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If you're craving something hearty with a bit of a kick, this Poblano Casserole Recipe is just the ticket. Roasted poblano peppers stuffed with a creamy, cheesy rice mixture and baked to perfection. It's a simple yet flavorful dish that brings a touch of Mexican flair to your table. Perfect for a cozy dinner or a potluck hit, this casserole is sure to become a favorite. Let's get cooking!
The name of the recipe: Poblano Casserole Recipe
Ingredients:
- 4 large poblano peppers
- 1 cup shredded cheese (cheddar or monterey jack)
- 1 cup cooked rice
- 1/2 cup sour cream
- 1/2 cup chopped onions
- 1/2 cup chopped tomatoes
- 1/4 cup chopped cilantro
- 1 tsp cumin
- to taste salt and pepper
Instructions:
- Preheat oven to 375°F (190°C).
- Roast the poblano peppers until the skin is charred. Peel and remove seeds.
- In a bowl, mix rice, cheese, sour cream, onions, tomatoes, cilantro, cumin, salt, and pepper.
- Stuff the poblano peppers with the mixture and place them in a baking dish.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
What You Will Need
Read more: Poblano Pepper Casserole Recipe
What you will need to make poblano casserole
Poblano peppers: Roasted and peeled, these peppers add a smoky flavor and mild heat, making them the star of the dish.
Shredded cheese: Melts beautifully, creating a creamy, gooey texture that binds all the ingredients together.
Cooked rice: Provides a hearty base, absorbing flavors and adding bulk to the casserole.
Sour cream: Adds a tangy richness, balancing the heat from the peppers and the spices.
Chopped onions: Bring a slight crunch and a sweet, savory depth to the casserole.
Chopped tomatoes: Add freshness and a slight acidity, cutting through the richness of the cheese and sour cream.
Chopped cilantro: Offers a burst of herbal freshness, enhancing the overall flavor profile.
Cumin: Adds a warm, earthy spice that complements the smoky poblano peppers perfectly.
Tools and Instruments Needed
What tools/instruments will be needed to make Poblano Casserole Recipe
- Oven: Essential for baking the casserole, ensuring the cheese melts and the peppers are cooked through.
- Baking dish: Holds the stuffed peppers in place while baking, allowing even heat distribution.
- Mixing bowl: Needed to combine rice, cheese, sour cream, and other ingredients for the stuffing.
- Knife: Used to chop onions, tomatoes, and cilantro, and to peel and deseed the roasted peppers.
- Cutting board: Provides a stable surface for chopping vegetables and preparing the peppers.
Poblano Casserole Recipe
Ingredients:
Main Ingredients
- 4 large poblano peppers
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup cooked rice
- 1/2 cup sour cream
- 1/2 cup chopped onions
- 1/2 cup chopped tomatoes
- 1/4 cup chopped cilantro
- 1 tsp cumin
- to taste Salt and pepper
Instructions:
- Preheat oven to 375°F (190°C).
- Roast the poblano peppers until the skin is charred. Peel and remove seeds.
- In a bowl, mix rice, cheese, sour cream, onions, tomatoes, cilantro, cumin, salt, and pepper.
- Stuff the poblano peppers with the mixture and place them in a baking dish.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
Notes:
Read more: Poblano Rice Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready, bake as instructed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly in plastic wrap, then foil.
- Freeze for up to 3 months.
- Thaw overnight in the fridge.
- Bake as directed, adding 10-15 minutes to the baking time.
Roasting poblano peppers not only enhances their flavor but also makes them easier to peel, giving the casserole a smoother texture.
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