Chile Relleno Casserole

4.67 from 9 votes

Our Chile Relleno Casserole is a delicious, spicy blend of tender roasted poblanos, melty cheese, and seasoned ground beef. Perfect anytime!

Prep Time15

Cook Time40

Resting time10

Course: Breakfast, Dinner, Lunch

Cuisine: Mexican

Keyword: Ground beef, pepper jack cheese, poblano peppers

Servings:

Calories: 421kcal

Ingredients

Main Ingredients

8 Poblano peppers
1 lb Ground beef
12 oz Pepperjack cheese shredded
1/4 cup Onion diced

Egg Mixture

6 Eggs
1 1/2 cup Milk
3 tbsp Flour
1 tsp Kosher salt
1 tsp Baking powder
1/4 tsp Garlic powder
1/4 tsp Onion powder
1/4 tsp Black pepper

Ground Beef Seasoning (or you can use a packet of Taco Seasoning Mix)

1 tbsp Chili powder
1 1/2 tsp Cumin
1 tsp Kosher salt
1 tsp Black pepper
1/2 tsp Paprika
1/4 tsp Oregano
1/4 tsp Red pepper flakes
1/4 tsp Onion powder
1/4 tsp Garlic powder
1/3 cup Water

US Customary - Metric

Instructions

Place your poblanos on a parchment lined or aluminum foil lined baking dish and place them in the oven and broil them. Turn every couple of minutes.
8 Poblano peppers
While the poblanos are roasting, add the ground beef to a skillet over medium high heat to start to brown. Add the diced onion.
1 lb Ground beef, 1/4 cup Onion
Drain fat, if needed, while browning.
When the poblanos are sufficiently roasted, remove them from the oven. Place the peppers into a plastic bag and let them sweat for 5-10 minutes.
Meanwhile, continue to cook the ground beef until browned.
Add the taco meat spice mixture (or use the taco seasoning packet from the store) and 1/3 cup of water.
1 1/2 tsp Cumin, 1 tsp Kosher salt, 1 tsp Black pepper, 1/2 tsp Paprika, 1/4 tsp Oregano, 1/4 tsp Red pepper flakes, 1/4 tsp Onion powder, 1/4 tsp Garlic powder, 1/3 cup Water, 1 tbsp Chili powder
Mix to combine well until it’s absorbed and remove from the heat.
When the poblano peppers have sweated sufficiently, remove them. Remove the stems and outer skin from the peppers. Slice the peppers in half lengthways and remove the seeds.
Next, create a layer of poblanos on a greased 9×13 baking dish. Sprinkle half of the ground beef over the peppers. Then top with half the shredded pepperjack cheese.
12 oz Pepperjack cheese
Create one more layer following the same steps.
In a medium sized bowl add the milk and flour. Whisk well to combine.
1 1/2 cup Milk, 3 tbsp Flour
Next, add the eggs and baking powder, salt, pepper, onion powder, and garlic powder. Whisk this well to combine until no lumps remain.
6 Eggs, 1 tsp Kosher salt, 1 tsp Baking powder, 1/4 tsp Garlic powder, 1/4 tsp Onion powder, 1/4 tsp Black pepper
Pour this egg mixture over the casserole and place into the preheated oven and bake for approximately 40-45 minutes at 350 degrees F.
Remove from the oven and allow to set up for at least 10 minutes before serving.
When ready to serve, cut into individual portions and serve it up. Garnish with whatever garnish you like with your latin flavors.

Notes

To store leftovers, allow to cool then store in an air-tight container, refrigerate for up to 3-4 days.

Nutrition