Are you searching for an easy, yet impressive dish to prepare for dinner tonight? Look no further! This chili rellano casserole recipe offers a delightful twist on the classic Mexican dish with half the effort. Perfect for a cozy night in, this quick and delicious casserole brings the rich, fiery flavors of chili rellanos without the deep frying hassle. Let's dive into making this mouthwatering dish!
Why Choose This Chili Rellano Casserole?
Chili rellanos, traditionally, are poblano peppers stuffed with cheese, then coated in batter and deep-fried. While undeniably delicious, this method can be time-consuming and messy. Here’s why this casserole recipe stands out:
- Simplicity: No need for deep frying; everything is baked.
- Flavor: Retains all the authentic flavors with less work.
- Speed: Ready in about an hour, including prep time.
- Versatility: Can be adjusted for dietary restrictions or preferences.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Poblano Peppers | 6 |
| Cheese (Monterey Jack or Oaxaca) | 1 lb |
| Large Eggs | 4 |
| Whole Milk | 1 cup |
| All-Purpose Flour | 1⁄2 cup |
| Baking Powder | 1 tsp |
| Salt | To taste |
| Black Pepper | To taste |
| Canned Green Chilies | 1 small can (4 oz) |
Preparation Steps
Roasting the Peppers
- Roast poblano peppers over a grill or under the broiler until their skins are charred, turning occasionally to ensure even roasting.
- Place the peppers in a sealed plastic bag or covered bowl to steam for 10 minutes, which will make peeling easier.
- After cooling, peel off the charred skin, carefully slice a slit in each pepper, remove the seeds, and keep the stem intact.
Assembling the Casserole
- Preheat your oven to 350°F (175°C).
- Arrange the roasted, peeled peppers in a single layer in a greased 9x13-inch baking dish.
- Stuff each pepper with cheese, ensuring an even distribution throughout the casserole.
- In a mixing bowl, whisk together eggs, milk, flour, baking powder, salt, and pepper until smooth. Fold in the can of green chilies.
- Pour this batter evenly over the stuffed peppers.
Baking and Serving
- Bake for about 45 minutes or until the casserole is set and the top is golden brown.
- Let the casserole cool for 5-10 minutes before slicing to allow it to set.
This chili rellano casserole can be served with salsa, sour cream, or guacamole to complement the rich flavors. Enjoy it with a side of Mexican rice or a simple salad for a complete meal.
Important Notes
🔔 Note: While poblano peppers are ideal due to their mild heat and ability to hold stuffing, you can also use large Anaheim or sweet banana peppers if poblanos are not available.
🔔 Note: If you prefer a milder taste, you can either use less or omit the canned green chilies.
To sum up, this chili rellano casserole recipe is an easy way to enjoy a traditional dish with contemporary convenience. Not only does it simplify the cooking process, but it also maintains the essence of the original flavors. Whether you're hosting a dinner party or looking for a new weeknight meal idea, this casserole offers a tasty, comforting experience with minimal fuss. Enjoy experimenting with additional ingredients like ground beef, chorizo, or even a vegetarian version with mushrooms to customize it to your palate.
Can I prepare this chili rellano casserole in advance?
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Yes, you can! Assemble the casserole and refrigerate it. Add 10-15 extra minutes to the baking time if it’s going straight from the fridge to the oven.
What if I don’t have poblano peppers?
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You can substitute with other mild peppers like Anaheim, sweet banana peppers, or even bell peppers for a milder flavor.
Can I make this recipe vegetarian or vegan?
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Yes, for a vegetarian version, use a meatless substitute or omit the canned chilies. For a vegan adaptation, replace the cheese with a vegan cheese and use a vegan egg substitute or tofu for the batter.
