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Chile Relleno Casserole

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A convenient twist on the classic Chile Rellenos, this casserole delivers rich flavors without the fuss of deep frying.

Ingredients

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  • 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).
  2. Place the poblano peppers under the broiler, roasting them until blistered, about 10 minutes.
  3. Remove the peppers from the oven and cover them to steam.
  4. Brown the ground beef with the chopped onion and minced garlic in a skillet over medium heat for about 5 minutes.
  5. Stir in the cumin and chili powder and let it simmer for 2 minutes.
  6. Peel the skins from the roasted poblano peppers, slice open, and remove seeds.
  7. Fill each pepper with the seasoned ground beef mixture.
  8. Whisk together the eggs and whole milk in a separate bowl.
  9. Pour the egg mixture over the stuffed peppers in a baking dish.
  10. Sprinkle the shredded cheese on top.
  11. Bake for 30 to 35 minutes until bubbly and cheese is golden.

Notes

Serve garnished with fresh cilantro or sour cream for an extra touch.

Nutrition

Find it online: https://lunarecipez.com/delicious-chile-rellenocasserole-recipe/

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