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Delicious Chile Relleno Casserole

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A comforting casserole featuring roasted poblano peppers filled with seasoned ground beef and topped with melted cheese.

Ingredients

Scale
  • 4 fresh poblano peppers
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 cups shredded cheddar and Monterey Jack cheese blend
  • 3 eggs
  • ½ cup whole milk

Instructions

  1. Preheat your oven to 350°F (175°C). Place the poblano peppers under the broiler, roasting them until their skins are blistered and charred, about 10 minutes. Remove and cover them to steam, which makes peeling easier.
  2. In a skillet over medium heat, brown the ground beef along with the chopped onion and minced garlic. Cook for approximately 5 minutes until the meat is no longer pink and the onions are translucent.
  3. Stir in the cumin and chili powder to the browned beef mixture, letting it simmer for an additional 2 minutes to develop the flavors fully.
  4. Carefully peel the skins from the roasted poblano peppers, then slice open and remove the seeds. Fill each pepper generously with the seasoned ground beef mixture.
  5. In a separate bowl, whisk together the eggs and whole milk until well combined.
  6. Pour this mixture evenly over the stuffed peppers arranged in a baking dish.
  7. Sprinkle the shredded cheddar and Monterey Jack cheese on top of the casserole.
  8. Bake in the preheated oven for 30 to 35 minutes until the casserole is bubbly, the cheese is melted, and slightly golden on top.

Notes

This casserole pairs well with a green salad and Mexican rice.

Nutrition

Find it online: https://recypez.com/chile-relleno-casserole-recipe/

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