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Stuffed Chile Casserole


Stuffed Chile Casserole


I tried it for the first time at my friend’s party and immediately asked for the recipe.

The chile rellenos casserole you’re about to make is a creative take on the traditional Mexican dish chilesllenes.

This casserole version simplifies the process while maintaining the rich flavors and textures that make the original

dish so popular. Here are simplified instructions for making this savory and flavorful casserole, as well as some


serving suggestions to complete your meal.

Stuffed Chile Casserole, Recipe

This casserole is a fantastic way to bring the essence of Mexican cuisine into your home kitchen. It features a

blend of smoky chilies and melted cheese that is sure to please any crowd.


7 large poblano chiles


1.5 cups milk

5 large eggs

2 cups freshly grated Monterey Jack cheese, divided

1 cup freshly grated cheddar cheese, divided

3 tablespoons all-purpose flour


1 teaspoon baking powder powder

1/ 4 teaspoons each garlic powder and onion powder

Salt and pepper to taste


To grill peppers: Preheat grill and position rack 6 inches from heat source. Place the poblano peppers on a foil-

lined baking sheet and roast, turning occasionally, until the skin is charred and blistered, 10 to 15 minutes.


Steam and prepare the peppers: Place the charred peppers in a plastic bag and steam for about 10 minutes. This

makes peeling easier.Next, peel the peppers, remove the stems and seeds, and open them.

Preheat oven and prepare dish: Set oven to 175°C (350°F) and grease a 3-quart baking dish.

Layered Casserole: Place half of the prepared chilies in the bottom of the dish and top with 1 cup Monterey Jack

and 1/2 cup Cheddar cheese. Repeat layers with remaining chiles and cheese.

Mix and pour in the egg mixture: In a bowl, stir the eggs, milk, flour, baking powder, onion powder, garlic

powder, salt and pepper until smooth.Pour this mixture evenly over the chili and cheese layers.

Bake: Bake the casserole for about 45 minutes or until the top is golden brown and the center is set.

Allow to cool and serve: Allow the casserole to cool slightly before cutting into squares. Serve with sour cream,


your choice of salsa, and a sprinkle of fresh cilantro for added flavor.

Serving Suggestions:

Mexican Rice and Refried Beans: Offer a complete traditional meal by serving the casserole with Mexican rice and

creamy refried beans.Fresh Salad: Complement the casserole’s richness with a fresh salad of avocado, corn and

tomatoes, dressed with a lime vinaigrette.

Sour Cream and Salsa: Add a dollop of sour cream or a drizzle of salsa (roasted tomato or tomatillo) as a side

dish if you like a little more moisture and heat in your food.

This Stuffed Chile Casserole recipe adds a comforting and festive touch to any table, combining traditional flavors

with the ease and convenience of a baked casserole. Perfect for any occasion, it’s a dish that celebrates the depth

and diversity of Mexican cuisine in a format accessible to chefs of all levels. Enjoy the process of preparing this

dish and the delicious moments it brings to your dining experience.

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