Chile Relleno Casserole with Anaheim Peppers
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When you’re married to a native Texan, you learn to love Tex Mex dishes like this chile relleno casserole with Anaheim peppers. It’s a family favorite!
This chile relleno casserole works well for breakfast or dinner. It also provides a fun Tex Mex twist to the standard egg-based brunch menu.
Chile relleno casserole with Anaheim peppers
Roasted Anaheim peppers bring amazing flavor to this simple egg casserole. Have you ever tasted freshly roasted Anaheims?
I grew my own Anaheim peppers last year because I wanted to can my own diced green chiles. Both Highlander and Anaheim grew well and produced a bumper crop of peppers. I diced and canned quite a supply of green chiles for making our beloved Chicken Tortilla Soup all year long.
Even after canning our own diced green chiles and distributing robust shares of fresh, whole peppers to our CSA customers, we had an abundance of Anaheims left over.
So I went on a quest to find recipes for putting all those peppers to good use. This is one of our favorites!
And the great thing about roasting your own Anaheim peppers for a recipe like this is that you can skip the dicing and canning part. Simply roast, peel, and freeze whole chiles. I do like to deseed my chile peppers first, before roasting. It makes the entire process much easier.
And then you can use those frozen peppers all year long, for making delicious meals like chile relleno casserole!
We’ve served this chile relleno casserole to visiting friends and extended family members, and it always gets rave reviews. In our opinion, the only way to serve chile relleno casserole is with a side of roasted sweet potatoes and refried black beans.
My home canned salsa makes a nice addition, too, along with a generous serving of full fat organic sour cream. Yum!
I tend to make chile relleno casserole for dinner, and then serve the leftovers for breakfast. It works really well for either meal.
More Tex Mex recipes:
Tweaking the recipe
Feel free to tweak this recipe to suit your family’s tastes. It’s really more of a loose guide, because you can’t go wrong with the ingredients.
- Want to add a bit more cheese? Go ahead.
- Want to skip the cheese? You can!
- Feel like tossing in a few extra eggs? Go for it.
- What about adding other veggies? Might as well!
- Need to use a dairy-free milk? It will probably work fine, although I haven’t tried it myself.
Egg dishes tend to be flexible. While I haven’t tried many variations on the recipe provided below, I’ve definitely tweaked the amounts of milk, cheese, eggs, and peppers.
So don’t be afraid to switch it up according to your dietary needs or preferences.Print
Roasted Anaheim peppers bring amazing flavor to this simple egg casserole. Serve it for breakfast or for dinner! We like it with a side of roasted sweet potatoes and refried black beans.
- 10 whole hatch or Anaheim peppers, roasted & peeled
- ½ cup raw cheddar, grated
- 10–12 eggs
- ¾ cup heavy cream
- ¾ cup milk of choice
- ½ teaspoon unrefined sea salt*
- ⅛ teaspoon ground black pepper (or to taste)
- Preheat oven to 350° F.
- Arrange the peppers on the bottom of a 9 x 13 baking dish.
- Sprinkle with grated cheddar.
- Beat the eggs in a large bowl, then whisk in the cream, milk, salt, and pepper.
- Gently pour the egg mixture over the peppers.
- Bake at 350° for 45 minutes or until the eggs are set.
* Use code KEEITREAL to get 15% off my favorite unrefined sea salt.
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