Chili Relleno Casserole Recipe

This Chili Relleno Casserole brings all the incredible, cheesy, and savory flavors of traditional chili rellenos right into one unbelievably easy-to-bake dish. Imagine layers of smoky, tender poblano peppers cradling a super flavorful ground turkey and spice filling, all blanketed in a rich, velvety egg custard and a generous topping of melted cheese. Trust me, this casserole is a weeknight game-changer and the ultimate crowd-pleaser for any gathering. It’s warm, comforting, and just bursting with those authentic Mexican flavors you crave!

Why You’ll Love This Recipe

• The Ultimate Comfort: It takes the classic, deeply satisfying flavor of a labor-intensive Chili Relleno and transforms it into a simple, scoopable casserole. Less fuss, same unreal taste!
• Flavor-Packed Filling: We’re using lean ground turkey seasoned with cumin, chili powder, and smoked paprika—a mix that just smells like home and tastes even better.
• Perfectly Balanced: The mild heat of the roasted poblano peppers and green chiles is perfectly balanced by the rich, gooey mix of Monterey Jack and Cheddar cheese. It’s spicy goodness that won’t blow your head off!
• Make-Ahead Magic: This dish is one of those rare recipes that tastes even better the next day, making it perfect for meal prep or stress-free entertaining.

Ingredients

All you need for this incredible Chili Relleno Casserole is a little bit of love and about an hour of your time! Gathering these ingredients is the first step to pure bliss:

• Large Poblano Peppers: These are the soul of the dish. Roasting and peeling them first gives them a smoky, tender flavor that is miles ahead of just using them raw.
• Shredded Monterey Jack Cheese: Our key to that signature stringy, melted, buttery texture that defines comfort food.
• Shredded Cheddar Cheese: Adds a nice sharp tang and depth of color to the overall cheesy experience.
• Ground Turkey: A lean protein base that soaks up all the wonderful spice—you can absolutely swap in ground beef if you prefer!
• Small Onion and Garlic: The aromatic foundation! They create the savory, sweet base for our turkey filling.
• Cumin, Chili Powder, and Smoked Paprika: This trio is the secret to the casserole’s wow factor. The smoked paprika especially adds a depth that is utterly soul-warming.
• Salt and Black Pepper: Essential flavor amplifiers to make sure all those beautiful spices truly pop.
• Large Eggs, Milk, and All-Purpose Flour: These three combine with the Baking Powder to create the light, puffy, and golden egg custard that holds the entire casserole together.
• Small Can Diced Green Chiles: A subtle, quick way to layer in more authentic Southwestern flavor and a gentle kick.
• Fresh Cilantro: For a bright, fresh finish that cuts through the richness of the cheese and ties everything together.

Friendly Note: You’ll find the full ingredient measurements and precise quantities listed right under this article in the recipe card!

How to Make the Chili Relleno Casserole

Step 1: Prep and Sauté the Filling

Preheat your oven to a cozy $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$). While the oven is warming up, grease your medium casserole dish and get a skillet hot over medium heat. Toss in your ground turkey, diced onion, and minced garlic, and cook until the turkey is nicely browned. Be sure to drain any excess liquid—we want flavor, not soup!

Step 2: Season the Turkey

Once the turkey is cooked, it’s time to work the magic! Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Let it cook for just a minute to toast the spices and release those incredible aromas. Finish by stirring in the canned diced green chiles. Set this amazing, flavorful filling aside.

Step 3: Layer the Peppers and Filling

Now for the architecture! Arrange half of your beautifully roasted poblano peppers (they should be soft and smoky) across the bottom of the casserole dish. Spoon the seasoned turkey mixture evenly over this pepper base. Sprinkle the Monterey Jack and cheddar cheese mixture over the top of the turkey.

