Chile Rellenos Casserole: A Flavorful Twist on a Classic Dish
Enjoy the bold and zesty flavors of Chile Rellenos Casserole, a delicious twist on the traditional Mexican dish! This easy-to-make casserole features roasted poblano peppers stuffed with a savory cheese filling, all baked to golden perfection in a flavorful egg mixture. Whether served for brunch, lunch, or dinner, this hearty casserole is sure to satisfy your craving for authentic Mexican cuisine. Let's dive into the recipe and create a dish that will impress your family and friends!
Ingredients:
- - 6 large poblano peppers
- - 2 cups shredded Monterey Jack cheese
- - 1 cup shredded cheddar cheese
- - 4 large eggs
- - 1 cup milk
- - 1/2 cup all-purpose flour
- - 1 teaspoon baking powder
- - 1/2 teaspoon salt
- - 1/4 teaspoon black pepper
- - 1/2 teaspoon ground cumin
- - 1/2 teaspoon chili powder
- - 1/4 teaspoon cayenne pepper (optional)
- - Salsa, sour cream, and chopped cilantro, for serving
Instructions:
- Preheat your broiler to high. Place the poblano peppers on a baking sheet and broil them, turning occasionally, until the skins are charred and blistered, about 8-10 minutes.
- Transfer the roasted peppers to a bowl and cover them with plastic wrap. Let them steam for 10 minutes to loosen the skins.
- Peel the skins off the peppers, then make a lengthwise slit in each pepper and remove the seeds and membranes. Set the prepared peppers aside.
- In a medium mixing bowl, combine the shredded Monterey Jack and cheddar cheeses. Mix well to combine.
- Stuff each prepared poblano pepper with the cheese mixture, dividing it evenly among the peppers. Gently press the edges of the peppers to seal the filling inside.
- In a separate mixing bowl, whisk together the eggs, milk, all-purpose flour, baking powder, salt, black pepper, ground cumin, chili powder, and cayenne pepper (if using) until smooth and well combined.
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray.
- Arrange the stuffed poblano peppers in a single layer in the prepared baking dish.
- Pour the egg mixture evenly over the peppers, making sure they are fully covered.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the egg mixture is set and the top is golden brown.
- Remove the Chile Rellenos Casserole from the oven and let it cool for a few minutes before serving.
- Serve the casserole warm, garnished with salsa, sour cream, and chopped cilantro, if desired.
Get ready to savor the delicious flavors of Chile Rellenos Casserole, a comforting and satisfying dish that's perfect for any meal of the day!