In celebration of National Hispanic and Latino Heritage Month, I’m excited to bring you a dish that perfectly marries the bold flavors of Mexican and Peruvian cuisines—my Chile Relleno Casserole with a Peruvian Twist.
Every year from September 15th to October 15th, people across the United States come together to honor National Hispanic and Latino Heritage Month. This period is dedicated to acknowledging the incredible contributions and accomplishments of Hispanic and Latino communities within American society. As someone with Peruvian roots and over 20 years of experience as a dietitian, I’m excited to share this recipe with you!
It not only honors the rich culinary traditions of Latin America, but it also adds a healthier twist with nutritious ingredients, making it a perfect addition to your family dinner table.
I’ve partnered with National Dairy Council to show you how to make a delicious chile relleno casserole with a Peruvian twist that’s packed with flavor, nutrients, and vibrant color.
A Healthier Take on the Classic Chile Relleno
Traditional chile relleno is often deep-fried and loaded with cheese, which can make it a heavier dish. My version, however, skips the frying and incorporates nutritious ingredients like lean ground beef, quinoa, cumin, and a custard made from eggs, 2% milk, and Greek yogurt.
This not only lightens up the dish but also packs it with protein, fiber, and essential nutrients. By using queso fresco, a high-quality protein cheese, and Greek yogurt, which is low in calories yet creamy and satisfying, this casserole contains traditional and creamy foods that deliver essential nutrients.
The Nutritional Benefits of Dairy
Dairy plays a significant role in this recipe, contributing both flavor and nutritional benefits. Queso fresco adds a tangy richness while providing a good source of protein. The 2% milk and Greek yogurt in the custard layer contribute calcium, vitamin D, and 13 essential nutrients that are crucial for overall health. I personally use lactose-free cow’s milk since I’m lactose intolerant.
Why Peruvian Inspiration?
As someone who hails from Peru, I’m deeply proud of my heritage, and I love incorporating Peruvian flavors into my cooking. Peruvian cuisine is a fusion of indigenous ingredients with influences from Spanish, African, and Asian cultures. And today, we’re combining traditional Mexican chile relleno with Peruvian ají amarillo and quinoa.
The use of ají amarillo, a mildly spicy and fruity chili pepper native to Peru, adds a unique touch to this casserole, setting it apart from the typical Mexican chile relleno. The ají amarillo paste not only brings authentic Peruvian heat but also connects me to my roots, making this dish a true celebration of who I am.
Equipment
- Oven
- Large skillet
- Casserole dish
Ingredients
- 6 large ají amarillo peppers or poblano peppers roasted, peeled, and seeds removed
- 1 lb Lean ground beef (450 g)
- 1 medium red onion finely chopped
- 3 garlic cloves minced
- 1 tsp cumin
- 1 tablespoon ají amarillo paste for a mild heat and a touch of Peruvian flavor
- 1 cup cooked quinoa
- ½ cup corn kernels fresh or frozen
- ½ cup black olives chopped
- 1 cup queso fresco crumbled
- ½ cup fresh cilantro chopped
- ¼ cup fresh parsley chopped
- 3 large eggs
- 1 cup milk 2%
- 1 cup cottage cheese low fat
- 3/4 cup plain 2% Greek yogurt
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a large casserole dish.
- Roast the poblano or ají amarillo peppers**: Roast them over an open flame or under a broiler until the skin is charred. Place the peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, then cut a slit down the side to remove the seeds.
- Prepare the filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent.
- Add the ground beef, cooking until browned. Season with salt and pepper.
- Stir in the ají amarillo paste and cumin, cooking for another 2 minutes to let the flavors develop.
- Add the cooked quinoa, corn kernels, chopped olives, and half of the cilantro and parsley. Cook for an additional 5 minutes. Remove from heat and let it cool slightly.
- Gently fold in the crumbled queso fresco.
- Assemble the casserole: In the greased casserole dish, lay the roasted peppers flat in a single layer.
- Evenly distribute the filling over the peppers, pressing down slightly to pack it in.
- Prepare the custard topping: In a bowl, whisk together the eggs, milk, and Greek yogurt. Season with a pinch of salt and pepper.
- Pour the custard mixture over the entire casserole, making sure it covers the filling evenly.
- Bake the casserole: Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the custard is set and the top is slightly golden.
- Serve: Let the casserole cool for 5-10 minutes before serving. Garnish with the remaining cilantro and parsley for a fresh touch.
Nutrition
Conclusion: A Dish That Brings Tradition and Health Together
This Chile Relleno Casserole with a Peruvian twist is more than just a meal; it’s a celebration of heritage and health. By combining traditional Mexican and Peruvian elements with a focus on nutrition, this dish offers a flavorful and nourishing experience.
Whether you’re celebrating National Hispanic and Latino Heritage Month or simply looking for a new and exciting recipe, this casserole is sure to impress. For more healthy recipes and to learn about the benefits of dairy, visit US Dairy.
Don’t forget to check out recipes from my book, Peruvian Power Foods, that blend tradition with health. Until next time, stay healthy and stay happy!
