The aroma of roasted peppers wafts through the air, tickling your senses with promises of spicy goodness and creamy cheese. This is no ordinary dish; it’s a fiesta on a plate—your taste buds are in for a wild ride with this chile relleno casserole.
Imagine this delectable dish gracing your dinner table during a cozy family gathering or a lively potluck party. As everyone digs in, smiles spread like wildfire; it’s comfort food that warms the heart and fills the belly.
Why You'll Love This Recipe
- This chile relleno casserole is incredibly easy to prepare, making weeknight dinners a breeze
- Its rich flavor profile combines savory spices and creamy textures that will leave you craving more
- The vibrant colors make it visually appealing and perfect for impressing guests at any gathering
- Plus, it’s versatile enough to adapt based on your pantry staples or personal preferences
I remember the first time I made this dish; my friends couldn’t stop raving about it, declaring me the “Casserole Queen” for at least a week!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Poblano Peppers: Choose firm peppers without blemishes; they should be slightly wrinkled but not too soft.
- Ground Beef: About 1 pound works well—use lean beef to keep things light but flavorful.
- Onion: One medium onion adds sweetness; chop it finely to ensure even cooking.
- Garlic Cloves: Fresh garlic enhances the dish’s savoriness; 3-4 cloves minced is just right.
- Cumin and Chili Powder: Essential spices that lend warmth and depth to your casserole.
- Shredded Cheese: A mix of cheddar and Monterey Jack melts beautifully over the top—go heavy on it!
- Eggs: They help bind everything together perfectly—3 eggs will do the trick.
- Milk: Whole milk adds creaminess—about half a cup will make it luscious.
- Sour Cream: A dollop on top before serving elevates the flavors beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Peppers: Start by roasting your poblano peppers under the broiler until their skins blister and blacken. This usually takes about 10 minutes. Once done, place them in a bowl covered with plastic wrap to steam them slightly.
Cook the Filling: While your peppers cool, brown the ground beef in a skillet over medium heat. Add chopped onions and minced garlic until everything is fragrant and tender—about 5 minutes.
Add Spices: Stir in cumin and chili powder into the beef mixture until well combined. Let it simmer for another 2 minutes so that those spices fully embrace their new home.
Assemble Your Casserole: Preheat your oven to 350°F (175°C). Once cooled, peel off the skins from your peppers (it’s okay if some bits stick). Slice them open carefully to remove seeds then stuff them with your beef mixture.
Create Egg Mixture: In a mixing bowl, whisk together eggs and milk until frothy—this is where magic happens! Pour this mixture over your stuffed peppers layered in a baking dish.
Bake It Up: Sprinkle shredded cheese generously over everything before placing it in the oven. Bake for about 30-35 minutes until set and bubbly perfection fills your kitchen with heavenly aromas.
This chile relleno casserole isn’t just a meal; it’s an experience filled with laughter around the dinner table and satisfied sighs after every bite. Enjoy!
You Must Know
- This chile relleno casserole is a delightful twist on the classic dish, combining flavor and convenience
- The vibrant colors and enticing aromas will make your kitchen feel like a fiesta
- Perfect for family gatherings, this recipe is a crowd-pleaser that everyone will love
Perfecting the Cooking Process
To achieve perfect results, roast the peppers first, then layer ingredients in a baking dish while preheating your oven to 350°F for optimal cooking.
Add Your Touch
Feel free to swap cheese types or add cooked ground beef for an extra protein boost. Fresh herbs can elevate the flavor profile too.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven at 350°F until warmed through for best texture.
Chef's Helpful Tips
- Use fresh peppers for a sweeter taste and better texture
- Be mindful not to overstuff; less is more for even cooking
- Allow the casserole to rest before serving for flavors to meld beautifully
Creating this casserole reminds me of family gatherings filled with laughter and lively conversations, where everyone eagerly awaited their slice of comfort food.
FAQ
Can I make chile relleno casserole ahead of time?
Yes, prepare it a day ahead and refrigerate before baking to save time.
What can I serve with chile relleno casserole?
Pair it with rice, beans, or a fresh salad for a complete meal.
Is this casserole vegetarian-friendly?
Absolutely! Just skip any meat fillings and load up on veggies instead.
Delicious Chile Relleno Casserole Recipe
- Total Time: 50 minutes
- Yield: Serves 6
Description
Savor the rich flavors of this easy-to-make chile relleno casserole, featuring roasted peppers, seasoned beef, and melted cheese—a perfect dish for family gatherings.
Ingredients
- 4 fresh poblano peppers
- 1 pound ground beef
- 1 medium onion
- 3 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cups shredded cheese (cheddar and Monterey Jack)
- 3 eggs
- ½ cup whole milk
Instructions
- Preheat the oven to 350°F (175°C). Roast the poblano peppers under the broiler until blistered (about 10 minutes). Cover and steam them.
- In a skillet, brown the ground beef with chopped onion and minced garlic for about 5 minutes.
- Stir in cumin and chili powder; simmer for an additional 2 minutes.
- Peel the roasted peppers, remove seeds, and stuff them with the beef mixture.
- In a bowl, whisk eggs and milk together; pour over the stuffed peppers in a baking dish.
- Top generously with shredded cheese and bake for 30-35 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 180mg
