Chili Stuffed Casserole
A delicious and hearty dish that combines roasted poblano peppers, creamy egg mixture, and gooey cheese, perfect for any meal.
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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Notes
This casserole is versatile; you can customize with additional toppings like black beans or corn. Let it sit for 10 minutes before slicing for easier serving. It can be made ahead and reheated.