Chile Relleno Casserole
Chile Relleno Casserole is a delicious baked dish that captures the flavors of traditional Mexican stuffed peppers in an easy, layered casserole. Perfect for a comforting family dinner with a spicy, cheesy kick.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
Scale
- 6 large poblano peppers, roasted and peeled
- 1 lb ground beef or Mexican chorizo
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (14 oz) can diced tomatoes, drained
- 1 cup cooked rice
- 2 cups shredded Oaxaca or Monterey Jack cheese
- 3 large eggs, beaten
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish.
- In a large skillet, heat vegetable oil over medium heat. Add diced onion and garlic; sauté until translucent.
- Add ground beef or chorizo and cook until browned; drain excess fat.
- Stir in diced tomatoes, cumin, chili powder, salt, and pepper. Simmer for 5 minutes.
- Remove from heat and combine the meat mixture with cooked rice in a bowl.
- Slice roasted poblano peppers into strips and layer half of them in the bottom of the casserole dish.
- Spread half of the meat and rice mixture evenly over the peppers.
- Sprinkle 1 cup of shredded cheese over the meat layer.
- Repeat layers: remaining pepper strips, meat mixture, and top with remaining cheese.
- In a small bowl, whisk eggs and flour together until smooth; pour evenly over the casserole.
- Bake uncovered for 25-30 minutes, until the top is set and golden.
- Let stand for 5 minutes before serving. Garnish with fresh cilantro if desired.
Notes
For a vegetarian version, substitute ground beef with sautéed mushrooms and black beans. Serve with sour cream or guacamole for added creaminess.