Picture this: You walk into your kitchen, ready to create a Mexican masterpiece that’ll have your family and friends begging for seconds. Girl, let me tell you about my absolute favorite Mexican dinner recipe that’s been passed down through generations – Chile Rellenos Casserole with a twist! 💃
Y’all, this isn’t your average Mexican dish. It’s like a warm hug from your abuela, but with a modern kick that’ll make your taste buds dance salsa! The secret? We’re combining traditional poblano peppers with three types of cheese (because who doesn’t love extra cheese?), and a sauce that’ll make you want to lick your plate clean.
Let’s get cooking, shall we?
What you’ll need (trust me, it’s worth the grocery trip):
– 6 large poblano peppers
– 3 cups Mexican cheese blend
– 1 cup crumbled queso fresco
– 1 cup monterey jack
– 1 pound ground beef (or chicken if that’s your jam)
– 1 onion, diced
– 4 garlic cloves, minced
– 2 cans enchilada sauce
– Fresh cilantro
– Sour cream for serving
– Your favorite hot sauce (I won’t judge how much you use!)
Okay queens, here’s how we make the magic happen:
1. First, roast those poblanos until they’re charred and blistered. Pro tip: Place them in a paper bag after roasting – the steam makes peeling them a breeze!
1. While those peppers are sweating it out, brown your meat with onions and garlic. Season it like you mean it, honey! I’m talking cumin, chili powder, and a pinch of cinnamon (my secret weapon 😉).
(Hey loves! If you’re enjoying this recipe so far, make sure to follow me on Newsbreak for more mouthwatering recipes daily. Trust me, your kitchen will thank you! 🌮)
1. Layer time! Start with enchilada sauce, then peppers, meat mixture, and ALL. THAT. CHEESE. Repeat until you’ve used everything up.
1. Bake at 375°F for 25-30 minutes until it’s bubbly and golden brown on top.
1. Let it rest for 10 minutes (I know it’s hard, but patience is a virtue!).
Serve this beauty with fresh cilantro, a dollop of sour cream, and maybe a margarita on the side – because you deserve it! This dish serves 6-8 people, or 4 if you’re dealing with serious Mexican food lovers like myself!
The best part? This casserole actually tastes better the next day – if there are any leftovers, that is! It’s perfect for meal prep, and trust me, your coworkers will be eyeing your lunch with envy.
Y’all, I can’t tell you how many times this recipe has saved dinner parties at my house. It’s become my signature dish, and now it can be yours too!
Don’t forget to follow me on Newsbreak for more recipes that’ll make your kitchen the hottest spot in town! Drop a comment below and let me know how this recipe turned out for you – did you add your own twist? Make it spicier? I want all the juicy details! And remember, cooking is all about having fun and making it your own. Now go forth and create some Mexican magic! 💫🌶️
Xoxo, your favorite foodie friend 👩🍳
