A Flavorful and Family-Friendly Delight You Can't Resist!
Welcome to the world of comfort food, where we dive into the heart of a delicious Stuffed Chile Casserole! This dish is a symphony of flavor; spicy, cheesy, and oh-so-satisfying! If you love the warmth and richness of casseroles, this recipe is your new best friend! Imagine biting into layers of savory stuffed chiles baked to perfection, surrounded by a creamy sauce — it’s seriously mouthwatering!
Ingredients
- 6 fresh green chiles such as poblano or Anaheim
- 1 cup cooked rice white or brown
- 1 can black beans rinsed and drained
- 1 cup corn canned or frozen
- 1 cup shredded cheese Mexican blend or cheddar
- 1 cup salsa your favorite variety
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup sour cream optional for garnish
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C).
- Prepare the Chiles: Roast the chiles on an open flame or under the broiler until they’re charred. Place them in a sealed bag for about 10 minutes to steam, then peel off the skins. Cut a slit in each one to remove the seeds and membranes.
- Make the Filling: In a large bowl, combine cooked rice, black beans, corn, half of the shredded cheese, salsa, cumin, garlic powder, salt, and pepper. Mix until well combined.
- Stuff the Chiles: Carefully fill each roasted chile with the prepared mixture.
- Assemble the Casserole: In a greased baking dish, spread a layer of salsa on the bottom. Place the stuffed chiles on top and pour remaining salsa over the top. Sprinkle with the remaining cheese.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until cheese is melted and bubbly.
- Garnish and Serve: Allow to cool slightly, then top with sour cream and fresh cilantro, if desired. Enjoy!