Description
This Delicious Chile Relleno Casserole recipe is a comforting and hearty Mexican-inspired dish featuring roasted poblano peppers stuffed with flavorful ground beef and aromatic spices, all baked together with a savory egg and cheese topping. Perfect for a family dinner, this casserole combines rich textures and bold flavors in an easy-to-make oven-baked meal.
Ingredients
Scale
Poblano Peppers
- 4 fresh poblano peppers
Meat and Vegetables
- 1 pound ground beef
- 1 medium onion, chopped
- 3 garlic cloves, minced
Spices
- 1 teaspoon cumin
- 1 teaspoon chili powder
Dairy and Eggs
- 2 cups shredded cheddar and Monterey Jack cheese blend
- 3 eggs
- ½ cup whole milk
Instructions
- Roast the Peppers: Preheat your oven to 350°F (175°C). Place the poblano peppers under the broiler, roasting them until their skins are blistered and charred, about 10 minutes. Remove and cover them to steam, which makes peeling easier.
- Prepare the Filling: In a skillet over medium heat, brown the ground beef along with the chopped onion and minced garlic. Cook for approximately 5 minutes until the meat is no longer pink and the onions are translucent.
- Season the Meat: Stir in the cumin and chili powder to the browned beef mixture, letting it simmer for an additional 2 minutes to develop the flavors fully.
- Stuff the Peppers: Peel the skins from the roasted poblano peppers carefully, then slice open and remove the seeds. Fill each pepper generously with the seasoned ground beef mixture.
- Prepare the Egg Mixture: In a separate bowl, whisk together the eggs and whole milk until well combined. Pour this mixture evenly over the stuffed peppers arranged in a baking dish.
- Add Cheese and Bake: Sprinkle the shredded cheddar and Monterey Jack cheese on top of the casserole. Bake in the preheated oven for 30 to 35 minutes until the casserole is bubbly, the cheese is melted, and slightly golden on top.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- If fresh poblano peppers are unavailable, use canned roasted green chilies for a different flavor.
- Covering the roasted peppers immediately after broiling helps soften the skins for easier peeling.
- For spicier heat, add chopped jalapeños or increase chili powder.
- Serve with a side of Mexican rice or refried beans for a complete meal.
