Chile Rellenos Casserole is a flavorful and easy-to-make dish that captures the essence of traditional Chile Rellenos but with a more straightforward, casserole-style approach. Here’s a simple recipe:
Ingredients:
- 8-10 large poblano peppers
- 1 lb ground beef (optional)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 cups milk
- 1 can (15 oz) tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 1/2 cup chopped fresh cilantro (optional, for garnish)
Instructions:
1. Prepare the Peppers:
- Preheat your oven to 350°F (175°C).
- Roast the poblano peppers by placing them on a baking sheet and broiling them until the skin is charred and blistered on all sides, turning occasionally.
- Once charred, remove the peppers from the oven, place them in a plastic bag or cover them with a kitchen towel, and let them steam for about 10 minutes.
- Peel off the skins, remove the seeds, and cut the peppers into strips or leave them whole if preferred.
2. Cook the Filling:
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent.
- Stir in the cumin, oregano, salt, and pepper. Cook for another 2-3 minutes, then remove from heat.
3. Assemble the Casserole:
- In a greased 9×13-inch baking dish, layer half of the roasted pepper strips or whole peppers on the bottom.
- Spread the beef mixture evenly over the peppers.
- Sprinkle half of the Monterey Jack and cheddar cheese over the beef.
- Layer the remaining peppers on top of the cheese.
4. Make the Batter:
- In a mixing bowl, whisk together the eggs, flour, baking powder, and milk until smooth.
- Pour the egg mixture evenly over the peppers and cheese in the casserole dish.
5. Add the Tomato Sauce:
- Pour the tomato sauce over the top of the casserole, spreading it evenly.
- Sprinkle the remaining cheese over the tomato sauce.
6. Bake:
- Place the casserole in the preheated oven and bake for 30-35 minutes, or until the casserole is set and the cheese is melted and bubbly.
7. Serve:
- Let the casserole cool for a few minutes before slicing.
- Garnish with chopped fresh cilantro if desired, and serve with warm tortillas or a side of rice.
Enjoy your Chile Rellenos Casserole! It’s a perfect dish for a family dinner or a potluck.
