Spice up your meal routine with this vibrant Spicy Bean and Cheese Relleno Casserole. Combining roasted poblano peppers with a zesty bean and corn mixture, it’s a hearty dish that brings a touch of the Southwest to your table. Perfect for a cozy dinner or a casual get-together with friends.
Poblano peppers are the star here, providing a mild heat and depth when roasted. The black beans bring protein and a creamy texture, while corn kernels add a delightful sweetness. For cheese lovers, the combination of Monterey Jack cheese and cheddar cheese offers a perfect melt and flavor balance. The eggs and milk create a custard-like base that holds everything together. Seasoned with cumin, smoked paprika, and garlic powder, the dish has a warm, aromatic profile. A touch of olive oil helps to sauté the red onion, which adds a sharp, sweet contrast. Lastly, fresh cilantro gives a refreshing finish.
This casserole pairs wonderfully with a simple side salad or a refreshing avocado and tomato salsa. A dollop of sour cream or a squeeze of lime juice adds a tangy touch that complements the rich flavors. For a heartier meal, consider serving it alongside seasoned rice or warm tortillas.
Start by preheating your oven to 375°F (190°C). Place the poblano peppers on a baking sheet and roast them for about 15 minutes. You want them charred but not burnt, so turn them once halfway through. After roasting, transfer the peppers to a bowl and cover them with plastic wrap to steam for 10 minutes — this makes peeling them a breeze. Once cooled, peel off the skins, remove the seeds, and slice the peppers lengthwise.
While the peppers are roasting, heat a tablespoon of olive oil in a medium skillet over medium heat. Sauté the diced red onion until it becomes translucent, about 3 minutes. Add the black beans, corn, cumin, smoked paprika, and garlic powder. Stir and cook for another 5 minutes, letting the flavors meld together.
In a mixing bowl, whisk together the eggs, milk, a pinch of salt, and some pepper. Set this aside for later. Now, grease a 9x13-inch baking dish. Begin layering: start with half of the roasted peppers at the bottom, then spread the bean and corn mixture over them, topping it with one cup of the Monterey Jack cheese.
Repeat the process with another layer of peppers, the remaining bean and corn mixture, and the rest of the Monterey Jack cheese. Pour the egg and milk mixture over these layers, making sure it seeps through to all the nooks and crannies. Finally, sprinkle the top with cheddar cheese.
Bake this layered beauty in your preheated oven for 30 minutes, or until the cheese is golden and bubbly. Let the casserole cool for about 10 minutes before garnishing with the fresh cilantro. Serve it warm and enjoy!
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