If you’re craving a hearty and flavorful dish, this chili relleno casserole is the perfect solution. It’s a delightful combination of roasted peppers, gooey cheese, and a savory egg base, all baked to perfection. This casserole not only delights the taste buds but also makes for a fantastic meal prep option, ensuring that you have a delicious dinner ready in no time.
Ingredients
– 6 large poblano peppers, roasted and peeled
– 1 cup shredded cheese (cheddar or Monterey Jack)
– 1 cup diced tomatoes
– 1 cup cooked ground beef or turkey (optional)
– 4 large eggs
– 1 cup milk
– 1 teaspoon cumin
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 20 minutes, with a cooking time of 30-35 minutes.
Nutritional Value
Each serving (1/6 of the casserole) contains approximately 350 calories, 20g protein, 25g fat, 15g carbohydrates, and 3g fiber. This is based on using ground beef and cheddar cheese.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C). 2. Roast the poblano peppers over an open flame or in the oven until charred. 3. Place the charred peppers in a plastic bag to steam for 10 minutes; then peel off the skin. 4. Slice the peppers open and remove the seeds. 5. In a greased baking dish, layer half of the roasted peppers. 6. Sprinkle half of the cheese and half of the diced tomatoes over the peppers. 7. If using, add the cooked ground beef or turkey. 8. In a bowl, whisk together the eggs, milk, cumin, garlic powder, salt, and pepper. 9. Pour the egg mixture over the layered ingredients in the baking dish. 10. Top with the remaining peppers, cheese, and tomatoes. Bake for 30-35 minutes until set and golden. 
Alternative Ingredients
You can substitute poblano peppers with bell peppers for a milder flavor. Additionally, use egg substitutes for a lighter version or dairy-free cheese for a vegan option, ensuring that everyone can enjoy this fantastic dish.
Serving and Pairings
This chili relleno casserole pairs wonderfully with a fresh green salad, guacamole, or warm tortillas. For a complete meal, consider serving it alongside Mexican rice or refried beans to enhance the flavors.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. This casserole can be frozen for up to 2 months; just be sure to cool it completely before freezing.
Cooking Mistakes
- Don’t skip roasting the peppers; it enhances the flavor significantly.
- Ensure the egg mixture is well blended to avoid clumps.
- Overcrowding the baking dish can lead to uneven cooking.
- Using too much salt can overpower the dish; season carefully.
- Let the casserole sit for a few minutes before serving to set properly.
Helpful Tips
- Experiment with different cheeses for varied flavor profiles.
- Top with fresh cilantro for an added burst of freshness.
- For extra spice, add diced jalapeños to the filling.
- Use leftover roasted peppers for a quicker prep time.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare it a day in advance, cover it, and refrigerate until you’re ready to bake. This allows the flavors to meld beautifully.
Is chili relleno casserole gluten-free?
Yes, this dish is naturally gluten-free as it doesn’t contain any flour or gluten-based ingredients.
What can I serve with chili relleno casserole?
Consider pairing it with a side of Mexican rice, a fresh salad, or homemade guacamole to complement the flavors.
Can I freeze leftovers?
Absolutely! Freeze the casserole in individual portions in airtight containers for up to 2 months for easy meals later.
Is there a vegetarian version of this dish?
Yes, simply omit the meat and consider adding black beans or additional vegetables for a hearty vegetarian alternative.
Conclusion
Chili relleno casserole is a delicious and versatile dish that combines rich flavors and comforting textures. Perfect for gatherings or a cozy family dinner, this casserole is sure to impress everyone at the table. Try it today and enjoy a taste of Mexican comfort food!
Chili Relleno Casserole
Ingredients
- 6 large poblano peppers roasted and peeled
- 1 cup shredded cheese cheddar or Monterey Jack
- 1 cup diced tomatoes
- 1 cup cooked ground beef or turkey optional
- 4 large eggs
- 1 cup milk
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Roast the poblano peppers over an open flame or in the oven until charred.
- Place the charred peppers in a plastic bag to steam for 10 minutes; then peel off the skin.
- Slice the peppers open and remove the seeds.
- In a greased baking dish, layer half of the roasted peppers.
- Sprinkle half of the cheese and half of the diced tomatoes over the peppers.
- If using, add the cooked ground beef or turkey.
- In a bowl, whisk together the eggs, milk, cumin, garlic powder, salt, and pepper.
- Pour the egg mixture over the layered ingredients in the baking dish.
- Top with the remaining peppers, cheese, and tomatoes. Bake for 30-35 minutes until set and golden.
Nutrition
