Irresistible Stuffed Chile Casserole
A mouthwatering and comforting casserole made with layers of roasted poblanos, cheese, rice, and eggs, perfect for family gatherings and customizable to suit your taste.
Ingrédients
Main Ingredients
- 4 large poblano peppers Roasted and chopped
- 1 cup shredded cheese (cheddar or Monterey Jack) Choose based on preference
- 1 cup diced tomatoes (fresh or canned)
- 1 cup cooked rice (white, brown, or cauliflower rice) Substitute with cauliflower rice for low-carb
- 1/2 cup chopped onions
- 3 cloves garlic, minced
- 4 large eggs Can substitute with flaxseed mix for vegan
- 1 cup milk (dairy or non-dairy) Choose based on dietary needs
- 1 teaspoon cumin
- to taste Salt and pepper
Instructions
Preparation
- Start by roasting the poblano peppers until charred, then let cool, peel, and chop into bite-sized pieces.
- In a large mixing bowl, combine the chopped roasted poblano peppers, shredded cheese, diced tomatoes, cooked rice, chopped onions, minced garlic, cumin, salt, and pepper. Mix thoroughly.
- In a separate bowl, whisk together the eggs and milk until well combined.
Assembly
- Preheat your oven to 350°F (175°C). Grease a casserole dish.
- Layer the pepper mixture evenly across the bottom of the greased casserole dish.
- Pour the egg and milk mixture over the layered pepper base, ensuring even coverage.
Baking
- Place the casserole in the preheated oven and bake for 30 to 35 minutes until the egg is set.
- Check for doneness using a clean fork or toothpick.
- Let cool for 5-10 minutes before slicing.
Serving
- Cut into squares and serve warm, garnished with fresh herbs, diced avocado, or salsa if desired.
Notes
This casserole can be made ahead of time and stored in the refrigerator or freezer. Great for meal prep and perfect for leftovers!