Stuffed Chile Casserole
This Stuffed Chile Casserole features layers of tender roasted poblano peppers filled with a rich mixture of cheese, tomatoes, rice, and spices, making it a perfect dish for family meals or gatherings.
Ingredients
For the casserole filling
- 4 large poblano peppers Roasted, peeled, and chopped.
- 1 cup shredded cheese Any cheese like cheddar or Monterey Jack.
- 1 cup diced tomatoes Fresh or canned.
- 1 cup cooked rice Can use white, brown, or cauliflower rice.
- ½ cup chopped onions For additional flavor.
- 3 cloves garlic Minced.
- 1 teaspoon cumin
- Salt and pepper to taste salt and pepper
For the binding custard
- 4 large eggs
- 1 cup milk Dairy or non-dairy.
Instructions
Preparation
- Begin by gathering all your ingredients.
- Roast the poblano peppers until they are charred, then peel and chop them into bite-sized pieces.
Mix Filling
- In a mixing bowl, combine the chopped peppers, shredded cheese, diced tomatoes, cooked rice, chopped onions, garlic, cumin, salt, and pepper.
Prepare Custard
- In a separate bowl, vigorously whisk together the eggs and milk until well combined.
Layering and Baking
- Take a casserole dish and layer the pepper mixture evenly across the bottom.
- Pour the egg and milk mixture over the pepper mixture carefully.
- Preheat your oven to 350°F (175°C) and place the casserole in.
- Bake for about 30-35 minutes or until the egg is set and the top is golden brown.
Serving
- Once baked, take it out and let it cool for a few minutes.
- Cut into squares and serve hot.
Notes
This casserole is customizable based on dietary preferences. Use plant-based cheese for a vegan version or quinoas as a grain substitute.