Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. It should entice the reader and set the tone for the dish. Experience the rich flavors of Mexico with this delectable chile relleno casserole. Perfectly roasted poblano peppers are stuffed with a savory filling and baked to perfection in a cheesy sauce. This dish combines convenience and taste, making it an ideal choice for busy weeknights or a festive gathering, ensuring every bite is a delight.
Ingredients
– 4 large poblano peppers
– 1 pound ground beef or turkey
– 1 cup diced onion
– 2 cups shredded cheese (cheddar or Monterey Jack)
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon cumin
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 6 large eggs
– 1 cup milk
Servings and Cooking Time
This recipe serves 6 people. Preparation time is approximately 30 minutes, with a cooking time of 45 minutes.
Nutritional Value
The nutritional value for one serving (approximately 1/6 of the casserole) includes:
– Calories: 350
– Protein: 22g
– Fat: 25g
– Carbohydrates: 10g
– Fiber: 2g
Step-by-Step Cooking Process
1. Preheat the oven to 375°F (190°C).
2. Roast the poblano peppers over an open flame or in the oven until charred.
3. Place roasted peppers in a plastic bag to steam for 10 minutes.
4. Meanwhile, in a skillet, cook the ground beef with diced onion until browned.
5. Stir in diced tomatoes, cumin, garlic powder, salt, and pepper; simmer for 5 minutes.
6. Remove the skins from the peppers and cut a slit to remove seeds.
7. Stuff each pepper with the meat mixture and place in a baking dish.
8. In a bowl, whisk together eggs and milk; pour over stuffed peppers.
9. Sprinkle shredded cheese on top.
10. Bake for 35-45 minutes until the cheese is bubbly and golden.
Alternative Ingredients
You can substitute ground beef with shredded chicken or a meat alternative for a lighter dish. Use non-dairy cheese for a vegan option, and feel free to add vegetables like zucchini or corn to the filling for extra flavor.
Serving and Pairings
This dish pairs wonderfully with Spanish rice or a fresh side salad. You can also serve it with sour cream, guacamole, or pico de gallo for added flavor.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until heated through. This casserole can be frozen before baking; just add an extra 10-15 minutes to the cooking time when baking from frozen.
Cooking Mistakes
– Not roasting the peppers thoroughly can result in tough skin.
– Overfilling the peppers may cause them to burst while baking.
– Forgetting to season the meat can lead to bland flavors.
– Using low-fat cheese can affect the melting quality.
– Skipping the resting time after baking may make serving difficult.
Helpful Tips
– Use fresh herbs like cilantro for added flavor.
– Let the casserole rest for 10 minutes before serving to set.
– Experiment with different types of cheese for a unique taste.
– Add jalapeños for a spicy kick.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance, cover it, and refrigerate. Just add a few extra minutes to the baking time.
What can I use instead of poblano peppers?
You can use bell peppers or Anaheim peppers if poblanos are not available. They will provide a milder flavor.
Is this recipe gluten-free?
Yes, all the ingredients listed are gluten-free. Just ensure any packaged items, like cheese, are certified gluten-free.
How can I make this dish spicier?
Add diced jalapeños to the meat mixture or sprinkle some cayenne pepper into the egg mixture for extra heat.
Can leftovers be frozen?
Yes, you can freeze leftovers. Make sure to cool them completely before transferring to an airtight container.
Conclusion
This chile relleno casserole recipe is a delightful dish that combines rich flavors and comforting textures, making it a perfect choice for any occasion. Its versatility allows for various ingredient substitutions, ensuring everyone can enjoy this fantastic meal. Whether for a family dinner or a festive gathering, this casserole is sure to impress and satisfy.
Chile Relleno Casserole
Ingredients
- 4 large poblano peppers
- 1 pound ground beef or turkey
- 1 cup diced onion
- 2 cups shredded cheese cheddar or Monterey Jack
- 1 can diced tomatoes 14.5 oz
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 6 large eggs
- 1 cup milk
Instructions
- Preheat the oven to 375°F (190°C).
- Roast the poblano peppers over an open flame or in the oven until charred.
- Place roasted peppers in a plastic bag to steam for 10 minutes.
- In a skillet, cook the ground beef with diced onion until browned.
- Stir in diced tomatoes, cumin, garlic powder, salt, and pepper; simmer for 5 minutes.
- Remove the skins from the peppers and cut a slit to remove seeds.
- Stuff each pepper with the meat mixture and place in a baking dish.
- In a bowl, whisk together eggs and milk; pour over stuffed peppers.
- Sprinkle shredded cheese on top.
- Bake for 35-45 minutes until the cheese is bubbly and golden.