Rosarita Vegetarian Chile Chile Relleno Bake
Discover a satisfying twist on a classic Mexican-inspired dish with this Rosarita Vegetarian Chile Relleno Bake. Featuring roasted poblano peppers layered over a base of creamy Rosarita refried beans, this savory casserole is topped with a melty duo of Monterey Jack and Cheddar cheeses. A rich egg and milk custard binds the flavors together, while a zesty homemade tomato sauce adds a vibrant finishing touch. Perfect for feeding a crowd with minimal effort, this easy-to-make, vegetarian-friendly bake is an ideal choice for weeknight dinners or festive gatherings. Ready in just over an hour, it’s garnished with fresh cilantro for a pop of color and flavor. Embrace the bold, comforting taste of this Southwestern-inspired casserole today! Keywords: Chile Relleno Bake, vegetarian casserole, Mexican-inspired dinner, easy dinner recipe.
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Recipe Information
Ingredients
- 6 whole Poblano peppers
- 1 14-ounce can Canned diced tomatoes
- 1 16-ounce can Rosarita refried beans
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded Cheddar cheese
- 3 large Eggs
- 1 cup Whole milk
- 1 tablespoon All-purpose flour
- 1 teaspoon Cumin powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup, chopped Fresh cilantro
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Place the poblano peppers on a baking sheet and roast them in the oven for 10-12 minutes, turning once, until the skins are charred and blistered.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a lid and let the peppers steam for 10 minutes. This will help loosen the skins.
Once cooled, peel the skins off the peppers. Carefully cut a slit in each pepper and remove the seeds. Set the peppers aside.
Prepare the tomato sauce by combining the canned diced tomatoes, cumin powder, salt, and black pepper in a medium saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Remove from heat.
Lightly grease a 9x13-inch baking dish with cooking spray. Spread the Rosarita refried beans evenly over the bottom of the dish.
Place the roasted and cleaned poblano peppers on top of the refried beans, arranging them in a single layer.
Sprinkle the Monterey Jack cheese evenly over the peppers, followed by the Cheddar cheese.
In a mixing bowl, whisk together the eggs, milk, and flour until smooth. Pour this egg mixture evenly over the cheese layer in the baking dish.
Pour the prepared tomato sauce over the egg mixture, spreading it out gently with a spoon to cover the surface.
Bake the casserole in the preheated oven for 30-35 minutes, or until the top is golden and the egg mixture is set.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with freshly chopped cilantro before serving.
Slice into portions and enjoy your Rosarita Vegetarian Chile Relleno Bake!
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.0 g | 177% | |
| Saturated Fat | 77.0 g | 385% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 4378 mg | 190% | |
| Total Carbohydrate | 85.9 g | 31% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 49.3 g | ||
| Protein | 122.9 g | 246% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 3001 mg | 231% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3275 mg | 70% | |
*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.
