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To make this Easy Chile Relleno Casserole, you will need: - 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 - Salt and pepper to taste - Fresh cilantro, chopped (for garnish)

Easy Chile Relleno Casserole

Satisfy your family's cravings with this Easy Chile Relleno Casserole, bursting with flavor and simple enough for any cook! Packed with roasted poblano peppers, a cheesy filling, and delicious spices, this dish is perfect for a weeknight dinner. Explore creative variations and helpful tips to make it your own. Ready to impress your loved ones? Click through to discover the full recipe and get cooking today!
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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

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.

    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.

      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.

        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.

          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.

            Bake in the preheated oven for 35-40 minutes, or until set and golden on top.

              Let cool for a few minutes before slicing into squares.

                Garnish with fresh cilantro before serving.

                  Prep Time: 20 minutes | Total Time: 60 minutes | Servings: 6-8

                    - Presentation Tips: Serve each slice on a plate with a dollop of sour cream or Greek yogurt and a sprig of cilantro for added flair.