Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- In a baking dish, layer the sliced roasted peppers evenly across the bottom.
- Sprinkle the shredded cheese over the peppers, creating an even layer.
- In a bowl, mix the softened cream cheese until it’s smooth and creamy.
- Spread the cream cheese mixture evenly over the cheese and peppers in the baking dish.
- Bake in the preheated oven for about 25-30 minutes or until the cheese is bubbly and golden brown.
- Allow the casserole to cool for a few minutes before serving to set.
Best ways to enjoy it
This creamy casserole is the star of the show, but it shines even brighter when paired with the right accompaniments. Serve it with a fresh salad topped with avocado or a side of black beans for a complete meal. You can even enjoy it with crispy tortilla chips for an extra crunch. A dollop of sour cream and a sprinkle of fresh cilantro on top will elevate the dish beautifully!
Storage and reheating tips
Leftover Creamy Chile Relleno Casserole can be easily stored in an airtight container in the refrigerator for up to 3-4 days. When ready to enjoy again, simply reheat it in the oven at 350°F until warmed through, or microwave individual portions for a quicker option. If you’d like to freeze any extras, allow the casserole to cool before wrapping it tightly in plastic wrap and then aluminum foil for up to 2 months. When you’re ready to eat, thaw it overnight in the refrigerator and follow the reheating instructions.
Helpful cooking tips
- For a smoky flavor, consider roasting your own peppers on the grill.
- If you prefer a spicier casserole, leave some seeds in the peppers or add diced jalapeños.
- Make sure to let the casserole cool for a few minutes before serving; this helps the layers set and makes for easier slicing.
Creative twists
Feel free to put your own spin on this classic recipe! You could substitute the cream cheese with Greek yogurt for a healthier option or try adding corn and black beans into the mix for added color and texture. If you crave a smoky flavor, mixing in some chorizo would be a delicious addition!
Common questions
What’s the prep time for this casserole?
The prep time is about 10-15 minutes, especially if you use store-bought roasted peppers. Baking takes an additional 25-30 minutes.
Can I use different types of cheese?
Absolutely! While Monterey Jack and cheddar are great choices, feel free to mix and match with your favorites or try a spicy cheese for a little kick.
How long can I store leftovers?
You can keep the casserole covered in the refrigerator for about 3-4 days. For long-term storage, freeze it for up to 2 months.
By following these guidelines, you’ll create a mouthwatering Creamy Chile Relleno Casserole that is sure to delight anyone who tries it. Happy cooking!
