Stuffed Chile Casserole

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Introduction
Make a satisfying casserole in under an hour with roasted poblanos, melty cheese, and a simple egg custard. This recipe is built for busy nights and minimal cleanup. Prep the peppers ahead or use store roasted ones to save time. Serve it with a quick salad or warm tortillas for a complete meal.

Why This Recipe Works

This casserole keeps things focused on flavor and speed. Roasted poblanos add smoky depth without extra steps when you use pre-roasted or quickly char them on a burner. The egg and milk base sets into a firm but tender custard that holds the peppers and cheese together for easy slicing. Spices are kept simple for broad appeal but still give a subtle Mexican flavor profile. Using shredded cheddar or Monterey Jack ensures a rich melt that browns nicely on top. The assembly is fast which makes it ideal for weeknights or last minute guests.

Flavor and Texture

Roasted poblano peppers give a mild smoky heat that pairs perfectly with creamy cheese. The egg custard is silky rather than rubbery when you avoid overbaking. Cheddar brings sharpness while Monterey Jack offers a milder, creamier melt. Optional onions and tomatoes add bursts of freshness and a bit of crunch if you leave the onions raw or lightly sauté them first. Finish with cilantro to brighten each bite.

Ingredients

– 4 roasted poblano peppers
– 2 cups shredded cheese (cheddar or Monterey Jack)
– 6 large eggs
– 1 cup milk
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 1/2 cup chopped onions (optional)
– 1/2 cup diced tomatoes (optional)
– Fresh cilantro for garnish (optional)

Step by Step Instructions

1. Preheat the oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish.
3. Layer the roasted poblano peppers in the dish.
4. In a mixing bowl, whisk together the eggs, milk, cumin, chili powder, salt, and pepper.
5. Pour the egg mixture over the peppers and layer on the cheese.
6. Add onions and tomatoes if using.
7. Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is golden brown.
8. Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro if desired.

Quick Tips and Shortcuts

Use roasted poblanos from the store or roast a batch ahead and keep them in the fridge for up to three days. Swap whole milk for a lighter milk if you prefer a less rich casserole but reduce bake time slightly. If you are rushed, shred prepackaged cheese and dice tomatoes while the oven heats. Sauté onions quickly before adding if you dislike their raw bite. For a faster cleanup use parchment paper under the dish or a nonstick spray.

Storage and Meal Prep

Cool the casserole completely before refrigerating in an airtight container or covered dish. It will keep well for two to three days and reheats nicely in a 350°F oven for about 10 to 15 minutes or in the microwave for a minute or two per slice. Portion into individual containers for easy grab and go breakfasts or lunches. To freeze, wrap tightly and freeze up to two months, then thaw overnight before reheating.

Short Closing Note

This stuffed chile casserole is practical, flavorful, and forgiving, perfect for busy cooks. It scales easily and handles substitutions without losing its appeal.

Conclusion

Looking for a related casserole idea with a similar vibe and easy steps try this Easy Chile Relleno Casserole from Belly Full for extra inspiration: Easy Chile Relleno Casserole – Belly Full.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.