The Chile Rellenos Casserole you’re planning to make is an inventive take on the traditional Mexican dish, chile rellenos. This casserole version simplifies the process while maintaining the rich flavors and textures that make the original dish so beloved. Here’s a streamlined guide to preparing this comforting and flavorful casserole, along with some serving suggestions to make your meal complete.

Chile Rellenos Casserole Recipe

This casserole is a fantastic way to bring the essence of Mexican cuisine into your home kitchen, offering a blend of smoky chiles and melted cheese that’s sure to please any crowd.

Ingredients

7 large poblano peppers

1.5 cups milk

5 large eggs

2 cups freshly shredded Monterey Jack cheese, divided

1 cup freshly shredded cheddar cheese, divided

3 tablespoons all-purpose flour

1 teaspoon baking powder

1/4 teaspoon each of garlic powder and onion powder

Salt and pepper to taste

Preparation

Broil the Peppers: Preheat your broiler and place the rack 6 inches from the heat source. Arrange the poblano peppers on a foil-lined baking sheet and broil for 10-15 minutes, turning occasionally until the skins are charred and blistered.

Steam and Prepare Peppers: Transfer the charred peppers to a plastic bag and seal it to steam for about 10 minutes. This makes peeling easier. Afterward, peel the peppers, remove the stems and seeds, and open them flat.

Preheat Oven and Prepare Dish: Set your oven to 350°F (175°C) and grease a 3-quart casserole dish.

Layer the Casserole: Place half of the prepared chiles in the bottom of the dish, cover with 1 cup of Monterey Jack and 1/2 cup of cheddar cheese. Repeat the layers with the remaining chiles and cheese.

Mix and Pour Egg Mixture: In a bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper until smooth. Pour this mixture evenly over the chile and cheese layers.

Bake: Bake the casserole for approximately 45 minutes, or until the top is golden and the center is set.

Cool and Serve: Let the casserole cool slightly before cutting into squares. Serve with sour cream, your choice of salsa, and a sprinkle of fresh cilantro for added flavor.

Serving Suggestions:

Mexican Rice and Refried Beans: Offer a complete traditional meal by serving the casserole with sides of Mexican rice and creamy refried beans.

Fresh Salad: Balance the richness of the casserole with a fresh salad featuring avocado, corn, and tomatoes, dressed in a lime vinaigrette.

Sour Cream and Salsa: Add a dollop of sour cream or a drizzle of salsa (roasted tomato or tomatillo) on the side for those who enjoy a bit more moisture and tanginess with their meal.

This Chile Rellenos Casserole recipe brings a comforting and festive flair to any table, merging traditional flavors with the ease and convenience of a baked casserole. Perfect for any occasion, it’s a dish that celebrates the depth and diversity of Mexican cuisine in a format that’s accessible to cooks of all levels. Enjoy the process of creating this dish and the delicious moments it brings to your dining experiences.

This indulgent dish is a celebration of savory satisfaction, featuring thick, succulent pork chops enveloped in a rich and gooey cheese-laden embrace. Each pork chop, tender and expertly seasoned, is seared to perfection before being nestled into a bed of creamy, cheesy goodness. The star of the show is undoubtedly the molten blanket of melted cheese, which blankets the pork chops, creating a decadent and comforting symphony of flavors.

As the casserole emerges from the oven, the irresistible aroma of bubbling cheese and perfectly cooked pork fills the air, creating an anticipation that heightens the dining experience. The cheese, a melty medley of gooey perfection, forms a golden crust on top, promising a delightful contrast of textures as you delve into this culinary masterpiece.

The pork chops, having absorbed the essence of the cheese and accompanying seasonings, are not only tender but also infused with a depth of flavor that extends beyond the surface. The cheese, in turn, adds a creamy and indulgent element, creating a harmonious marriage of meaty richness and dairy decadence in every heavenly bite.

As you take your first forkful, the pork chops yield effortlessly, revealing a succulence that is complemented by the cheesy symphony. The flavors mingle on the palate, creating a comforting and satisfying experience that transcends the ordinary. The Cheesy Pork Chop Casserole is a testament to the art of comfort food, a dish that invites you to savor the simple pleasures of a well-executed pairing of pork and cheese. It is a celebration of warmth, flavor, and indulgence, a culinary journey that lingers in the memory long after the last forkful has been enjoyed.

Ingredients

6 pork chops
8 sliced potatoes
1 sliced onion
6 tablespoons butter
7 tablespoons extra virgin olive oil
3 cups chicken stock
2 1/2 cups grated cheddar cheese
2 cups milk
2/3 cup all-purpose flour
1/4 cup chopped chives
Salt and pepper to taste
1 teaspoon granulated garlic

Preparation

1. Preheat your oven to 350°F. Meanwhile, soak sliced potatoes in cold water. This removes excess starch and prevents browning. This step can be done a few hours ahed as well.
2. In a large skillet, melt 4 tbsp of butter and 4 tbsp of olive oil over medium-high heat. Add onions and cook until caramelized. Sprinkle 2/3 cup of all-purpose flour over onions.
3. Pour in 3 cups of chicken stock and 2 cups of milk. Stir continuously until the mixture thickens and comes to a simmer. Season with salt and pepper. Stir in cheese and chives until melted. Remove from heat.
4. Grease casserole dish. Drain soaked potatoes. Layer half of potatoes and follow with half of cheese sauce. Repeat for second layer.
5. Bake in preheated oven for 20 mins.
6. Meanwhile, let’s brown the chops! Mix together 1 cup flour, granulated garlic, salt and pepper. Dredge each pork chop in this mixture. In another skillet, heat 2 tbsp of softened butter and 3 tbsp of olive oil over medium-high heat. Add the pork chops and cook until they’re browned on both sides, about 4-5 minutes per side.
7. Place browned pork chops over potatoes in casserole.
8. Bake uncovered for 40 minutes or until the pork chops are cooked through and the casserole is bubbly and golden.

