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Delicious Chile Relleno Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 39 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Description

This delicious Chile Relleno Casserole is a flavorful twist on the traditional Mexican dish, featuring roasted poblano peppers stuffed with a savory ground beef mixture, topped with melted cheese and baked to perfection. Perfect for a comforting family meal, it combines smoky peppers, seasoned beef, eggs, and cheese for a satisfying casserole that everyone will love.


Ingredients

Scale

Poblano 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

Egg Mixture

  • 3 eggs
  • ½ cup whole milk

Topping

  • 2 cups shredded cheese (cheddar and Monterey Jack blend)


Instructions

  1. Roast the peppers: Preheat your oven’s broiler to high and place the poblano peppers on a baking sheet. Broil them for about 10 minutes, turning occasionally until the skins are blistered all around. Remove from the oven, cover the peppers with a bowl or foil to steam for about 10 minutes, which makes peeling easier.
  2. Prepare the beef mixture: While the peppers steam, heat a skillet over medium-high heat. Add the ground beef, chopped onion, and minced garlic. Cook, stirring frequently, until the beef is browned and onions are translucent, approximately 5 minutes.
  3. Season the beef: Stir in the cumin and chili powder to the beef mixture, then lower the heat and let it simmer gently for about 2 minutes to allow the flavors to meld.
  4. Prepare the peppers: Once the peppers are cool enough to handle, peel off the blistered skin carefully. Cut off the tops, remove the seeds and membranes, and stuff each pepper generously with the seasoned beef mixture.
  5. Make the egg custard: In a mixing bowl, whisk the eggs and whole milk together until fully combined and smooth. Pour this egg mixture evenly over the stuffed peppers in a casserole or baking dish.
  6. Add cheese and bake: Sprinkle the shredded cheddar and Monterey Jack cheese blend over the top of the stuffed peppers and egg mixture. Bake uncovered in a preheated 350°F (175°C) oven for 30 to 35 minutes, or until the casserole is bubbly and the cheese is melted and golden.

Notes

  • For extra smoky flavor, you can char the peppers directly over an open flame if available before roasting.
  • Feel free to substitute ground turkey or chicken for a leaner option.
  • Use a cheese blend you prefer, or add pepper jack for a spicier kick.
  • Leftovers store well refrigerated for 3-4 days and reheat nicely in the oven or microwave.
  • If you want a lower-fat option, use reduced-fat cheese and milk.