Are you ready to ignite your taste buds with some mouth-watering, spicy chili relleno casserole recipes? Look no further! In this article, we’ll be exploring 18 scrumptious and varied recipes that will satisfy your cravings for a spicy kick. From classic cheese-stuffed peppers to bold and zesty creations, our list has something for everyone.
Whether you’re a fan of vegetarian options or meat-lovers, these chili relleno casserole recipes are sure to impress. With a mix of flavors from around the world, including Mexican-inspired, Southwestern-style, and even breakfast-themed options, you’ll find inspiration for your next dinner party or family gathering. So grab your apron and let’s dive into the delicious world of spicy chili relleno casseroles!
Cheesy Green Chili Relleno Casserole
A twist on the classic Mexican dish, this casserole combines roasted poblano peppers with a creamy green chili sauce and melted cheese. Perfect for a crowd-pleasing main course or side dish.
Ingredients:
– 4 large poblano peppers
– 1 can (14.5 oz) of diced green chilies
– 1 cup shredded Monterey Jack cheese
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet, drizzling with olive oil, and baking for 30-40 minutes or until charred.
3. In a separate pot, combine the green chilies, Monterey Jack cheese, and cheddar cheese. Stir until melted and smooth.
4. Arrange the roasted poblano peppers in a 9×13 inch baking dish.
5. Pour the green chili sauce over the peppers.
6. Sprinkle chopped cilantro on top.
7. Bake for 20-25 minutes or until the casserole is bubbly and hot.
Cooking Time: 50-60 minutes
Easy Vegetarian Chili Relleno Casserole
This hearty casserole is a vegetarian twist on the classic Mexican dish, packed with flavorful chili and roasted vegetables wrapped in crispy tortillas. Perfect for a cozy night in!
Ingredients:
– 1 (16 oz) can black beans, drained and rinsed
– 1 (14.5 oz) can diced tomatoes
– 1 cup frozen corn kernels
– 1 red bell pepper, roasted and chopped
– 2 cloves garlic, minced
– 1/4 cup vegetable oil
– 6-8 corn tortillas
– 1 cup shredded cheese (Monterey Jack or Cheddar)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat oil over medium-high. Add garlic and cook for 1 minute.
3. Add chili beans, diced tomatoes, corn kernels, and roasted bell pepper. Cook for 5-7 minutes or until heated through.
4. Wrap tortillas with the chili mixture, leaving a small border around each.
5. Place wrapped tortillas in a 9×13-inch baking dish.
6. Sprinkle cheese evenly over the top.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Spicy Beef and Cheese Chili Relleno Casserole
Spicy Beef and Cheese Chili Relleno Casserole: A Twist on a Classic Comfort Food
This casserole combines the flavors of chili rellenos with the convenience of a one-dish meal. Spicy beef, melted cheese, and crunchy tortilla chips come together in a satisfyingly spicy and savory dish that’s perfect for a weeknight dinner or weekend gathering.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp cayenne pepper
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 6-8 corn tortillas, cut into quarters
– 1 can (16 oz) tortilla chips, crushed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Cook ground beef in a large skillet until browned, breaking it up with a spoon as it cooks.
3. Add onion, garlic, chili powder, cumin, and cayenne pepper to the skillet and cook until the onion is translucent.
4. Stir in diced tomatoes with green chilies.
5. In a separate bowl, combine shredded cheese.
6. In a 9×13-inch baking dish, arrange half of the tortilla quarters in an even layer.
7. Spoon the beef mixture over the tortillas, followed by half of the cheese mixture and half of the crushed tortilla chips.
8. Repeat layers.
9. Bake for 25-30 minutes or until cheese is melted and bubbly.
Slow Cooker Chili Relleno Casserole
A twist on traditional chili rellenos, this slow cooker casserole combines the flavors of roasted peppers, ground beef, and melted cheese for a deliciously easy meal.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 4 Anaheim peppers, roasted and sliced
– 1 tsp chili powder
– Salt and pepper to taste
– 1/4 cup water
Instructions:
1. Brown the ground beef in a skillet; drain excess fat.
2. Add onion, garlic, and chili powder to the skillet; cook until onion is translucent.
3. Stir in diced tomatoes with green chilies and bring to a simmer.
4. Transfer the mixture to a slow cooker. Top with sliced peppers, shredded cheese, and water.
5. Cook on low for 3-4 hours or high for 1-2 hours.
6. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 3-4 hours (low) or 1-2 hours (high)
Gluten-Free Chili Relleno Casserole
A twist on the classic chili relleno, this casserole combines roasted peppers with a flavorful gluten-free chili for a delicious and easy meal.
