Mexican Fiesta Chiles Rellenos Casserole

This Mexican Fiesta Chiles Rellenos Casserole is a vibrant and flavorful dish that combines the richness of roasted poblano peppers with the creaminess of cheese and the heartiness of ground beef. The casserole is layered with a mixture of sautéed onions, garlic, and spices, making it a perfect blend of textures and tastes. To prepare this recipe, you will need to roast and peel the poblano peppers, cook the ground beef with spices, and assemble the casserole with cheese, tortillas, and the beef mixture. The result is a delicious and satisfying meal that is perfect for any occasion.

Ingredients

The following ingredients are needed to make the Mexican Fiesta Chiles Rellenos Casserole:

• 4 large poblano peppers
• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces cheese, shredded (Monterey Jack or Cheddar)
• 6-8 corn tortillas
• 1 can (10 oz) of enchilada sauce
• 1 cup of chopped fresh cilantro (optional)

Step-by-Step Preparation Instructions

To prepare the Mexican Fiesta Chiles Rellenos Casserole, follow these steps:

1. Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 30-40 minutes, or until the skin is charred and blistered. Remove the peppers from the oven and let them cool down.
2. Once the peppers have cooled, peel off the skin, remove the seeds, and chop them into small pieces. Set aside.
3. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
4. Add the diced onion, minced garlic, cumin, paprika, cayenne pepper, salt, and black pepper to the skillet. Cook until the onion is translucent.
5. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable and easier to roll.
6. In a large bowl, combine the cooked beef mixture, chopped poblano peppers, and shredded cheese. Mix well to combine.
7. To assemble the casserole, spread a layer of enchilada sauce on the bottom of a 9×13 inch baking dish. Arrange 4 tortillas on top of the sauce, overlapping them slightly to cover the entire surface.
8. Spoon half of the beef and pepper mixture over the tortillas, followed by half of the remaining cheese. Repeat the layers, starting with the tortillas, then the remaining beef and pepper mixture, and finally the remaining cheese.
9. Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Basics & Tips for Beginners

Some common mistakes to avoid when making the Mexican Fiesta Chiles Rellenos Casserole include:

• Not roasting the poblano peppers long enough, which can result in a bitter flavor.
• Overcooking the ground beef, which can make it dry and tough.
• Not warming the tortillas before assembling the casserole, which can make them difficult to roll and can result in a dense, flat casserole.

Some helpful tips for beginners include:

• Using gloves when handling the poblano peppers to avoid the oil from the peppers irritating your skin.
• Letting the casserole rest for 10-15 minutes before serving, which can help the flavors to meld together and the cheese to set.

Nutrition Facts / Summary

The Mexican Fiesta Chiles Rellenos Casserole is a nutrient-rich dish that is high in protein, fiber, and vitamins. One serving of the casserole (assuming 6-8 servings) contains approximately:

Mexican Fiesta Chiles Rellenos Casserole

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• Total Time: 1
• Yield: 4 servings

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Description

The following ingredients are needed to make the Mexican Fiesta Chiles Rellenos Casserole:

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Ingredients

• 4 large poblano peppers
• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces cheese, shredded (Monterey Jack or Cheddar)
• 6-8 corn tortillas
• 1 can (10 oz) of enchilada sauce
• 1 cup of chopped fresh cilantro (optional)

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Instructions

1. Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 30-40 minutes, or until the skin is charred and blistered. Remove the peppers from the oven and let them cool down.
2. Once the peppers have cooled, peel off the skin, remove the seeds, and chop them into small pieces. Set aside.
3. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
4. Add the diced onion, minced garlic, cumin, paprika, cayenne pepper, salt, and black pepper to the skillet. Cook until the onion is translucent.
5. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable and easier to roll.
6. In a large bowl, combine the cooked beef mixture, chopped poblano peppers, and shredded cheese. Mix well to combine.
7. To assemble the casserole, spread a layer of enchilada sauce on the bottom of a 9×13 inch baking dish. Arrange 4 tortillas on top of the sauce, overlapping them slightly to cover the entire surface.
8. Spoon half of the beef and pepper mixture over the tortillas, followed by half of the remaining cheese. Repeat the layers, starting with the tortillas, then the remaining beef and pepper mixture, and finally the remaining cheese.
9. Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Notes

To roast the poblano peppers, place them on a baking sheet and bake at 400°F (200°C) for about 30-40 minutes, or until the skin is charred and blistered. Then, remove the skin, cut a slit down one side, and remove the seeds. You can also use canned poblano peppers if fresh ones are not available. For an extra crispy top, sprinkle some extra cheese on top of the casserole and bake for an additional 5-10 minutes.

