If you’re looking for a flavorful, hearty dish that’s perfect for family gatherings or weeknight dinners, this chile relleno casserole is the answer. Combining the classic flavors of stuffed peppers with a savory, cheesy topping, this casserole is sure to become a new favorite. Easy to prepare and even easier to enjoy, it’s a delicious way to bring a taste of Mexico to your table. Let’s dive into the ingredients and cooking process for this delightful dish.
Ingredients
– 4 large poblano peppers
– 1 lb ground beef or turkey
– 1 cup diced onion
– 2 cups diced tomatoes (canned or fresh)
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 4 large eggs
– 1 cup milk
– 1 tsp garlic powder
– Salt and pepper to taste
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is about 20 minutes, with a cooking time of 45 minutes.
Nutritional Value
Each serving (approximately 1/6 of the casserole) contains about 350 calories, 25g of protein, 20g of fat, and 15g of carbohydrates.
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C).
- Roast the poblano peppers until the skin is blistered, then peel and chop.
- In a skillet, cook the ground meat over medium heat until browned.
- Add the diced onion and sauté until translucent.
- Stir in the diced tomatoes and season with garlic powder, salt, and pepper.
- In a large bowl, whisk together the eggs and milk.
- Spread half of the meat mixture in a greased casserole dish.
- Layer half of the roasted peppers over the meat.
- Sprinkle half of the shredded cheeses over the peppers.
- Repeat the layers with the remaining ingredients, finishing with cheese on top.
- Pour the egg mixture evenly over the casserole.
- Bake for 45 minutes or until the casserole is set and golden brown.
Alternative Ingredients
You can substitute ground meat with lentils or black beans for a vegetarian option. Additionally, feel free to use different types of cheese, such as pepper jack for a spicier kick.
Serving and Pairings
This casserole pairs beautifully with a side of Mexican rice, fresh guacamole, or a crisp green salad. You can also serve it with sour cream or salsa for extra flavor.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat in the microwave or oven until warmed through. This casserole can also be frozen for up to 2 months; just thaw before reheating.
Cooking Mistakes
- Overcooking the peppers can make them too mushy.
- Not seasoning the meat adequately can lead to bland flavors.
- Forgetting to layer ingredients properly may cause uneven cooking.
- Using low-quality cheese can affect the overall taste.
- Not allowing the casserole to rest before serving can result in a messy slice.
Helpful Tips
- Use fresh ingredients for the best flavor.
- Experiment with different peppers for varying spice levels.
- Let the casserole cool before cutting to maintain shape.
- Try adding corn or black olives for extra texture.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole in advance and store it in the refrigerator until you’re ready to bake it. Just remember to adjust the cooking time if it’s coming straight from the fridge.
What can I use instead of poblano peppers?
If you can’t find poblano peppers, you can use bell peppers or Anaheim peppers as a substitute. Just keep in mind that the flavor will be slightly different.
How long does it take to cook from frozen?
If cooking from frozen, increase the baking time to about 1 hour and cover with foil for the first 30 minutes to prevent burning.
Is this casserole spicy?
The spice level depends on the peppers you use. Poblano peppers are mild, but if you want more heat, consider using jalapeños or adding chili powder.
Can I use egg substitutes?
Yes, you can use flaxseed meal or commercial egg replacements if you prefer a vegan option. Just make sure to follow the conversion instructions on the package.
Conclusion
This chile relleno casserole is a delightful twist on a classic dish, perfect for any occasion. With layers of flavor and a comforting texture, it’s sure to satisfy your cravings. Try it today and enjoy the vibrant tastes of Mexico right at home!
Chile Relleno Casserole
Ingredients
- 4 large poblano peppers
- 1 lb ground beef or turkey
- 1 cup diced onion
- 2 cups diced tomatoes
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 large eggs
- 1 cup milk
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Roast the poblano peppers until the skin is blistered, then peel and chop.
- In a skillet, cook the ground meat over medium heat until browned.
- Add the diced onion and sauté until translucent.
- Stir in the diced tomatoes and season with garlic powder, salt, and pepper.
- In a large bowl, whisk together the eggs and milk.
- Spread half of the meat mixture in a greased casserole dish.
- Layer half of the roasted peppers over the meat.
- Sprinkle half of the shredded cheeses over the peppers.
- Repeat the layers with the remaining ingredients, finishing with cheese on top.
- Pour the egg mixture evenly over the casserole.
- Bake for 45 minutes or until the casserole is set and golden brown.
