Ingredients with Measurements:
- 8 large poblano peppers
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 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
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup diced green chiles
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large baking dish
- Blender or food processor
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 and membranes.
3. In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned and the onion is tender. Drain any excess fat. Stir in the cumin, chili powder, salt, and black pepper.
4. Stuff each pepper with the beef mixture and place them in the baking dish. Sprinkle the shredded cheddar and Monterey Jack cheese over the peppers.
5. In a blender or food processor, combine the eggs, milk, flour, baking powder, salt, and black pepper. Blend until smooth. Pour the mixture over the peppers and cheese.
6. Bake for 35-40 minutes, or until the casserole is golden brown and set in the center.
7. While the casserole is baking, make the creamy green chile sauce. In a blender or food processor, combine the green chiles, sour cream, mayonnaise, and cilantro. Blend until smooth.
8. Serve the casserole hot with the creamy green chile sauce on top.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 29g
Saturated Fat: 13g
Cholesterol: 196mg
Sodium: 710mg
Carbohydrates: 13g
Fiber: 2g
Sugar: 4g
Protein: 27g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cheddar and Monterey Jack cheese can be substituted with any type of cheese you prefer.
- Green chiles can be substituted with jalapeños or serranos.
Variations:
- Add diced tomatoes or corn to the beef mixture for extra flavor and texture.
- Use roasted chicken or pork instead of ground beef.
- Make a vegetarian version by stuffing the peppers with a mixture of rice, beans, and vegetables.
Tips and tricks:
- To make the peppers easier to stuff, cut off the stem end and remove the seeds and membranes from the top.
- If you don't have a blender or food processor, you can whisk the eggs, milk, flour, baking powder, salt, and black pepper together by hand.
- 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 the casserole in the microwave or oven until heated through.
Presentation ideas:
Serve the casserole on a platter with the creamy green chile sauce drizzled over the top. Garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves, diced tomatoes, sliced jalapeños, shredded cheese
Pairings:
Spanish rice, refried beans, guacamole, tortilla chips
Suggested side dishes:
Mexican street corn, black bean salad, roasted vegetables
Troubleshooting advice:
- If the casserole is not setting in the center, bake it for an additional 5-10 minutes.
- If the peppers are difficult to peel, try roasting them under the broiler for a few minutes longer.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Chile relleno is a traditional Mexican dish that dates back to the colonial period. It consists of a roasted pepper stuffed with cheese or meat and then fried or baked.
Flavor profiles:
Spicy, savory, cheesy, creamy
Serving suggestions:
Serve the casserole with a side of Spanish rice and refried beans for a complete meal.
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Region: Mexican