Chile Rellenos Casserole is a fantastic, hearty dish that captures the essence of the classic Mexican stuffed peppers but in a simpler, baked form. Here’s a straightforward recipe for a delicious and satisfying casserole:
Ingredients:
- 4-6 large poblano peppers (or 6-8 Anaheim peppers)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup cooked ground beef or chorizo (optional; you can use a meat substitute or go meatless if preferred)
- 1 cup milk
- 4 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup salsa (or diced tomatoes)
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions:
- Prepare the Peppers:
- Roast the Peppers: Preheat your oven to 450°F (230°C). Place the peppers on a baking sheet and roast for about 15-20 minutes, turning occasionally, until the skins are charred and blistered.
- Peel and Seed: Remove the peppers from the oven and place them in a bowl covered with plastic wrap or a paper towel to steam for about 10 minutes. This makes peeling easier. Once cooled slightly, peel off the charred skin, cut off the stems, and remove the seeds and membranes. Set aside.
- Prepare the Meat (if using):
- Cook the Meat: In a skillet over medium heat, cook the ground beef or chorizo until fully cooked and browned. Drain any excess fat and set aside.
- Prepare the Casserole Mixture:
- Mix Wet Ingredients: In a large bowl, whisk together the milk, eggs, flour, baking powder, garlic powder, onion powder, cumin, salt, and pepper until smooth.
- Add Meat and Cheese: Stir in the cooked meat (if using) and half of the shredded cheeses.
- Assemble the Casserole:
- Layer Peppers and Salsa: Spread a layer of salsa or diced tomatoes in the bottom of a greased 9×13-inch baking dish. Place the prepared peppers on top, arranging them in a single layer.
- Pour Mixture: Pour the egg and cheese mixture over the peppers, making sure to distribute it evenly.
- Add Cheese: Sprinkle the remaining shredded cheese on top.
- Bake:
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 35-45 minutes, or until the casserole is set in the center and the top is golden and bubbly.
- Garnish and Serve:
- Garnish: If desired, sprinkle with chopped fresh cilantro before serving.
Enjoy your Chile Rellenos Casserole! It pairs beautifully with a side of Mexican rice or a fresh green salad.