This Baked Beef Chiles Rellenos Casserole is a delicious twist on the classic Mexican dish, offering all the bold flavors of stuffed poblano peppers in an easy-to-make casserole. It combines seasoned ground beef, roasted poblano peppers, cheese, and a fluffy egg mixture to create a flavorful, cheesy, and comforting meal.
Ingredients:
For the Beef Filling:
- 1 lb (450 g) ground beef
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) chili powder
- 1/2 teaspoon (2.5 g) paprika
- 1/4 teaspoon (1 g) cayenne pepper (optional, for extra heat)
- Salt and pepper, to taste
- 1/2 cup (120 ml) tomato sauce
For the Casserole:
- 6 large poblano peppers, roasted and peeled
- 2 cups (200 g) shredded Mexican cheese blend (or a combination of cheddar and Monterey Jack)
- 4 large eggs
- 1/2 cup (120 ml) milk
- 1/4 cup (30 g) all-purpose flour
- 1/2 teaspoon (2.5 g) baking powder
- Salt and pepper, to taste
- Chopped fresh cilantro, for garnish (optional)
Instructions:
1. Roast the Poblano Peppers:
- Prepare the Peppers:
- Preheat your oven to 450°F (230°C). Place the whole poblano peppers on a baking sheet and roast them in the oven for 15-20 minutes, turning occasionally, until the skin is blistered and charred.
- Peel the Peppers:
- Remove the peppers from the oven and place them in a sealed plastic bag or cover them with a kitchen towel for 10 minutes. Once cool, peel off the charred skin, remove the seeds, and slice the peppers lengthwise to open them up.
2. Make the Beef Filling:
- Cook the Ground Beef:
- In a large skillet over medium heat, cook the ground beef until browned. Add the diced onion and minced garlic, and cook for another 3-4 minutes until the onion is soft.
- Season the Beef:
- Stir in cumin, chili powder, paprika, cayenne (if using), salt, and pepper. Add the tomato sauce and cook for an additional 2-3 minutes to combine the flavors. Remove from heat and set aside.
3. Assemble the Casserole:
- Layer the Casserole:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish. Lay half of the roasted poblano peppers in a single layer on the bottom of the dish. Spread the seasoned beef mixture evenly over the peppers. Sprinkle half of the shredded cheese over the beef. Add the remaining peppers on top, followed by the remaining cheese.
4. Make the Egg Mixture:
- Prepare the Egg Batter:
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper until smooth. Pour the egg mixture evenly over the casserole, making sure it covers the entire surface.
5. Bake the Casserole:
- Bake:
- Place the casserole in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
6. Serve:
- Garnish and Serve:
- Let the casserole cool for a few minutes before slicing. Garnish with fresh cilantro if desired, and serve with rice, beans, or a side salad.
Tips for Success:
- Roasting Poblano Peppers: If you prefer not to roast your own peppers, you can use canned whole green chilies for convenience.
- Make it Spicy: For extra heat, add chopped jalapeños or hot sauce to the beef mixture.
- Cheese Choices: A combination of Mexican cheeses like queso fresco, cheddar, and Monterey Jack works best, but feel free to use your favorite.
Conclusion:
This Baked Beef Chiles Rellenos Casserole is a deliciously comforting meal that’s perfect for family dinners or gatherings. It’s an easy, make-ahead dish that delivers all the flavor of traditional chiles rellenos without the hassle of frying. With its savory beef filling, roasted peppers, and cheesy goodness, this casserole will quickly become a favorite!
