Ingredients: |
Ingredients: 4 large poblano peppers, roasted, seeded
1 lb ground beef
1/2 medium onion, chopped
2 cloves garlic, minced
1 tsp cumin
1 tsp pepper
1/2 tsp crushed red peppers
1 1/2 cups Monterey Jack cheese, shredded
1 1/2 cup sharp cheddar cheese, shredded
1 cups Pepper Jack cheese, shredded
1 1/2 cups half & half
1/3 cup all-purpose flour
5 eggs
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Directions: |
Directions:Preheat oven to 450° and line a baking sheet with foil and spray with a non stick spray.
Wash and dry peppers and place poblano peppers on baking sheet. Roast until peppers are charred and skin are blacken and bubbly, making sure to turn a few times. Approximately 20-25 minutes.
Once peppers have finished roasting, remove from oven and carefully place in a glass bowl. Cover with plastic wrap and let cool for about 15 minutes. When cool enough to handle, remove skins, slice in half lengthwise and rinse to remove seeds. Pat dry.
For the Chile Relleno Casserole
In a large frying pan, brown ground beef, onions and garlic. Add crushed red peppers, pepper and cumin. Once ground beef is thoroughly cooked, drain grease and return to pan.
In a 2 1/2 quart baking dish, spray with a non stick spray. Place a layer of peppers in the bottom, then 3/4 cup of Monterey Jack cheese, 1/2 of the ground beef mixture, 1/2 cup Pepper Jack cheese, and 1/2 cup of sharp cheddar cheese. Repeat layers ending with sharp cheddar cheese.
In a small mixing bowl, whisk half & half, eggs and flour together. Pour on top of pepper mixture.
Bake uncovered at 350° for 30-35 minutes. Add remaining 1/2 cup of cheddar cheese on top and pop back in the oven for 15 more minutes or so.
Once cheese has browned a bit, remove from oven and enjoy with your favorite side dishes like refried beans, rice, etc. |
This recipe for Chile Relleno Casserole is from