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Charred Chile Relleño Casserole


  • Author: Michelle Burns
  • Yield: 4 servings (232 g/serving) 1x

Ingredients

Scale
  • 2 large poblano peppers
  • 2 cups frozen corn
  • 1/2 red onion, chopped
  • 1 jalapeño pepper, seeded and minced
  • 4 cloves garlic, minced
  • 1 can (8 oz) fired roasted diced tomatoes, drained
  • 1 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 cup fresh cilantro leaves, chopped
  • 1 limes, juices
  • 1 cup shredded fresh Mexican cheese
  • 2 tbs olive or coconut oil
  • 1 Tbs flour or cornstarch
  • 1 tsp chili powder
  • Tajin (GARNISH)

Instructions

  • Roast or char the poblanos and jalapeño over a flame or under the broiler.
  • Immediately place into a sealed container and let sit for at least 5 minutes.
  • Remove the charred skin and stem and cut peppers in strips lengthwise, removing seeds.
  • Set aside.
  • Heat the coconut oil over high heat in a large skillet.
  • When the oil smokes or ripples, add the corn, onion, and jalapeño and cook until the vegetables char at the edges and the onions are tender (4-5 minutes).
  • Add the flour or cornstarch and cook about 1 minute, stirring to fully incorporate the flour.
  • Reduce the heat to medium-high and add the garlic, cilantro, tomatoes, and seasonings.
  • Cook another 2-3 minutes, until juice begins to thicken, then remove from the heat.
  • Sprinkle the lime juice over the mixture.
  • Place a small amount of the mixture in the bottom of a casserole dish, then layer the peppers, 1/2 of the remaining mixture, 1/2 of the cheese, and repeat, ending with cheese.
  • Sprinkle Tajín over the top
  • Bake at 350 degrees for about 20 minutes until the cheese is melted.
  • Top with cilantro when serving.

Notes

Source:  Rachael Ray

Nutrition

  • Serving Size: 232 g
  • Calories: 301
  • Fat: 16.28 g
  • Carbohydrates: 29.88 g
  • Protein: 10.97 g
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