Description
Spicy Mexican chile relleno casserole brings comfort and zest to your dinner table, blending traditional flavors with modern convenience. Melted cheese, roasted peppers, and savory eggs create a delightful dish you’ll crave again and again.
Ingredients
Scale
Peppers and Meat:
- 4 large poblano peppers, roasted, seeded
- 1 lb (453.6 g) ground beef
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
Spices and Seasonings:
- 1 teaspoon cumin
- 1 teaspoon pepper
- 1/2 teaspoon crushed red peppers
Dairy and Binding Ingredients:
- 1 1/2 cups (170.1 g) Monterey Jack cheese, shredded
- 1 1/2 cups (170.1 g) sharp cheddar cheese, shredded
- 1 cup (113.4 g) Pepper Jack cheese, shredded
- 1 1/2 cups (354.9 ml) half & half
- 1/3 cup all-purpose flour
- 5 eggs
Instructions
- Prepare poblano peppers by roasting at 450°F for 20-25 minutes on a foil-lined baking sheet, rotating periodically until skins blacken and blister. Transfer roasted peppers to a glass bowl, cover with plastic wrap, and allow to steam for 15 minutes to facilitate easy skin removal.
- In a large skillet over medium heat, brown ground beef with onions and garlic. Incorporate cumin, black pepper, and crushed red peppers for enhanced flavor. Drain excess grease after cooking thoroughly.
- Coat a baking dish with nonstick spray. Create initial layer using half of roasted poblano peppers. Distribute Monterey Jack cheese, followed by beef mixture, then layer Pepper Jack and sharp cheddar cheese. Repeat layering process, concluding with a cheddar cheese topping.
- Whisk half & half, eggs, and flour until smooth and uniform. Carefully pour mixture over casserole layers, ensuring complete coverage and penetration between ingredients.
- Reduce oven temperature to 350°F. Bake casserole for 30-35 minutes. Sprinkle remaining cheddar cheese on top and continue baking for additional 15 minutes until cheese melts and develops golden-brown edges.
- Remove from oven and allow casserole to rest for several minutes before serving, enabling ingredients to set and stabilize.
Notes
- Charring poblanos intensifies their smoky flavor and makes skin removal much easier, so don’t rush the roasting process.
- Adjust the heat level by reducing or increasing crushed red peppers, allowing flexibility for different spice tolerances.
- Easily substitute ground beef with ground turkey, chorizo, or plant-based crumbles for varied dietary preferences.
- Replace cheese with dairy-free alternatives like cashew cheese or nutritional yeast to accommodate lactose-intolerant or vegan diners.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 564
- Sugar: 2 g
- Sodium: 670 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 244 mg