Description
This Delicious Chile Relleno Casserole recipe brings together roasted poblano peppers stuffed with a savory ground beef mixture, topped with a rich blend of eggs, milk, and melted cheddar and Monterey Jack cheese. Perfect for a comforting dinner, this casserole combines smoky, spicy flavors with a creamy, cheesy finish.
Ingredients
Scale
Poblano Peppers
- 4 fresh poblano peppers
Beef Mixture
- 1 pound ground beef
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
Egg Mixture & Topping
- 3 eggs
- ½ cup whole milk
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
Instructions
- Roast the Peppers: Preheat your oven to 350°F (175°C). Place the poblano peppers under the broiler and roast them until they are blistered on all sides, which should take about 10 minutes. Once blistered, cover the peppers and allow them to steam to loosen the skins for easy peeling.
- Cook the Beef Mixture: While the peppers are steaming, heat a skillet over medium-high heat. Add the ground beef along with the chopped onion and minced garlic. Cook for about 5 minutes, stirring occasionally, until the beef is browned and the onions are softened.
- Season the Beef: Stir in the cumin and chili powder into the beef mixture. Allow it to simmer together for an additional 2 minutes so the spices fully integrate into the meat.
- Prepare the Peppers: Peel the skins off the roasted poblano peppers and carefully remove all the seeds. Stuff each pepper generously with the cooked and seasoned ground beef mixture.
- Make the Egg Mixture and Assemble: In a mixing bowl, whisk together the eggs and whole milk until smooth. Place the stuffed peppers into a baking dish, then pour the egg mixture evenly over them.
- Add Cheese and Bake: Sprinkle the shredded cheddar and Monterey Jack cheese over the top of the casserole. Bake in the preheated oven for 30 to 35 minutes, or until the casserole is bubbly and the cheese has melted and turned slightly golden.
Notes
- Use gloves when handling poblano peppers if you have sensitive skin to avoid irritation.
- For a spicier dish, add chopped jalapeños to the beef mixture.
- This casserole can be assembled ahead of time and refrigerated before baking.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
- For a vegetarian version, substitute ground beef with cooked lentils or crumbled tofu and use a plant-based cheese.
