Easy Chile Relleno Casserole Tasty Family Favorite

Ingredients

• 4 large poblano peppers, roasted and peeled
• 1 cup shredded cheese (cheddar or a Mexican blend)
• 1 2 cup ricotta cheese
• 1 2 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 2 cup diced tomatoes (fresh or canned)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 large eggs
• 1 2 cup milk
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• to taste salt and pepper
• for garnish fresh cilantro, chopped

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. Roast the poblano peppers over an open flame or under a broiler until the skin is blistered and charred. Place them in a bowl covered with plastic wrap for about 10 minutes to steam, then peel the skin off. Slice the peppers open and remove the seeds.
3. In a mixing bowl, combine the shredded cheese, ricotta cheese, corn, black beans, diced tomatoes, onion, garlic, cumin, chili powder, salt, and pepper. Stir until well mixed.
4. Spread half of the cheese mixture evenly on the bottom of the greased baking dish. Layer the open poblano peppers on top, then fill each pepper with the remaining cheese mixture.
5. In another mixing bowl, whisk together the eggs and milk until frothy. Pour the egg mixture over the stuffed peppers in the baking dish, ensuring everything is well coated.
6. Bake in the preheated oven for 35-40 minutes, or until set and golden on top.
7. Let cool for a few minutes before slicing into squares.
8. Garnish with fresh cilantro before serving.