Description
This Chile Relleno Casserole is a delicious and easy-to-make Mexican-inspired dish featuring roasted poblano peppers stuffed with a savory ground beef mixture, topped with a creamy egg and milk custard, and baked with a melty cheese topping. Perfect for a comforting family meal that delivers bold flavors and a satisfying texture.
Ingredients
Scale
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
Custard & Toppings
- 3 eggs
- ½ cup whole milk
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
Instructions
- Roast Poblano Peppers: Preheat your oven to 350°F (175°C). Place the poblano peppers under the broiler and roast them for about 10 minutes until their skins are blistered. Remove the peppers and cover them to steam, which makes peeling easier.
- Prepare Beef Mixture: In a skillet over medium heat, brown the ground beef along with the chopped onion and minced garlic. Cook for about 5 minutes until the beef is browned and the onion is softened.
- Season the Beef: Stir in the cumin and chili powder into the beef mixture. Let it simmer for an additional 2 minutes to fully develop the flavors.
- Prepare Peppers: Once steamed and cooled enough to handle, peel the skin off the poblano peppers. Carefully remove the seeds and membranes inside, then stuff each pepper with the seasoned ground beef mixture.
- Make the Custard: In a bowl, whisk together the eggs and whole milk until fully combined. Pour this custard mixture over the stuffed peppers arranged in a baking dish.
- Add Cheese and Bake: Generously top the stuffed peppers with the shredded cheddar and Monterey Jack cheese. Bake in the preheated oven for 30 to 35 minutes until the cheese is melted, bubbly, and the custard is set.
Notes
- You can substitute ground turkey or chicken for a lighter protein option.
- To make it spicier, add diced jalapeños or a pinch of cayenne pepper to the beef mixture.
- Ensure you cover the peppers after broiling to help steam and loosen the skin for easy peeling.
- Let the casserole rest a few minutes after baking for easier slicing and serving.
- This casserole pairs well with a simple side salad or Mexican rice.
