Description
A creamy, cheesy casserole with roasted poblano peppers for a mild kick and irresistible flavor.
Ingredients
Scale
For the Crust:
- 4 large poblano peppers
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Roast poblano peppers over an open flame or under a broiler until charred. Place in a bowl, cover, and let steam for 10 minutes. Peel, seed, and slice into strips.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 3 minutes.
- In a large bowl, mix sour cream, heavy cream, cumin, salt, and black pepper. Stir in poblano strips, sautéed onion, garlic, and half of each cheese.
- Transfer mixture to the prepared baking dish. Top with remaining cheese.
- Bake for 25-30 minutes until bubbly and golden. Let rest 5 minutes before serving.
Notes
You can customize the seasonings to taste.