Chili Stuffed Casserole
A warm and filling casserole featuring roasted poblanos, creamy layers, and a delicious blend of flavors that makes for a comforting meal.
Ingredients
For the Casserole
- 6 pieces poblano peppers Choose firm ones with smooth skin.
- 1 cup shredded cheese (cheddar or Mexican blend) Feel free to substitute with your favorite cheese.
- 1 cup milk Any type of milk works.
- 6 pieces eggs Large eggs recommended.
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup diced onions (optional) Adds sweetness and flavor.
- 1 can diced tomatoes (optional) Adds color and texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Roast the poblano peppers on a baking sheet until the skins are charred.
- Once charred, cover the peppers with a kitchen towel in a bowl to steam for a few minutes.
- Peel off the skins, remove the seeds, and set aside the tender pepper strips.
- In a separate bowl, whisk the eggs, milk, flour, baking powder, salt, and pepper until smooth.
- Lightly grease a casserole dish.
Layering
- Spread half of the roasted pepper strips in the bottom of the greased casserole dish.
- Sprinkle half of the cheese over the peppers.
- Pour in half of the egg mixture over the cheese.
- Repeat the layering with the remaining peppers, cheese, and egg mixture.
- If using, sprinkle diced onions or tomatoes over the layers.
Baking
- Place the dish in the oven and bake for 35 to 40 minutes.
- The top should be golden, and the center should be set when gently pressed.
Serving
- Allow the casserole to cool for a few minutes before cutting into slices.
- Serve with options such as salsa, chopped scallions, or fresh herbs.
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Notes
For a milder dish, substitute bell peppers for poblanos. Allowing the casserole to rest after baking ensures cleaner slices.