Here’s what you’ll need to create this mouthwatering casserole:
- 6-8 large fresh poblano peppers (or use Anaheim peppers)
- 1 1/2 cups shredded cheese (Monterey Jack, cheddar, or a blend)
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 cup milk
- 4 large eggs
- 1 cup sour cream
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and black pepper to taste
For Topping (optional):
- 1/2 cup shredded cheese
- Fresh cilantro, chopped (for garnish)
- Salsa or hot sauce (for serving)
Instructions
Follow these steps to prepare your Chile Relleno Casserole:
- Step 1: Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast for 20-25 minutes, until the skins are blistered and blackened. Turn occasionally.
- Step 2: Once roasted, place the peppers in a paper bag or cover with a kitchen towel to steam for about 10 minutes.
- Step 3: Carefully peel the skins off the peppers and remove the seeds and membranes. Optionally, cut a slit in each pepper for easier stuffing. Set aside.
- Step 4: In a skillet, heat oil over medium heat. Add chopped onion and sauté until soft, about 5 minutes. Add minced garlic and cook for an additional minute. Set aside.
- Step 5: Shred cheese and mix it with the sautéed onions and garlic.
- Step 6: In a large bowl, whisk together the milk, eggs, and sour cream until well combined.
- Step 7: Stir in the flour, baking powder, cumin, oregano, salt, and black pepper until smooth.
- Step 8: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Step 9: Spread a small amount of the egg mixture in the bottom of the baking dish. Stuff the peppers with the cheese mixture and arrange them in the dish.
- Step 10: Pour the remaining egg mixture over the stuffed peppers and sprinkle the top with additional shredded cheese if desired.
- Step 11: Bake for 35-40 minutes, until set and the top is golden brown and bubbly. Allow to cool before serving.
- Step 12: Garnish with fresh cilantro and serve with salsa or hot sauce for an added kick.
Frequently Asked Questions
1. Can I make this casserole vegetarian?
Absolutely! This dish is already vegetarian-friendly. Just ensure that any additional protein you might consider, like beans or lentils, complements the flavors.
2. What kind of cheese is best for Chile Relleno Casserole?
A blend of Monterey Jack and cheddar gives the best flavor and meltability. Feel free to experiment with your favorite cheese types!
3. Can I prepare this casserole in advance?
Yes! You can assemble the casserole ahead of time and refrigerate it overnight. Bake it fresh the next day; just add a few extra minutes to the baking time.
4. What should I serve with this casserole?
This casserole can be served alone or paired with salsa, guacamole, a side of rice and beans, or a fresh green salad for a balanced meal.
5. Can I add meat to the casserole?
Definitely! Cooked ground beef, shredded chicken, or even chorizo can be added to the cheese mixture to create a heartier meal.
Conclusion
Chile Relleno Casserole is a delightful twist on a traditional favorite, combining the flavors you love in a straightforward, satisfying dish. With its creamy texture, cheesy goodness, and roasted pepper flavor, this casserole is sure to please the entire family. Whether for a special brunch or a cozy dinner, this recipe is destined to become a household favorite!