Chile Rellenos Casserole

A hearty Chile Rellenos Casserole that combines smoky poblano peppers and savory fillings for a satisfying meal.

Prep Time: 15

Cook Time: 30

Total Time: 45

Course: Homestyle Dinners

Cuisine: Mexican

Keyword: casserole, Cheesy, Chile Rellenos Casserole, Comfort Food, easy dinner, vegetarian

Servings: servings

Calories: 350kcal

2 pieces Poblano peppers the hero of this dish; their smoky flavor shines when roasted.

2 cups Shredded cheese choose a melty blend like Monterey Jack for creamy goodness.
1 cup Cooked rice acts as a hearty base that absorbs all those delicious flavors.
1 can Black beans a protein-packed addition that complements the veggies beautifully.
1 cup Corn adds a sweet crunch to balance the dish's savory elements.
1 can Diced tomatoes fresh or canned, they bring juiciness and acidity to cut through the richness.
1 teaspoon Cumin this spice adds a warm, earthy note that enhances the overall flavor.
1 teaspoon Chili powder lends a bit of heat and depth; feel free to adjust to taste.
to taste Salt essential for bringing all the flavors together.
to taste Pepper essential for bringing all the flavors together.

4 large Eggs help bind the casserole together, creating a lovely custard-like texture.
1 cup Milk adds creaminess; you can use any kind of milk for a personal touch.

Preheat your oven to 375°F (190°C).
Roast the poblano peppers until charred, about 10-15 minutes, turning occasionally.
Combine the filling ingredients in a bowl and mix well.
Stuff each roasted pepper with the filling mixture and place them in a baking dish.
Whisk the eggs and milk together until frothy.
Pour the egg mixture evenly over the stuffed peppers in the baking dish.
Top with shredded cheese.
Bake for 30-35 minutes until set and golden.

Serve with a dollop of sour cream or fresh cilantro for an added burst of flavor.

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