Introduction
If you’re looking for a comforting and flavorful dish that brings a taste of the Southwest to your dinner table, look no further than this delicious Chile Rellenos Casserole! With roasted poblano peppers, seasoned ground meat, and a rich, cheesy egg mixture, this recipe is a delightful twist on the classic Chile Rellenos. Perfect for gatherings or a cozy family meal, it’s sure to become a new favorite!
Ingredients
- 4 large poblano peppers
- 1 lb ground beef or turkey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, for garnish
- Optional: Sour cream, for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C) and get ready for some delicious aromas!
- Roast the poblano peppers over an open flame or under a broiler until their skins are blistered and charred. Once they’re done, place them in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. After steaming, peel, seed, and chop the peppers into bite-sized pieces.
- In a skillet over medium heat, cook the ground beef or turkey until browned, making sure to drain any excess fat for a healthier dish.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onion turns translucent and fragrant. Stir in the black beans, diced tomatoes, cumin, chili powder, salt, and pepper, and let it all cook together for another 5 minutes, allowing the flavors to meld beautifully.
- Meanwhile, in a separate bowl, whisk together the eggs and milk until they’re well combined and fluffy.
- In a greased 9×13 inch baking dish, layer the cooked meat mixture, then sprinkle the chopped poblano peppers, and finish with a generous layer of shredded cheese.
- Pour the egg mixture evenly over the top of your layered ingredients, allowing it to soak in and create a custardy base.
- Bake in the preheated oven for about 30-35 minutes, or until the eggs are set and the top is irresistibly golden brown.
- Once baked, remove from the oven and let cool for a few minutes before slicing. Garnish each portion with fresh cilantro and serve with a dollop of sour cream if desired for that extra touch of creaminess!
Notes or Tips
Feel free to customize this casserole with your favorite ingredients! You can substitute the ground meat with shredded rotisserie chicken or add in your favorite veggies for extra nutrition. If you like it spicy, consider adding some diced jalapeños to the meat mixture for a little kick!
Cooking Techniques
Roasting the poblano peppers can be done either over an open flame on your stovetop or under the broiler for convenience. Both methods will bring out a smoky flavor that elevates this dish. Be sure to let them steam in a covered bowl after roasting; this helps make peeling them much easier, resulting in beautifully tender peppers.
FAQ
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. Just be sure to add a few extra minutes to the baking time if it goes into the oven straight from the fridge.
What can I serve with this casserole?
This dish is hearty enough to stand on its own, but it pairs wonderfully with a simple green salad or some fresh corn tortillas. For added flavor, a side of avocado or guacamole would be a delicious touch!
Conclusion
This Chile Rellenos Casserole is not just a meal; it’s a celebration of bold flavors and comforting textures. Whether you’re serving it for a special occasion or a cozy weeknight dinner, it’s bound to please everyone at the table. So gather your loved ones, dig in, and enjoy the rich, savory goodness together!