Irresistible Stuffed Chile Casserole
A comforting casserole featuring roasted poblano peppers stuffed with a delicious blend of cheeses, black beans, and corn in a creamy egg mixture.
Ingrédients
For the stuffing
- 6 large poblano peppers Roasted and peeled
- 1 cup shredded mozzarella cheese Separated from cheddar cheese
- 1 cup shredded cheddar cheese Separated from mozzarella cheese
- 1 can (15 oz) black beans Drained and rinsed
- 1 cup corn kernels Fresh, frozen, or canned
For the egg mixture
- 4 large eggs
- 1 cup milk Can use almond or oat milk for dairy-free
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper To taste
Instructions
Preparation
- Rinse the black beans and corn thoroughly. Shred the mozzarella and cheddar cheeses, separating them to keep things organized.
- Roast the poblano peppers directly over an open flame or under a broiler, turning frequently until charred on all sides.
- Once charred, place the peppers in a bowl covered with plastic wrap to steam for about 10 minutes.
- After steaming, carefully peel the charred skin off the poblanos. Cut a slit down one side, removing seeds while being careful not to cut all the way through.
Assembly
- In a mixing bowl, whisk together the eggs and milk. Add in ground cumin, chili powder, salt, and pepper, combining until well mixed.
- In a greased baking dish, spread half of the black beans and corn evenly across the bottom to form a base.
- Fill each roasted poblano with the shredded cheese mixture, ensuring they’re packed with flavor.
- Place the stuffed peppers upright into the baking dish over the black beans and corn.
- Carefully pour the egg mixture over the stuffed peppers, allowing it to seep in for extra moisture.
- Scatter the remaining black beans and corn over the top, then sprinkle generously with the remaining cheese.
Cooking
- Preheat your oven to 350°F (175°C) and bake the casserole for 30 to 35 minutes.
- Look for a firm texture, golden cheese top, and an aromatic scent that fills your kitchen.
Notes
To enhance flavor, add sautéed onions or garlic to the bean and corn mixture. Consider adding crushed tortilla chips as a topping before baking for extra texture.