Introduction
Welcome to a warm embrace of comfort food with this delightful Chile Rellenos Casserole. Imagine layers of charred poblano peppers, savory ground beef, and a medley of gooey cheeses, all baked to perfection. This hearty dish brings a little Tex-Mex magic to your table, making it perfect for family dinners or gatherings with friends. It’s not just a meal; it’s a celebration of flavors and textures that will leave everyone asking for seconds!
Ingredients
- 6 large poblano peppers
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can diced tomatoes with green chiles
- Fresh cilantro for garnish
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C). The anticipation of that golden brown casserole is part of the joy!
- Char the poblano peppers over a gas flame or under your broiler until their skin blisters and blackens. This step adds a wonderful smoky flavor. Once charred, place them in a sealed plastic bag for about 10 minutes to steam; then peel off the skins and remove the seeds. Set these beauties aside.
- In a skillet, cook the ground beef, diced onion, and minced garlic over medium heat. Stir until the beef is browned and cooked through. Season the mixture with cumin, chili powder, salt, and pepper to your taste.
- In a mixing bowl, whisk together the eggs and milk until well combined. This creamy mixture will bring everything together.
- Grease a 9×13-inch baking dish and start layering! Begin with half of the diced tomatoes, followed by half of the beef mixture, and then half of the shredded cheeses.
- Carefully lay the peeled poblanos over the beef mixture, and then repeat the layering process with the remaining tomatoes, beef, and cheeses.
- Pour the prepared egg mixture evenly over the casserole, ensuring every layer gets soaked with richness.
- Bake in your preheated oven for 30-35 minutes, or until the eggs are set and the top is delightfully golden and bubbly.
- Once baked, remove the casserole from the oven and let it cool slightly. Garnish with fresh cilantro for that pop of color and flavor!
Notes or Tips
For an extra kick, feel free to add some diced jalapeños to the beef mixture or sprinkle red pepper flakes on top before baking. This dish is also lovely when served with a side of sour cream or guacamole for some added creaminess!
Cooking Techniques
Mastering the char on the poblano peppers is key to achieving that authentic flavor profile. If you don’t have a gas stove or broiler available, you can carefully char the peppers on a grill. The steaming process after charring makes peeling them so much easier, allowing you to achieve a smooth texture in your casserole.
FAQ
Can I make this casserole ahead of time?
Absolutely! You can prepare everything the night before; just assemble it, cover it with foil, and refrigerate. When you’re ready to bake, allow it to come to room temperature before placing it in the oven, and you may need to add a few extra minutes to the cooking time.
Can I freeze the leftovers?
Yes! This casserole freezes beautifully. Just portion it out into airtight containers, and it will keep well in the freezer for up to three months. To reheat, thaw overnight in the refrigerator and bake until heated through.
Conclusion
This Chile Rellenos Casserole is a symphony of flavors that brings warmth and satisfaction with every bite. Perfect for busy weeknights or cozy gatherings, it’s sure to become a family favorite that you’ll be excited to share. So gather your loved ones, dig in, and enjoy the delightful burst of flavors and comforting warmth that this dish offers!