Healthier Chile Relleno Casserole (Easy Recipe)

This Chile Relleno Casserole recipe features layers of poblano peppers, ground beef, Greek yogurt, and cheese, offering a blend of savory and spicy flavors with melty cheese and a creamy texture. This makes the perfect gluten-free and easy casserole for busy weeknights or make-ahead dinners.

Prep Time20

Cook Time45

Total Time1 5

Course: Breakfast/Brunch, Main Course

Cuisine: Mexican

Diet: Gluten Free

Method: Oven

Servings: servings

Ingredients

1.5 pounds ground beef
6-7 whole poblano peppers
1 onion chopped
3 cloves minced garlic
2 4 ounce cans chopped green chili peppers
1 cup shredded Monterey Jack or dairy-free of choice
1 cup shredded cheddar or dairy-free of choice
6 large eggs
1/2 cup GF all-purpose flour I used Bob's Red Mill
1 cup milk or dairy-free milk
1/2 cup Greek yogurt or dairy-free yogurt
2 tsp taco seasoning
½ teaspoon garlic powder
½ tsp onion powder
1 tsp baking powder
salt and pepper to taste
Toppings: Greek yogurt, chopped cilantro

Instructions

Preheat your oven to 425°F (190°C). Rinse and pat dry the poblano peppers and place on a baking sheet. Roast in the oven for 20-25 minutes, turning occasionally. Roast until all sides are charred and blistered. Once charred, remove the peppers and allow to cool. Then, peel off the skins, cut off the tops, remove the seeds, and cut each pepper in half lengthwise.
In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the chopped onion and minced garlic to the skillet. Cook until the onion is soft and translucent, about 5 minutes. Stir in the taco seasoning and canned green chilies. Season with salt and pepper to taste and remove from heat and set aside.
Add the eggs, milk and and Greek yogurt to a blender. Blend on high speed until combined. Transfer to a large bowl and whisk in the gluten free flour, baking powder, garlic powder, onion powder and salt/pepper. Whisk until fully combined.
Grease a 9x13-inch baking dish. Cover the bottom of the baking dish with the roasted poblano peppers. Spread the ground beef mixture evenly over the peppers. Sprinkle the shredded Monterey Jack and cheddar cheeses over the beef mixture. Pour the egg mixture evenly over the assembled casserole.
Reduce heat to 350F and place the baking dish in the preheated oven and bake for 40 minutes, or until the top is golden brown and the casserole is set in the center. Remove from the oven. Garnish with Greek yogurt and freshly chopped cilantro.

Notes

Expert Tips

Dairy-Free: For a dairy-free version of this casserole, substitute non-dairy yogurt, plant-based milk, and non-dairy cheese shreds for the cheese, milk, and Greek yogurt.

Regular version: I made this a lightened-up version, but if you’d like to make the regular version, you can use sour cream instead of Greek yogurt and whole milk or heavy cream for the milk.

Serving Tips

Serve this chile relleno casserole garnished with green onions, cilantro, and a dollop of Greek yogurt. If desired, add sides like refried beans or black beans, a side salad, Mexican rice, and/or corn tortillas (flour tortillas also work).

Storage Tips

Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave and top with garnishes.

Nutrition