Stuffed Chile Casserole
A deliciously hearty casserole featuring roasted poblano peppers stuffed with a rich mixture of cheese, black beans, and corn, perfect for any gathering.
Ingredients
Main Ingredients
- 6 large poblano peppers Roasted and peeled
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 4 large eggs
- 1 cup milk Plant-based milk for dairy-free version
- 1 tsp ground cumin
- 1 tsp chili powder
- to taste Salt and pepper
Instructions
Preparation
- Gather all your ingredients. Rinse the black beans and corn thoroughly.
- Roast the poblano peppers over an open flame or under the broiler until charred on all sides (approximately 5 to 10 minutes). Cover with plastic wrap for 10 minutes.
- Peel the charred skin under running water. Cut a slit down one side of each pepper and remove the seeds.
Mixing
- In a bowl, whisk together the eggs and milk. Add ground cumin, chili powder, salt, and pepper.
Layering
- In a greased baking dish, spread half of the drained black beans and corn evenly across the bottom.
- Stuff each poblano pepper with a mixture of shredded mozzarella and cheddar cheeses.
- Place the stuffed peppers upright in the baking dish. Pour the egg mixture evenly over the peppers.
- Top the casserole with the remaining black beans and corn, followed by more shredded cheese.
Baking
- Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes or until the mixture is set and the cheese is bubbly and golden.
Notes
For extra flavor, add sautéed onions or garlic to the mixture. This recipe can be made dairy-free, vegetarian, or gluten-free with appropriate substitutions.