Introduction
Ready to indulge in a dish that combines rich flavors and comforting textures? This Chile Rellenos Casserole will transport you straight to the heart of Tex-Mex cuisine. Imagine a harmonious blend of savory ground beef, smoky poblano peppers, and melty cheeses, all enveloped in a fluffy egg mixture. Perfect for family dinners or special gatherings, this casserole promises to be a showstopper on your dining table!
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
- Begin by preheating your oven to 350°F (175°C). This step ensures that your casserole will bake evenly and thoroughly.
- Next, char the poblano peppers over a gas flame or under the broiler until their skins are blistered and fragrant. Once charred, place them in a sealed plastic bag for about 10 minutes to steam. This makes peeling them a breeze! After steaming, peel off the skins and remove the seeds. Set aside for later.
- In a skillet, combine the ground beef, diced onion, and minced garlic. Cook over medium heat until browned and fully cooked through. Season this savory mixture with cumin, chili powder, salt, and pepper to taste, allowing the spices to infuse the meat.
- In a mixing bowl, whisk together the eggs and milk until you achieve a smooth, creamy consistency.
- Grease a 9×13-inch baking dish and start layering the casserole: begin with half of the diced tomatoes, followed by half of the beef mixture, and then a layer of half the shredded cheeses.
- Carefully place the peeled poblano peppers over this first layer of deliciousness, then repeat the layering process with the remaining tomatoes, beef mix, and cheeses, creating a comforting stack of flavors.
- Pour the egg mixture evenly over the entire casserole, ensuring it seeps into every layer, creating a delightful custard-like texture.
- Bake in your preheated oven for 30-35 minutes, or until the eggs are set, and the top is beautifully golden and bubbly.
- Once baked, remove the casserole from the oven and let it cool slightly. Before serving, garnish with fresh cilantro for a burst of color and freshness!
Notes or Tips
Feel free to customize this recipe by adding black beans or corn for extra texture and flavor. If you prefer a spicier kick, opt for hot diced tomatoes with green chiles or add jalapeños to the beef mixture.
Cooking Techniques
Char-roasting the poblano peppers enhances their flavor, bringing out a delightful smokiness that pairs perfectly with the spicy beef mixture. Allowing the peppers to steam in a plastic bag makes peeling them easier, ensuring you get that perfect, tender skin off without hassle.
FAQ
Can I make this casserole ahead of time? Yes! You can prepare the casserole a day in advance by assembling it and storing it in the refrigerator. Just increase the baking time if baking straight from the fridge.
Can I freeze leftovers? Absolutely! Once the casserole has cooled, cut it into portions and freeze in airtight containers. Thaw before reheating in the oven for a quick and satisfying meal.
Conclusion
This Chile Rellenos Casserole is more than just a meal; it’s a celebration of flavors that will warm your heart and satisfy your taste buds. Whether you’re serving it at a family gathering or as a weeknight treat, it’s sure to become a cherished favorite. Gather your loved ones and enjoy every delightful bite!