Description
A comforting casserole combining the traditional flavors of Chiles Rellenos with a convenient format, perfect for family gatherings.
Ingredients
- 4 large poblano peppers
- 1 cup shredded cheese
- 1 cup diced tomatoes
- 1 cup cooked rice
- 1/2 cup chopped onions
- 3 cloves garlic, minced
- 4 large eggs
- 1 cup milk
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Roast the poblano peppers until charred and blistered, then peel and chop.
- In a bowl, mix the chopped peppers, cheese, tomatoes, rice, onions, garlic, cumin, salt, and pepper.
- Whisk eggs and milk together, then pour over the pepper mixture.
- Layer the pepper mixture in a greased casserole dish.
- Bake for 30-35 minutes until set and golden on top.
- Let it cool for a few minutes before serving.
Notes
Serve with sour cream, fresh cilantro, or diced avocado for added flavor. Pair with Mexican rice or a garden salad.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican