Chili Stuffed Casserole is a delicious and hearty dish that brings together the comforting flavors of roasted poblano peppers, creamy egg mixture, and gooey cheese. This casserole is baked to perfection, creating layers of richness and warmth that your family and friends will adore. It’s a fantastic option for brunch, lunch, or even dinner, and it’s easy to prepare, making it a favorite among home cooks.
Why We Love This Chili Stuffed Casserole Recipe
This recipe is beloved for its versatility and flavor. The roasted poblano peppers provide a smoky kick, while the cheese adds a delightful creaminess that harmonizes beautifully with the eggs. The simplicity of the preparation makes it accessible for cooks of any level, and the ability to customize it with your choice of vegetables or toppings adds to its appeal. Whether you’re serving it at a family gathering or enjoying it as a cozy meal at home, this casserole never disappoints. Plus, it’s an excellent way to sneak in some veggies, making it a healthy yet satisfying choice.
Ingredients for Chili Stuffed Casserole
- 6 poblano peppers
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup milk
- 6 eggs
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup diced onions (optional)
- 1 can diced tomatoes (optional)
How to Make Chili Stuffed Casserole
To get started, preheat your oven to 350°F (175°C). Then, focus on roasting the poblano peppers. You can do this by placing them directly on a grill or under the broiler in your oven. Keep an eye on them as they roast, turning occasionally, until the skins are well-charred and blistered. Once you achieve that beautiful char, remove the peppers from the heat and transfer them to a bowl. Cover the bowl with a kitchen towel to steam the peppers for a few minutes. This steaming process makes the skin easier to remove.
Once the poblanos have cooled slightly, peel off the charred skins and remove the seeds. You can slice them into strips or chop them, depending on your preference for texture. Next, grab a mixing bowl and whisk together the eggs, milk, flour, baking powder, salt, and pepper until you have a smooth, well-combined mixture.
Now it’s time to assemble your casserole. Lightly grease a casserole dish before spreading half of the roasted pepper strips on the bottom. Sprinkle half of the shredded cheese over the peppers, followed by pouring half of the egg mixture on top. Repeat the layering process with the remaining ingredients, finishing with the last bit of cheese on top. If you’re feeling adventurous, this is the moment to sprinkle in some diced onions or canned tomatoes for added flavor and texture.
With the casserole ready, slide it into the preheated oven and bake for 35 to 40 minutes. You’ll know it’s done when the top is golden and the center is set. Once you remove it from the oven, let it cool for a few minutes. This resting time allows the layers to firm up a bit, making it easier to slice and serve.
How to Serve Chili Stuffed Casserole
When it comes to serving your Chili Stuffed Casserole, the world is your oyster! You can dish it up as a satisfying main course or serve it alongside a fresh salad for a light meal. It pairs well with a dollop of sour cream or a sprinkle of fresh cilantro to brighten the flavors. For an added kick, consider serving it with salsa or hot sauce on the side. This casserole is perfect for potlucks and gatherings since it can be made ahead of time and warmed up before serving. You can cut it into squares for easy serving and make sure everyone gets a generous portion of that cheesy goodness.
Expert Tips for Chili Stuffed Casserole
- Choosing the Right Peppers: When selecting poblano peppers, look for ones that are firm and have a deep green color. You can use other types of peppers if you prefer, but poblanos add a unique flavor that enhances the dish.
- Customizing Your Casserole: Don’t hesitate to throw in your favorite toppings or additional ingredients. Black beans, corn, or even some cooked ground beef can make great additions, adding flavor and substance.
- Let It Rest: After taking the casserole out of the oven, let it sit for about 10 minutes before slicing. This helps the layers settle, making it easier to cut and serve without the components sliding around.
- Leftover Reinvention: If you have leftovers, consider repurposing them into breakfast burritos or quesadillas, bringing new life to your dish!
- Batch Cooking: This casserole freezes well. Consider making two batches—one for now and one for a quick meal later. Just be sure to wrap it tightly to prevent freezer burn.
How to Store Chili Stuffed Casserole
To store your Chili Stuffed Casserole, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to four days. If you want to store it for a longer duration, you can freeze it. Make sure to use a freezer-safe container or wrap individual portions in plastic wrap and then foil before placing them in the freezer. When you’re ready to enjoy, simply thaw it overnight in the fridge and reheat in the oven for best results.
Variations of Chili Stuffed Casserole
There are countless ways to make this Chili Stuffed Casserole your own! Here are a few variations you might consider trying:
- Vegetarian Delight: For a vegetarian version, you can add black beans, corn, or zucchini to the layered ingredients. These veggies add more nutrition and texture without compromising on flavor.
- Meat Lover’s Casserole: If you prefer a meatier version, consider adding ground turkey or beef to the mixture. Cook the meat beforehand and layer it with the peppers and cheese.
- Cheese Lovers: Switch up the cheese for different varieties such as pepper jack for a spicy twist, or feta cheese for a unique flavor profile.
- Herbs and Spices: Experiment with different herbs and spices in the egg mixture, like cumin or chili powder, to elevate the flavor.
- Breakfast Casserole: Transform this dish into a breakfast casserole by adding diced potatoes or swapping the cheese for something like mozzarella, giving it an Italian flair.
FAQ About Chili Stuffed Casserole
What are the best peppers for Chili Stuffed Casserole?
While poblano peppers are recommended for their flavor and texture, you can use other mild peppers like bell peppers or anaheim peppers if you prefer something less spicy.
Can I prepare this casserole ahead of time?
Absolutely! You can assemble the casserole one day in advance and store it covered in the fridge. Just bake it when you’re ready to serve.
How long does Chili Stuffed Casserole last in the fridge?
Your leftovers can last up to four days in the refrigerator if stored properly in an airtight container.
Is it possible to freeze Chili Stuffed Casserole?
Yes! This casserole freezes well. Be sure to let it cool completely, then wrap it tightly in plastic wrap and foil before freezing to maintain freshness.
What can I serve with Chili Stuffed Casserole?
Consider pairing it with a fresh green salad, crispy tortilla chips, or avocado slices to create a balanced meal.
Now that you have everything you need to make your flavorful Chili Stuffed Casserole, it’s time to gather your ingredients and get cooking! Enjoy the process and the delightful meal that follows.
Chili Stuffed Casserole
Ingredients
Vegetables
- 6 pieces poblano peppers Firm and deep green for best flavor
- 1 cup diced onions (optional)
- 1 can diced tomatoes (optional)
Egg Mixture
- 6 pieces eggs
- 1 cup milk
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pepper
Cheese
- 1 cup shredded cheese (cheddar or Mexican blend)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Roast the poblano peppers directly on a grill or under the broiler, turning occasionally, until charred and blistered.
- Remove the peppers from heat and cover them with a kitchen towel to steam for a few minutes.
- Peel off the charred skins and remove the seeds from the poblanos. Slice or chop them as preferred.
- In a mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper until smooth.
Assembly
- Lightly grease a casserole dish. Spread half of the roasted pepper strips on the bottom.
- Sprinkle half of the shredded cheese over the peppers, followed by half of the egg mixture.
- Repeat the layering with the remaining ingredients, finishing with cheese on top.
Baking
- Bake in the preheated oven for 35 to 40 minutes, until the top is golden and the center is set.
- Allow it to cool for a few minutes before slicing.
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