Ingredients with Measurements:
- 8-10 large poblano peppers
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 (4-ounce) can diced green chilies, drained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
Special equipment needed:
- Large baking dish (9x13 inches)
- Mixing bowls
- Skillet
- Oven
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. Remove the peppers from the bag and peel off the skin. Cut a slit down the side of each pepper and remove the seeds.
3. In a skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned. Drain any excess fat.
4. Add the cumin, chili powder, salt, and black pepper to the skillet. Stir to combine.
5. Add the diced tomatoes and green chilies to the skillet. Cook for 5 minutes, stirring occasionally.
6. 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 shredded cheddar and Monterey Jack cheese over the peppers. Top with the remaining beef mixture.
7. In a mixing bowl, whisk together the eggs, milk, flour, and baking powder. Pour the mixture over the beef and peppers.
8. Bake the casserole for 35-40 minutes, or until the top is golden brown and the eggs are set.
9. Let the casserole cool for 5 minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 40 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 390
- Fat: 24g
- Carbohydrates: 16g
- Protein: 28g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Poblano peppers can be substituted with Anaheim peppers or bell peppers.
- Cheddar and Monterey Jack cheese can be substituted with any cheese of your choice.
Variations:
- Add black beans or corn to the beef mixture for extra flavor and texture.
- Make it vegetarian by omitting the ground beef and adding more vegetables such as zucchini or mushrooms.
Tips and tricks:
- To save time, use canned roasted poblano peppers instead of roasting fresh ones.
- Make the casserole ahead of time and refrigerate until ready to bake.
- Serve with a dollop of sour cream and chopped cilantro on top.
Storage instructions:
- Store leftovers 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 side of Mexican rice and refried beans.
Garnishes:
- Top with a dollop of sour cream and chopped cilantro.
Pairings:
- Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
Troubleshooting advice:
- If the casserole is too runny, bake it for an additional 5-10 minutes until the eggs are set.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Chile Relleno Casserole is a popular Mexican-American dish that originated in the southwestern United States.
Flavor profiles:
- Spicy, savory, cheesy
Serving suggestions:
- Serve hot as a main dish for dinner or lunch.
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Region: Mexican