Oh my gosh, let me tell you about my absolute favorite comfort food: Chile Rellenos Casserole! This dish is a warm, cheesy hug that’s packed with flavor and a little bit of spice. Imagine tender poblano peppers stuffed with a delicious mix of rice, beans, and tomatoes, all smothered in a creamy egg mixture and topped with melty cheese. It’s a unique twist on the classic stuffed peppers that’s perfect for a weeknight dinner or a cozy gathering with friends. Trust me, once you try this casserole, it’ll become a regular in your meal rotation!
Ingredients List
- 4 large poblano peppers
- 1 cup shredded cheese (I love using a blend of Monterey Jack and cheddar for extra creaminess!)
- 1 cup cooked rice (brown or white, whatever you have on hand)
- 1 can black beans, drained (don’t forget to rinse them for a fresher taste!)
- 1 cup corn (frozen or canned works great—just make sure it’s drained)
- 2 cups diced tomatoes (fresh or canned, but if you’re using canned, get the no-salt-added kind)
- 1 teaspoon cumin (this gives it that warm, earthy flavor)
- 1 teaspoon chili powder (adjust based on how spicy you like it!)
- Salt and pepper to taste
- 2 eggs (these help bind everything together)
- 1 cup milk (I usually go for 2% for a nice balance)
How to Prepare Instructions
- First things first, preheat your oven to 375°F (190°C). This way, your casserole will bake perfectly!
- Next, let’s roast those poblanos! Place them directly on a hot grill or under the broiler until they’re charred and blistered all over. This usually takes about 10-15 minutes. Once they’re nice and blackened, take them off and let them cool a bit before peeling off the skin.
- Now, slice the peppers open lengthwise and remove the seeds. Don’t worry if they fall apart a little—that just adds character!
- In a large bowl, combine the cooked rice, drained black beans, corn, diced tomatoes, cumin, chili powder, and a sprinkle of salt and pepper. Give it a good mix until everything’s well coated and happy together.
- Time to stuff those peppers! Spoon the rice and bean mixture into each poblano, packing it in there like you mean it. Then, place the stuffed peppers in a greased baking dish.
- In another bowl, whisk together the eggs and milk until smooth. Pour this creamy goodness over the stuffed peppers, making sure to cover them evenly.
- Finally, sprinkle the shredded cheese generously on top—because who doesn’t love extra cheese, right?
- Bake your masterpiece in the preheated oven for 30-35 minutes, or until the egg is set and the cheese is golden and bubbly. You’ll know it’s ready when your kitchen smells like a fiesta!
Nutritional Information
When you’re diving into this delicious Chile Rellenos Casserole, it’s nice to know what you’re getting, right? Here are some approximate nutritional values per serving:
- Calories: 320
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 600mg
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Sugar: 4g
These values can vary based on your ingredient choices, so feel free to adjust things to fit your dietary needs. Enjoy the flavors without the guilt!
Why You’ll Love This Recipe
- Quick and Easy: This casserole comes together in a flash! With just a bit of prep and baking time, you’ll have a hearty meal ready to enjoy.
- Flavor-Packed: Each bite is bursting with the bold flavors of roasted poblano peppers, spices, and gooey cheese that will make your taste buds dance!
- Vegetarian Delight: It’s a fantastic vegetarian option that’s satisfying and filling, making it perfect for anyone looking to cut back on meat.
- One-Dish Wonder: Who doesn’t love a meal that’s all in one pan? Cleanup is a breeze, and you get to enjoy more time with your loved ones!
- Customizable: You can easily tweak the ingredients to suit your taste—add ground meat, switch up the cheese, or even throw in your favorite veggies!
- Perfect for Meal Prep: This casserole stores beautifully, so you can make it ahead of time and enjoy leftovers throughout the week.
Tips for Success
- Choose Quality Peppers: When selecting your poblano peppers, look for ones that are firm and have a deep green color. This ensures you’ll get the best flavor and texture for your casserole!
- Roast for Maximum Flavor: Don’t skimp on roasting those poblanos! The charred skin adds a smoky depth to the dish. If you’re short on time, you can also roast them in the oven, but the grill gives that extra oomph.
- Mix It Up: Feel free to experiment with the filling! Adding a diced onion or some chopped cilantro can elevate the flavor. You can also swap out the black beans for pinto or kidney beans if you prefer.
- Adjust the Heat: If you love a kick, consider adding some diced jalapeños to the filling or using spicy cheese. On the flip side, if you’re serving kids or those who prefer milder flavors, skip the chili powder or use a sweet variety.
- Don’t Rush the Bake: Make sure to give your casserole the full baking time. It needs that time to set properly and for the flavors to meld together beautifully. You want that golden, bubbly cheese on top!
- Let It Rest: Once it’s out of the oven, let the casserole sit for about 10 minutes before digging in. This helps everything firm up a bit and makes serving easier.
Variations
One of the best things about my Chile Rellenos Casserole is how versatile it is! You can easily mix things up to keep it exciting and cater to different tastes. Here are some fun ideas to personalize your dish:
- Add Ground Meat: If you’re craving a heartier version, try adding some ground beef, turkey, or chicken to the filling. Just brown the meat before mixing it with the other ingredients!
- Cheese Choices: While I love a blend of Monterey Jack and cheddar, you could swap in pepper jack for a spicy kick or use queso fresco for a more traditional touch. Feel free to get creative!