Ingredients:
– 4 large Anaheim or bell peppers
– 1 can (14.5 oz) diced tomatoes
– 1 lb ground beef or turkey
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 cup gluten-free chili mix (homemade or store-bought)
– 1 cup shredded cheddar cheese (gluten-free)
– 1/4 cup chopped fresh cilantro
Instructions:
1. Preheat oven to 375°F.
2. Roast the peppers by placing them on a baking sheet and baking for 30-40 minutes, or until charred and blistered.
3. In a large skillet, cook the ground beef or turkey over medium-high heat, breaking it up with a spoon as it cooks.
4. Add the onion, garlic, cumin, chili powder, paprika, salt, and pepper to the skillet and cook until the onion is translucent.
5. Stir in the diced tomatoes and gluten-free chili mix.
6. Stuff each roasted pepper with the chili mixture and top with shredded cheese.
7. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Cooking Time: Approximately 45-50 minutes.
Chicken and Poblano Chili Relleno Casserole
This hearty casserole combines the flavors of chicken, poblanos, and chili rellenos with a creamy twist. Perfect for a cozy night in or a family gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cooked and diced
– 2 large poblano peppers, roasted and chopped
– 1 can (14.5 oz) of diced tomatoes
– 1 cup chili relleno filling (store-bought or homemade)
– 1/2 cup shredded cheddar cheese
– 1/4 cup cream
– 1 tsp cumin
– Salt and pepper to taste
– 6-8 corn tortillas
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, combine chicken, poblanos, chili relleno filling, and cumin. Cook over medium heat until heated through.
3. In a separate bowl, mix cream and shredded cheese.
4. Grease a 9×13-inch baking dish with cooking spray.
5. Arrange 2-3 tortillas on the bottom of the dish, overlapping slightly.
6. Add the chicken mixture on top of the tortillas.
7. Pour the cream and cheese mixture over the filling.
8. Repeat layers, finishing with a layer of tortillas on top.
9. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Breakfast Chili Relleno Casserole with Eggs
Breakfast Chili Relleno Casserole with Eggs
Start your day off right with this hearty breakfast casserole that combines the flavors of chili rellenos with scrambled eggs and melted cheese.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 lb ground beef or turkey
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 4 large eggs
– 1 cup shredded cheddar cheese
– 6-8 roasted poblano peppers, sliced
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 350°F.
2. Cook ground beef or turkey in a skillet over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add onion, garlic, cumin, and paprika to the skillet and cook until the onion is translucent.
4. Stir in black beans, diced tomatoes, salt, and pepper.
5. In a separate bowl, scramble eggs and set aside.
6. Grease a 9×13 inch baking dish with olive oil.
7. Arrange sliced poblano peppers in the bottom of the dish.
8. Pour the egg mixture over the peppers, followed by the chili mixture.
9. Top with shredded cheese and bake for 25-30 minutes or until eggs are set and cheese is melted.
Cooking Time: 25-30 minutes
Mexican-Style Chili Relleno Casserole
Mexican-Style Chili Relleno Casserole Recipe
A twist on traditional chili rellenos, this casserole combines the flavors of roasted peppers, creamy cheese, and spicy chili for a delicious and satisfying meal.
Ingredients:
– 4 large Anaheim or poblano peppers
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 8-10 corn tortillas
Instructions:
1. Preheat oven to 375°F.
2. Roast the peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt and pepper. Bake for 30 minutes or until the skin is blistered.
3. Remove the peppers from the oven and let cool. Peel off the skin, remove seeds, and chop into large pieces.
4. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up with a spoon as it cooks.
5. Add the onion, garlic, cumin, paprika, salt, and pepper to the skillet and cook until the onion is translucent.
6. Stir in the diced tomatoes and cooked peppers.
7. In a greased 9×13-inch baking dish, create layers of chili mixture, tortillas, and cheese. Top with the remaining cheese.
8. Bake for 25-30 minutes or until the casserole is hot and the cheese is melted.
Black Bean and Corn Chili Relleno Casserole
This Black Bean and Corn Chili Relleno Casserole is a creative spin on the traditional Mexican dish. The combination of tender black beans, sweet corn, and melted cheese inside crispy tortillas makes for a satisfying and flavorful meal.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can enchilada sauce
– 6-8 tortillas, torn into pieces
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook onion, garlic, and red bell pepper until tender.
