Chile relleno bake? Chile relleno casserole? Two variations of chiles rellenos that I did not grow up with. As the saying goes, don’t knock it until you try it! So, I did, and these were the results. I have prepared a chile relleno casserole but topped with salsa and cheese. There was no batter. If preparing the traditional relleno seems a bit intimidating, this recipe is a good way to start. You will experience and enjoy all the same flavors right here!
Did you grow up enjoying chiles rellenos?
I did! Mom’s picadillo rellenos were very popular in our house. Nobody missed dinner on those nights. There was never any cheese stuffed rellenos until I started cooking for myself. What am I waiting for to add some cheese to my picadillo traditional version? Lol! Putting it on my “to make” list. Do you prefer poblano or Anaheim for rellenos?
Are you a poblano pepper fan or do you prefer Anaheim peppers?
I didn’t include Hatch only because most of us can’t get that pepper year-round. In the past I have ordered a whole case but found it difficult to store it all frozen. Lucky for me, the local markets will have Hatch peppers available in August every year. Poblano pepper is the one I grew up with but do enjoy Anaheim or Hatch when I am craving chile verde.
I am going to make this short and sweet, I mean savory!
Let’s get right to the recipe! Now that I know how simple this recipe comes together, I will definitely be preparing the Hatch extra cheesy version! Oooh, maybe I will make a shrimp gobernador version or a spicy chicken version! What version would you like to see? Let me know in the comments below.
Caldillo de Jitomate!
This simple cooked tomato sauce pairs well with chiles rellenos. You could go with a chile verde sauce as well. Both are delicious. Let’s uncomplicate things. Serve it with both!
Chile Relleno Bake
Equipment
- Blender
- Large baking dish
- Sheet pan for roasting peppers
Ingredients
- Oil
- 3 Large Poblano Peppers
- 3 Large Anaheim or Hatch Peppers
- Beef and potato picadillo recipe see link above
- 6 Large Eggs
- 1/2 cup half n half or heavy cream
- 1/2 cup ap flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/3 tsp each of salt and pepper I didn't include this in the original video
- 1 lb Chihuahua cheese , grated or your favorite melting cheese
Instructions
- Set rack in the stove to 10 inches under the broiler. Preheat the broiler to high. After washing and drying the peppers, on a sheet pan, drizzle on some avocado oil to coat the peppers all around. Set under broiler for 15-18 minutes, flipping them over halfway through cooking time. Remove the peppers and place them in a cover dish or bowl to steam and cool. When ready, carefully remove the blistered skins, stems and seeds from the peppers. Set them aside.
- When ready, spray the inside of a 13X9 baking dish. Stuff the peppers with ground beef and potatoes or your favorite filling. Place in prepared baking dish. In the video, I ended up with 6 stuffed peppers because 2 of the Anaheims were kind of small. I used two to make one stuffed pepper.
- Preheat oven to 350 degrees F. In the blender jar, add the eggs, half & half, all-purpose flour, garlic powder, onion powder, salt and pepper. Blend on high until smooth. Set it aside.
- Add half of the cheese directly on top of the stuffed peppers in the baking dish. Pour the sauce from the blender all over the top of the peppers and cheese. add remaining cheese and spread out evenly. Cover loosely with foil paper. Bake covered for 35 minutes. Uncover after 35 minutes and bake for 20 more minutes or until golden brown. Let sit for 15 minutes before serving. Serve with your favorite salsa and a side of Mexican rice.
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I’m definitely going to prepare your Chile Relleno Bake. It looks great, thanks Sonia!! I have to order some fresh poblanos al the way from Bogotá, I can’t get any in Cali.
Shrimp AND spicy chicken recipe please!
Yum. I will be trying with halibut. It goes so well with green chili. I make enchiladas all the time with halibut! I have been a fan of yours for years. Thanks for your recipes!
Hi Robin! That sounds delicious!
This baked Chilli Relleno recipe looks DELICIOUS and way easier and healthier and more time saving than traditional frying , which is also messy ! I was wondering if you could share your recipe for the red sauce that the peppers sit in , possibly a pureed salsa ranchera ? Thank you for sharing ! I can’t wait to try it !!! 😋
Hi Mel! The link to the caldillo is on the post. Where It says Caldillo if you look in the beginning og the first sentence it is highlighted. But, here is the link again https://pinaenlacocina.com/chiles-rellenos/
Your suggestion for the best substitute for chihuahua cheese?
There is a cheese called queso quesadilla or even shredded Oaxaca cheese. If all else fails, go with jack or muenster cheese
Sonia, can tou freeze any leftovers or would it get too runny?
In all honesty, I have never tried to freeze this dish. I would imagine it would be kind of runny because the batter would break down.