Description
Chile relleno casserole brings Mexican comfort straight to your dinner table with layers of roasted peppers, melted cheese, and savory egg goodness. Warm, cheesy, and simple to prepare, this dish delivers authentic flavor without complicated cooking techniques.
Ingredients
Scale
Protein:
- 1 pound ground beef or turkey
Vegetables:
- 4 poblano peppers
- 1 yellow onion
Dairy and Binding:
- 2 cups cheddar cheese
- 4 eggs
- ½ cup tomato sauce
- ¼ cup fresh cilantro
Instructions
- Fire up your oven to 375°F (190°C), creating the perfect environment for your casserole.
- Hold poblano peppers directly over an open gas flame, rotating carefully until entire surface becomes charred and blistered, approximately 3-4 minutes per pepper.
- Dice 1 medium yellow onion and sauté in a 10-inch skillet over medium heat with 1 tablespoon olive oil until translucent, about 4 minutes.
- Add 1 pound ground beef or turkey to the skillet, breaking meat into small crumbles and cooking until no pink remains, roughly 7-8 minutes.
- Crack 3 large eggs into a mixing bowl, whisking them until smooth and pale yellow.
- Fold cooked meat, sautéed onions, and 1 cup shredded cheddar cheese into the whisked eggs, creating a rich and hearty mixture.
- Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
- Pour ½ cup tomato sauce across the bottom of the prepared dish, creating a thin, even layer.
- Arrange roasted poblano peppers in a single layer, carefully overlapping if necessary.
- Spread the egg and meat mixture evenly across the peppers, ensuring complete coverage.
- Layer remaining poblano peppers on top of the meat mixture.
- Pour remaining ½ cup tomato sauce over the top, covering all ingredients.
- Sprinkle remaining 1 cup cheddar cheese across the surface.
- Cover the baking dish tightly with aluminum foil, creating a sealed environment.
- Bake at 375°F (190°C) for 25 minutes while covered.
- Remove foil and continue baking for an additional 15 minutes until cheese turns golden and edges become crispy.
- Remove from oven and let rest 10 minutes before serving, allowing casserole to set and flavors to meld.
- Garnish with fresh chopped cilantro just before serving for a bright, herbal finish.
Notes
- Roasting peppers over an open flame adds a smoky depth that transforms the entire dish, so take your time and get a good char.
- Draining excess fat from the browned meat prevents a greasy casserole and helps keep the texture light and appealing.
- For a vegetarian version, swap ground meat with black beans or roasted vegetables like zucchini and corn for an equally satisfying meal.
- Letting the casserole rest for 10 minutes after baking helps it set and makes serving much easier without falling apart.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 110 mg