3. Add black beans, corn kernels, and enchilada sauce. Simmer for 5-7 minutes.
4. Arrange tortilla pieces in the bottom of a 9×13-inch baking dish.
5. Spoon the bean and corn mixture over the tortillas.
6. Top with shredded cheese and bake for 20-25 minutes or until cheese is melted and bubbly.
Low-Carb Chili Relleno Casserole
A twist on the classic Mexican dish, this casserole combines the flavors of chili rellenos with a low-carb and easy-to-make recipe.
Ingredients:
– 1 pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup shredded cheddar cheese
– 1/2 cup almond flour
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 4 large eggs
– 6-8 low-carb tortillas
Instructions:
1. Preheat oven to 350°F (180°C).
2. Brown ground beef in a skillet, then add onion, garlic, and spices.
3. In a separate bowl, whisk together eggs and almond flour.
4. Grease a 9×13 inch baking dish with cooking spray.
5. Layer tortillas, chili mixture, and shredded cheese in the prepared dish.
6. Pour egg mixture over the top layer of cheese.
7. Bake for 30-35 minutes or until eggs are set and casserole is golden brown.
Cooking Time: 30-35 minutes
Smoky Chipotle Chili Relleno Casserole
Elevate your chili game with this bold and flavorful casserole, packed with roasted chipotle peppers, tender beef, and creamy sour cream.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 chipotle peppers in adobo sauce, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 350°F.
2. Brown ground beef in a large skillet over medium-high heat. Drain excess fat.
3. Add diced onion and minced garlic; cook until onion is translucent.
4. Stir in chopped chipotle peppers, chili powder, salt, and pepper.
5. In a separate bowl, combine canned tomatoes, beef broth, and cooked beef mixture.
6. Arrange tortillas in the bottom of a 9×13-inch baking dish. Spoon half the chili mixture over tortillas.
7. Top with shredded cheese, then repeat layers.
8. Bake for 30-35 minutes or until cheese is melted and bubbly.
9. Serve hot, topped with sour cream and chopped cilantro if desired.
Cooking Time: 30-35 minutes
Three-Cheese Chili Relleno Casserole
Elevate your comfort food game with this creamy, cheesy casserole that combines the flavors of chili rellenos and three types of cheese. This easy-to-make dish is perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 lb ground beef
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded Monterey Jack cheese
– 1 cup shredded Cheddar cheese
– 1/2 cup crumbled feta cheese
– 6-8 corn tortillas
– 1 can (10 oz) enchilada sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Cook ground beef, onion, and garlic in a large skillet until browned. Drain excess fat.
3. Add diced tomatoes with green chilies, Monterey Jack cheese, Cheddar cheese, and feta cheese to the skillet. Stir until combined.
4. In a separate pot, warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble casserole by spreading half of the beef mixture in a 9×13-inch baking dish, followed by half of the tortillas, and then half of the enchilada sauce. Repeat layers.
6. Top with remaining cheese and bake for 25-30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Turkey and Green Chili Relleno Casserole
A twist on the classic Mexican dish, this casserole combines the flavors of roasted turkey, green chilies, cheese, and crispy rellenos for a hearty and satisfying meal.
Ingredients:
– 1 pound ground turkey
– 1 can (4 oz) chopped green chilies
– 1 cup shredded Monterey Jack cheese
– 2 cups cooked white rice
– 1/2 cup milk
– 1 large egg, beaten
– 1 teaspoon cumin
– Salt and pepper to taste
– 4-6 corn tortillas, cut into quarters
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook the ground turkey until browned, breaking it up into small pieces as it cooks.
3. Add the chopped green chilies, cumin, salt, and pepper to the turkey mixture; stir well.
4. In a separate bowl, combine cooked rice, milk, and beaten egg; mix well.
5. Grease a 9×13-inch baking dish with cooking spray.
6. Arrange half of the tortilla quarters in the prepared dish.
7. Top with the turkey mixture, followed by the cheese and remaining tortillas.
8. Bake for 30-35 minutes or until the casserole is hot and bubbly.
Cooking Time: 30-35 minutes
Spicy Sausage Chili Relleno Casserole
A twist on traditional chile rellenos, this hearty casserole combines spicy sausage, creamy beans, and roasted peppers for a flavorful and filling meal.
