Chile Relleno Casserole Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.Roast the poblano peppers over an open flame or under the broiler until the skin is charred.
• STEP 3.Place the roasted peppers in a plastic bag and let them steam for 10 minutes. Peel off the skin, remove the seeds, and set aside.
• STEP 4.In a mixing bowl, combine the shredded cheese, cream cheese, and spices. Mix well.
• STEP 5.Stuff each pepper with the cheese mixture and place them in the greased baking dish.
• STEP 6.In a saucepan, heat the tomato sauce, garlic, and spices until warmed through.
• STEP 7.Pour the tomato sauce over the stuffed peppers in the baking dish.
• STEP 8.Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
• STEP 9.Remove from the oven and let it cool for a few minutes before serving.
• STEP 10.Garnish with fresh cilantro and serve hot.

Cooking Tips

• You can use any type of cheese you prefer for the filling, such as Monterey Jack, cheddar, or queso fresco.
• If you want to add some protein to the dish, you can include cooked ground beef or shredded chicken in the filling.
• Serve the casserole with a side of Mexican rice and refried beans for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the casserole in the oven or microwave until heated through before serving.

Storage and Serving

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the casserole in the oven or microwave until heated through before serving.
• Serve hot as a main course or as a side dish with rice and beans.
• Garnish with fresh cilantro for added flavor and presentation.