Prep Time: 45 mins | Cook Time: 50 mins | Total Time: 1 hr 35 mins
I love how simple yet delicious this Chile Relleno Casserole is! You have got to give this recipe a try, I’m telling you! I promise you that it is worth all your time and effort. Enjoy!
Ingredients:
2 cloves garlic, minced
1 teaspoon cumin
5 Eggs
4 large poblano peppers, roasted, seeded
1 lb. ground beef
1 ½ c half & half
½ medium onion, chopped
½ teaspoon crushed red peppers
1 ½ c Monterey Jack cheese, shredded
1 c Pepper Jack cheese, shredded
1 ½ c sharp cheddar cheese, shredded
⅓ c all-purpose flour
1 teaspoon pepper
Directions:
For the Poblano Peppers:
Prepare the oven and preheat to 225 degrees C or 450 degrees F.
Line with aluminium foil on a baking sheet, then apply cooking spray on it.
Wash the peppers with water, then use paper towels to pat them dry.
Arrange the peppers onto the prepared baking sheet.
Place the peppers inside the preheated oven and roast for about 20 minutes or until charred.
Remove the roasted peppers from the oven, then transfer them into a glass mixing bowl.
Cover the peppers with plastic wrap and allow them to rest for 15 minutes.
Remove the skins from the peppers, then rinse with water and discard the seeds. Use paper towels to pat them dry.
To Make the Chile Relleno Casserole:
Place a large pan on the stove and turn the heat to medium.
Add the ground beef, garlic, and onions. Cook until brown and aromatic.
Add the cumin, red peppers, and pepper. Stir until well mixed. Discard any accumulated fat.
Apply cooking spray in a 2 ½-quart baking dish.
Arrange the peppers into the prepared baking dish, then top them with ¾ cup of Monterey Jack cheese, half of the meat mixture, ½ cup Pepper Jack cheese, and ½ cup cheddar cheese. Repeat the process until everything is arranged in layers.
Mix eggs, flour, and half & half. Pour the mixture over the casserole.
Place it inside the preheated oven and bake for about 30 minutes.
Sprinkle more cheese on top, then bake for another 15 minutes or until done.
Remove from the oven and let it rest for a few minutes at room temperature.
Serve and enjoy!
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