Description
Savor the rich flavors of this easy-to-make chile relleno casserole, featuring roasted peppers, seasoned beef, and melted cheese—a perfect dish for family gatherings.
Ingredients
Scale
- 4 fresh poblano peppers
- 1 pound ground beef
- 1 medium onion
- 3 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cups shredded cheese (cheddar and Monterey Jack)
- 3 eggs
- ½ cup whole milk
Instructions
- Preheat the oven to 350°F (175°C). Roast the poblano peppers under the broiler until blistered (about 10 minutes). Cover and steam them.
- In a skillet, brown the ground beef with chopped onion and minced garlic for about 5 minutes.
- Stir in cumin and chili powder; simmer for an additional 2 minutes.
- Peel the roasted peppers, remove seeds, and stuff them with the beef mixture.
- In a bowl, whisk eggs and milk together; pour over the stuffed peppers in a baking dish.
- Top generously with shredded cheese and bake for 30-35 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 180mg