Chile Relleno Casserole (2024)

On Dec. 24, 2020, Lynda Finch spent all day cooking for her family’s Christmas meal. Among the dishes she prepared was this homey chile relleno casserole with layers of cumin-spiced beef, cheddar, eggs and canned poblano peppers — an ingredient readily available in grocery stores where she lived in Bakersfield, Calif. She tucked the unbaked casserole into the refrigerator and left the recipe on the countertop next to the oven.

That night Lynda died in her sleep. Her family gathered on Christmas, now to mourn rather than celebrate, and as distraught as they were, they finished baking, warming and relishing the last dishes Lynda had made for them. “I really believe that was her last gift to us,” says Michael Finch, the middle of her three sons.

This recipe can easily be halved. If canned poblanos are hard to track down, broil and process fresh poblanos (see Note). This will add extra 25 or so minutes for prep. Canned chopped green chiles work in a pinch, but won’t yield the same layering effect.

Make ahead: The unbaked casserole can be assembled, covered tightly and refrigerated for up to 2 days. Rest it on a countertop for about 30 minutes; then bake as directed.

Storage: Refrigerate for up to 4 days.

Where to buy: Canned poblanos can be found at Mexican markets and online at mexgrocer.com.

Adapted by Caroline Hatchett from a recipe by Lynda Finch.

Ingredients

Directions

1. Step 1

   Position a rack in the middle of the oven and preheat to 375 degrees.

2. Step 2

   In a large skillet over medium-high heat, cook the beef and onions, breaking up the meat with a wooden spoon and browning the beef until it just starts to turn crispy, about 10 minutes. Using a slotted spoon, transfer the mixture to a medium bowl, leaving behind as much fat as possible in the pan. Season the mixture with the cumin, 3/4 teaspoon of the salt and the black pepper.

3. Step 3

   Grease a 9-inch square baking dish with the butter or the fat rendered from the beef. Gently remove the stems and seeds from the poblanos and open the peppers so the flesh lies flat. Line the bottom of the pan with the poblanos, skin side down, overlapping them some to cover completely. Chop any remaining poblanos and set aside. Layer the meat-onion mixture over the whole poblanos and top with the shredded cheese and the reserved chopped peppers.

4. Step 4

   In a medium bowl, whisk together the flour and the remaining 1/4 teaspoon of salt. While whisking, gradually pour in the milk, breaking up any clumps of flour. Whisk in the eggs and pour the mixture evenly into the baking dish.

5. Step 5

   Bake the casserole for 45 minutes, or until it has puffed and browned. Remove from the oven and serve.

Nutritional Facts

Per serving: (about 1 1/3 cups) based on 6

• Calories

  447

• Fat

  27 g

• Saturated Fat

  15 g

• Carbohydrates

  17 g

• Sodium

  757 mg

• Cholesterol

  224 mg

• Protein

  33 g

• Fiber

  3 g

• Sugar

  8 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted by Caroline Hatchett from a recipe by Lynda Finch.

Tested by Hattie Ulan.

Published December 14, 2021