Ground Beef Chile Relleno (Print Version)
# Ingredients:
→ Peppers
01 -
4 large poblano peppers, roasted, seeded
→ Meat Mixture
02 -
1 lb ground beef
03 -
½ medium onion, chopped
04 -
2 cloves garlic, minced
05 -
1 tsp cumin
06 -
1 tsp pepper
07 -
½ tsp crushed red peppers
→ Cheese
08 -
1 ½ cups Monterey Jack cheese, shredded
09 -
1 ½ cup sharp cheddar cheese, shredded
10 -
1 cups Pepper Jack cheese, shredded
→ Egg Mixture
11 -
1 ½ cups half & half
12 -
⅓ cup all-purpose flour
13 -
5 eggs
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
In a 2 ½ quart baking dish, spray with a non stick spray. Place a layer of peppers in the bottom, then ¾ cup of Monterey Jack cheese, ½ of the ground beef mixture, ½ cup Pepper Jack cheese, and ½ cup of sharp cheddar cheese. Repeat layers ending with sharp cheddar cheese.
05 -
In a small mixing bowl, whisk half & half, eggs and flour together. Pour on top of pepper mixture.
06 -
Bake uncovered at 350° for 30-35 minutes. Add remiaining ½ cup of cheddar cheese on top and pop back in the oven for 15 more minutes or so.
07 -
Once cheese has browned a bit, remove from oven and enjoy with your favorite side dishes like refried beans, rice, etc.
# Notes:
01 -
Recipe adapted from Taste of Home
02 -
Can be served with refried beans, rice, or other Mexican sides