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To make this dish, you need a few key ingredients. Here they are:

Easy Chile Relleno Casserole

Craving a delicious meal that’s quick to whip up? Try this Easy Chile Relleno Casserole! Loaded with roasted poblano peppers, cheese, and a blend of spices, this dish will satisfy the whole family. Discover simple steps to prepare, tasty variations, and tips for leftovers. Perfect for any occasion, this casserole is sure to impress. Click through for the full recipe and start cooking today!
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Ingredients
  

4 large poblano peppers, roasted and peeled

1 cup cooked rice (white or brown)

1 cup black beans, drained and rinsed

1 ½ cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

4 large eggs

1 cup milk

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Roast the poblano peppers over a gas flame or in the oven until the skin is charred and blistered. Place them in a bowl and cover with plastic wrap for about 10 minutes to steam. Then remove the skins and seeds carefully.

      Layer the Base: In a greased 9x13-inch baking dish, spread a layer of cooked rice evenly at the bottom.

        Add the Beans: Layer the black beans over the rice, spreading them evenly.

          Stuff the Peppers: Cut the roasted peppers in half lengthwise and arrange the halves, skin side down, over the beans.

            Cheese Layer: Sprinkle half of the Monterey Jack and half of the cheddar cheese over the poblano peppers.

              Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, milk, ground cumin, garlic powder, onion powder, salt, and pepper.

                Combine and Pour: Slowly pour the egg mixture evenly over the casserole, making sure it seeps through the layers.

                  Top with Cheese: Sprinkle the remaining Monterey Jack and cheddar cheese on top of the casserole.

                    Bake: Place the casserole in the preheated oven and bake for about 35-40 minutes or until the cheese is bubbly and golden, and the eggs have set completely.

                      Cool and Serve: Let the casserole cool for about 5 minutes before slicing. Garnish with fresh chopped cilantro before serving.

                        Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6-8 servings