Ingredients with Measurements:
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup whole milk
- 1/4 cup all-purpose flour
Special Equipment Needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered. Place the peppers in a plastic bag and let them steam for 10 minutes.
3. Remove the peppers from the bag and peel off the skin. Cut a slit lengthwise in each pepper and remove the seeds and membranes.
4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the ground beef, cumin, chili powder, salt, and black pepper. Cook until the beef is browned and cooked through, about 10 minutes.
6. Stir in the diced tomatoes and cook for 2-3 minutes.
7. Spread half of the beef mixture in the bottom of the baking dish. Arrange the poblano peppers on top of the beef mixture. Sprinkle the Monterey Jack cheese over the peppers. Top with the remaining beef mixture.
8. In a medium bowl, whisk together the eggs, milk, and flour. Pour the egg mixture over the beef mixture.
9. Sprinkle the cheddar cheese over the top of the casserole.
10. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the eggs are set.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 412
Fat: 28g
Carbohydrates: 10g
Protein: 29g
Sodium: 722mg
Sugar: 4g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Poblano peppers can be substituted with bell peppers.
- Monterey Jack cheese can be substituted with pepper jack cheese.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Vegetarian: Substitute the ground beef with black beans or tofu.
- Gluten-free: Substitute the all-purpose flour with gluten-free flour.
- Spicy: Add diced jalapeno peppers to the beef mixture.
Tips and Tricks:
- To save time, use canned roasted poblano peppers instead of roasting them yourself.
- Make sure to drain the diced tomatoes well to prevent the casserole from becoming too watery.
- Let the casserole cool for a few minutes before slicing and serving.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or oven until heated through.
Presentation Ideas:
Serve the casserole on a platter with a sprinkle of chopped fresh cilantro.
Garnishes:
Garnish with sliced avocado, sour cream, or salsa.
Pairings:
Serve with a side salad or Mexican rice.
Suggested Side Dishes:
- Mexican rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Troubleshooting Advice:
- If the casserole is too watery, make sure to drain the diced tomatoes well and let the casserole cool for a few minutes before slicing and serving.
Food Safety Advice:
- Make sure to cook the ground beef to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Chile Rellenos are a traditional Mexican dish that originated in the city of Puebla. The dish consists of roasted poblano peppers stuffed with cheese or meat, then battered and fried.
Flavor Profiles:
This Baked Chile Relleno Casserole is savory, cheesy, and slightly spicy.
Serving Suggestions:
Serve the casserole hot with a side salad or Mexican rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican