Ingredients
Here’s what you’ll need to whip up this delicious Chile Rellenos Casserole Recipe:
6 large poblano peppers
1 lb ground beef or turkey (optional for a meaty version)
1 medium onion, diced
2 cloves garlic, minced
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 cup milk
4 large eggs
1/2 cup all-purpose flour
1 tsp baking powder
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp chili powder
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Salsa and sour cream (optional for serving)
Instructions
- Roast the Peppers
Preheat your oven to 400°F (200°C).
Place the poblano peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skin is charred and blistered.
Remove the peppers from the oven and place them in a plastic bag to steam for 10 minutes. This makes peeling the skin a breeze.
Once steamed, peel off the skins, remove the seeds, and slice the peppers into strips. - Prepare the Filling
In a large skillet, brown the ground beef or turkey over medium heat, breaking it up as it cooks.
Add the diced onion and minced garlic, cooking until the onion is translucent and fragrant.
Season with ground cumin, paprika, chili powder, salt, and pepper. Mix well and set aside. - Assemble the Casserole
Lightly grease a 9×13-inch baking dish.
Arrange half of the roasted poblano pepper strips in an even layer at the bottom of the dish.
Spread the meat mixture evenly over the peppers.
Sprinkle a layer of shredded Monterey Jack and cheddar cheese on top of the meat.
Layer the remaining poblano pepper strips over the cheese. - Prepare the Batter
In a mixing bowl, whisk together the flour, baking powder, milk, eggs, a pinch of salt, and a dash of pepper until smooth.
Pour the batter evenly over the assembled casserole. - Bake the Casserole
Preheat your oven to 350°F (175°C).
Bake the casserole for about 30-35 minutes, or until the top is golden brown and the batter is set.
Let it cool for a few minutes before slicing. - Garnish and Serve
Sprinkle freshly chopped cilantro over the top for a burst of color and flavor.
Serve with salsa and sour cream on the side for added zest.