Chile Relleno Casserole With Fresh Chiles Recipe

Name: Chile Relleno Casserole With Fresh Chiles
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: Whole Green Chilies; 1 medium onion, chopped; 1 teaspoon ground cumin; 1 teaspoon salt; Cheddar Cheese; Monterey Jack Cheese; Evaporated Milk; 1 (15-ounce) can tomato sauce; Lean Ground Beef; Garlic Cloves; 2 tablespoons chili powder; 3 large eggs; 2 tablespoons all-purpose flour

This vibrant Chile Relleno Casserole elevates the classic dish with the irresistible flavor of fresh chiles. Skip the canned and experience a burst of fresh chile flavor in every bite! This comforting casserole is perfect for a family dinner or a crowd-pleasing potluck dish. Easy to follow instructions ensure a delicious result every time!

Prep Time 20 mins

Cook Time 60 mins

Calories 389.7 kcal

Protein 55g

Rating 1.5 (2 Reviews)

Chile Relleno Casserole With Fresh Chiles

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chile Relleno Casserole With Fresh Chiles

Whole Green Chilies
1 medium onion, chopped
1 teaspoon ground cumin
1 teaspoon salt
Cheddar Cheese
Monterey Jack Cheese
Evaporated Milk
1 (15-ounce) can tomato sauce
Lean Ground Beef
Garlic Cloves
2 tablespoons chili powder
3 large eggs
2 tablespoons all-purpose flour

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Chile Relleno Casserole With Fresh Chiles? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Chile Relleno Casserole With Fresh Chiles

Rinse 6-8 fresh poblano chiles, carefully slit them open lengthwise, and remove the seeds and membranes.
Pat the chiles dry with paper towels.
In a large skillet, brown 1 lb ground beef with 1 medium onion (chopped) and 2 cloves garlic (minced). Drain off any excess grease.
Stir in 1 teaspoon ground cumin, 1 tablespoon chili powder (reserve 1 tablespoon for later), and 1 teaspoon salt. Cook for 1 minute, stirring constantly.
Lightly grease a 9x13 inch baking dish. Layer half of the chiles in the bottom of the dish. Top with the beef mixture and then layer with the remaining chiles.
In a bowl, combine 1 cup shredded Monterey Jack cheese and 1/2 cup shredded cheddar cheese. Sprinkle evenly over the chile and beef layers.
In a separate bowl, whisk together 3 large eggs, 1/2 cup milk, and 2 tablespoons all-purpose flour until smooth.
Pour the egg mixture evenly over the cheese layer.
In a small bowl, combine 1 (15-ounce) can of tomato sauce with 2 teaspoons ground cumin and the remaining 1 tablespoon of chili powder. Mix well.
Pour the tomato mixture evenly over the casserole.
Bake in a preheated 350°F (175°C) oven for 30-45 minutes, or until bubbly and heated through. Let stand for 10 minutes before serving.