Chiles Rellenos Casserole

Servings: 6-8 people

Ingredients:

For the cheese mixture:

• 1 cup queso fresco or Monterey Jack cheese, crumbled
• 1/2 cup chopped fresh epazote
• 1 tablespoon olive oil
• Salt and pepper to taste

For the casserole:

• 4 large poblano peppers, roasted and peeled
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound Mexican rice
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a medium bowl, mix together cheese mixture ingredients. Set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in rice, diced tomatoes, cilantro, salt, and pepper. Cook for 2-3 minutes.
5. Arrange poblano peppers on bottom of a 9x13-inch baking dish.
6. Spoon rice mixture over peppers, then top with cheese mixture.
7. Cover casserole with aluminum foil and bake for 25 minutes. Remove foil and continue baking for an additional 10-15 minutes or until lightly browned.

Variations:

• For added flavor, add diced cooked chorizo or ground beef to the rice mixture.
• Use leftover roasted peppers to make a delicious salad by combining them with diced tomatoes, onions, cilantro, and lime juice.