Easy Chiles Rellenos Casserole Recipe
User Reviews
5
Easy Chiles Rellenos Casserole Recipe
Description
This casserole recipe starts by roasting poblano chiles until their skins are blackened. After cooling in a sealed bag, the skins are peeled off while keeping the peppers intact. They are then slit to remove seeds, preparing them to hold or layer with the filling. Corn kernels, black beans, diced red pepper, cotija cheese, and most of the shredded Monterey Jack cheese make up the filling mixture, which is combined separately with eggs, flour, baking powder, and seasonings to create a custard-like base. Marinated sliced red onion with red wine vinegar adds acidity and crunch when layered or served alongside.
The assembled casserole bakes until set, melding the mildly spicy, smoky flavor of roasted peppers with creamy cheese and bean textures. The egg mixture adds structure and richness, helping the casserole hold firm slices. This dish can be varied with different peppers or cheese types based on preference. It can serve as a hearty vegetarian main or a side dish complementing Mexican-inspired meals.
Adjusting the heat by adding chilies like jalapeños can increase spiciness, and using pre-roasted peppers provides a shortcut when pressed for time. Cheese varieties may be substituted to suit family preferences without changing the overall texture and consistency markedly.
Ingredients
- 1/2 large red onion sliced
- 1/4 cup red wine vinegar
- 6 each poblano chile or pasilla chiles
- 2 ears corn or canned, drained. About 2/3 cup
- 1-15 ounce black beans rinsed and drained
- 1/2 cup red pepper diced
- 1/2 cup cotija cheese grated
- 1 cup mozzarella cheese grated and divided
- 12 egg large
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper ground
- 1/2 cup Monterey jack cheese shredded
Instructions
- Lightly grease a 9" x 13" baking pan with butter or non-stick cooking spray and set aside.
Marinate Onion
- In a small bowl marinate the onion with the red wine vinegar for 30 minutes.
Prepare Chiles
- Place the oven rack 6-8 inches from the heat source. Turn the broiler on high and lay the poblano chiles out on a baking sheet lined with foil (for easy clean up). Broil for 10 minutes or until blackened. Turn the peppers over as needed to evenly blacken the skin.
- Remove the peppers from the oven. Place the peppers in a paper bag and close to seal. Let the peppers sit until cooled.
- Carefully peel the skin keeping the pepper intact as best as possible.
- Cut a slit all the way down the front of each pepper and carefully remove all the seeds using a spoon or small knife.
Prepare the Filling
- Cut the kernels from the corn cobs and set aside. In a large mixing bowl, mix the corn kernels with the black beans, diced red pepper, cotija cheese and ¾ cup of the monterey jack cheese.
- Add the red onion with the red wine vinegar and mix well. Add salt and pepper to taste.
Fill the Peppers
- Add the corn mix into each pepper evenly and place in the prepared baking pan.
Whisk Eggs
- Whisk the eggs in a large bowl with the flour and baking powder until thoroughly combined. Add the remaining ¼ cup monterey cheese and mozarella cheese.
- Pour egg mixture around stuffed poblano chiles. Bake at 375°F for 30-45 minutes or until the eggs are set.
- Cool for 10 minutes before serving. Top with your favorite toppings if desired; creama, sour cream, salsa or avocado slices.
Notes
- For more heat, add diced jalapeños or Anaheim peppers to the filling mixture.
- Use store-bought roasted poblanos to save time if you don’t want to roast fresh peppers.
- Instead of stuffing individual chiles, layering them between the filling mixtures is a good alternative preparation.
- Certain cheese substitutes like pepper jack or cheddar can replace Monterey Jack cheese to match your family’s taste.
- Using all egg whites instead of whole eggs can reduce the yolk content if preferred for health reasons.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 228kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 16g | 32% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 271mg | 90% |
| Sodium | 531mg | 22% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 841IU | 17% |
| Vitamin C | 13mg | 14% |
| Calcium | 241mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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