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In the realm of comfort food, casseroles reign supreme, combining ease of preparation with heartwarming flavors. One standout recipe that beautifully encapsulates this is the Cheesy Chile Relleno Casserole. This dish brings together the smoky, spicy notes of roasted poblano peppers, the creaminess of two types of cheese, and the hearty goodness of black beans and corn. Perfect for gatherings or a cozy family dinner, this casserole not only satisfies your cravings but also showcases a delightful fusion of Mexican and American cuisines. In this article, we’ll delve into the preparation, cooking methods, and the unique flavors that make this casserole a must-try.

Cheesy Chile Relleno Casserole

Indulge in the vibrant flavors of spring with this Cheesy Chile Relleno Casserole, a delightful twist on a classic thats perfect for your Easter brunch or cozy gatherings. With roasted poblano peppers, creamy cheeses, and hearty black beans, this dish is both comforting and easy to prepare. It embodies a fusion of Mexican and American flavors, making it a standout choice for your table. Try it tonight and savor every bite of this crowd-pleaser!
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Ingredients
  

4 large poblano peppers, roasted, peeled, and chopped

1 cup shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 small onion, diced

3 cloves garlic, minced

4 large eggs

1 cup milk

1 tsp ground cumin

1 tsp chili powder

1 tsp smoked paprika

½ tsp salt

½ tsp black pepper

1 cup diced tomatoes (fresh or canned) with juices

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Instructions
 

Preheat your oven to 350°F (175°C).

    Prepare the poblanos: Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered, about 10 minutes. Place them in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. Once cooled, peel the skin, remove the seeds, and chop.

      Sauté the onions and garlic: In a skillet over medium heat, add a little oil and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

        Mix the base: In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper.

          Assemble the casserole: Grease a 9x13 inch baking dish. Layer half of the roasted poblano peppers at the bottom. Spread the sautéed onion and garlic over the peppers, and sprinkle with black beans, corn, and half of each cheese. Pour half of the egg mixture over the top.

            Layer again: Repeat the layers with the remaining poblanos, the rest of the black beans, corn, and cheese. Pour the remaining egg mixture over the top. Finally, add the diced tomatoes along with their juices.

              Bake: Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the casserole is set and the cheese is bubbly and golden.

                Garnish and serve: Let the casserole cool for 5-10 minutes before slicing. Garnish with fresh cilantro and serve with sour cream if desired.

                  Prep Time, Total Time, Servings: 20 min | 1 hr | 6-8 servings