Traditional Poblano Casserole

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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This Traditional Poblano Casserole brings the rich, smoky flavors of roasted poblano peppers into a comforting, cheesy dish that's perfect for dinner. It's a great way to enjoy a taste of Mexican-inspired cuisine right from your kitchen.

Ingredients for Traditional Poblano Casserole

The star of this dish is, of course, the poblano peppers, which when roasted, take on a deep, smoky flavor that's simply irresistible. Ground beef adds hearty substance to the casserole, absorbing all those wonderful spices and flavors. We use a duo of cheeses: Monterey Jack for its creamy meltability, and cheddar for its sharpness. The onions and garlic form the flavor base, while tomato sauce adds a bit of acidity to balance the richness. A touch of heavy cream makes the sauce velvety and indulgent. A sprinkle of cilantro at the end provides a fresh, herbal note that brightens the dish.

Tips & Tricks

  • If you're not a fan of cilantro, substitute with parsley or skip the garnish altogether.
  • For extra flavor, try adding a dash of smoked paprika instead of regular paprika.
  • If you're short on time, canned poblano peppers can be used in a pinch, though fresh will always taste best.

Serving Suggestions

This casserole pairs beautifully with a light, crisp salad on the side to cut through the richness. Warm tortillas or a side of rice would also complement the flavors well.

Frequently Asked Questions

Can I make this dish vegetarian?
Absolutely! Substitute the ground beef with your favorite plant-based meat or cooked lentils for a vegetarian version.
How long can I store leftovers?
The casserole can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Traditional Poblano Casserole Recipe Walkthrough

First, you'll want to preheat your oven to 375°F (190°C). While that's warming up, start roasting the poblano peppers. If you have a gas stove, place them directly over the flame, using tongs to turn them until the skins are evenly charred. Alternatively, pop them under your broiler and keep a close eye. Once charred, put the peppers in a bowl and cover with plastic wrap to steam for about 10 minutes. This makes it easier to peel off the skins. Once they've cooled a bit, peel away that charred skin and remove the seeds. Set them aside for now.

Next, let's get the filling ready. Heat up a skillet over medium heat and add a tablespoon of olive oil. Toss in the diced onions and minced garlic, sautéing until the onions turn translucent. This usually takes about 5 minutes. Then, add the ground beef to the skillet, breaking it up with a spoon. Cook until it's nicely browned, and don't forget to drain any excess fat.

Now, season your beef with ground cumin, paprika, salt, and black pepper. Stir everything together and let it simmer for about 5 minutes to let the flavors meld. While that's happening, mix your Monterey Jack and cheddar cheeses in a bowl.

It's assembly time! Lay your roasted poblano peppers in a baking dish and stuff each one generously with the beef mixture. Sprinkle a handful of your cheese blend into each pepper. Once stuffed, pour the tomato sauce and heavy cream over the peppers. Top with the remaining cheese.

Bake this beauty uncovered for about 25-30 minutes, until the cheese is bubbly and golden. When it's done, garnish with fresh cilantro before serving.

Why You'll Love This Recipe

  • Roasted poblano peppers add a wonderful depth of flavor that's both smoky and slightly sweet.
  • The blend of Monterey Jack and cheddar cheeses creates a creamy, gooey topping that complements the beef perfectly.
  • It's a versatile dish that can be served as a main course or a hearty side.
  • Perfect for meal prepping, as it reheats beautifully.

Ingredients

4 large poblano peppers
1 lb ground beef
1 cup diced onions
2 cloves garlic, minced
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
2 cups tomato sauce
1/2 cup heavy cream
1 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh cilantro

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C).
2. Roast the poblano peppers over an open flame or under a broiler until the skins are charred. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skins, remove seeds, and set aside.
3. In a skillet, heat olive oil over medium heat. Add diced onions and minced garlic, sauté until onions are translucent.
4. Add ground beef to the skillet and cook until browned, stirring occasionally. Drain any excess fat.
5. Stir in ground cumin, paprika, salt, and black pepper. Mix well and let simmer for 5 minutes.
6. In a mixing bowl, combine the shredded Monterey Jack and cheddar cheeses.
7. Place roasted poblano peppers in a baking dish. Stuff each pepper with the beef mixture and a handful of cheese.
8. Pour tomato sauce and heavy cream over the stuffed peppers.
9. Sprinkle the remaining cheese over the top and bake uncovered for 25-30 minutes, until the cheese is bubbly and lightly golden.
10. Garnish with chopped cilantro before serving.

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