why make this recipe
Stuffed Chile Casserole is a delicious and comforting dish that brings together vibrant flavors and gooey cheese. It’s perfect for lunch or dinner and can easily feed a crowd. With the heat from the green chiles balanced by the creamy cheeses and fresh toppings, this casserole is sure to please everyone at the table. Plus, it’s simple to make with just a few ingredients!
how to make Stuffed Chile Casserole
Ingredients:
- Green chile peppers
- Monterey Jack cheese
- Cheddar cheese
- Eggs
- Pico de Gallo
- Sour cream
- Cilantro
- Avocado
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, beat the eggs and season with salt and pepper.
- Layer the green chile peppers in a greased baking dish.
- Sprinkle Monterey Jack cheese and cheddar cheese over the chiles.
- Pour the beaten eggs evenly over the cheese and chiles.
- Bake for 25-30 minutes or until the eggs are set and the top is golden.
- Serve hot, topped with Pico de Gallo, sour cream, cilantro, or avocado.
how to serve Stuffed Chile Casserole
Serve your Stuffed Chile Casserole hot out of the oven for the best taste. You can drizzle sour cream on top and add a scoop of Pico de Gallo for freshness. Garnish with chopped cilantro and slices of avocado for extra flavor and a colorful presentation. This dish pairs well with a simple green salad or tortilla chips on the side.
how to store Stuffed Chile Casserole
If you have leftovers, let the casserole cool down to room temperature. Cover it well with plastic wrap or aluminum foil, and store it in the refrigerator. It will keep well for about 3-4 days. You can also freeze it for longer storage. Just make sure to put it in an airtight container. To reheat, you can bake it in the oven or microwave until heated through.
tips to make Stuffed Chile Casserole
- Choose fresh, firm green chiles for the best flavor.
- Feel free to mix in other ingredients like cooked sausage or beans for added protein.
- Don’t skip the seasoning in the eggs; it adds a lot of flavor to the dish.
- For a spicier version, use hotter peppers or add some cayenne pepper to the eggs.
variation
You can easily adapt this recipe by using different kinds of cheese, like pepper jack for a spicy kick or mozzarella for a milder taste. You can also use different types of peppers, such as poblano or jalapeño, depending on your heat preference.
FAQs
Can I use canned green chiles?
Yes, you can use canned green chiles if fresh ones are not available. Just drain them before use.
Can I make this casserole ahead of time?
Absolutely! You can prepare it a day in advance and store it in the fridge. Just bake it when you’re ready to serve.
Is this recipe vegetarian?
Yes, Stuffed Chile Casserole is a vegetarian dish, as it contains no meat.
Stuffed Chile Casserole
Ingredients
Main Ingredients
- 8 pieces Green chile peppers Choose fresh, firm peppers for the best flavor.
- 1 cup Monterey Jack cheese Shredded.
- 1 cup Cheddar cheese Shredded.
- 4 large Eggs Beaten.
- 1 cup Pico de Gallo For topping.
- 1/2 cup Sour cream For topping.
- 1/4 cup Cilantro Chopped, for garnish.
- 1 whole Avocado Sliced, for garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, beat the eggs and season with salt and pepper.
- Layer the green chile peppers in a greased baking dish.
- Sprinkle Monterey Jack cheese and cheddar cheese over the chiles.
- Pour the beaten eggs evenly over the cheese and chiles.
Baking
- Bake for 25-30 minutes or until the eggs are set and the top is golden.
Serving
- Serve hot, topped with Pico de Gallo, sour cream, cilantro, or avocado.