Ingredients:
– 1 lb spicy Italian sausage, casings removed
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup roasted red bell pepper, diced
– 1 tsp chili powder
– Salt and pepper to taste
– 6-8 corn tortillas
– Shredded cheese (Cheddar or Monterey Jack), for serving
Instructions:
1. Preheat oven to 375°F.
2. Cook sausage in a large skillet over medium-high, breaking up with a spoon, until browned, about 5 minutes.
3. Add onion and garlic; cook until onion is translucent, about 3-4 minutes.
4. Stir in diced tomatoes, kidney beans, roasted peppers, chili powder, salt, and pepper.
5. Arrange tortillas on the bottom of a 9×13-inch baking dish.
6. Pour sausage mixture over tortillas, followed by additional tortillas.
7. Top with shredded cheese and bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 30-35 minutes
Roasted Red Pepper Chili Relleno Casserole
Roasted Red Pepper Chili Relleno Casserole: A Twist on a Classic Comfort Food
This casserole combines the flavors of roasted red peppers, tender chili rellenos, and creamy cheese for a unique and satisfying dish that’s perfect for any occasion.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1/2 cup chopped fresh cilantro
– 1/4 cup grated cheddar cheese
– 1/4 cup shredded Monterey Jack cheese
– 1/2 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 6-8 roasted red peppers, sliced into strips
– 6-8 corn tortillas
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat some vegetable oil over medium-high heat. Cook the tortillas until soft and pliable, flipping halfway through.
3. In a separate bowl, combine diced tomatoes, black beans, cumin, paprika, salt, and pepper.
4. Arrange half of the cooked tortillas in a 9×13-inch baking dish.
5. Spoon the tomato-bean mixture over the tortillas, followed by the roasted red peppers and cheese.
6. Top with the remaining tortillas.
7. Cover with aluminum foil and bake for 30 minutes.
8. Remove foil and continue baking for an additional 10-15 minutes or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Keto-Friendly Chili Relleno Casserole
This casserole combines the flavors of chili rellenos with a creamy keto twist, perfect for a low-carb dinner or brunch. With roasted peppers, melted cheese, and a crispy breading, this dish is sure to become a new favorite.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup shredded cheddar cheese
– 1/2 cup heavy cream
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– 1/4 cup almond flour
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the bell peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt.
3. Cook the ground beef, onion, and garlic in a large skillet over medium-high heat until browned, breaking up into small pieces as it cooks.
4. Stir in diced tomatoes, cumin, salt, and pepper.
5. In a separate bowl, mix heavy cream and shredded cheddar cheese.
6. Assemble the casserole by placing the roasted peppers in the bottom of a 9×13-inch baking dish, followed by the meat mixture, and topped with the cream and cheese mixture.
7. Sprinkle Parmesan cheese and almond flour on top.
8. Bake for 30-35 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Zesty Tomato Chili Relleno Casserole
This casserole combines the flavors of roasted tomatoes, spicy chili peppers, and melted cheese to create a deliciously zesty twist on traditional chile rellenos.
Ingredients:
– 4 large tomato cups
– 1 can diced green chilies
– 1 lb ground beef or turkey
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chili powder
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– 8-10 corn tortillas
Instructions:
1. Preheat oven to 350°F.
2. Roast tomato cups with olive oil, salt, and pepper for 15 minutes.
3. Cook ground beef or turkey with onion, garlic, chili powder, and diced green chilies until browned.
4. Assemble casserole by placing a roasted tomato cup in each of two 9×13-inch baking dishes, then topping with meat mixture and shredded cheese.
5. Cover with tortillas and repeat layering process.
6. Bake for 30-40 minutes or until cheese is melted and bubbly.
Cook Time: 30-40 minutes
Southwest-Inspired Chili Relleno Casserole
A twist on the classic chili relleno, this casserole combines the flavors of the Southwest with a convenient one-dish meal.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 lb ground beef or ground turkey
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 4-6 Anaheim peppers, roasted and sliced
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 8-10 corn tortillas
Instructions:
1. Preheat oven to 375°F.
2. Cook ground beef or turkey in a large skillet over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion, garlic, cumin, and chili powder to the skillet and cook until onion is translucent.
4. Stir in black beans, diced tomatoes, salt, and pepper.
5. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
6. Assemble casserole by layering cooked meat mixture, roasted peppers, and tortillas in a 9×13-inch baking dish.
7. Top with cheese and cilantro.
8. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cook Time: 25-30 minutes
Summary
Get ready to spice up your mealtime with these 18 mouth-watering chili relleno casserole recipes! From classic cheesy options to vegetarian and gluten-free alternatives, there’s something for everyone. Try adding some heat with spicy beef or sausage, or go bold with smoky chipotle or roasted red pepper. And don’t forget the breakfast option – who says you can’t have chili for brunch? Whatever your taste buds crave, these casserole recipes are sure to satisfy.