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If you're craving a dish with a bit of a kick, this Poblano Pepper Casserole is just what you need. It's a delightful blend of roasted poblanos, creamy sour cream, and gooey cheese. Perfect for a cozy dinner, this casserole is both comforting and flavorful. Let's dive into the details and get cooking!
The name of the recipe: Poblano Pepper Casserole Recipe
Ingredients:
- 4 roasted and peeled poblano peppers
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 1 cup sour cream
- 1 can cream of mushroom soup
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste salt and pepper
Instructions:
- preheat oven to 375°f (190°c).
- roast the poblano peppers until the skins are charred. peel and slice them.
- in a mixing bowl, combine the sour cream, cream of mushroom soup, garlic powder, onion powder, salt, and pepper.
- layer the poblano peppers in a baking dish. pour the sour cream mixture over the peppers.
- top with shredded cheddar and monterey jack cheese.
- bake for 30-40 minutes until the cheese is melted and bubbly.
- let it cool for a few minutes before serving.
What You Will Need
Read more: Poblano Casserole Recipe
What you will need to make Poblano Pepper Casserole
Poblano peppers: Roasted and peeled, these peppers add a smoky flavor and mild heat, making the casserole rich and flavorful.
Cheddar cheese: Provides a sharp, tangy taste that complements the mildness of the peppers and adds a gooey texture.
Monterey jack cheese: Melts smoothly, adding a creamy texture and mild flavor that balances the sharpness of cheddar.
Sour cream: Adds a tangy creaminess, helping to create a rich, smooth sauce that binds the casserole together.
Cream of mushroom soup: Acts as a savory base, adding depth and creaminess to the casserole, making it hearty and satisfying.
Garlic powder: Enhances the overall flavor with a subtle garlic taste, adding depth without overpowering the dish.
Onion powder: Adds a mild onion flavor, complementing the garlic and enhancing the savory profile of the casserole.
Tools and Instruments Required
What tools/instruments will be needed to make Poblano Pepper Casserole Recipe
- Baking dish: Essential for layering and baking the casserole, ensuring even cooking and a perfect golden top.
- Mixing bowl: Needed to combine sour cream, soup, and spices, ensuring a smooth and consistent mixture.
- Oven: Crucial for roasting peppers and baking the casserole to melt the cheese and blend flavors.
- Knife: Required for slicing roasted poblano peppers into manageable pieces for layering.
- Cutting board: Provides a safe surface for slicing peppers, keeping your counters clean and scratch-free.
Poblano Pepper Casserole
Ingredients:
Main Ingredients
- 4 Poblano Peppers roasted and peeled
- 1 cup Cheddar Cheese shredded
- 1 cup Monterey Jack Cheese shredded
- 1 cup Sour Cream
- 1 can Cream of Mushroom Soup
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- to taste Salt and Pepper
Instructions:
- Preheat oven to 375°F (190°C).
- Roast the poblano peppers until the skins are charred. Peel and slice them.
- In a mixing bowl, combine the sour cream, cream of mushroom soup, garlic powder, onion powder, salt, and pepper.
- Layer the poblano peppers in a baking dish. Pour the sour cream mixture over the peppers.
- Top with shredded cheddar and Monterey Jack cheese.
- Bake for 30-40 minutes until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes:
Read more: Pepper Steak 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 aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap and then aluminum foil.
- Label with date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Roasting poblano peppers enhances their flavor, making them sweeter and more complex.
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