Oh, let me tell you about my love for Chile Rellenos Casserole! Growing up, my abuela would whip up this vibrant dish for family gatherings, filling the air with the most incredible aroma of roasted peppers and spices. It’s such a comforting meal that brings everyone together. This casserole is like a warm hug on a plate, packed with tender poblano peppers stuffed with cheesy goodness and a medley of flavors that just dance on your taste buds. The best part? It’s super easy to make and perfect for feeding a crowd or just enjoying on a cozy night in. Trust me, once you try this Chile Rellenos Casserole, you’ll want to make it a regular in your kitchen!
Ingredients List
Here’s what you’ll need to create this fantastic Chile Rellenos Casserole. Each ingredient plays a vital role in delivering that incredible flavor!
- 4 large poblano peppers, roasted and peeled
- 1 cup shredded cheese (I love using a mix of Monterey Jack and cheddar for extra flavor)
- 1 cup cooked rice (white or brown works great)
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned, just make sure it’s drained)
- 2 cups diced tomatoes (fresh or canned—your choice!)
- 1 teaspoon cumin (this adds a lovely warmth)
- 1 teaspoon chili powder (adjust to your taste for more heat!)
- Salt and pepper to taste
- 2 eggs, beaten
- 1 cup milk (whole or low-fat, whatever you have on hand)
How to Prepare Chile Rellenos Casserole
Now that you have all your ingredients ready, let’s dive into making this delicious Chile Rellenos Casserole! Follow these steps, and you’ll have a hearty meal that everyone will love.
Preheat and Roast
First things first, preheat your oven to 375°F (190°C). While that’s heating up, roast the poblano peppers on a baking sheet for about 20-25 minutes until they’re beautifully charred. You want them to have blackened skin; this makes peeling them easier and enhances the flavor!
Prepare the Filling
Once your peppers are roasted and cooled, it’s time to whip up the filling. In a large bowl, combine the cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix it all well to ensure the flavors meld together perfectly. It should smell amazing!
Stuff the Peppers
Carefully slice open each roasted poblano and remove the seeds. Stuff each pepper generously with the filling mixture and place them in a greased baking dish. Don’t worry if some filling spills out; that just adds to the charm of this dish!
Create the Egg Mixture
In another bowl, whisk together the beaten eggs and milk until it’s well combined and a little frothy. This mixture will help bind everything together and give your casserole that lovely, custardy texture.
Bake the Casserole
Pour the egg mixture evenly over the stuffed peppers and then sprinkle the shredded cheese on top. Bake in the preheated oven for 30-35 minutes, or until the casserole is set and the cheese is golden and bubbly. You’ll know it’s done when it’s firm in the center—no jiggles allowed!
Why You’ll Love This Recipe
- Easy to Prepare: This casserole comes together quickly, making it perfect for busy weeknights or last-minute gatherings.
- Flavor Explosion: Each bite bursts with the smoky flavor of roasted poblanos and the zest of spices, bringing a taste of Mexico to your table.
- Vegetarian Delight: Packed with wholesome ingredients, it’s a satisfying option for vegetarians without sacrificing taste.
- Feeds a Crowd: With six hearty servings, it’s a fantastic dish for family dinners or potlucks.
- Customizable: You can easily add your favorite ingredients to make it your own!
Tips for Success
To ensure your Chile Rellenos Casserole turns out perfectly, here are some of my best tips! First, choose fresh, firm poblano peppers for the best flavor and texture. If you like a little kick, don’t hesitate to add extra chili powder or even some diced jalapeños to the filling. When mixing the ingredients, make sure everything is well combined—this helps each bite be packed with flavor! Also, keep an eye on the baking time; ovens can vary, so check for doneness a few minutes early. And remember, letting it sit for a few minutes before serving allows the casserole to set up nicely!
Variations
One of the best things about Chile Rellenos Casserole is how easily you can customize it! Want to spice it up? Add diced jalapeños or a dash of hot sauce to the filling for an extra kick. If you’re a meat lover, feel free to mix in some cooked ground beef or shredded chicken. You can also swap out the black beans for kidney beans or add some sautéed onions and bell peppers for more flavor. The possibilities are endless!
Nutritional Information Disclaimer
Please note that nutritional values may vary based on the specific ingredients and brands used in this Chile Rellenos Casserole. For precise information, always check your product labels.
FAQ Section
Can I make this casserole ahead of time?
Absolutely! You can assemble the Chile Rellenos Casserole a day in advance, just cover it tightly and refrigerate. When you’re ready to bake, you may need to add a few extra minutes to the cooking time.
What can I serve with this dish?
This casserole pairs beautifully with a dollop of sour cream or a side of guacamole. A fresh salad or some tortilla chips on the side also works wonderfully!
Can I freeze leftovers?
Yes, you can freeze leftover casserole! Just let it cool completely, then store it in an airtight container for up to three months. Thaw in the fridge overnight before reheating.
For more delicious recipes, check out our all recipes page!
For more information on the health benefits of peppers, you can visit Healthline.
Print
Chile Rellenos Casserole: 5 Reasons to Love This Comfort Dish
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
A flavorful casserole featuring stuffed peppers with cheese and spices.
Ingredients
- 4 large poblano peppers
- 1 cup shredded cheese
- 1 cup cooked rice
- 1 can black beans, drained
- 1 cup corn
- 2 cups diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 eggs
- 1 cup milk
Instructions
- Preheat the oven to 375°F.
- Roast the poblano peppers until charred, then peel and slice open.
- In a bowl, combine rice, beans, corn, tomatoes, and spices.
- Stuff each pepper with the mixture and place in a baking dish.
- In another bowl, whisk together eggs and milk.
- Pour the egg mixture over the stuffed peppers.
- Top with shredded cheese.
- Bake for 30-35 minutes until set and golden.
Notes
- You can add ground meat for extra protein.
- Adjust spice level to your preference.
- Serve with sour cream or avocado.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 80mg
Keywords: Chile Rellenos Casserole, Mexican casserole, stuffed peppers