Chile Rellenos Casserole
This comforting casserole combines the bold flavors of traditional stuffed poblano peppers with a savory filling of rice, beans, and cheese, all baked to golden perfection.
Ingrédients
For the Casserole
- 4 large poblano peppers
- 1 cup shredded cheese (cheddar, Monterey jack, or your favorite) Use a mix for deeper flavor.
- 1 cup cooked rice (brown or white)
- 1 can black beans, drained (or pinto beans)
- 1 cup corn (fresh, frozen, or canned)
- 2 cups diced tomatoes (fresh or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 eggs
- 1 cup milk Use plant-based alternatives for dairy-free.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Wash and dry the poblano peppers in preparation for roasting.
Roasting the Peppers
- Place poblano peppers on a baking sheet and roast for 20-25 minutes or until charred, turning occasionally.
- Remove from the oven and let cool before peeling the skins off.
Preparing the Filling
- In a large mixing bowl, combine cooked rice, drained black beans, corn, and diced tomatoes.
- Add cumin, chili powder, salt, and pepper to the mixture and mix well.
Stuffing the Peppers
- Once cooled, slice the poblano peppers open and remove seeds.
- Stuff each pepper with the filling mixture generously.
Baking the Casserole
- Arrange the stuffed peppers in a greased baking dish.
- In a separate bowl, whisk together eggs and milk, then pour the mixture over the stuffed peppers.
- Sprinkle cheese on top and bake for 30-35 minutes until set and golden brown.
Serving
- Let the casserole cool for a few minutes before serving.
- Serve with toppings such as salsa, sour cream, or avocados.
Notes
Ensure to allow the casserole to cool slightly for easier slicing. You can customize with different beans, meats, or heat levels according to preference.