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5 from 1 vote

Mexican Chile Relleno Casserole

Course: Main Dish
Cuisine: Mexican
Author: Catherine's Plates

Equipment

  • 2 1/2 quart deep baking dish

Ingredients

Roasting Poblano Peppers

  • 4-6 large poblano peppers
  • 1 TBS cooking oil

Casserole

  • 1 lb ground beef
  • 1 medium yellow onion, chopped
  • 2 tsp minced garlic
  • 1/4 tsp salt
  • 1/8 tsp chile powder
  • 1/2 tsp ground cumin
  • 1/4 tsp black pepper
  • 3 1/2 cups shredded cheddar cheese or any favorite cheese you like

Biscuit Topping

  • 5 large eggs
  • 1 1/2 cups milk, heavy whipping cream, or half and half
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp ground cumin
  • 1/8 tsp chili powder
  • 1/3 cup all purpose flour

Instructions

Roasting Poblano Peppers

  • Clean 4-6 large poblano peppers. Dry off well. Cut tops off of peppers and take seed pouch out by cutting along the membrane. (Taking the seeds and membrane off of peppers make for a more mild flavor.)
  • Lay on a foil covered sheet pan. Lightly rub oil on each pepper. Do not oil pan.
  • Place in a 450 preheated oven for 1 hour. After each 15 minutes, rotate the peppers so that all sides get blistered and blackened. Remove from oven and place peppers in a ziploc bag, removing any excess air and seal bag. Let remain in bag for 15 minutes. (This will aid in removing the skin from peppers. )
  • Remove peppers from bag and peel off as much skin as possible. (You can then use these right away or place into a sealed bowl and refrigerate for up to 2 days before using.)

Preparing the casserole

  • Preheat oven to 350 degrees to bake casserole
  • In a large skillet add ground beef and onion. Cook over medium high heat until ground beef is no longer pink and onion is softened. Stir in minced garlic, salt, pepper, chili powder, and ground cumin. Cook for 1 minute and turn off burner.
  • Spray a 2 1/2 quart baking dish with a non-stick cooking spray. Place 2 roasted poblano peppers flat into bottom of baking dish. Sprinkle 1 cup of shredded cheese over the peppers. Place 1/2 of the ground beef mixture over the cheese evenly.
  • Repeat layers with 2 roasted poblano peppers, 1 cup of cheese, rest of the ground beef mixture and top with 1 more cup of cheese.

Preparing the biscuit mixture

  • To make the biscuit mixture, in a large bowl whisk 5 eggs. Gradually add in 1 1/2 cups of heavy whipping cream/half and half, or milk. Whisk in salt, pepper, ground cumin, chili powder, and all purpose flour.
  • Pour mixture all over the casserole, shake it a little to get the mixture throughout the ground beef and cheese.
  • Place in preheated oven for 30-35 minutes. Place an additional 1/2 cup of cheese on top of casserole and place back in oven for an additional 15 minutes until cheese is nice and golden brown and top is firm. Let cool for 5-10 minutes before serving. Enjoy.