Serve this cheesy Chile Relleno Casserole from Pioneer Woman for breakfast, dinner, or whenever you are craving something cheesy, spicy, and full of Mexican flavors. You can use either roasted poblano peppers or canned green chiles.
It is the perfect combination of cheesy and spicy with fluffy eggs and pepper jack, the Pioneer Woman Chile Relleno Casserole is a great way to enjoy mouthwatering flavors that are comforting and delicious.
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: With this chile Relleno, it’s impossible not to have seconds. 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: This Pioneer Woman 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!
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 the spicy peppers, as well as the hotdog garnish. 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 Chile Relleno Casserole?
The poblano is the most common pepper used for Pioneer Woman Chile Relleno Casserole 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. Just drain the chiles before adding them to the casserole.
Ingredients That You’ll Need:
- Poblano Peppers or Canned Whole Green Chiles: The Pioneer Woman Chile Relleno Casserole recipe can be made either way, 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 for the topping, or grate your own cheese.
- 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 casseroles extra rich and creamy, you want to 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. This recipe only needs salt and pepper for seasoning 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 – For stuffing the chiles, use cream cheese or Monterey Jack.
- 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 – The baked chili Relleno tastes great with sour cream, avocado, lime, and fresh cilantro.
Can I Use Canned Chiles in Pioneer Woman Chile Relleno Casserole?
For Pioneer Woman Chile Relleno Casserole, canned chiles do just fine. However, I prefer to use fresh chiles because I can vary the spiciness and control the type of peppers.
As canned chiles mostly contain Anaheim peppers, which are mild, they make a delicious and kid-friendly casserole. Using canned chiles also means you skip the step of roasting the chile peppers, so this recipe is quicker.
What Can I Top My Pioneer Woman Chile Relleno Casserole With?
Pioneer Woman 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
How To Make Pioneer Woman Chile Relleno Casserole?
- Start by preheating your oven to 350 degrees F.
Roast Poblano Peppers:
- Wash and pat the peppers dry. Arrange the rack on the highest level, and place the pan under the broiler. Turn the broiler temperature to 500 degrees Fahrenheit.
- Broil the peppers for about 5-7 minutes or until the skin has blackened, then turn the peppers and broil 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. Steam the peppers for about five minutes to soften the skin.
- Remove one chili from the bag at a time and peel off the skin. Slice the chili down the middle and scoop out the seeds and stem.
Make 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 chilis 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 before adding the eggs.
- Stir the eggs gently with the flour and pour over the chilis.
- Sprinkle the cheese over the eggs and peppers.
- Place the casserole in the oven and bake for 20 minutes.
- Remove your Pioneer Woman Chile Relleno Casserole and serve immediately.
Can I Make Pioneer Woman Chile Relleno Casserole Ahead of Time?
Yes! Pioneer Woman Chile Relleno Casserole can be made in advance, Assemble the chiles and cheese, mix the egg and milk mixture, pour over the chiles, cover, and refrigerate until ready to bake.
Put on the counter 20-30 minutes before baking, allowing it to come to room temperature. They may be baked ahead of time, but they won’t rise as fluffy as with the first baking.
What To Serve with Pioneer Woman Chile Relleno Casserole?
Serve different types of recipes with this Pioneer Woman Chile Relleno Casserole such as:
Alternatively, you can serve Pioneer Woman Chile Relleno Casserole alongside Mexican rice, Cilantro Lime Rice, or even cauliflower rice for a low-carb option. Don’t forget 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.
- 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.
Making Pioneer Woman Chile Relleno Casserole Gluten Free is so simple to do, Simply swap out your all-purpose flour for your favorite gluten-free all-purpose flour.
Preheat the oven to 450°F. Line a baking sheet with foil, spray with nonstick spray and place poblano peppers on it. Roast until peppers are charred and skin is blackened, turning them a few times during cooking. 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 leave to cool for a bit. Remove the skin, slice lengthwise, and rinse to remove seeds. Pat dry. The steam helps loosen the skin, making it easier to remove.
Preheat your oven to 400oF. Roast entire poblano peppers for 35-40 minutes, or until skins are browned, turning once, on a baking sheet (lined with foil for easy clean-up). Allow peppers to cool for 10-15 minutes in a plastic bag or a bowl covered with plastic wrap.
Yes, Pioneer Woman 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 Chile Relleno Casserole is completely baked and cooled, wrapped well, and store in the freezer for up to 1-2 months. Let it thaw in the refrigerator overnight, then reheat in a 250-300 degree oven (covered with foil) or microwave.
Pioneer Woman 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.
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Pioneer Woman Chile Relleno Casserole Nutrition Facts
Amount Per Serving ( 1 Cup | 186g )
- Calories 297
- Total Fat 21g
- Saturated Fat 12g
- Trans Fat 0.3g
- Cholesterol 107mg
- Sodium 744mg
- Potassium 295mg
- Total Carbohydrate 9.3g
- Dietary Fiber 1.4g
- Sugars 3.4g
- Protein 18g
- Vitamin A 18%
- Vitamin C 33%
- Calcium 51%
- Iron 9%
Nutrition Facts Source: Source
Chile Relleno Casserole Pioneer Woman
Description
Serve this cheesy Chile Relleno Casserole from Pioneer Woman for breakfast, dinner, or whenever you are craving something cheesy, spicy, and full of Mexican flavors. You can use either roasted poblano peppers or canned green chiles.
Ingredients
Instructions
- Start by preheating your oven to 350 degrees F.
- Wash and pat the peppers dry. Arrange the rack on the highest level, and place the pan under the broiler. Turn the broiler temperature to 500 degrees Fahrenheit.
- Broil the peppers for about 5-7 minutes or until the skin has blackened, then turn the peppers and broil 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. Steam the peppers for about five minutes to soften the skin.
- Remove one chili from the bag at a time and peel off the skin. Slice the chili down the middle and scoop out the seeds and stem.
- 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 chilis 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 before adding the eggs.
- Stir the eggs gently with the flour and pour over the chilis.
- Sprinkle the cheese over the eggs and peppers.
- Place the casserole in the oven and bake for 20 minutes.
- Remove your Pioneer Woman Chile Relleno Casserole and serve immediately.
Roast Poblano Peppers:
Make The Casserole:
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 it yourself to avoid anti-caking agents.
- Choose your family’s favorites like Pico de Gallo, sour cream, salsa, minced jalapeno, or chopped avocado.
- In a microwave, leftovers heat up at a reduced power very well.
Servings 8
- Amount Per Serving
- Calories 297
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 12g60%
- Trans Fat 0.3g
- Cholesterol 107mg36%
- Sodium 744mg31%
- Potassium 295mg9%
- Total Carbohydrate 9.3g4%
- Dietary Fiber 1.4g6%
- Sugars 3.4g
- Protein 18g36%
- Vitamin A 18 IU
- Vitamin C 33 mg
- Calcium 51 mg
- Iron 9 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.