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Transform the classic chile relleno into an effortless casserole that skips the frying but keeps all the authentic flavors. Layers of charred poblanos, seasoned ground beef, and melted cheese get topped with a light egg custard for a satisfying dish perfect for family meals or entertaining.
Drawing from authentic New Mexican cuisine, this recipe harnesses the essential smoky flavor of properly roasted poblanos while streamlining the traditional preparation method.
Key Components
- Poblano Chiles: Select medium-sized for ideal layering
- Ground Beef: Choose 80/20 for optimal flavor
- Queso Fresco: Fresh crumbling cheese
- Monterey Jack: Freshly shredded
- Eggs: Room temperature for best results
- Yellow Onion: Medium diced
- Garlic: Freshly minced
Preparation Method
- 1. Roast Poblanos:
- Position rack 6 inches below broiler. Arrange poblanos on sheet pan. Broil 20-25 minutes, rotating every 5 minutes until skin blisters and blackens uniformly. Transfer to covered bowl for 15 minutes to steam. Remove skins, stems, and seeds while keeping peppers intact.
- 2. Cook Meat:
- Brown ground beef in large skillet over medium-high heat. Add onion and garlic halfway through. Season with chili powder, cumin, and salt to taste. Cook until meat is done and onions turn translucent. Drain excess fat.
- 3. Assemble:
- Grease 9x13 baking dish. Layer half the poblanos, followed by half the meat mixture, and half each cheese. Repeat layers.
- 4. Prepare Custard:
- Whisk eggs, flour, milk, and salt until smooth. Pour evenly over layered ingredients, ensuring liquid distributes throughout.
- 5. Bake:
- Cook at 375°F for 35-40 minutes until eggs set and cheese browns. Test center with knife for doneness. Rest 10-15 minutes before serving.
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Storage Guidelines
Allow casserole to rest 15 minutes for proper setting. Cool completely before refrigerating in airtight container for up to 4 days. Reheat portions in 350°F oven for 10-15 minutes. Avoid microwave reheating to maintain texture.
Accompaniments
Serve alongside warm tortillas, Spanish rice, and refried beans. Fresh pico de gallo, salsa verde, avocado, or guacamole provide bright contrasts. Offer additional queso fresco, sour cream, and cilantro as optional garnishes.
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Temperature Notes
Monitor baking progress carefully. Cover with foil if top browns too quickly. Using room temperature eggs creates a fluffier texture - remove from refrigeration 30 minutes before preparation.
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This casserole bridges traditional flavors with modern convenience. Suitable for casual weeknight dining or weekend entertaining. Careful preparation yields consistently excellent results. Allow proper resting time before serving.
Frequently Asked Questions
- → What's the best way to keep any leftovers?
- Just cover it, then put it in the fridge for up to 3 days. If you want the best result, reheat it in the oven.
- → Can I swap out fresh chiles for canned ones?
- For the best flavor, fresh roasted poblanos are the way to go. But, if you're looking for a quick fix, go for large canned whole green chiles.
- → How much heat does this dish pack?
- It has a moderate kick because of the poblanos and pepper jack. If you're not into spice, use milder peppers or cheese!
- → What should I serve with this?
- This dish goes great with Mexican rice, refried beans, some fresh salsa, or even a simple green salad.
- → Is it possible to prep this ahead of time?
- Totally! Put it all together (but stop before you add the egg mixture). Then, keep it cool in the fridge. When you're ready, just add the egg and bake!