Here’s a simple and delicious recipe for Chile Relleno Casserole that’s quick to prepare and sure to please:
Easy Chile Relleno Casserole
Ingredients:
- 4 large poblano peppers (or green chile peppers)
- 1 lb ground beef (or chicken, turkey, or pork)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes (with green chilies, optional)
- 1 can (4 oz) diced green chilies (optional, for more heat)
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 6 large eggs
- 1/2 cup milk
- 1/4 cup sour cream (optional for extra creaminess)
- 1/2 tsp baking powder
- Olive oil (for roasting peppers)
Instructions:
- Roast the Poblano Peppers:
- Preheat your oven’s broiler. Place the poblano peppers on a baking sheet and drizzle with a little olive oil.
- Broil the peppers for about 6–8 minutes, turning occasionally, until the skin is charred and blistered.
- Remove from the oven and place the peppers in a bowl, covering it with a towel or plastic wrap to steam them for about 10 minutes.
- Peel off the charred skin, remove the seeds, and slice the peppers into strips or small chunks. Set aside.
- Cook the Ground Meat:
- While the peppers are cooling, heat a large skillet over medium heat.
- Add the ground meat and cook, breaking it up with a spoon, until browned (about 5–7 minutes).
- Add the chopped onion and minced garlic to the skillet. Cook for another 2-3 minutes until the onion is softened.
- Stir in the diced tomatoes, green chilies (if using), cumin, chili powder, smoked paprika, salt, and pepper. Let it simmer for 5–10 minutes, allowing the flavors to meld.
- Prepare the Casserole Base:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs, milk, sour cream (if using), and baking powder.
- Add 1 cup of the shredded cheese to the mixture and stir to combine.
- Assemble the Casserole:
- In a greased 9×13-inch baking dish, spread half of the roasted and chopped poblano peppers.
- Layer the meat mixture over the peppers.
- Pour the egg and cheese mixture over the meat, spreading it evenly.
- Top with the remaining poblano peppers and the rest of the shredded cheese.
- Bake the Casserole:
- Bake for 30–40 minutes, or until the casserole is set and the top is golden and bubbly.
- Allow it to rest for about 10 minutes before slicing and serving.
Optional Garnishes:
- Sour cream
- Fresh cilantro
- Sliced avocado
- Salsa
This casserole is great for breakfast, lunch, or dinner and can be easily modified to suit your taste or dietary preferences. Enjoy!
