Chili Relleno Casserole with a Creamy Poblano Sauce

A layered casserole inspired by chili rellenos, featuring roasted poblanos, flavorful chili, plenty of cheese, and a luscious creamy poblano sauce. Baked until golden and bubbly, it's a satisfying and delicious meal.

Prep Time

20 minutes

Total Time

55 minutes

Calories

620 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.77/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

6Poblano Peppers(Medium-sized)

£7.20

1tablespoonVegetable Oil(For roasting peppers)

£0.03

2cupsCheddar Cheese(Shredded)

£4.50

2cupsMonterey Jack Cheese(Shredded)

£5.00

1mediumOnion(Diced)

£0.30

2clovesGarlic(Minced)

£0.10

3cupsVegetarian Chili(Prepared or homemade, adjust seasoning to taste. Make sure it's not too liquidy.)

£3.00

1cupSour Cream

£1.50

0.5cupMilk

£0.20

1tablespoonLime Juice(Freshly squeezed)

£0.15

0.3cupCilantro(Chopped, for garnish)

£0.60

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

Total Cost

£22.61

£3.77 per serving

Instructions

1.
Preheat oven to 450°F (232°C). Rub poblanos with oil and place on a baking sheet. Roast for 20-25 minutes, turning occasionally, until skins are blackened and blistered. Place in a bowl and cover with plastic wrap for 10 minutes to steam. Peel the skins, remove the stems and seeds, and flatten the peppers.
2.
Reduce oven temperature to 350°F (175°C).
3.
In a medium saucepan, sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4.
For the Creamy Poblano Sauce: In a blender or food processor, combine half of the roasted poblano peppers, sautéed onion and garlic, sour cream, milk, lime juice, salt, and pepper. Blend until smooth and creamy. Add more milk if needed to reach desired consistency. Taste and adjust seasoning.
5.
Assemble the casserole: Spread a thin layer of chili on the bottom of the baking dish. Layer with half of the roasted poblano peppers, followed by half of the cheddar and Monterey Jack cheese. Spread the remaining chili over the cheese. Top with the remaining roasted poblanos and the rest of the cheese. Pour the creamy poblano sauce evenly over the top.
6.
Bake for 25-30 minutes, or until the cheese is melted, golden brown, and the casserole is bubbly.
7.
Let cool for 10 minutes before serving. Garnish with chopped cilantro.

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My Notes

Nutrition Information

Nutrition per serving (350g)

620 kcal / 2594 kJ

Carbs

26g

10% of RDA

Fat

43g

61% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

8 g

9% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

26 g

130% of RDA

Chef's Tips

To make ahead: Assemble the casserole and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time.

For a spicier casserole, add a pinch of cayenne pepper to the chili or creamy poblano sauce.

Add a layer of corn tortillas for extra substance.

If your chili is very liquidy, simmer it on the stovetop to reduce the liquid before adding it to the casserole.

Cooking Equipment

Oven

Stovetop

Baking Dish (9x13 inch)

Blender or Food Processor

Wine Pairings

No wine pairing suggestions available for this recipe.

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