Description
A flavorful casserole featuring stuffed peppers with cheese and spices.
Ingredients
Scale
- 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, then peel and chop them.
- In a bowl, mix the chopped peppers, cheese, tomatoes, rice, onions, garlic, cumin, salt, and pepper.
- In another bowl, whisk the eggs and milk together.
- Layer the pepper mixture in a casserole dish.
- Pour the egg mixture over the top.
- Bake for 30-35 minutes until set.
- Let it cool for a few minutes before serving.
Notes
- Serve with salsa for added flavor.
- Can substitute different types of cheese.
- Adjust spice level to your preference.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 150mg
Keywords: Chile Rellenos Casserole, Mexican Casserole, Vegetarian Dish