• Prep Time: 30
• Cook Time: 45
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 914
• Sugar: 4
• Sodium: 1371
• Fat: 70
• Saturated Fat: 21
• Unsaturated Fat: 49
• Trans Fat: 0
• Carbohydrates: 13
• Fiber: 1
• Protein: 58
• Cholesterol: 117

• 350 calories
• 25g of protein
• 20g of fat
• 20g of carbohydrates
• 5g of fiber
• 10% of the daily recommended intake of vitamin A
• 20% of the daily recommended intake of vitamin C

Pro Tips & Substitutions

Some optional enhancements and substitutions for the Mexican Fiesta Chiles Rellenos Casserole include:

• Adding diced tomatoes or diced bell peppers to the beef mixture for extra flavor and nutrients.
• Using different types of cheese, such as Queso Fresco or Oaxaca cheese, for a unique flavor profile.
• Adding a sprinkle of chopped fresh cilantro on top of the casserole before serving for a burst of fresh flavor.
• Using leftover cooked chicken or beef in place of the ground beef for a different twist on the recipe.

Serving & Presentation Ideas

The Mexican Fiesta Chiles Rellenos Casserole is a versatile dish that can be served in a variety of ways. Some ideas include:

• Serving the casserole with a side of Mexican rice, beans, or roasted vegetables.
• Adding a dollop of sour cream or a sprinkle of shredded cheese on top of the casserole for extra creaminess.
• Garnishing the casserole with chopped fresh cilantro, scallions, or diced tomatoes for a pop of color and flavor.
• Serving the casserole with a side of warm tortillas or tortilla chips for a fun and interactive meal.

Comparison With Similar Recipes

The Mexican Fiesta Chiles Rellenos Casserole is similar to other Mexican-inspired casseroles, such as the Chicken Fajita Casserole or the Beef Enchilada Casserole. However, this recipe stands out due to its use of roasted poblano peppers, which add a rich, slightly sweet flavor to the dish. Additionally, the casserole is layered with a mixture of cheese, tortillas, and beef, making it a hearty and satisfying meal.

FAQ Section

Here are some frequently asked questions about the Mexican Fiesta Chiles Rellenos Casserole:

1. Q: Can I use different types of peppers instead of poblano peppers?
   A: Yes, you can use other types of peppers, such as Anaheim or bell peppers, but keep in mind that they may have a different flavor and texture.
2. Q: Can I make the casserole ahead of time and refrigerate or freeze it?
   A: Yes, you can make the casserole ahead of time and refrigerate or freeze it. Simply assemble the casserole, cover it with plastic wrap or aluminum foil, and refrigerate or freeze it until you are ready to bake it.
3. Q: Can I use leftover cooked beef or chicken instead of ground beef?
   A: Yes, you can use leftover cooked beef or chicken instead of ground beef. Simply shred or chop the cooked meat and add it to the casserole.
4. Q: Can I add other ingredients to the casserole, such as diced tomatoes or beans?
   A: Yes, you can add other ingredients to the casserole, such as diced tomatoes or beans, to suit your taste preferences.
5. Q: How long does the casserole need to rest before serving?
   A: The casserole should rest for at least 10-15 minutes before serving, which can help the flavors to meld together and the cheese to set.

Conclusion

The Mexican Fiesta Chiles Rellenos Casserole is a delicious and satisfying meal that is perfect for any occasion. With its rich, slightly sweet flavor and hearty texture, it is sure to become a favorite among family and friends. By following the step-by-step instructions and using the tips and substitutions provided, you can create a truly unforgettable dish that will leave everyone wanting more.