making it easier to remove.
Preheat the oven to 400 degrees Fahrenheit. Roast the whole poblano peppers for 35-40 minutes, or until the skins are browned, turning once, on a baking sheet (lined with foil for easy clean-up). Allow the peppers to cool for 10 to 15 minutes in a plastic bag or a bowl covered with plastic wrap.
Yes, Pioneer Woman’s Chile Relleno Casserole can be made with diced chiles or canned chiles. To use diced chiles, mix them with the batter and bake them. To use canned chiles, stuff them as described in the recipe.
You can choose from Monterey Jack, cheddar, white cheddar, and even pepper jack cheese.
You can easily omit the meat from Pioneer Woman’s Chile Relleno Casserole recipe to make a vegetarian chile relleno casserole. Instead of the meat, you can use black beans, vegetarian or vegan chorizo, spicy potatoes, and/or sauteed vegetables.
Yes, make sure your Pioneer Woman’s Chile Relleno Casserole is completely baked and cooled, and then wrap it well, and store it in the freezer for up to 1 to 2 months. Let it thaw in the refrigerator overnight and then reheat it in a 250 to 300 degree Fahrenheit oven (covered with foil) or microwave.
Pioneer Woman’s Chile Relleno Casserole leftovers can be stored in an airtight container in the refrigerator for up to 7 days. To reheat, simply heat in the microwave or in the oven at 350 degrees Fahrenheit for 15 minutes until thoroughly heated.
Try More Recipes:
Pioneer Woman’s Chile Relleno Casserole
Ingredients
- 4 large poblano peppers roasted, peeled, and deseeded or a 2 to 7 ounce can whole green chilis, drained
- 1 x 8 ounce package pepper jack cheese cut into long sticks
- 4 eggs
- ½ cup milk
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese or Mexican blend
- 2 tablespoons minced cilantro
Instructions
Roasting the Poblano Peppers:
- Rinse and pat the peppers dry. Place them on a baking sheet. Arrange the oven rack on the highest level, and place the baking sheet under the broiler. Turn the broiler temperature to 500 degrees Fahrenheit.
- Broil the peppers for about 5 to 7 minutes or until the skin has blackened on the peppers; turn the peppers and broil them until the other side is blackened. Continue cooking until all sides of the peppers are blackened.
- Remove the peppers from the oven and place them in a Ziplock bag or paper sack. Allow the peppers to steam for about five minutes to soften the skin.
- Remove one pepper from the bag at a time and peel off the skin. Slice the pepper down the middle and scoop out the seeds and stem.
Making the Casserole:
- If using poblano peppers, follow the directions for roasting. Put a piece or two of cheese in the middle of each poblano pepper and roll it up.
- Place peppers in a 9 x 13-inch pan or a 2-quart casserole dish.
- Whisk the eggs and milk together in a mixing bowl. Mix the flour, baking powder, salt, and pepper together.
- Stir the eggs gently with the flour and pour over the peppers.
- Sprinkle the cheese over the eggs and peppers.
- Place the casserole in the oven and bake for 20 minutes.
- Remove the casserole from the oven and serve it immediately garnished with the cilantro.
Notes
- You can find canned green chiles in the Latino section of your local grocery store.
- To achieve the best results, buy good quality blocks of cheese and shred them yourself to avoid anti-caking agents.
- Choose your family’s favorites like Pico de Gallo, sour cream, salsa, minced jalapeno, or chopped avocado to garnish the casserole with.
- In a microwave, leftovers heat up at a reduced power very well.
Thank you for this delicious recipe, our family loved it!