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–+ servings
Delicious stuffed chile casserole with vibrant ingredients, great for gatherings

Stuffed Chile Casserole

A delightful dish combining roasted poblano peppers, creamy cheese, and spices, perfect for gatherings or cozy dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 6 servings
Calories 350 kcal

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.

Notes

Serve hot, garnished with fresh cilantro, sour cream, or avocado slices. Can be stored in the fridge for up to 3 days or frozen for 2 months.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 15gFat: 24gSaturated Fat: 12gSodium: 600mgFiber: 3gSugar: 5g
Keyword Baked Dish, Cheesy Casserole, Comfort Food, Poblano Peppers, Stuffed Chile Casserole
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