Here’s a detailed, unique article about Chile Relleno Casserole, with a step-by-step guide:

Chile Relleno Casserole: A Delicious Twist on a Mexican Classic

If you love the rich flavors of traditional Mexican cuisine but want a simpler, fuss-free way to enjoy it, Chile Relleno Casserole is the perfect dish. This baked casserole captures the essence of the classic chile relleno—roasted peppers stuffed with cheese and topped with a savory tomato sauce—but in a convenient layered dish, making it ideal for weeknight dinners or family gatherings.

Ingredients

To make a Chile Relleno Casserole that serves about 6 people, you will need:

For the Peppers:

• 6-8 large poblano peppers
• 2 tablespoons olive oil
• Salt to taste

For the Filling:

• 2 cups shredded Monterey Jack or Oaxaca cheese
• 1 cup cooked, shredded chicken (optional for a non-vegetarian version)
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• Salt and pepper to taste

For the Casserole:

• 4 large eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup shredded cheddar cheese (optional topping)
• 2 cups tomato sauce (homemade or store-bought)
• Fresh cilantro for garnish

Step-by-Step Method

Step 1: Roast the Peppers

1. Preheat your oven to 400°F (200°C).
2. Place the poblano peppers on a baking sheet and brush them lightly with olive oil.
3. Roast in the oven for 15–20 minutes, turning occasionally, until the skins are blistered and slightly charred.
4. Transfer peppers to a bowl and cover with a plate or plastic wrap to steam for 10 minutes.
5. Peel off the skins carefully, remove the seeds, and set aside.

Step 2: Prepare the Filling

1. In a mixing bowl, combine the shredded cheese, cooked chicken (if using), cumin, garlic powder, salt, and pepper.
2. Mix well until fully incorporated.

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