Hamdi Saidani Pioneer Woman Chile Relleno Casserole is a classic Southwestern dinner. This hearty baked dish uses canned poblano peppers, shredded Monterey Jack and Cheddar cheese, and a creamy evaporated milk custard to recreate the flavors of traditional deep-fried chiles.
If you do nothing else, drain the canned peppers thoroughly and pat them dry with paper towels. That’s the difference between a firm, sliceable bake and a watery mess that pools at the bottom of the dish. I learned quickly that the liquid inside the cans is quite salty and thin, so getting rid of it keeps the egg batter thick and rich.
The evaporated milk is doing more work than you’d think here because it gives the custard a stable, velvet-like texture that regular milk just can’t match. Most recipes for this dish turn out a bit like an omelet, but this one feels more like a savory pudding. I’ve made this for several weekend brunches because it’s filling enough to satisfy a crowd but doesn’t require any early-morning frying.
Pioneer Woman Chile Relleno Casserole Ingredients
- 2 (7-ounce) cans whole poblano peppers, drained and patted dry
- 8 ounces (225g) Monterey Jack cheese, shredded
- 8 ounces (225g) Cheddar cheese, shredded
- 2 large eggs
- 1 (5-ounce) can evaporated milk
- 2 tablespoons all-purpose flour
- 1/2 cup (120ml) milk (optional, to thin the batter)
- 1 (8-ounce) can enchilada sauce
- Cooking spray
How To Make Pioneer Woman Chile Relleno Casserole
- 1. Prep the oven: Set your oven rack to the middle position and preheat to 175°C (350°F). Lightly coat an 8×8-inch glass or ceramic baking dish with cooking spray, making sure to hit the sides so the cheese doesn’t stick.
- 2. Layer the base: Open the drained poblano peppers and lay half of them flat across the bottom of the dish. Sprinkle half of your shredded Monterey Jack and Cheddar over the peppers in an even layer to create the first cheesy level.
- 3. Finish the layers: Place the remaining whole peppers on top of the cheese layer. Don’t worry if they overlap a bit; you just want a solid carpet of green chiles to hold up the egg mixture that comes next.
- 4. Whisk the batter: Beat the eggs, evaporated milk, and flour in a medium bowl until the flour lumps are gone. If the mixture looks too thick to pour into the corners, stir in a splash of regular milk until it reaches the consistency of heavy cream.
- 5. Pour and bake: Empty the egg mixture over the chiles and cheese, then slide the dish into the oven for 25 minutes. The edges should start to pull away from the pan and the center should look mostly set when you pull it out.
- 6. Add the sauce: Pour the enchilada sauce over the top of the baked eggs, spreading it out with the back of a spoon. Put the dish back in the oven for another 15 minutes to let the sauce warm through and thicken slightly.
- 7. Broil the top: Switch your oven to the broiler setting and sprinkle the rest of the shredded cheese over the sauce. Place the casserole under the broiler for 2 to 3 minutes, watching it like a hawk until the cheese is bubbling and has a few dark brown spots.
Don’t walk away from the oven while the broiler is on. The high heat can turn perfect melted cheese into burnt charcoal in under thirty seconds, so keep the oven light on and stay close.
Recipe Tips
- Grate your own cheese: The pre-shredded bags are coated in potato starch to keep the strands from sticking, which prevents them from melting into a smooth, gooey layer. Buying blocks of Jack and Cheddar and grating them yourself makes the topping much more stringy and delicious.
- Let the dish rest: Give the casserole five to ten minutes on the counter before you try to slice it. This short break lets the egg custard firm up so you can lift out neat, square portions instead of the layers sliding apart on the plate.
- De-seed the peppers: While canned chiles are usually mild, some cans contain a lot of loose seeds that can be quite bitter. Quickly split the peppers open and rinse away any large clusters of seeds before you pat them dry for a cleaner flavor.
- Check the flour clumps: If you find the flour is balling up in the egg mixture, use a small whisk or a fork to mash the lumps against the side of the bowl. A smooth batter ensures the casserole rises evenly without any dry, chalky spots in the middle.
- Swap the sauce for variety: While red enchilada sauce is the standard, a green salsa verde or even a spicy tomato sauce works well too. Just make sure whatever sauce you use is thick enough to sit on top of the eggs rather than soaking straight through them.
- Prepare for leftovers: This dish actually holds its shape better the next day after the cheese has fully set in the fridge. It makes a fantastic filling for a breakfast burrito if you chop it up and roll it into a warm flour tortilla.
What To Serve With Chile Relleno Casserole
A side of Mexican rice or some slow-cooked pinto beans is the classic way to fill out this meal. The casserole is very rich, so something starchy helps soak up the extra cheese and sauce.
If you want something fresh, a simple avocado salad or a scoop of cool sour cream on top works wonders. A few pickled red onions or a squeeze of fresh lime juice can also help cut through the heavy dairy.
How To Store Chile Relleno Casserole
- Fridge: Cover the baking dish with foil or move the leftovers to an airtight container and keep them for up to 4 days. The peppers will release a little more moisture as they sit, but the flavor stays excellent.
- Reheat: The oven is the best choice here; put a slice in at 160°C (325°F) for about 10 minutes until the cheese is sizzling again. A microwave works for a quick lunch, but it can make the egg texture a bit rubbery if you overcook it.
