Are you ready to savor a delightful and hearty dish? This Chile Relleno Casserole is a perfect blend of flavors, combining roasted peppers, seasoned meat, and gooey cheese. It’s easy to prepare and perfect for any occasion, whether it’s a family dinner or a potluck. With its warm, comforting taste, this casserole is sure to become a household favorite. Let’s dive into the details and create a dish that will impress your guests and tantalize your taste buds!
Ingredients
- 4 large poblano peppers
- 1 lb ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 2 cups shredded cheese (cheddar or Mexican blend)
- 4 large eggs
- 1 cup milk
- 1 tsp cumin
- Salt and pepper to taste
Servings and Cooking Time
This recipe makes approximately 6 servings. Preparation time is about 20 minutes, while the cooking time is around 45 minutes.
Nutritional Value
Each serving (1/6 of the casserole) contains approximately:
– Calories: 350
– Protein: 25g
– Carbohydrates: 10g
– Fat: 21g
Step-by-Step Cooking Process
- Preheat your oven to 375°F (190°C).
- Roast the poblano peppers until charred; place them in a bag to steam for 10 minutes.
- In a skillet, cook the ground meat with onion and garlic until browned.
- Add the diced tomatoes, cumin, salt, and pepper. Simmer for 5 minutes.
- Peel the charred skin off the peppers and cut a slit to remove seeds.
- Stuff each pepper with the meat mixture and place them in a greased baking dish.
- In a bowl, whisk together eggs and milk; pour over the stuffed peppers.
- Sprinkle cheese generously on top.
- Bake for 30-35 minutes until the casserole is set and the cheese is bubbly.
- Let cool for a few minutes before serving.
Alternative Ingredients
You can substitute ground beef with chicken or even a plant-based alternative for a lighter dish. Use different types of cheese such as Monterey Jack or pepper jack for a spicier kick.
Serving and Pairings
This casserole pairs well with a fresh green salad, Mexican rice, or warm tortillas. A dollop of sour cream or guacamole on top adds a creamy contrast.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat in the oven at 350°F (175°C) until warmed through. This casserole can also be frozen; just thaw in the fridge before reheating.
Cooking Mistakes
- Overcooking the peppers can make them too soft to hold the filling.
- Not seasoning the meat adequately can lead to bland flavors.
- Using too much cheese can make the dish greasy.
- Skipping the roasting step on the peppers can result in less flavor.
- Not letting the casserole cool slightly before serving can lead to messy portions.
Helpful Tips
- Use fresh, ripe tomatoes for added flavor.
- For extra heat, include jalapeños in the meat mixture.
- Letting the casserole sit for a few minutes allows it to set better.
- Experiment with different peppers for varying levels of spice.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day before and store it in the fridge. Just bake it when ready to serve.
Is this dish gluten-free?
Yes, all the ingredients are naturally gluten-free. Just ensure your cheese and other packaged ingredients are certified gluten-free.
Can I use frozen peppers?
While fresh peppers are ideal for flavor, you can use frozen. Just thaw and drain excess moisture before stuffing.
What can I serve with Chile Relleno Casserole?
Pair it with rice, beans, or a light salad for a complete meal. Tortillas and salsa also complement the dish nicely.
How long does leftovers last?
Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
Conclusion
This Chile Relleno Casserole is a delightful dish that combines rich flavors and comforting textures, perfect for any meal. Easy to prepare and packed with nutritious ingredients, it’s a fantastic addition to your recipe repertoire. Enjoy sharing this dish with family and friends, and watch it become a favorite at your table!
Chile Relleno Casserole
Ingredients
- 4 large poblano peppers
- 1 lb ground beef or turkey
- 1 onion chopped
- 2 cloves garlic minced
- 1 can 15 oz diced tomatoes
- 2 cups shredded cheese cheddar or Mexican blend
- 4 large eggs
- 1 cup milk
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Roast the poblano peppers until charred; place them in a bag to steam for 10 minutes.
- In a skillet, cook the ground meat with onion and garlic until browned.
- Add the diced tomatoes, cumin, salt, and pepper. Simmer for 5 minutes.
- Peel the charred skin off the peppers and cut a slit to remove seeds.
- Stuff each pepper with the meat mixture and place them in a greased baking dish.
- In a bowl, whisk together eggs and milk; pour over the stuffed peppers.
- Sprinkle cheese generously on top.
- Bake for 30-35 minutes until the casserole is set and the cheese is bubbly.
- Let cool for a few minutes before serving.