This chili relleno casserole is a delightful twist on a classic Mexican dish, combining roasted peppers, savory cheese, and a creamy egg mixture into a comforting bake. Perfect for weeknight dinners or special occasions, this dish is sure to impress your family and friends with its vibrant flavors and satisfying texture.
Ingredients
– 4 large poblano peppers
– 1 cup shredded cheese (cheddar or Monterey Jack)
– 1 can diced tomatoes (14.5 oz)
– 1 cup sour cream
– 4 large eggs
– 1 teaspoon cumin
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Fresh cilantro for garnish
– Olive oil for roasting
Servings and Cooking Time
This recipe serves 6. Preparation time is approximately 20 minutes, with a cooking time of 30 minutes, making it a quick and delicious meal option.
Nutritional Value
Per serving (based on 1/6 of the casserole): Calories: 320, Protein: 15g, Carbohydrates: 10g, Fat: 25g. This is for one person, providing a satisfying portion packed with flavor.
Step-by-Step Cooking Process
1. Preheat the oven to 375°F (190°C). 2. Roast the poblano peppers over an open flame until charred, then place in a bag to steam. 3. Once cooled, peel the skins off and slice the peppers open, removing seeds. 4. In a bowl, combine the eggs, sour cream, cumin, garlic powder, salt, and pepper. 5. Spread a layer of diced tomatoes in a greased baking dish. 6. Layer half of the roasted peppers on top of the tomatoes. 7. Sprinkle half of the cheese over the peppers. 8. Pour half of the egg mixture over the layers. 9. Repeat the layers with the remaining ingredients. 10. Bake in the preheated oven for 30 minutes or until set and golden on top. 
Alternative Ingredients
For a lighter version, use Greek yogurt instead of sour cream. You can also swap out poblano peppers for bell peppers for a milder taste or use different types of cheese based on your preference.
Serving and Pairings
This chili relleno casserole pairs wonderfully with a fresh green salad, guacamole, or tortilla chips. Serve with a dollop of sour cream or salsa for added flavor.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through. This casserole can also be frozen for up to 2 months; thaw in the fridge before reheating.
Cooking Mistakes
- Overcooking the peppers can make them too soft; aim for a slight char.
- Don’t skip the resting time after baking, as it helps the casserole set.
- Be careful not to over-season; taste as you go!
- Ensure the eggs are well mixed to avoid uneven texture.
- Use a greased dish to prevent sticking.
Helpful Tips
- Experiment with different cheese varieties for unique flavors.
- Add black beans for extra protein and fiber.
- Consider adding corn for a sweet crunch.
- Use fresh herbs for enhanced flavor.
FAQs
Can I make chili relleno casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just cover it tightly and refrigerate before baking. Add a few extra minutes to the cooking time if baking straight from the fridge.
What type of cheese is best for this casserole?
A combination of cheddar and Monterey Jack works well, but feel free to experiment with pepper jack for a spicy kick or queso blanco for a milder taste.
Is it gluten-free?
Yes, this chili relleno casserole is naturally gluten-free as it does not contain any flour or gluten-based ingredients.
Can I use canned peppers instead of fresh?
While fresh poblanos are recommended for flavor, you can use canned roasted peppers in a pinch. Just drain and rinse them before adding to the casserole.
How do I know when the casserole is done?
The casserole is done when the top is golden brown and the center is set. A toothpick inserted in the center should come out clean.
Conclusion
Chili relleno casserole is a flavorful and hearty dish that brings the essence of Mexican cuisine to your table. With its rich ingredients and simple preparation, it’s perfect for any occasion, ensuring everyone leaves satisfied. Enjoy this delightful dish with your loved ones!
Chili Relleno Casserole
Ingredients
- 4 large poblano peppers
- 1 cup shredded cheese cheddar or Monterey Jack
- 1 can diced tomatoes 14.5 oz
- 1 cup sour cream
- 4 large eggs
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Olive oil for roasting
Instructions
- Preheat the oven to 375°F (190°C).
- Roast the poblano peppers over an open flame until charred, then place in a bag to steam.
- Once cooled, peel the skins off and slice the peppers open, removing seeds.
- In a bowl, combine the eggs, sour cream, cumin, garlic powder, salt, and pepper.
- Spread a layer of diced tomatoes in a greased baking dish.
- Layer half of the roasted peppers on top of the tomatoes.
- Sprinkle half of the cheese over the peppers.
- Pour half of the egg mixture over the layers.
- Repeat the layers with the remaining ingredients.
- Bake in the preheated oven for 30 minutes or until set and golden on top.
Nutrition
