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The comfort of traditional chile rellenos transforms into an easy-to-make casserole that captures all the authentic flavors without the frying. Layers of roasted poblanos, seasoned ground beef, and melted cheese combine with a fluffy egg mixture to create a dish that's perfect for family dinners or entertaining.
Growing up in New Mexico, I learned that properly roasted poblanos make all the difference. This recipe simplifies the traditional method while maintaining authentic flavors.
Essential Ingredients
- Poblano Peppers: Medium size for easy layering
- Ground Beef: 80/20 for best flavor
- Queso Fresco: Fresh, crumbled
- Monterey Jack: Freshly grated
- Large Eggs: Room temperature
- Yellow Onion: Medium dice
- Fresh Garlic: Minced just before using
Detailed Instructions
- 1. Pepper Preparation:
- Position oven rack 6 inches below broiler element. Arrange poblanos on baking sheet. Broil 20-25 minutes, turning every 5 minutes, until skin is charred and blistered evenly. Transfer to bowl, cover with plastic wrap, and let steam 15 minutes. Peel skin using fingers or paring knife for stubborn spots. Remove stems and seeds, keeping peppers whole.
- 2. Beef Seasoning:
- Brown 1 pound 80/20 ground beef in large skillet over medium-high heat. Add diced onion and minced garlic when beef is halfway cooked. Season with 1 tablespoon chili powder, 1 teaspoon cumin, and salt to taste. Cook until beef is done and onions are translucent. Drain excess fat.
- 3. Layering Process:
- Grease 9x13 inch baking dish. Arrange half the roasted poblanos in single layer, slightly overlapping. Spread half the beef mixture evenly over peppers. Sprinkle with 1 cup crumbled queso fresco and 1 cup shredded Monterey Jack. Repeat layers.
- 4. Egg Mixture:
- Whisk 8 large eggs with ½ cup flour, 1 cup whole milk, and 1 teaspoon salt until smooth. Pour evenly over final cheese layer, ensuring mixture seeps between layers. Use spatula to distribute if needed.
- 5. Baking Method:
- Bake at 375°F for 35-40 minutes until eggs are set and cheese is golden brown with crispy edges. Insert knife in center - it should come out clean. Let rest 10-15 minutes before serving.
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Storage and Serving Strategy
Let casserole rest for 15 minutes before cutting to maintain shape. For leftovers, cool completely before storing in airtight container up to 4 days. Reheat individual portions in 350°F oven until heated through, about 10-15 minutes. Avoid microwave reheating which can make eggs rubbery.
Perfect Pairings
Serve this hearty casserole with classic Mexican sides. Warm corn tortillas or flour tortillas complement the rich flavors perfectly. Add Spanish rice and refried beans for a complete meal. Fresh pico de gallo or salsa verde adds brightness, while sliced avocado or guacamole provides creamy contrast. For toppings, offer sour cream, additional fresh queso fresco, and chopped cilantro.
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Temperature Considerations
Monitor casserole during baking - edges should be golden but not dark brown. If top browns too quickly, tent with foil to prevent burning while center finishes cooking. Room temperature eggs create fluffier texture, so remove from refrigerator 30 minutes before using.
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Remember, this casserole represents the perfect blend of traditional flavors and modern convenience. Whether served for casual family dinner or special brunch, it delivers satisfaction in every bite. The key is patience during preparation and proper resting time before serving.
Frequently Asked Questions
- → Can I make this ahead of time?
- Yes, assemble up to the egg mixture step, refrigerate, then add egg mixture and bake when ready.
- → How spicy is this dish?
- Moderately spicy from poblanos and pepper jack, but you can adjust heat by choosing milder peppers or cheese.
- → Can I use canned chiles instead?
- While fresh roasted poblanos give best flavor, you can use large canned whole green chiles as a shortcut.
- → How do I store leftovers?
- Cover and refrigerate for up to 3 days. Reheat in oven for best results.
- → What sides go well with this?
- Serve with Mexican rice, refried beans, fresh salsa, or a green salad.