Chili Relleno Casserole Recipe

Name: Chili Relleno Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 large pasilla bell peppers (aka Poblano); 2 cups monterey jack cheese, shredded; 2 cups sharp tillamook cheddar cheese, shredded; 1 lb ground turkey; 1/2 yellow onion, finely diced; 1 garlic clove, minced; 1/2 cup finely diced carrot; 1 tablespoon chopped raisins; 1/4 cup walnuts, toasted and chopped; 1 - 1 1/2 teaspoon chili powder; 1/2 teaspoon cinnamon; 1 teaspoon ground cumin; 1 teaspoon dried oregano; salt; 1 (15 ounce) can tomato sauce; Batter; 4 eggs, 2/3 cup flour, and 1 1/2 cups half and half or 4 whole milk, whisked together

Servings: persons

6 -8 large pasilla bell peppers (aka Poblano)
2 cups monterey jack cheese, shredded
2 cups sharp tillamook cheddar cheese, shredded
1 lb ground turkey
1/2 yellow onion, finely diced
1 garlic clove, minced
1/2 cup finely diced carrot
1 tablespoon chopped raisins
1/4 cup walnuts, toasted and chopped
1 - 1 1/2 teaspoon chili powder
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon dried oregano
salt
1 (15 ounce) can tomato sauce
Batter
4 eggs, 2/3 cup flour, and 1 1/2 cups half and half or 4 whole milk, whisked together

1
Roast the peppers on a gas grill or in the broiler until charred. Put them in a paper bag for 10mins to loosen the skin. Peel and seed them making one vertical slit so that you can lay the pepper out flat.
2
Saute onion, garlic and carrot until the onions are translucent.
3
Add the raisins and walnuts.
4
Add spices and saute about 1 minute more.
5
Add the meat and cook until the turkey is browned and cooked through. Season with salt and pepper.
6
Grease a 9x11 casserole pan and layer the ingredients like a lasagna as follows: peppers, meat, cheese (both kinds), batter, peppers, batter, Monterey jack, tomato sauce, cheddar.
7
Bake in a preheated 350 degree oven 1hr covered. Remove foil and bake another 15mins until lightly browned and bubbly.
8
Serve with fresh sliced avocado.

940

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 -8 large pasilla bell peppers (aka Poblano), 2 cups monterey jack cheese, shredded, 2 cups sharp tillamook cheddar cheese, shredded, 1 lb ground turkey, and more.

Yes, Chili Relleno Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili Relleno Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions