Roasted Chili Casserole Rsc
Take your taste buds on a bold southwestern adventure with this Roasted Chili Casserole RSC, a comforting dish packed with layers of robust flavors and wholesome ingredients. Smoky roasted poblano and red bell peppers are the stars of this recipe, paired with a hearty mix of tender shredded chicken, black beans, sweet corn, and zesty diced tomatoes. Seasoned with aromatic cumin and chili powder, this casserole combines the perfect balance of spice and savory goodness. Corn tortillas and melted Monterey Jack cheese create irresistible layers, baked to golden perfection in just under an hour. Perfect for weeknight dinners or casual gatherings, this easy-to-make casserole is customizable, freezer-friendly, and serves up to six. Garnish with fresh cilantro and a dollop of sour cream for a truly satisfying meal the whole family will love. Keywords: roasted chili casserole, southwestern casserole, hearty dinner recipe, layered casserole recipe, poblano pepper casserole, chicken and bean casserole.
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 2 whole Red bell peppers
- 2 tablespoons Olive oil
- 1 large, diced Yellow onion
- 3 minced Garlic cloves
- 2 teaspoons Ground cumin
- 1 teaspoon Chili powder
- 2 cups Cooked shredded chicken (optional)
- 1 cup Black beans (cooked or canned, drained and rinsed)
- 1 cup Sweet corn, canned or frozen
- 14 ounces Diced tomatoes (canned, with liquid)
- 2 cups Monterey Jack cheese or cheddar cheese (shredded)
- 8 pieces Corn tortillas
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro (chopped, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Place the poblano peppers and red bell peppers on a baking sheet lined with parchment paper. Roast in the oven for 15-20 minutes, turning occasionally, until the skins are charred and blistering.
Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap or a lid to let them steam for 10 minutes. Once cooled, peel off the charred skin, remove the seeds, and chop the peppers into small pieces. Set aside.
Lower the oven temperature to 375°F (190°C).
In a large skillet over medium heat, heat the olive oil. Add the diced onion and sauté for 3-4 minutes, or until translucent. Add the minced garlic, ground cumin, and chili powder, and sauté for another minute until fragrant.
Add the shredded chicken (if using), black beans, sweet corn, chopped roasted peppers, and diced tomatoes (with their liquid) to the skillet. Stir well to combine. Season with salt and black pepper. Let the mixture simmer for 5 minutes.
Lightly grease a 9x13-inch casserole dish. Spread a thin layer of the chili mixture on the bottom of the dish.
Layer 4 corn tortillas over the chili mixture, slightly overlapping them to cover the bottom. Top with half of the remaining chili mixture, then sprinkle 1 cup of shredded cheese on top.
Repeat with another layer of 4 corn tortillas, the remaining chili mixture, and the remaining 1 cup of shredded cheese.
Place the casserole in the preheated oven and bake uncovered for 20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5-10 minutes. Garnish with chopped cilantro and serve with a dollop of sour cream if desired.
Nutrition Facts
Calories |
3813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.6 g | 201% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 6134 mg | 267% | |
| Total Carbohydrate | 347.0 g | 126% | |
| Dietary Fiber | 67.8 g | 242% | |
| Total Sugars | 69.0 g | ||
| Protein | 262.3 g | 525% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2335 mg | 180% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 6106 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
