This hearty Chili Relleno Casserole is a flavorful twist on a classic Mexican dish, made easy with HORMEL® Chili Cilantro Lime with Beans.
Layers of roasted poblano peppers, creamy chili-cheese filling, and a golden cornmeal crust come together in one comforting bake. With just 10 minutes of prep, it’s perfect for weeknight dinners or weekend brunch. Top with fresh cilantro and serve with salsa for a bold, satisfying meal.
Ingredients
| 4 | poblano peppers |
| 1 | (15-ounce) can HORMEL® Chili Cilantro Lime with Beans |
| ¼ | cup cream cheese, room temperature |
| ½ | cup shredded cheddar cheese, divided |
| ½ | cup cornmeal |
| ½ | cup flour |
| 1 | teaspoon baking powder |
| ½ | teaspoon kosher salt |
| 2 | cups milk |
| 4 | eggs |
| Chopped cilantro, for garnish if desired | |
| Salsa for serving, if desired |
Directions
Heat oven to 375°F. Lightly spray 7 x 11-inch baking dish with non-stick cooking spray.
In bowl, combine chili, cream cheese and ½ cup cheddar cheese.
In another bowl, combine cornmeal, flour, baking powder, and salt. Whisk in milk and eggs.
Slice each pepper in half. Remove stems and seeds. Place halves across the bottom of prepared baking dish. Spread chili mixture over peppers. Top with remaining pepper halves.
Pour cornmeal batter over top of peppers. Sprinkle remaining cheddar cheese over top. Bake 40 to 45 minutes, or until cooked through and just set in the middle.
Garnish with cilantro and serve with salsa, if desired.