Chili Relleno Casserole Recipe Vegetarian and Delicious

Chili relleno casserole is a delightful twist on the classic Mexican dish that combines the flavors of roasted poblano peppers, cheese, and a rich tomato sauce into a comforting, layered casserole. Perfectly suited for vegetarians and those looking to enjoy a meatless meal without sacrificing taste, this recipe is hearty, flavorful, and easy to prepare.

Whether you’re cooking for a family dinner or a potluck, this vegetarian chili relleno casserole will become a favorite thanks to its satisfying textures and vibrant spices.

In this recipe, we use roasted poblano peppers stuffed with cheese, nestled in a bed of savory tomato sauce and layered with fluffy eggs or a chickpea flour batter for a protein boost. The casserole is then baked to golden perfection, creating a dish that’s perfect for any occasion.

Ready to bring a little spice and comfort to your table? Let’s dive into this delicious vegetarian chili relleno casserole recipe!

Why You’ll Love This Recipe

This vegetarian chili relleno casserole is a crowd-pleaser for many reasons. Firstly, it’s packed with bold flavors from roasted poblanos, tangy tomato sauce, and creamy cheese that meld beautifully in every bite.

It’s also incredibly versatile, allowing you to swap ingredients based on your preferences or dietary restrictions.

Another reason to love this dish is the convenience—there’s no need to individually stuff and fry each pepper as traditional chili rellenos require. Instead, this casserole method saves time and effort while delivering all the rich flavors.

Plus, it’s a fantastic make-ahead meal that reheats well, perfect for busy weeknights.

Finally, this recipe is nutrient-dense and vegetarian-friendly, providing a healthy dose of vitamins, fiber, and protein. It’s a win for your taste buds and your well-being!

Ingredients

• 4 large poblano peppers, roasted, peeled, and sliced
• 2 cups shredded Monterey Jack cheese or your favorite melting cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 cup tomato sauce
• 4 large eggs (or 1 cup chickpea flour mixed with 1 cup water for vegan option)
• 1/4 cup milk (use plant-based milk for vegan)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil or vegetable oil
• Fresh cilantro, chopped (optional, for garnish)

Equipment

• Large skillet or frying pan
• Baking dish (8×8 inch or similar)
• Mixing bowls
• Whisk or fork
• Knife and cutting board
• Oven mitts
• Aluminum foil (optional)

Instructions

1. Roast the poblano peppers: Place the poblano peppers directly over a gas flame or under the broiler, turning occasionally until the skin is charred and blistered. Transfer to a covered bowl or plastic bag to steam for 10 minutes, then peel off the charred skin. Remove seeds and slice peppers into strips.
2. Prepare the tomato sauce: Heat olive oil in a skillet over medium heat. Add diced onions and sauté until translucent, about 4 minutes. Add minced garlic and cook for another minute until fragrant.
3. Add spices and tomatoes: Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add diced tomatoes and tomato sauce. Let the mixture simmer for 8-10 minutes, stirring occasionally until thickened slightly.
4. Prepare the egg mixture: In a bowl, whisk together eggs, milk, salt, and pepper. For a vegan alternative, whisk chickpea flour and water until smooth.
5. Assemble the casserole: Preheat your oven to 375°F (190°C). Spread half of the tomato sauce mixture evenly into the bottom of your baking dish.
6. Layer the peppers and cheese: Arrange half of the roasted poblano strips over the sauce, then sprinkle with half of the shredded cheese. Repeat with remaining sauce, peppers, and cheese, creating layers.
7. Pour the egg mixture: Slowly pour the egg mixture over the layered casserole, allowing it to seep between the layers evenly.
8. Bake: Cover the casserole with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes or until the top is golden and the egg mixture is set.
9. Cool and garnish: Let the casserole cool for 5 minutes before slicing. Garnish with fresh cilantro if desired.
10. Serve warm: Enjoy your chili relleno casserole as a main dish or a hearty side.

Tips & Variations

“Roasting the peppers properly is key to developing that signature smoky flavor in this dish.”

• For a vegan and gluten-free version, use chickpea flour instead of eggs and plant-based cheese alternatives.
• Try adding black beans or corn to the tomato sauce for extra texture and protein.
• Use queso fresco or feta cheese for a tangier flavor profile.
• If you prefer a spicier casserole, add diced jalapeños or a pinch of cayenne pepper to the sauce.
• Make it ahead! This casserole tastes even better the next day after the flavors have melded together.

Nutrition Facts

Serving Suggestions

This chili relleno casserole pairs wonderfully with a side of fluffy Mexican rice or a fresh green salad with a zesty lime vinaigrette. For an extra touch, serve with warm corn tortillas or your favorite guacamole and salsa on the side.

If you enjoy this recipe, you might also love our Thelma Sanders Squash Recipe for a comforting vegetable side, or our hearty Bariatric Meatloaf Recipe for a protein-packed meal. Don’t forget to check out the tangy and spicy Pickled Cherry Pepper Recipe to add a flavorful kick to your meals!

Conclusion

Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your repertoire, this chili relleno casserole recipe is a must-try. It beautifully captures the essence of traditional chili rellenos in a convenient, casserole form that’s easy to prepare and perfect for sharing.

The combination of smoky roasted peppers, savory tomato sauce, and gooey melted cheese is sure to satisfy your craving for comfort food with a spicy twist.

This dish is flexible enough to accommodate dietary preferences and can be made vegan without sacrificing flavor or texture. Its make-ahead nature makes it ideal for busy nights, meal prep, or entertaining guests.

So grab your ingredients, turn up the oven, and enjoy the rich, comforting taste of chili relleno casserole tonight!

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