Chile Relleno Casserole

Name: Chile Relleno Casserole
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 5 poblano peppers; 1 pound ground beef; 1 small onion, chopped; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon salt; 1 teaspoon pepper; 1/2 teaspoon crushed red pepper flakes; 5 large eggs; 1-1/2 cups half-and-half cream; 1/3 cup all-purpose flour; 1-1/2 cups shredded cheddar cheese, divided; 1-1/2 cups shredded Monterey Jack cheese, divided; 1 cup shredded pepper jack cheese, divided; Optional: Sour cream, salsa and cilantro

Total Time Prep: 40 mins. + standing Bake: 40 mins.

Yield 12 servings

Test Kitchen Approved

You’d normally take the time to stuff the poblano peppers for authentic Mexican chile rellenos. For this chile rellenos casserole, however, we’re letting the layers speak for themselves, in particularly the creamy, fluffy egg topping.

Ingredients

5 poblano peppers
1 pound ground beef
1 small onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
5 large eggs
1-1/2 cups half-and-half cream
1/3 cup all-purpose flour
1-1/2 cups shredded cheddar cheese, divided
1-1/2 cups shredded Monterey Jack cheese, divided
1 cup shredded pepper jack cheese, divided
Optional: Sour cream, salsa and cilantro

Directions

Place peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes. Peel off and discard charred skins. Remove stems and seeds. Cut peppers in half; set aside.
Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat 10-12 minutes or until beef is no longer pink, breaking into crumbles; drain. Stir in garlic, cumin, salt, pepper and red pepper flakes; set aside.
In a large bowl, whisk eggs, cream and flour; set aside.
Place half of the peppers in a greased 13x9-in. baking dish; top with half of the meat mixture. Layer with 3/4 cup cheddar cheese, 3/4 cup Monterey Jack cheese and 1/2 cup pepper jack cheese, remaining meat mixture and remaining peppers. Top with remaining cheddar cheese and Monterey Jack cheese. Gently pour egg mixture over ingredients. Bake, covered, until bubbly, 30-35 minutes. Uncover; sprinkle with remaining pepper jack cheese; bake 10 minutes longer until golden brown around the edges. If desired, top with optional ingredients.