Why Make This Recipe
Stuffed Chile Casserole is a delightful dish that brings flavor and comfort to the table. This recipe combines the rich tastes of roasted poblano peppers, creamy cheese, and spices, making it a perfect meal for family gatherings or a cozy dinner at home. It’s easy to prepare, making it great for both experienced cooks and beginners.
How to Make Stuffed Chile Casserole
Ingredients
- 4 large poblano peppers
- 2 cups shredded Monterey Jack and cheddar cheese
- 4 large eggs
- 1 cup whole milk
- 1 medium onion, diced
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 tsp garlic powder
Directions
- Preheat the oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
- Roast the poblano peppers until they are charred. After roasting, peel, seed, and slice them open.
- In a bowl, mix the shredded cheese, diced onion, eggs, and milk until everything is well combined.
- Layer half of the roasted peppers in the baking dish. Top them with half of the cheese mixture. Repeat the layers with the remaining peppers and cheese mixture.
- Combine the diced tomatoes with garlic powder and pour this mixture over the casserole.
- Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes until the top is golden brown.
How to Serve Stuffed Chile Casserole
Stuffed Chile Casserole is best served hot. You can garnish it with fresh cilantro, sour cream, or avocado slices for added flavor and freshness. Pair it with a side salad or some crusty bread for a complete meal.
How to Store Stuffed Chile Casserole
To store leftovers, let the casserole cool completely. Cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it for up to 2 months. When ready to eat, reheat in the oven or microwave.
Tips to Make Stuffed Chile Casserole
- Ensure the poblano peppers are well-roasted for a deeper flavor.
- Feel free to add other ingredients to the cheese mixture, such as cooked ground beef or beans for added protein.
- You can adjust the level of spice by choosing milder or spicier diced tomatoes.
Variation
You can substitute poblano peppers with other types of peppers, such as bell peppers or anaheim peppers, if you prefer a milder flavor. Adding different cheeses such as pepper jack will also give the casserole a unique twist.
FAQs
1. Can I make Stuffed Chile Casserole ahead of time?
Yes, you can prepare it a day in advance. Assemble the casserole, cover it tightly, and refrigerate. Bake it the next day, adding a few extra minutes to the cooking time if it’s cold from the fridge.
2. Can I use non-dairy milk in this recipe?
Yes, you can use non-dairy milk such as almond milk or soy milk. It will alter the flavor slightly, but it should still work well.
3. What can I serve with Stuffed Chile Casserole?
This casserole pairs nicely with a simple salad, rice, or your favorite tortilla chips for a complete meal.
Stuffed Chile Casserole
Ingredients
Main Ingredients
- 4 large poblano peppers Roasted and peeled
- 2 cups shredded Monterey Jack and cheddar cheese Combination of both cheeses
- 4 large eggs Large eggs for binding
- 1 cup whole milk Can substitute with non-dairy milk
- 1 medium onion, diced Diced onion adds flavor
- 1 can (14.5 oz) diced tomatoes with green chilies For added spice and flavor
- 1 tsp garlic powder Add more if desired
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
- Roast the poblano peppers until charred. Peel, seed, and slice them open.
Mixing
- In a bowl, mix the shredded cheese, diced onion, eggs, and milk until well combined.
Layering
- Layer half of the roasted peppers in the baking dish.
- Top them with half of the cheese mixture.
- Repeat the layers with the remaining peppers and cheese mixture.
Finishing Touch
- Combine the diced tomatoes with garlic powder and pour this mixture over the casserole.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes until the top is golden brown.