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Poblano Casserole

Smoky roasted poblano peppers baked with creamy cheese and Mexican seasonings, perfect for family dinners and comfort food cravings.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish, Side Dish
Cuisine: Comfort Food, Mexican
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 poblano peppers large
  • 2 cups Monterey Jack cheese shredded
  • 1 cup Cheddar cheese shredded
  • 8 oz cream cheese softened
  • 1 cup sour cream
  • 1 can corn kernels drained
  • 1 onion medium, diced
  • 3 garlic cloves minced
Seasonings
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp paprika
  • 2 tbsp olive oil
  • 0.25 cup fresh cilantro chopped
  • 2 green onions sliced

Equipment

  • Baking dish
  • Large skillet
  • Mixing bowls
  • Gas burner or broiler

Method
 

  1. Preheat oven to 350°F and grease a 9x13 inch baking dish with cooking spray or butter.
  2. Roast poblano peppers over open flame or under broiler until skin is charred and blistered all over, turning frequently.
  3. Place roasted peppers in plastic bag for 10 minutes to steam, then peel away charred skin and remove seeds.
  4. Slice poblanos into strips and set aside while preparing remaining ingredients.
  5. Heat olive oil in large skillet over medium heat and sauté diced onion until translucent, about 5 minutes.
  6. Add minced garlic, cumin, oregano, and paprika to skillet and cook for additional minute until fragrant.
  7. In large mixing bowl, combine softened cream cheese, sour cream, and half of the shredded cheeses until smooth.
  8. Stir in sautéed onion mixture, corn kernels, and sliced poblano peppers until evenly distributed.
  9. Season mixture with salt and pepper to taste, then transfer to prepared baking dish.
  10. Top with remaining shredded cheeses and cover with aluminum foil before placing in preheated oven.
  11. Bake covered for 20 minutes, then remove foil and continue baking 10-15 minutes until golden and bubbling.
  12. Remove from oven and let rest 5 minutes before garnishing with fresh cilantro and green onions.

Notes

For extra heat, leave some poblano seeds in the mixture. Casserole can be assembled ahead of time and refrigerated before baking. Store leftovers in refrigerator up to 4 days.