Spicy Bean and Cheese Relleno Casserole

This Spicy Bean and Cheese Relleno Casserole is a modern twist on the classic Mexican dish, featuring layers of roasted poblano peppers, a hearty mix of black beans and corn, and a rich cheese blend. Perfect for family dinners or gatherings, this casserole offers a flavorful and satisfying meal that is both comforting and nutritious.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 6

Ingredients

6 large poblano peppers

1 cup black beans, drained and rinsed

1 cup corn kernels, fresh or frozen

2 cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

4 large eggs

1 cup whole milk

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

2 tablespoons chopped fresh cilantro

1/4 cup diced red onion

1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C). Roast the poblano peppers on a baking sheet for about 15 minutes or until the skins are charred, turning once halfway through.

2. Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap for 10 minutes. Once cooled, peel off the skins, remove the seeds, and slice them lengthwise.

3. In a medium skillet, heat olive oil over medium heat. Add the diced red onion and sauté until translucent, about 3 minutes. Stir in the black beans, corn, cumin, smoked paprika, and garlic powder. Cook for another 5 minutes, stirring occasionally.

4. In a mixing bowl, whisk together eggs, milk, salt, and pepper. Set aside.

5. Grease a 9x13-inch baking dish. Layer half of the roasted peppers at the bottom, followed by the bean and corn mixture, and one cup of the Monterey Jack cheese.

6. Repeat with another layer of peppers, the remaining bean and corn mixture, and the remaining Monterey Jack cheese.

7. Pour the egg and milk mixture evenly over the layers. Top with cheddar cheese.

8. Bake in the preheated oven for 30 minutes, or until the cheese is golden and bubbly.

9. Let the casserole cool for 10 minutes before garnishing with chopped cilantro. Serve warm.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat individual servings in the microwave for 1-2 minutes or until heated through. Alternatively, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.

Scan for cooking tips & leave a review!

itsonly.recipes/view/spicy-bean-and-cheese-relleno-casserole

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.