- Spicy Twist: Want to turn up the heat? Mix in some diced jalapeños or a splash of hot sauce into the filling. You can also sprinkle crushed red pepper flakes on top before baking!
- Veggie-Loaded: For a fresh twist, add in some chopped zucchini, spinach, or mushrooms to the filling. This not only boosts the nutrition but also adds more texture and flavor!
- Different Beans: Instead of black beans, try pinto, kidney, or even chickpeas! Each type brings its own unique flavor and texture to the casserole.
- Herbs and Spices: Experiment with fresh herbs like cilantro or oregano for added freshness. You can also swap the cumin and chili powder for taco seasoning for a different flavor profile!
Don’t be afraid to play around with these variations! The beauty of this casserole is that you can make it your own, ensuring every bite is just how you like it.
Serving Suggestions
Now that you’ve whipped up this glorious Chile Rellenos Casserole, it’s time to think about what to serve alongside it! Trust me, the right sides can take your meal to the next level. Here are a few of my favorites:
- Fluffy Rice: A side of cilantro-lime rice or Spanish rice pairs beautifully with the casserole. The freshness of the herbs complements the spices in the dish perfectly.
- Zesty Salad: A light, refreshing salad with mixed greens, diced tomatoes, and a tangy vinaigrette balances out the richness of the casserole. You could even toss in some avocado for that creamy texture!
- Guacamole: How about serving it with a side of homemade guacamole? The creamy avocado adds a delightful contrast to the spicy flavors of the casserole.
- Sour Cream: A dollop of sour cream on top of your serving can add that creamy tanginess that’s just divine. It’s a must for balancing the heat!
- Mexican Street Corn: Grilled corn on the cob slathered with mayo, cheese, and chili powder is a fantastic side that’s both fun and flavorful.
- Fresh Salsa: A vibrant tomato salsa or a corn salsa brings a burst of freshness and complements the flavors of the casserole beautifully.
- Black Bean Soup: If you’re feeling adventurous, a light black bean soup can be a great starter before diving into the casserole. It’s comforting and adds to the Mexican theme!
Mix and match these sides to create a delicious spread that’ll impress your family and friends. Enjoy your meal and the smiles that come along with it!
Storage & Reheating Instructions
Alright, let’s talk about what to do with those delicious leftovers of your Chile Rellenos Casserole! First off, if you find yourself with any extra (which is rare, but it happens!), you’ll want to store it properly to keep all that flavor intact.
To store, let the casserole cool completely before transferring it to an airtight container. If you’ve got a lot left, you can also slice it into individual portions, making it super easy to grab a quick meal later on. Just pop a piece in a container, and you’re good to go!
Now, when it comes to reheating, I recommend using the oven to keep that cheesy goodness nice and melty. Preheat your oven to 350°F (175°C), then place the casserole in an oven-safe dish. Cover it with foil to prevent it from drying out and heat for about 20-25 minutes, or until it’s warmed through. If you’re reheating individual portions, they’ll need about 10-15 minutes. Just keep an eye on it!
If you’re in a hurry, the microwave works too! Just make sure to cover it with a microwave-safe lid or a damp paper towel to keep the moisture in. Heat in short bursts of 1-2 minutes, stirring in between until it’s hot all the way through. Just be careful, as the edges can get super hot!
And there you go! Enjoy your leftovers just as much as the first time around. Trust me, it’s just as comforting and delicious!
FAQ Section
Can I make Chile Rellenos Casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance, just cover it tightly and store it in the refrigerator. When you’re ready to bake, simply pop it in the oven—no need to wait for it to come to room temperature.
Can I freeze leftovers?
Yes! This casserole freezes wonderfully. Just let it cool completely, then transfer it to an airtight container or wrap it tightly in plastic wrap. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
What can I substitute for poblano peppers?
If you can’t find poblano peppers, you can use bell peppers instead. Just keep in mind that they won’t have the same smoky flavor, but they’ll still work great for a stuffed pepper dish!
Is this casserole spicy?
It depends on how you make it! The heat level can be adjusted by using more or less chili powder and by adding jalapeños if you like things fiery. If you prefer a milder flavor, stick to just a teaspoon of chili powder.
Can I add meat to this casserole?
Of course! This Chile Rellenos Casserole is super versatile. You can add cooked ground beef, turkey, or chicken to the filling for extra protein. Just brown the meat before mixing it with the other ingredients for a delicious twist!
Chile Rellenos Casserole: 7 Comforting Flavors to Savor
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
A flavorful casserole featuring stuffed peppers with cheese and spices.
Ingredients
- 4 large poblano peppers
- 1 cup shredded cheese
- 1 cup cooked rice
- 1 can black beans, drained
- 1 cup corn
- 2 cups diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 eggs
- 1 cup milk
Instructions
- Preheat the oven to 375°F.
- Roast the poblano peppers until charred, then peel and slice open.
- In a bowl, combine rice, beans, corn, tomatoes, and spices.
- Stuff each pepper with the mixture and place in a baking dish.
- In another bowl, whisk together eggs and milk.
- Pour the egg mixture over the stuffed peppers.
- Top with shredded cheese.
- Bake for 30-35 minutes until set and golden.
Notes
- You can add ground meat for extra protein.
- Adjust spice level to your preference.
- Serve with sour cream or avocado.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 80mg
Keywords: Chile Rellenos Casserole, Mexican casserole, stuffed peppers