Here’s a Chile Rellenos Casserole recipe that’s hearty, flavorful, and perfect for any occasion. This version combines the classic chile rellenos flavors in a more convenient casserole form.
Chile Rellenos Casserole
Ingredients:
- 4 large poblano peppers (or 1 can of green chilies if you want a milder dish)
- 1 lb ground beef or chicken (optional, you can skip this for a vegetarian version)
- 1/2 cup diced onion
- 1-2 cups shredded Mexican cheese (cheddar, Monterey Jack, or a combination)
- 1 can (4 oz) diced green chilies (optional)
- 4 large eggs
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup crumbled tortilla chips (optional, for texture)
- Fresh cilantro or green onions for garnish (optional)
Instructions:
- Roast the Poblano Peppers:
- Preheat your oven to 450°F (230°C). Place the poblano peppers directly on the oven rack or a baking sheet and roast them for about 20 minutes, turning occasionally, until the skins are charred.
- Once done, remove the peppers from the oven and place them in a bowl, covering with a kitchen towel or plastic wrap. Let them steam for 10 minutes. Afterward, peel off the skins, remove the seeds, and slice the peppers into strips.
- Prepare the Ground Meat (if using):
- In a skillet, cook the ground beef (or chicken) over medium heat, breaking it up as it cooks. Add the diced onion and cook until soft, about 5-7 minutes. Season with salt, pepper, cumin, garlic powder, and chili powder. Set aside.
- Assemble the Casserole:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Layer the bottom of the baking dish with the roasted poblano peppers.
- If using ground meat, spread the cooked beef/chicken mixture over the peppers.
- Add a layer of shredded cheese (reserving about 1/2 cup for topping) and sprinkle with the canned green chilies, if desired.
- In a separate bowl, whisk together the eggs, sour cream, milk, cumin, garlic powder, salt, and pepper. Pour this mixture evenly over the casserole.
- Bake the Casserole:
- Bake in the preheated oven for about 30-35 minutes or until the casserole is set and the top is golden.
- For an extra touch, sprinkle the remaining cheese over the casserole and bake for an additional 5 minutes, allowing the cheese to melt and bubble.
- Serve:
- Let the casserole cool for a few minutes before cutting into it.
- Garnish with fresh cilantro or green onions if desired, and serve with a dollop of sour cream or salsa.
This Chile Rellenos Casserole is a delicious and hearty meal with all the flavor of traditional chile rellenos but without the frying. It’s a perfect dish for a family dinner or a gathering
