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Chile Relleno Casserole

This chile relleno casserole combines the rich flavors of stuffed peppers with a comforting casserole twist, perfect for family dinners.
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Course: Main Dish
Cuisine: Mexican
Keyword: chile relleno, casserole, Mexican cuisine, comfort food
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 320kcal

Ingredients

  • 4 large poblano peppers
  • 1 pound ground beef or turkey
  • 1 cup cooked rice
  • 1 can 15 oz diced tomatoes
  • 2 cups shredded cheese cheddar or Monterey Jack
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 cup sour cream

Instructions

  • Preheat your oven to 350°F (175°C).
  • Roast the poblano peppers over an open flame until charred; place in a bowl and cover for 10 minutes.
  • In a skillet, cook the chopped onion and garlic until translucent.
  • Add ground meat to the skillet and cook until browned.
  • Stir in cooked rice, diced tomatoes, cumin, chili powder, salt, and pepper.
  • Remove skins from the roasted peppers and slice them open to remove seeds.
  • In a baking dish, layer half of the meat mixture, followed by half of the cheese.
  • Place the poblano peppers on top and fill them with the remaining meat mixture.
  • Top with the remaining cheese and sour cream.
  • Bake in the preheated oven for 30-40 minutes until bubbly and golden.

Nutrition

Calories: 320kcal | Carbohydrates: 28g | Protein: 22g | Fat: 15g | Fiber: 3g