Description
This Delicious Chile Relleno Casserole is a flavorful and comforting dish that combines roasted poblano peppers stuffed with a savory seasoned ground beef mixture, topped with a rich egg and cheese custard. Perfect for a family dinner, it brings together the smoky heat of roasted chilies with melty cheddar and Monterey Jack cheese baked to bubbly perfection.
Ingredients
Scale
Peppers
- 4 fresh poblano peppers
Beef Filling
- 1 pound ground beef
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
Egg Mixture
- 3 eggs
- ½ cup whole milk
Topping
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
Instructions
- Roast the Peppers: Preheat the oven to 350°F (175°C). Place the poblano peppers under the broiler and roast until their skins are blistered, about 10 minutes. Once roasted, cover them tightly to steam and loosen their skins, making them easy to peel.
- Prepare the Beef Filling: In a skillet over medium heat, brown the ground beef along with the chopped onion and minced garlic for about 5 minutes until the meat is cooked through and the onions are softened.
- Season the Meat: Stir in the cumin and chili powder, then reduce the heat slightly and simmer the mixture for an additional 2 minutes to allow the flavors to meld.
- Stuff the Peppers: Peel the cooled roasted peppers and remove the seeds carefully. Stuff each pepper with the prepared beef mixture, ensuring they are filled generously.
- Prepare Egg Mixture and Assemble: In a bowl, whisk together the eggs and whole milk until combined. Place the stuffed peppers in a baking dish, then pour the egg mixture evenly over them.
- Add Cheese and Bake: Sprinkle the shredded cheddar and Monterey Jack cheese over the top of the casserole. Bake in the preheated oven for 30 to 35 minutes, or until the cheese is melted and bubbly, and the egg custard is set.
Notes
- Roasting and steaming the peppers helps to easily remove their tough skins and reduces bitterness.
- You can substitute ground turkey or chicken for a leaner protein option.
- Feel free to adjust the seasoning to your preferred spice level by adding jalapeños or extra chili powder.
- This casserole pairs well with Mexican rice or a simple green salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
