Description
Chile Relleno Casserole is a hearty, layered Mexican-inspired dish featuring smoky roasted poblano peppers, seasoned ground meat, melty cheese, and a savory tomato sauce baked together with an egg batter. This easy casserole offers all the classic flavors of chile rellenos without the hassle, perfect for weeknight dinners or entertaining.
Ingredients
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4-5 roasted poblano peppers, peeled, seeded, and chopped
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1 lb ground beef or turkey
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1 small onion, chopped
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2 cloves garlic, minced
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1 can (14 oz) diced tomatoes (canned or fresh)
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1 cup tomato sauce
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3 large eggs
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2 tbsp all-purpose flour or cornmeal (for batter)
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2 cups shredded cheese (Monterey Jack, cheddar, or Mexican blend)
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1-2 tbsp oil (for sautéing)
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1 tsp ground cumin
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1 tsp chili powder
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Salt and pepper, to taste
- Fresh cilantro, chopped (optional, for garnish)
Instructions
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Roast poblano peppers over an open flame or broiler until charred. Place in a covered bowl to steam, peel off skins, remove seeds, and chop.
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In a skillet, heat oil and cook ground meat with onion, garlic, cumin, chili powder, salt, and pepper until browned and cooked through.
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Stir in diced tomatoes and tomato sauce; simmer for 10 minutes.
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Preheat oven to 350°F (175°C). Grease a baking dish.
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In a bowl, beat eggs with flour or cornmeal to form a light batter.
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Layer half the meat mixture in the baking dish, then half the roasted poblano peppers, and a generous layer of shredded cheese. Repeat layers.
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Pour egg batter evenly over the casserole.
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Bake for 30-35 minutes until egg is set and top is golden and bubbly.
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Garnish with fresh cilantro before serving.
Notes
Substitute chicken or ground beef or turkey.Add black beans or corn for extra texture and flavor.Use queso fresco or panela cheese for different cheese options.Top with sour cream, avocado, or salsa when serving.Store leftovers in an airtight container in the refrigerator up to 3 days; reheat before serving.
