Chili Rellenos Casserole

Chili Rellenos Casserole is a deliciously hearty dish that layers roasted peppers with cheesy goodness for a comforting meal. This healthy baked version is perfect for a cozy dinner, offering a flavorful twist on a classic favorite.

Ingredients

• Poblano peppers - 2 large
• Eggs - 4 large
• Milk - 120 ml
• Shredded reduced-fat cheddar cheese - 100 g
• Black beans - 120 g, drained and rinsed
• Corn - 100 g, canned or frozen
• Diced tomatoes - 100 g, drained
• Cumin - 1 tsp
• Chili powder - 1 tsp
• Salt - 1/2 tsp
• Black pepper - 1/4 tsp
• Olive oil - 1 tbsp
• Fresh cilantro - for garnish

Steps

1. Preheat the oven to 190°C (375°F).
2. Roast the poblano peppers over an open flame or under a broiler until blackened, about 10 minutes, turning occasionally. Once charred, place them in a sealed bag for 10 minutes to steam.
3. Peel the skins off the peppers, remove the seeds, and chop them into bite-sized pieces.
4. In a mixing bowl, whisk together the eggs, milk, cumin, chili powder, salt, and black pepper until well combined.
5. In a greased 20 cm (8-inch) square baking dish, layer the roasted poblano peppers, black beans, corn, and diced tomatoes evenly.
6. Pour the egg mixture over the layered ingredients, ensuring everything is well coated.
7. Sprinkle the shredded cheddar cheese on top of the casserole.
8. Bake in the preheated oven for 25-30 minutes or until the eggs are set and the cheese is melted and bubbly.
9. Remove from the oven and let it cool slightly before slicing. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 360
• Protein: 24 g
• Carbs: 35 g
• Fiber: 9 g
• Sugar: 3 g
• Sodium: 680 mg
• Cholesterol: 240 mg
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein from eggs and cheese, supporting muscle health.
• Rich in fiber from black beans and vegetables, promoting digestive health.

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