Description

This Delicious Chile Relleno Casserole is a comforting and flavorful Mexican-inspired bake featuring roasted poblano peppers stuffed with a seasoned ground beef mixture, smothered in a rich egg and milk custard, and topped with melted cheddar and Monterey Jack cheese. Ideal for a hearty family meal, it combines smoky, spicy, and cheesy notes in every bite.

Ingredients

Peppers

4 fresh poblano peppers

Meat Mixture

1 pound ground beef
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon chili powder

Custard

3 eggs
½ cup whole milk

Topping

2 cups shredded cheese (cheddar and Monterey Jack blend)

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Instructions

Roast the peppers: Preheat the oven to 350°F (175°C). Place the poblano peppers under the broiler and roast them until their skins are blistered, about 10 minutes. Once blistered, cover the peppers with a bowl or foil to steam for easier peeling.
Prepare the meat filling: In a skillet over medium heat, brown the ground beef along with the chopped onion and minced garlic, cooking for about 5 minutes until the beef is no longer pink and the onions are translucent.
Season the filling: Stir in the cumin and chili powder into the meat mixture, then let it simmer for an additional 2 minutes to deepen the flavors.
Prepare the peppers: Carefully peel the roasted poblano peppers to remove the blistered skin. Cut open each pepper and discard the seeds, then stuff each pepper with the seasoned beef mixture.
Make the custard and assemble: In a medium bowl, whisk together the eggs and whole milk until fully combined. Arrange the stuffed peppers in a baking dish and pour the egg mixture evenly over them.
Add cheese and bake: Generously sprinkle the shredded cheddar and Monterey Jack cheese over the top of the peppers and custard. Bake in the preheated oven for 30 to 35 minutes until the casserole is bubbly and the cheese is melted and slightly golden.

Notes

Roasting and steaming the peppers makes peeling easier and enhances their smoky flavor.
Use a mix of cheddar and Monterey Jack cheese for the best balance of sharpness and creaminess.
This casserole can be made ahead and refrigerated before baking; just add extra baking time if baking from cold.
For a spicier dish, add chopped jalapeños or hot sauce to the meat mixture.
Leftovers can be refrigerated for up to 3 days and reheated in the oven.