CHILE RELLENO CASSEROLE

### How to Make Chile Relleno Casserole

#### Step 1: Roast the Chiles
Start by roasting your **poblano chiles**. You can do this over a gas flame, in the broiler, or on a grill. Hold the chiles with tongs and place them directly over the flame until the skin is charred and blistered, about 3-4 minutes per side. Alternatively, you can place the chiles on a baking sheet under the broiler and flip them every couple of minutes until the skin is blackened and charred.

Once the chiles are roasted, transfer them to a bowl and cover them with a damp cloth or plastic wrap. Let them steam for about 10-15 minutes. This helps loosen the skin, making it easier to peel.

After steaming, peel the skins off the chiles, remove the seeds and stems, and cut them into strips or small pieces, depending on your preference. Set aside.

#### Step 2: Prepare the Egg Mixture
In a large mixing bowl, whisk together the **eggs**, **heavy cream**, **flour**, **cumin**, **chili powder**, **salt**, and **pepper**. Whisk until the mixture is smooth and well combined.

#### Step 3: Layer the Casserole
Preheat your oven to **375°F (190°C)**. Grease a 9×13-inch baking dish with a little olive oil or cooking spray.

Now it’s time to assemble the casserole. Start by spreading a layer of **roasted poblano chiles** at the bottom of the prepared baking dish. Next, sprinkle **half of the shredded cheese** over the chiles, followed by half of the **chopped onions** and **minced garlic**.

Pour half of the egg mixture over the first layer of chiles and cheese. Repeat with another layer of chiles, cheese, onions, and garlic. Finally, pour the remaining egg mixture on top, making sure everything is evenly coated.

#### Step 4: Bake the Casserole
Place the casserole in the preheated oven and bake for **30-40 minutes**, or until the egg mixture is set and the top is golden brown and slightly puffed. You can test for doneness by inserting a knife in the center—the knife should come out clean when the casserole is ready.

#### Step 5: Garnish and Serve
Once the casserole is baked, remove it from the oven and let it cool for a few minutes. Garnish with **fresh cilantro** and a dollop of **sour cream** if desired. Serve hot and enjoy!

### Tips and Variations

– **Add Protein**: If you want to make this casserole heartier, consider adding **ground beef**, **shredded chicken**, or **beans** to the layers. Simply cook the protein beforehand and add it between the layers of chiles and cheese.
– **Use Different Chiles**: While poblano chiles are traditional, you can experiment with other types of mild green chiles or even Anaheim chiles for a slightly different flavor profile.
– **Make it Spicier**: If you like a bit more heat, feel free to add **jalapeños** or a pinch of cayenne pepper to the egg mixture. You can also use spicier chiles like serranos.
– **Add Fresh Tomatoes**: For extra freshness and flavor, add chopped fresh tomatoes to the layers. They’ll provide a nice burst of color and juiciness.
– **Make it Vegetarian**: Skip the meat and add more vegetables, like zucchini, corn, or black beans, for a delicious vegetarian version of this casserole.

### Why You’ll Love This Chile Relleno Casserole

**Chile Relleno Casserole** is a perfect fusion of simplicity and bold flavor. With minimal effort, you get all the rich, savory, and spicy goodness of traditional chile rellenos in a hassle-free casserole form. It’s hearty, comforting, and versatile, making it an ideal meal for any occasion. Whether served with rice, beans, or simply enjoyed on its own, this dish is sure to satisfy your craving for something deliciously warm and flavorful.

So, next time you’re looking for a meal that brings a taste of Mexico to your table, give this Chile Relleno Casserole a try. It’s easy to make, even easier to love, and guaranteed to be a hit at your next dinner!