If you’re looking for a comforting dish that brings the flavors of traditional chile rellenos into a convenient casserole form, look no further! This chile relleno casserole recipe is not only delicious but also easy to prepare, making it ideal for busy weeknights or gatherings. With layers of roasted peppers, savory beef, and gooey cheese, this dish is sure to become a family favorite. Let’s dive in and create this delightful meal!
Ingredients
– 4 large poblano peppers
– 1 pound ground beef
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup diced tomatoes (canned or fresh)
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1 cup shredded cheddar cheese
– 4 large eggs
– 1 cup milk
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 6. Preparation time is approximately 20 minutes, with a cooking time of 40 minutes.
Nutritional Value
Per serving (1/6 of the casserole):
– Calories: 350
– Protein: 25g
– Fat: 25g
– Carbohydrates: 10g
– Fiber: 3g
(Note: Nutritional values may vary based on specific ingredients used.)
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. Roast the poblano peppers over an open flame or under a broiler until charred.
3. Place roasted peppers in a plastic bag to steam for 10 minutes, then peel and chop.
4. In a skillet over medium heat, cook the ground beef with onion and garlic until browned.
5. Stir in diced tomatoes, cumin, chili powder, salt, and pepper; cook for 5 minutes.
6. Layer half of the chopped peppers in a greased casserole dish.
7. Spread half of the beef mixture over the peppers.
8. Sprinkle half of the cheddar cheese on top.
9. Repeat the layers with the remaining peppers, beef, and cheese.
10. In a bowl, whisk together eggs and milk; pour over the casserole.
11. Bake for 30-40 minutes until set and golden brown.
Alternative Ingredients
Feel free to substitute ground beef with ground turkey or chicken for a lighter option. You can also use a variety of cheeses, such as Monterey Jack or pepper jack, for added flavor.
Serving and Pairings
This casserole pairs wonderfully with a fresh green salad or some Mexican rice. For an extra kick, serve with salsa or guacamole on the side.
Storage and Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or oven until warmed through. This dish can also be frozen for up to 2 months; just thaw and reheat before serving.
Cooking Mistakes
– Don’t skip roasting the peppers; it enhances their flavor.
– Avoid overcooking the beef to prevent dryness.
– Ensure eggs are well mixed for a uniform texture.
– Use a non-stick spray to prevent sticking.
– Don’t overcrowd the casserole; keep layers even.
– Allow the casserole to cool slightly before slicing.
Helpful Tips
– Experiment with different types of peppers for varying heat levels.
– Add black beans or corn for extra texture and flavor.
– Top with sour cream before serving for a creamy finish.
– Let the casserole sit for a few minutes before serving for easier slicing.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance and store it in the refrigerator. Just bake it when you’re ready to serve.
What can I use instead of beef?
Ground turkey, chicken, or even a meat substitute can work well in this recipe.
How do I increase the spiciness?
Add diced jalapeños or use hotter peppers in the mix. You can also add cayenne pepper to the beef mixture.
Can this casserole be served cold?
While it’s best served warm, you can enjoy it cold as well, especially as leftovers.
What sides pair well with chile relleno casserole?
Fresh salad, Mexican rice, or refried beans complement this dish nicely.
Conclusion
This chile relleno casserole recipe is a delightful fusion of flavors that brings together the essence of traditional chile rellenos in a convenient form. It’s perfect for family dinners or potlucks, and with its cheesy goodness and hearty ingredients, it’s sure to satisfy everyone. Enjoy every bite!
Chile Relleno Casserole
Ingredients
- 4 large poblano peppers
- 1 pound ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Roast the poblano peppers until charred.
- Place roasted peppers in a plastic bag for 10 minutes to steam.
- Peel and chop the roasted peppers.
- Cook the ground beef with onion and garlic in a skillet until browned.
- Stir in diced tomatoes, cumin, chili powder, salt, and pepper.
- Layer half of the chopped peppers in a greased casserole dish.
- Spread half of the beef mixture over the peppers.
- Sprinkle half of the cheddar cheese on top.
- Repeat the layers with remaining ingredients.
- Whisk together eggs and milk; pour over the casserole.
- Bake for 30-40 minutes until set and golden brown.
