Description
A vibrant, layered explosion of flavor combining traditional chile rellenos in an easy-to-make casserole form.
Ingredients
- 4 large poblano peppers
- 1 cup shredded cheese
- 1 cup cooked rice
- 1 can black beans, drained
- 1 cup corn
- 2 cups diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 eggs
- 1 cup milk
Instructions
- Preheat your oven to 375°F.
- Roast poblano peppers until charred, peel off the skin, and slice open lengthwise.
- In a large bowl, combine rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well.
- Stuff each roasted poblano pepper with the mixture from the bowl and place in a baking dish.
- In another bowl, whisk together eggs and milk until blended.
- Pour the egg mixture over the stuffed peppers.
- Top with shredded cheese and bake for 30 to 35 minutes, until the egg is set and cheese is golden.
Notes
For a smokier flavor, grill the poblano peppers instead of roasting. Adjust spice levels by adding jalapeños for a kick.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican