Thursday, November 6, 2014

Chile Relleno Casserole

Chile Rellenos ('stuffed peppers') are a delicious Mexican dish that becomes the perfect comfort food when made into an egg and cheese casserole.

Chelsea's Chile Relleno Casserole


8 pasilla (poblano) peppers
1/2 lb block medium cheddar cheese
1 lb bag shredded Mexican blend cheese
1 lb ground turkey, 1 medium onion
8 eggs
1/4 cup milk
2 cans tomato sauce
1 T. chili powder
1/2 tsp. garlic salt
1/4 tsp. white pepper
1/4 tsp. cumin

The first step is to prepare the chiles. I have a gas stove that emits a hot flame during 'broil' setting so I use my oven to sweat the chiles.

Put top rack at the highest part of the oven so you can and place all of your peppers directly under the flame.

I have not used an electric broiler for this process but have been told it takes a very long time to blacken any type of veggie under an electric broiler. If you don't have a gas oven you can blacken the peppers on a BBQ over high heat.

Rotate the peppers until all sides are burned black and skin in bubbling.

Take peppers out of oven (or off BBQ) and put directly into a plastic produce bag and tie the bag to seal in the air and peppers. Peppers will begin to sweat, which will essentially peel the burnt skin off of them. Wait about 10-15 minutes until cooled.

While waiting for the peppers to sweat and cool, brown turkey meat in skillet and add one medium chopped onion. Set aside

Take the peppers out of bag, and peel remaining skin off peppers.

Cut top of pepper off and also cut one slit lengthwise down the pepper(this will allow the pepper to spread out flat like a piece of paper) Dispose of the excess seeds from inside of peppers

Lay each pepper in glass baking dish.

Cut 1/4 inch thick slices of cheese and stick two slices of cheese inside slit of each pepper then pile about 4 large spoonfuls of cooked ground turkey and onion mixture on top of cheese.

Use remaining sides of each pepper to fold over the top of the turkey and cheese.  Set aside.

Prepare egg mixture - - crack 8 eggs in bowl, add 1/4 cup of milk and beat vigorously until thoroughly mixed and frothy, Pour the egg mixture evenly over cheese stuffed peppers in glass pan.

Bake in oven at 380 degrees for 15-20 minutes.

Prepare Sauce - - take two cans of tomato sauce and empty into sauce pan. Heat over stove on medium. Add seasonings and stir to blend.

Simmer for 10 minutes and stir every few minutes to combine flavors.

Pull glass pan out of oven, eggs should be at least half cooked, pour tomato sauce over top of casserole and top with additional shredded Mexican blend cheese.

Stick back in oven for 20 more minutes.  Pull out to serve, casserole should be bubbling and cheese will be melted and starting to crisp. Enjoy!



The Chicken Chick

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  1. It's been a long time since I've done chile rellenos! This is going on my menu plan for sure! I envy you your gas oven.

  2. I love chile rellanos and this looks so good! Thanks for sharing:)

  3. Sounds delicious! I am all about the casseroles! They are such an easy way to get big flavor with minimal fuss. Thanks for sharing at my Creative Ways Link Party. Hope to see you again this week.

  4. Oooh, this sounds delicious! Thanks for sharing! Also wanted to let you know about a new linky party starting this Saturday at 8pm called “Found & Foraged” Can’t wait to party with you at

  5. Yummy! Thanks for linking up to #brilliantblogposts

  6. I make one very similar and we love it! Thanks for sharing your recipe with SYC.

  7. Looks like a great warm you up easy dinner! Thanks for sharing Chelsea. Have pinned and thanks for linking with us for Sunday Brunch nice to see you x

  8. I would eat this all myself! It looks fabulous and easy. Pinning.

    visiting from Wine'd Down Wednesday.

  9. Chile Rellenos are one of my family's favorite foods! I have never tried to make them into a casserole before. I am pinning this to try soon! Here is the link to my recipe for chile rellenos, if anyone is interested.

  10. Wow perfect warming food! Thanks for linking up to #tastytuesdays

  11. Oh, yum, I love chile rellenos! Love the idea of making them into a casserole, pinning!

  12. Thank you for posting on Motivation Monday!

  13. Looks tasty! We love chili relleno casseroles but have never thought to add tomato sauce. Will have to give this recipe a try :) Thanks for sharing on the Art of Home-Making Mondays!

  14. YUMMY!! I love chile rellenos, I've never thought to make them in a casserole form.
    Thanks for sharing via Mommy Monday.

  15. Your Chile Relleno Casserole sounds really flavourful! It's definitely perfect for fall and the holidays. Thank you for sharing it with us at the Hearth and Soul hop. Pinned and will tweet :-)

  16. That sounds utterly delicious!! Thanks for linking up to #RealFoodRecipes this week!

  17. YUM! Pinned, tweeted, see you next week on The Yuck Stops Here! HUGS