Description
Hearty chile relleno casserole brings Mexican-inspired comfort to dinner tables, layering roasted peppers, cheese, and eggs in a rustic baking dish. Home cooks can easily assemble this satisfying meal that delivers bold southwestern flavors in one simple preparation.
Ingredients
Scale
- 1 pound ground beef
- 4 fresh poblano peppers
- 2 cups shredded cheese (cheddar and Monterey Jack)
- 3 eggs
- 1/2 cup whole milk (120 ml)
- 1 medium onion
- 3 garlic cloves
- 1 tsp cumin
- 1 tsp chili powder
Instructions
- Ignite the oven to 350°F and position the rack in the middle position. Position poblano peppers directly under broiler, rotating occasionally until skin becomes charred and blistered, approximately 10 minutes.
- Transfer roasted peppers to a sealed container, allowing them to steam and facilitate skin removal.
- Heat a skillet over medium-high temperature, introducing ground beef, diced onions, and crushed garlic. Sauté until meat browns and onions turn translucent, roughly 5-7 minutes.
- Sprinkle cumin and chili powder into the meat mixture, stirring thoroughly to distribute seasonings evenly. Reduce heat and simmer for 2 minutes.
- Carefully peel blistered skin from peppers, slice open, and meticulously remove seeds and membranes.
- Generously fill each pepper with seasoned beef mixture, arranging them strategically in a prepared baking dish.
- Whisk eggs and milk together until completely integrated and slightly frothy.
- Cascade egg mixture over stuffed peppers, ensuring uniform coverage.
- Lavishly distribute shredded cheese across the surface, creating a complete protective layer.
- Transfer casserole to preheated oven, baking for 30-35 minutes until cheese melts completely and edges turn golden brown.
Notes
- Roast peppers carefully to avoid burning, rotating them every few minutes for even charring and easy skin removal.
- For a lighter version, swap ground beef with ground turkey or use black beans as a vegetarian protein alternative.
- When whisking eggs and milk, add a pinch of salt and pepper to enhance the overall flavor profile of the casserole.
- Prep peppers ahead of time by roasting and peeling them the day before to streamline the cooking process and save time during meal preparation.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 610 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 44 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 220 mg