Chile Rellenos Casserole
A hearty casserole combining roasted poblano peppers, cheese, and savory filling that delivers vibrant flavors and comfort.
Ingredients
Main Ingredients
- 4 large poblano peppers Roasted and peeled
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup cooked rice
- 1 can black beans, drained
- 1 cup corn (frozen or canned)
- 2 cups diced tomatoes (canned or fresh)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
- 2 eggs
- 1 cup milk
Instructions
Preparation
- Preheat your oven to 375°F.
- Roast the poblano peppers over an open flame or in the oven until charred.
- Once cooled, peel off the skin, slice them open, and remove the seeds.
Cooking the Base
- In a large mixing bowl, combine cooked rice, drained black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well.
Stuffing the Peppers
- Stuff each roasted poblano with the rice mixture, ensuring they are filled but not overly packed.
Arranging and Baking
- Place the stuffed peppers in a baking dish cut side up.
- In another bowl, whisk together eggs and milk. Pour this mixture over the stuffed peppers.
- Sprinkle shredded cheese on top.
- Bake for 30-35 minutes until the cheese is golden and the eggs are set.
Notes
Allow the casserole to rest for a few minutes after baking for better slicing. Add fresh herbs as a garnish for extra flavor.