If you’re in the mood for a dish that combines the bold flavors of chile peppers with the comfort of a casserole, then look no further than easy Chile Relleno Casserole. This delectable Mexican-inspired dish features roasted poblano peppers stuffed with cheese, nestled in a fluffy egg batter, and baked to perfection. In this blog post, we’ll share with you a hassle-free recipe for easy Chile Relleno Casserole that will satisfy your cravings and delight your taste buds. Let’s dive into this culinary delight!
Ingredients:
To prepare this mouthwatering easy Chile Relleno Casserole, gather the following ingredients:
- 6 large poblano peppers
- 2 cups shredded Monterey Jack cheese
- 4 large eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup enchilada sauce
- Optional toppings: chopped fresh cilantro, sliced green onions, sour cream
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
- Place the poblano peppers on a baking sheet and broil them in the oven, turning occasionally, until the skins are charred and blistered. This process usually takes about 10-15 minutes. Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes.
- After steaming, carefully peel off the skins from the roasted peppers. Make a small vertical slit on each pepper and gently remove the seeds and membranes. Take care not to tear the peppers.
- Stuff each pepper with shredded Monterey Jack cheese, ensuring they are evenly filled. Place the stuffed peppers in the prepared baking dish.
- In a mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, and black pepper until well combined. Pour the egg mixture over the stuffed peppers, making sure they are evenly coated.
- Drizzle the enchilada sauce over the top of the casserole, allowing it to seep into the crevices between the peppers.
- Bake the casserole in the preheated oven for 25-30 minutes or until the top is golden brown and the eggs are set.
- Remove the casserole from the oven and let it cool for a few minutes. Serve warm with optional toppings such as chopped fresh cilantro, sliced green onions, and a dollop of sour cream.
Engaging Tip:
Share an interesting fact or anecdote about the origins of Chile Relleno, its cultural significance, or its popularity in Mexican cuisine. This adds depth to your blog post and engages readers on a cultural level.
Pro Tip:
Experiment with different types of cheese or add additional ingredients such as diced tomatoes, corn, or black beans to customize your easy Chile Relleno Casserole. Get creative and make it your own!
Conclusion:
Easy Chile Relleno Casserole is a flavor-packed dish that brings the authentic taste of Mexico to your dining table. With its roasted poblano peppers, gooey cheese filling, and fluffy egg batter