Optionally, garnish with additional chopped chives before serving.

Whether it’s a cozy family dinner or a gathering with friends, this Cheesy Pork Chop Casserole is sure to impress. The tender pork chops combined with the creamy, cheesy sauce make for a satisfying and flavorful dish that everyone will love. So, grab your ingredients and get ready to delight your taste buds with this delicious casserole!

When it comes to side dishes, few can rival the deliciousness of perfectly roasted potatoes. The “Halved Crispy Roast Potatoes” recipe takes the classic roast potato to a whole new level, offering a crunchy exterior and a soft, fluffy interior that makes it the perfect accompaniment to any meal. This recipe is a staple in many households, loved for its simplicity, affordability, and unbeatable flavor. Whether you’re serving it with a Sunday roast, alongside a weeknight dinner, or as part of a festive feast, these halved crispy roast potatoes will leave everyone asking for seconds.

INGREDIENTS:

• 6 large potatoes, preferably Yukon Gold or Russet
• 3 tablespoons of olive oil or melted butter
• 1 teaspoon of sea salt
• 1/2 teaspoon of freshly ground black pepper
• 1/2 teaspoon of garlic powder (optional)
• 1 teaspoon of fresh or dried rosemary, finely chopped (optional)
• 1/2 teaspoon of paprika (optional)
• Fresh parsley, chopped (for garnish)

Carrot cake rolls with cream cheese frost filling

Ingredients

+For cake:

°3/4 cup flour

°2 teaspoons. Ground cinnamon

°1 teaspoon. Baking Powder

°1/2 teaspoon. Kosher Salt

°1/2 teaspoon. Ground ginger

°1/4 teaspoon. Ground nutmeg

°1/8 teaspoon. Earth Carnation

°3 large eggs

°1/2 Cup Sugar Sweetheart

°2 tbsp. Vegetable Oil

°1 teaspoon. Pure vanilla extract

°3 Grated Medium Islands

+To fill:

°1 cup sugar sweets

°1 pack (8 ounces) soft cream cheese

°6 tbsp. Soft salted butter

°1 teaspoon. Pure vanilla extract

+For glass spray:

°3 cups of confectionery sugar

°1/2 teaspoon vanilla extract

°10-11 tbsp. Milk

Preparation

Preheat oven to 375 degrees Fahrenheit and line 15 inches by 10 inches with paper, leaving a little bump on each side.

In a medium bowl, combine the flour, cinnamon, baking powder, salt, ginger, nutmeg, cloves and whisk well.

In a large bowl, combine the eggs with the sugar and whisk until combined.

Add the vegetable oil, vanilla extract and carrots and mix again until combined.

Pour the dry ingredients into a large bowl and stir until combined.

Stir the mixture until it is combined. Pour the mixture into the jelly pan and spread in an equal layer. Bake for 12 minutes, then remove the cake from the pan using bulges on both sides.

Place the cake on a large wooden chopping board and gently roll the cake along.

Carefully transfer the cake to the cooling rack and allow it to cool completely.

to prepare the filler,

Combine the confectionery sugar, cream cheese, butter and vanilla extract in a medium bowl and whisk until smooth and creamy.

Carefully roll out the cake and spread the filling on the cake, leaving a small gap on all edges.

Wrap the cake and tightly wrap it in plastic wrap.

Cool in the fridge for 1 hour before serving.

When ready to serve, mix the glazing ingredients in the mixing bowl and whisk until smooth. Sprinkle over the cake and chop.

Enjoy !

Potato Tacos with Spicy Green Peppers

Ingredients

• 1.5 pounds small boiling potatoes, cut in half
• 3 tablespoons of olive oil, and extra for cooking the tortillas
• 1 small white onion, thinly sliced
• 6 regular poblano peppers, roasted and peeled
• A little bit of salt
• 8 ounces of crumbled Mexican fresh cheese, or you can use goat cheese or feta as substitutes
• 16 epazote leaves, finely chopped (if desired)
• 8-12 corn tortillas, lightly cooked in olive oil

How to Prepare Potato Tacos with Spicy Green Peppers

1. Put the potatoes in salted water making sure they are covered. Cook until they become soft, about 15 minutes.
2. After boiling, let them cool with cold water. After they have cooled down, remove the skin and cut them into small pieces.
3. Pour the oil into a strong pan and heat it over medium heat.
4. Add the chopped onions and potatoes. Cook the ingredients in a pan, stirring them every so often to prevent them from sticking, until they turn a dark brown color. This will take around 10 to 15 minutes.
5. While the potatoes are cooking, remove the seeds from the roasted poblanos and roughly chop them.
6. Combine these diced poblano peppers with the fried potatoes. If you have epazote, put it in and add salt to the mixture.
7. Turn off the stove and mix in the cheese.
8. In another pan, cook the corn tortillas with olive oil over medium heat.
9. After filling them with the potato mixture, fold them and serve with a sauce you like.

Frequently Asked Questions

Can I change the cheese in this recipe?

Of course! While it’s best to use Mexican queso fresco, you can also use cheeses such as feta or goat cheese. Keep in mind that different types of cheese can change how a taco tastes and feels.

Is epazote an important ingredient?

No, not really. Epazote, which is commonly used in Mexican cuisine, is not necessary in this recipe. If you can’t find it, you can use herbs such as cilantro or oregano instead to add various flavors.

Can I roast the poblano peppers in advance?

Of course, you can. After cooking the poblano peppers, put them in a closed container and keep them in the fridge. Use them when you are ready to make your tacos.