Step 4: Complete the Layers and Pour the Custard

Take the remaining poblano peppers and create a second layer over the cheese. In a separate bowl, whisk together the eggs, milk, flour, and baking powder until you have a smooth, silky custard mixture. Gently and evenly pour this egg mixture over the entire casserole, making sure it seeps down into every little crevice and layer.

Step 5: Bake to Perfection

Bake your casserole for 35-40 minutes. You’ll know it’s ready when the top is gorgeously golden brown and the center is set—it shouldn’t wobble when you gently shake the dish.

Step 6: Cool and Garnish

The hardest part: waiting! Let the casserole cool for 10 glorious minutes. This cooling time is essential to help the dish set up properly. Just before serving, shower it with fresh cilantro for a final pop of color and freshness. Enjoy!

Pro Tips for Making the Recipe

• Take the Time to Roast: Don’t skip roasting the poblano peppers! It’s the difference between a good casserole and an unforgettable one. Roasting adds a crucial layer of deep, smoky flavor and makes the peppers incredibly tender.
• Cheese Strategy: Always grate your own cheese! Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly. Freshly grated cheese melts into pure, gooey perfection.
• Customize the Heat: If you like things fiery, leave a few seeds in your poblanos, or add a pinch of cayenne pepper to the turkey filling. If you like it milder, stick to the recipe!
• Let It Rest: That 10-minute cooling time is mandatory! It allows the egg custard to firm up, ensuring you get neat, beautiful squares instead of a runny mess. Patience is rewarded here!

How to Serve

This casserole is a star all on its own, but here are a few ways to elevate your meal and make it a fiesta:

• Classic Garnishes: Top it with a dollop of sour cream or Mexican crema, a spoonful of fresh salsa or pico de gallo, and maybe a few slices of fresh avocado.
• Side Dishes: Serve with a simple side of fluffy Mexican Rice or a light, crisp Cilantro-Lime Slaw to cut through the richness.
• A Simple Salad: A quick green salad tossed with a zesty vinaigrette is all you need to complete the meal.

Make Ahead and Storage

Storing Leftovers

If you manage to have any leftovers (a big if!), store them in an airtight container in the refrigerator for up to 3-4 days.

Freezing

This casserole freezes beautifully! Once cooled, wrap the entire casserole (or individual slices) tightly in plastic wrap, then foil, and place in a freezer-safe bag. It will keep for up to 3 months. Thaw it overnight in the fridge before reheating.

Reheating

To reheat, you can microwave individual slices until warm. For the whole casserole, cover it with foil and bake in a $325^{\circ}\text{F}$ oven for about 20-30 minutes, or until heated through. The foil prevents the top from drying out or burning.

FAQs

Can I use a different type of protein besides ground turkey?

Absolutely! The beauty of this casserole is its versatility. You can easily swap the ground turkey for an equal amount of ground beef (90/10 blend works great), or even use shredded cooked chicken or pork carnitas for a different flavor profile. Just make sure whatever protein you choose is seasoned well, as that’s where the flavor magic happens!

What is the best way to roast the poblano peppers?

The easiest way is to use your broiler! Place the peppers directly on a foil-lined baking sheet and broil them, turning frequently, until the skin is entirely blackened and blistered. Immediately place the hot peppers in a bowl and cover it tightly with plastic wrap for 10 minutes. This steams the peppers, making the skin slide right off when you peel them.

Can I make this casserole ahead of time?

Yes, you can! This is a fantastic make-ahead meal. You can assemble the entire casserole (up to the point of baking, step 8) and cover it tightly with foil or plastic wrap. Store it in the refrigerator for up to 24 hours. When you’re ready to bake, let it sit on the counter for 20-30 minutes while the oven preheats, then bake as directed—you may need a few extra minutes since it’s starting cold.

How do I know when the egg custard is fully set?

The custard is fully set when the top is a beautiful golden brown color and the center no longer looks “wet.” The best way to check is to give the dish a gentle shake. If the center is firm and only jiggles slightly (like firm Jell-O), it’s done. If it looks liquidy or sloshes, it needs more time!