Description
Get ready to salsa with joy as you dive into this chile relleno casserole! Imagine layers of roasted poblanos, gooey cheese, and zesty tomato sauce all baked to perfection. It’s like a party in your mouth where even your taste buds are doing the cha-cha! Perfect for impressing guests or indulging yourself after a long day—just don’t blame me if you go back for seconds… or thirds!
Ingredients
- Poblano peppers
- Ground beef or turkey
- Yellow onion
- Cheddar cheese
- Tomato sauce
- Eggs
- Fresh cilantro
Instructions
- Preheat your oven to 375°F (190°C).
- Roast the poblano peppers over an open flame until the skins blister; set them aside.
- In a skillet, sauté diced onions until translucent, then add ground meat and cook until browned.
- In a bowl, mix the cooked meat, onions, eggs, and half the cheddar cheese until well combined.
- In a greased baking dish, layer half the tomato sauce, half the roasted peppers, the meat mixture, remaining peppers, and top with the rest of the sauce.
- Sprinkle with remaining cheddar cheese and cover with foil.
- Bake for 25 minutes covered; then remove foil and bake for an additional 10-15 minutes until bubbly and golden brown.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 340
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 120mg