Chili Relleno Casserole

Chili Relleno Casserole Recipe - Vegetarian Guatemalan Dish

Region / culture: Guatemala | Preparation time: 15 minutes | Cooking time: 50 minutes | Servings: 6 |

Vegetarian diet

Introduction

Chili Relleno Casserole is a delicious and easy-to-make dish that combines the flavors of chilies, cheese, and a savory egg mixture. This casserole is perfect for a family dinner or a potluck gathering.

History

Chili Relleno Casserole is a popular Mexican dish that is inspired by the traditional chili relleno, which is a stuffed chili pepper that is typically battered and fried. The casserole version of this dish simplifies the process by layering the ingredients in a baking dish and baking it in the oven.

Ingredients

1 lb (454 g) grated cheese (I use a Mexican blend or cheddar also works well)
3 eggs
1.5 cups milk
0.5 cup flour
1 can whole green chilies

How to prepare

Mix the milk, eggs, salt, pepper, and flour.
Spray a 9x13 pan with nonstick cooking spray.
Layer chilies, then the mixture from step 1, then the cheese.
Continue this order until you run out of ingredients and put extra cheese on top.
Bake at 350°F (177°C) for approximately 50 minutes.
Allow approximately 10 minutes before serving!

Variations

Add cooked ground beef or chicken to the casserole for added protein.
Use different types of cheese such as Monterey Jack or pepper jack for a different flavor profile.
Top the casserole with salsa, sour cream, or guacamole for extra flavor.

Cooking Tips & Tricks

Make sure to thoroughly drain the canned chilies before using them in the casserole to prevent excess liquid in the dish.

- You can customize the level of spiciness in the casserole by using mild or hot chilies, depending on your preference.

- Feel free to add other ingredients such as cooked ground beef or chicken to make the casserole more hearty and filling.

Serving Suggestions

Serve the Chili Relleno Casserole with a side of rice, beans, or a fresh salad for a complete meal.

Cooking Techniques

Baking is the primary cooking technique used for making Chili Relleno Casserole.

Ingredient Substitutions

You can use fresh roasted and peeled chilies instead of canned chilies for a fresher flavor.

- Substitute almond or coconut milk for dairy milk to make the casserole dairy-free.

Make Ahead Tips

You can prepare the casserole ahead of time and refrigerate it until ready to bake. This is a great make-ahead dish for busy weeknights.

Presentation Ideas

Garnish the Chili Relleno Casserole with chopped cilantro, sliced jalapenos, or diced tomatoes for a colorful presentation.

Pairing Recommendations

Pair the Chili Relleno Casserole with a refreshing margarita or a cold beer for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftovers of the Chili Relleno Casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Chili Relleno Casserole contains approximately 300 calories.

Carbohydrates

Each serving of Chili Relleno Casserole contains approximately 15 grams of carbohydrates.

Fats

Each serving of Chili Relleno Casserole contains approximately 20 grams of fat.

Proteins

Each serving of Chili Relleno Casserole contains approximately 15 grams of protein.

Vitamins and minerals

Chili Relleno Casserole is a good source of calcium, vitamin A, and vitamin C.

Alergens

This recipe contains dairy (cheese and milk) and eggs.

Summary

Chili Relleno Casserole is a balanced dish that provides a good amount of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Chili Relleno Casserole is a flavorful and satisfying dish that is easy to make and perfect for a family dinner or gathering. With layers of chilies, cheese, and a savory egg mixture, this casserole is sure to be a hit with everyone who tries it.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was at a potluck dinner hosted by my dear friend Maria, who was known for her delicious Mexican dishes. I remember taking my first bite of her Chili Relleno Casserole and being instantly hooked. The combination of roasted poblano peppers, gooey cheese, and savory sauce was unlike anything I had ever tasted before.

I begged Maria for the recipe, and she graciously agreed to show me how to make it. We spent an afternoon in her kitchen, roasting peppers over an open flame and peeling off the charred skin. She taught me how to stuff the peppers with cheese and dip them in a light batter before frying them to perfection.

As we sat down to enjoy the casserole together, Maria shared with me the story behind the recipe. She had learned to make Chili Relleno Casserole from her own grandmother, who had passed down the recipe through generations. It was a dish that had been lovingly prepared for family gatherings and special occasions, each bite filled with memories of laughter and love.

From that day on, Chili Relleno Casserole became a staple in my own kitchen. I would make it for dinner parties, potlucks, and even just for myself on a cozy Sunday evening. Each time I prepared the dish, I would think of Maria and her grandmother, grateful for the gift of their shared recipe.

Over the years, I continued to refine and adapt the recipe, adding my own touches and experimenting with different ingredients. I would often swap out the traditional Monterey Jack cheese for a sharp cheddar or add in some diced tomatoes for a burst of freshness. Each variation brought a new depth of flavor to the dish, while still honoring the classic recipe that had captured my heart all those years ago.

As I shared my Chili Relleno Casserole with friends and family, they would marvel at its deliciousness and ask me for the recipe. I would gladly pass it on, knowing that the tradition of this dish would continue to spread and bring joy to others.

One day, as I was preparing the casserole for a family gathering, my granddaughter approached me with curious eyes. She watched intently as I roasted the peppers, stuffed them with cheese, and poured over the savory sauce. When the casserole came out of the oven, bubbling and golden brown, she eagerly took her first bite and her eyes lit up with delight.

"Grandma, this is amazing! Can you teach me how to make it?" she asked, her voice filled with excitement.

And so, I passed down the recipe for Chili Relleno Casserole to my granddaughter, just as Maria had done for me so many years ago. I showed her the secrets of roasting peppers, stuffing them with cheese, and creating a dish that was not just a meal, but a memory.

As we sat down to enjoy our casserole together, I felt a deep sense of pride and joy. The tradition of this recipe had come full circle, from Maria's grandmother to me, and now to my own granddaughter. I knew that the flavors of Chili Relleno Casserole would continue to bring our family together for years to come, each bite a reminder of the love and laughter that filled our kitchen.

And as I watched my granddaughter take her first bite of the casserole, I knew that the recipe would live on, passed down through generations, a legacy of flavors and memories that would never fade.