How to Make a Mexican Roasted Poblano and Cheese Casserole
If you’re looking for a comforting and flavorful dish, a Mexican roasted poblano and cheese casserole is a perfect choice. This dish not only highlights the delicious smoky flavor of roasted poblanos but also combines them with rich cheese for a delightful experience. Here’s a step-by-step guide on how to make it.
Ingredients
To prepare your Mexican roasted poblano and cheese casserole, gather the following ingredients:
- 4 large poblano peppers
- 2 cups of white cheese (such as queso blanco or mozzarella)
- 1 cup of shredded sharp cheddar cheese
- 1 can (15 oz) of black beans, rinsed and drained
- 1 cup of corn (fresh, canned, or frozen)
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 4 large eggs
- 1 cup of milk
- 1 teaspoon of cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Olive oil, for sautéing
Instructions
1. Roast the Poblano Peppers
Begin by roasting the poblano peppers. Preheat your oven to 400°F (200°C). Place the peppers on a baking sheet and spray or brush them lightly with olive oil. Roast them for about 20-25 minutes, turning occasionally until the skin is blistered and charred. Once roasted, place the peppers in a bowl and cover with plastic wrap for 10 minutes to steam. This will make peeling easier.
2. Prepare the Filling
While the peppers are steaming, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute. Stir in the black beans and corn, cooking until heated through. Season with cumin, salt, and pepper. Remove from heat and set aside.
3. Peel and Chop the Poblano Peppers
Once the peppers are cool enough to handle, peel off the charred skin, remove the seeds, and chop them into bite-sized pieces. Integrate the roasted poblanos into the skillet mixture with beans and corn.
4. Prepare the Casserole Mixture
In a large bowl, whisk together the eggs and milk. Add a pinch of salt and a pinch of pepper. Gradually mix in the white cheese and half of the shredded cheddar cheese, reserving the other half for topping.
5. Assemble the Casserole
Preheat your oven to 350°F (175°C). In a greased 9x13 inch baking dish, spread the filling mixture evenly. Pour the egg and cheese mixture over the top, ensuring all the vegetables and beans are well covered. Finally, sprinkle the remaining cheddar cheese on top.
6. Bake the Casserole
Bake the casserole in the preheated oven for about 30-35 minutes or until the top is golden and the casserole is set. Allow it to cool for 5-10 minutes before serving to help it firm up.
Serving Suggestions
Garnish your Mexican roasted poblano and cheese casserole with fresh cilantro for added flavor and a pop of color. This dish pairs well with a fresh salad, guacamole, or your favorite salsa for an extra kick.
Final Thoughts
This Mexican roasted poblano and cheese casserole is not only simple to make but also a crowd-pleaser that works wonderfully for both casual family dinners and festive gatherings. It’s a great way to enjoy the unique flavors of Mexican cuisine while providing a hearty meal. Enjoy your homemade casserole!