Chili Relleno Casserole
Ingredients:
6 large poblano peppers
1 lb ground beef or turkey
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cooked rice (white or brown)
1 can (15 oz) diced tomatoes, drained
1 cup black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 tsp ground cumin
1 tsp chili powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
4 large eggs
1 cup milk
1/2 cup sour cream
2 tbsp chopped fresh cilantro (optional, for garnish)
Directions:
Prepare the Peppers:
Preheat your oven to 400°F (200°C).
Place the poblano peppers on a baking sheet and roast in the preheated oven for about 20 minutes, or until the skins are blackened and blistered.
Remove the peppers from the oven and place them in a bowl covered with plastic wrap to steam for about 10 minutes. This will make peeling easier.
Once cool enough to handle, peel off the skins, cut open the peppers, and remove the seeds and membranes. Set aside.
Cook the Filling:
In a large skillet over medium heat, cook the ground beef or turkey until browned and cooked through. Drain excess fat if necessary.
Add the chopped onion and garlic to the skillet and cook until softened, about 3-4 minutes.
Stir in the cooked rice, diced tomatoes, black beans, corn, cumin, chili powder, paprika, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld together. Remove from heat.
Assemble the Casserole:
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13 inch baking dish.
Spread a thin layer of the beef mixture in the bottom of the baking dish.
Place the prepared poblano peppers on top of the beef mixture, cut side up.
Spoon the remaining beef mixture into the peppers.
In a medium bowl, whisk together the eggs, milk, and sour cream. Pour the mixture over the assembled casserole.
Add Cheese:
Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the casserole.
Bake the Casserole:
Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly and the casserole is set.
If desired, broil for an additional 2-3 minutes to brown the cheese slightly.
Garnish and Serve:
Let the casserole cool for a few minutes before serving.
Garnish with chopped fresh cilantro, if desired.
Prep Time: 20 minutes | Cook Time: 45-50 minutes | Total Time: 1 hour 15 minutes
Kcal: Approximately 350 kcal per serving (based on 8 servings) | Servings: 8
