Poblano Pepper Casserole Recipe
A cheesy, smoky, and slightly spicy poblano casserole loaded with layers of flavor.
Ingredients
- 6 large poblano peppers
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup cooked ground beef or black beans for a vegetarian option
- ½ cup corn
- ½ cup sour cream
- 2 eggs beaten
- 1 cup milk
- ½ cup all-purpose flour
- 1 teaspoon baking powder
Instructions
- Roast the poblanos: Preheat oven to 400°F (200°C). Place poblanos on a baking sheet and roast for 10 minutes until skins blister.
- Peel and prep: Let peppers cool, then remove skins, seeds, and stems. Slice into strips.
- Sauté the aromatics: Heat oil in a skillet over medium heat. Cook onions and garlic for 3 minutes. Add cumin, smoked paprika, salt, and pepper.
- Assemble the filling: Stir in cooked beef (or beans), corn, and half the cheese. Remove from heat.
- Mix the batter: In a bowl, whisk eggs, sour cream, milk, flour, and baking powder until smooth.
- Layer the casserole: In a greased baking dish, spread half the batter. Add a layer of poblano strips and beef mixture. Repeat.
- Top and bake: Sprinkle remaining cheese on top. Bake at 375°F (190°C) for 30 minutes or until golden and set.
- Serve: Let cool for 5 minutes, then slice and enjoy.
Notes
Nutritional Values (Per Serving)
- Calories: 340
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
Vitamin & Mineral Content (Per Serving)
- Calcium: 22%
- Iron: 15%
- Vitamin A: 20%
- Magnesium: 10%
- Potassium: 18%
Tips for Extra Flavor
- Roast poblanos until deeply charred for more smoky goodness.
- Add a handful of crushed tortilla chips on top for crunch.
- Swap cheddar for pepper jack if you like extra heat.
- Serve with salsa or guacamole for a fresh contrast.