This easy and creamy Pioneer Woman Chile Relleno Casserole is a hot and hearty dish perfect for any meal. With simple ingredients like roasted green chiles and Monterey Jack cheese, it’s quick to prepare and customizable to suit your tastes. Enjoy this delicious comfort food with warm tortillas for a satisfying treat!
Ingredients Needed
- 8 whole roasted, peeled, and seeded green chiles
- 1 1/2 cups Monterey Jack cheese, grated (about 6 oz)
- 5 large eggs
- 2 cups whole milk
- Salt and black pepper to taste
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
How To Make Chile Relleno Casserole Recipe
- Preheat the oven: Preheat your oven to 325°F (165°C).
- Mix egg mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, paprika, and cayenne pepper until smooth.
- Layer the chiles and cheese: Cut the roasted green chiles in half and layer them in a single layer at the bottom of a 9 x 13-inch baking dish. Sprinkle half of the grated Monterey Jack cheese over the chiles.
- Repeat layers: Add another layer of chiles followed by the remaining cheese on top.
- Add egg mixture: Pour the egg mixture evenly over the top of the layered chiles and cheese.
- Prepare for baking: Place the 9 x 13-inch baking dish inside a larger baking dish or a rimmed baking sheet. Pour hot water into the larger pan, filling it up to the level of the eggs.
- Bake: Bake for 35 to 40 minutes, or until the casserole is firm and no longer jiggles in the center.
- Serve: Once baked, cut the casserole into squares and serve with warm corn tortillas.
Recipe Tips
- Use Fresh, Roasted Chiles: Roasting your own chiles gives the casserole a deeper flavor. If you’re in a pinch, store-bought canned chiles can work, but fresh is always better.
- Don’t Overcook the Eggs: Bake the casserole until it’s just set and no longer jiggles in the center. Overcooking can make the eggs rubbery.
- Add Extra Cheese for More Flavor: Feel free to mix in other cheeses like cheddar or pepper jack to give the casserole an extra kick.
- Use a Water Bath: Placing the casserole dish in a larger pan with hot water helps the casserole cook evenly and prevents it from drying out.
- Make Ahead for Easy Prep: You can prepare the casserole a day ahead. Just cover it and refrigerate overnight, then bake it when you’re ready to serve.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftovers chile relleno casserole with plastic wrap or put it in an airtight container. Store in the fridge for 3-4 days.
- Freeze: Wrap leftovers chile relleno casserole in plastic wrap and aluminum foil. Freeze for up to 2 to 3 months. To reheat, thaw in the fridge overnight.
- Reheating: Reheat leftovers chile relleno casserole in the oven at 350°F for 10 minutes until heated through, or microwave in 1-minute intervals, covering with a damp paper towel to prevent drying out.
Nutrition Facts
Serving Size: 1 serving (approximately 169g)
- Calories: 316
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 251mg
- Sodium: 551mg
- Total Carbohydrate: 14g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 20g
- Calcium: 407mg
- Iron: 2mg
- Potassium: 231mg
More Pioneer Woman Recipes:
Pioneer Woman Chile Relleno Casserole Recipe
Description
This easy and creamy Pioneer Woman Chile Relleno Casserole is a hot and hearty dish perfect for any meal. With simple ingredients like roasted green chiles and Monterey Jack cheese, it’s quick to prepare and customizable to suit your tastes. Enjoy this delicious comfort food with warm tortillas for a satisfying treat!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 325°F (165°C).
- Mix egg mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, paprika, and cayenne pepper until smooth.
- Layer the chiles and cheese: Cut the roasted green chiles in half and layer them in a single layer at the bottom of a 9 x 13-inch baking dish. Sprinkle half of the grated Monterey Jack cheese over the chiles.
- Repeat layers: Add another layer of chiles followed by the remaining cheese on top.
- Add egg mixture: Pour the egg mixture evenly over the top of the layered chiles and cheese.
- Prepare for baking: Place the 9 x 13-inch baking dish inside a larger baking dish or a rimmed baking sheet. Pour hot water into the larger pan, filling it up to the level of the eggs.
- Bake: Bake for 35 to 40 minutes, or until the casserole is firm and no longer jiggles in the center.
- Serve: Once baked, cut the casserole into squares and serve with warm corn tortillas.
Notes
- Use Fresh, Roasted Chiles: Roasting your own chiles gives the casserole a deeper flavor. If you’re in a pinch, store-bought canned chiles can work, but fresh is always better.
- Don’t Overcook the Eggs: Bake the casserole until it’s just set and no longer jiggles in the center. Overcooking can make the eggs rubbery.
- Add Extra Cheese for More Flavor: Feel free to mix in other cheeses like cheddar or pepper jack to give the casserole an extra kick.
- Use a Water Bath: Placing the casserole dish in a larger pan with hot water helps the casserole cook evenly and prevents it from drying out.
- Make Ahead for Easy Prep: You can prepare the casserole a day ahead. Just cover it and refrigerate overnight, then bake it when you’re ready to serve.
Pioneer Woman Chile Relleno Casserole Recipe