Time: 1 hour
Yield: 6 servings
Chiles Relleno is a popular Mexican dish with a rich and storied history. This spectacular dish is essentially a breaded stuffed pepper. Chiles Relleno Casserole deconstructs this spicy and savory favorite to make it even more shareable and homespun! With bites of hot green chiles, melty cheese, and juicy beef, Chiles Relleno Casserole is warming in more ways than one! This is the perfect dinner for shaking off the last of the winter chills as spring arrives!
Ingredients• 1 (7-ounce) can whole green chiles • 1 1/2 cups Colby-Monterey Jack cheese, shredded • 3/4 pound ground beef • 1/4 cup chopped onion • 1 cup 2% milk • 4 large eggs • 1/4 cup all-purpose flour • 1/4 teaspoon salt • 1/8 teaspoon pepper
Preheat the oven to 350 degrees F.
Grease a 2-quart baking dish.
Split the chiles and remove the seeds.
Dry the chiles on paper towels.
Arrange the chiles on the bottom of the prepared baking dish.
Top the chiles with shredded cheese.
In a skillet over medium heat, add the beef and onion and cook until the meat is no longer pink, for about 5 minutes.
Crumble the beef.
Drain the fat.
Spoon the beef over the cheese in the baking dish.
In a bowl, beat the milk, eggs, flour, salt, and pepper until smooth.
Pour the egg mixture over the beef mixture in the baking dish.
Bake uncovered until a knife inserted in the center comes out clean, about 45-50 minutes.
Let the casserole cool for 5 minutes before serving.