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Poblano Pepper Casserole Recipe Poblano Pepper Casserole Recipe

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Poblano Pepper Casserole Recipe

I whip up a creamy, cheesy poblano pepper casserole with roasted peppers, sour cream, and a mix of cheddar and monterey jack. It’s a comforting, flavorful dish perfect for any dinner table.

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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:

  1. preheat oven to 375°f (190°c).
  2. roast the poblano peppers until the skins are charred. peel and slice them.
  3. in a mixing bowl, combine the sour cream, cream of mushroom soup, garlic powder, onion powder, salt, and pepper.
  4. layer the poblano peppers in a baking dish. pour the sour cream mixture over the peppers.
  5. top with shredded cheddar and monterey jack cheese.
  6. bake for 30-40 minutes until the cheese is melted and bubbly.
  7. let it cool for a few minutes before serving.

What You Will Need

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

A delicious and hearty casserole featuring roasted poblano peppers, cheese, and a savory sauce.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 350 kcal

Equipment

  • Oven
  • Baking Dish
  • Mixing bowl

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:

This casserole pairs well with a fresh green salad.

Nutrition value:

Calories: 350kcalCarbohydrates: 15gProtein: 12gFat: 25gSaturated Fat: 15gCholesterol: 60mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 300mgIron: 2mg

Keywords:

Keyword Casserole, Poblano
Tried this recipe?Let us know how it was!

Make Ahead and Freezing Instructions

Make Ahead Instructions

  1. Prepare the casserole as directed but don't bake.
  2. Cover tightly with plastic wrap or aluminum foil.
  3. Store in the fridge for up to 24 hours.
  4. When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
  5. Bake as directed.

Freezing Instructions

  1. Assemble the casserole but don't bake.
  2. Wrap tightly with plastic wrap and then aluminum foil.
  3. Label with date and freeze for up to 3 months.
  4. To bake, thaw in the fridge overnight.
  5. Let sit at room temperature for 30 minutes before baking.
  6. Bake as directed, adding an extra 10-15 minutes if needed.

Roasting poblano peppers enhances their flavor, making them sweeter and more complex.

Frequently Asked Questions

FAQ:
How do I roast the poblano peppers?
Place them on a baking sheet under the broiler, turning occasionally until skins are charred. Then, peel off the skins.
Can I use a different type of cheese?
Yes, feel free to substitute with your favorite cheese varieties.
How long does it take to bake?
Bake for 30-40 minutes until the cheese is melted and bubbly.
Can I make this casserole ahead of time?
Absolutely, assemble it ahead and refrigerate. Bake when ready.
Is there a substitute for cream of mushroom soup?
You can use cream of chicken or cream of celery soup instead.

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