- Freeze: I don’t recommend freezing this dish because the evaporated milk custard tends to separate and become grainy once thawed. The peppers also lose their texture and turn quite mushy after being frozen and reheated.
Pioneer Woman Chile Relleno Casserole Nutrition Facts
Per serving (1 of 6):
- Calories: 340 kcal
- Protein: 18g
- Fat: 24g
- Carbohydrates: 14g
- Sugar: 5g
- Sodium: 890mg
FAQs
Can I use fresh peppers for this Pioneer Woman Chile Relleno Casserole?
Yes, you can roast fresh poblano peppers over a gas flame or under the broiler until the skin is charred and black. Peel the skin off and remove the seeds before using them in the recipe just like the canned version.
Why is my casserole watery at the bottom?
This usually happens if the canned peppers weren’t dried well or if you used regular milk instead of evaporated milk. Make sure to press the peppers between paper towels to remove as much moisture as possible before layering them.
Can I make Pioneer Woman Chile Relleno Casserole spicy?
The canned chiles are very mild, so if you want heat, you should add some chopped jalapeños to the cheese layer. You can also use a “hot” version of enchilada sauce to give the whole dish more of a kick.
What’s a good substitute for Monterey Jack?
Any mild, easy-melting cheese like Muenster, Gouda, or even a mild Provolone will work. The goal is to have a creamy, white cheese that contrasts with the sharper flavor of the orange Cheddar.
Is this Pioneer Woman Chile Relleno Casserole gluten-free?
Not as written, because the egg batter uses two tablespoons of all-purpose flour. You can easily swap that out for a gluten-free flour blend or even a bit of cornstarch to get the same thickening power.
Try More Pioneer Woman Recipes:
- Pioneer Woman French Toast Casserole Recipe
- Pioneer Woman Apple Fritter Cake Recipe
- Pioneer Woman American Flag Cake Recipe
Pioneer Woman Chile Relleno Casserole Recipe
Description
The Pioneer Woman’s Chile Relleno Casserole is a genius, low-effort take on a Mexican-American classic. By layering tender, canned whole poblano peppers with mounds of freshly grated Jack and Cheddar cheese, a fluffy egg batter, and a rich enchilada sauce, you get all the savory, spiced flavors of traditional stuffed chiles without the messy frying oil. It’s a bubbling, cheesy comfort dish that works just as beautifully for a hearty weekend brunch as it does for a weeknight dinner.
Ingredients
Instructions
- Prep the oven: Set your oven rack to the middle position and preheat to 175°C (350°F). Lightly coat an 8×8-inch glass or ceramic baking dish with cooking spray, making sure to hit the sides so the cheese doesn’t stick.
- Layer the base: Open the drained poblano peppers and lay half of them flat across the bottom of the dish. Sprinkle half of your shredded Monterey Jack and Cheddar over the peppers in an even layer to create the first cheesy level.
- Finish the layers: Place the remaining whole peppers on top of the cheese layer. Don’t worry if they overlap a bit; you just want a solid carpet of green chiles to hold up the egg mixture that comes next.
- Whisk the batter: Beat the eggs, evaporated milk, and flour in a medium bowl until the flour lumps are gone. If the mixture looks too thick to pour into the corners, stir in a splash of regular milk until it reaches the consistency of heavy cream.
- Pour and bake: Empty the egg mixture over the chiles and cheese, then slide the dish into the oven for 25 minutes. The edges should start to pull away from the pan and the center should look mostly set when you pull it out.
- Add the sauce: Pour the enchilada sauce over the top of the baked eggs, spreading it out with the back of a spoon. Put the dish back in the oven for another 15 minutes to let the sauce warm through and thicken slightly.
- Broil the top: Switch your oven to the broiler setting and sprinkle the rest of the shredded cheese over the sauce. Place the casserole under the broiler for 2 to 3 minutes, watching it like a hawk until the cheese is bubbling and has a few dark brown spots.
Don’t walk away from the oven while the broiler is on. The high heat can turn perfect melted cheese into burnt charcoal in under thirty seconds, so keep the oven light on and stay close.
Notes
-
Grate your own cheese: The pre-shredded bags are coated in potato starch to keep the strands from sticking, which prevents them from melting into a smooth, gooey layer. Buying blocks of Jack and Cheddar and grating them yourself makes the topping much more stringy and delicious.
Let the dish rest: Give the casserole five to ten minutes on the counter before you try to slice it. This short break lets the egg custard firm up so you can lift out neat, square portions instead of the layers sliding apart on the plate.
De-seed the peppers: While canned chiles are usually mild, some cans contain a lot of loose seeds that can be quite bitter. Quickly split the peppers open and rinse away any large clusters of seeds before you pat them dry for a cleaner flavor.
Check the flour clumps: If you find the flour is balling up in the egg mixture, use a small whisk or a fork to mash the lumps against the side of the bowl. A smooth batter ensures the casserole rises evenly without any dry, chalky spots in the middle.
Swap the sauce for variety: While red enchilada sauce is the standard, a green salsa verde or even a spicy tomato sauce works well too. Just make sure whatever sauce you use is thick enough to sit on top of the eggs rather than soaking straight through them.
Prepare for leftovers: This dish actually holds its shape better the next day after the cheese has fully set in the fridge. It makes a fantastic filling for a breakfast burrito if you chop it up and roll it into a warm flour tortilla.
