Description
This Chile Relleno Casserole is a delicious twist on the traditional stuffed pepper dish, layering roasted poblano peppers filled with a savory ground beef mixture, topped with a rich cheese and egg custard, then baked to bubbly perfection. It’s an easy-to-make, comforting Mexican-inspired casserole perfect for family dinners.
Ingredients
Scale
Peppers and Filling
- 4 fresh poblano peppers
- 1 pound ground beef
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
Cheese and Custard
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 3 large eggs
- ½ cup whole milk
Instructions
- Roast the Poblanos: Preheat your oven’s broiler to high and place the fresh poblano peppers under it. Roast them for about 10 minutes until their skins are blistered and charred. Then cover the peppers to let them steam, making their skins easier to peel.
- Cook the Beef Mixture: While the peppers steam, heat a skillet over medium heat. Add the ground beef along with the chopped onion and minced garlic. Brown the mixture for about 5 minutes until fully cooked and fragrant.
- Season the Meat: Stir in the cumin and chili powder into the beef mixture. Let it simmer gently for 2 more minutes to develop the flavors.
- Prepare the Poblanos: Carefully peel off the blistered skins from the poblanos, then remove the seeds. Stuff each pepper generously with the seasoned beef mixture.
- Make the Custard and Assemble: In a bowl, whisk together the eggs and whole milk until smooth. Place the stuffed peppers in a baking dish and pour the egg mixture evenly over them.
- Add Cheese and Bake: Sprinkle the shredded cheddar and Monterey Jack cheese mixture on top of the peppers and custard. Bake in the preheated oven at 350°F (175°C) for 30 to 35 minutes, until the casserole is bubbly and the cheese is melted and golden.
Notes
- To easily peel poblanos, placing them in a sealed plastic bag after roasting helps loosen the skin.
- Use a mix of cheddar and Monterey Jack for a creamy, melty cheese topping.
- Substitute ground turkey or chicken for a leaner protein option.
- Serve with a side of cilantro-lime rice or a fresh green salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
