About
Chiles Relleno is a popular Mexican dish with a rich and storied history. This spectacular dish is essentially breaded stuffed peppers. 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-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
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 2-quart baking dish.
Step 3 -Split the chiles lengthwise and remove the seeds and veins.
Step 4 -Rinse, then dry the chiles on paper towels.
Step 5 -Arrange the chiles on the bottom of the prepared baking dish, cut-sides up.
Step 6 -Top the chiles with the shredded cheese.
Step 7 -In a skillet over medium heat, add the beef and the onions and cook, while crumbling the meat, until the beef is no longer pink, about 5 minutes.
Step 8 -Drain the excess fat.
Step 9 -Spoon the beef mixture over the cheese in each of the chiles.
Step 10 -In a bowl, beat the milk, the eggs, the flour, the salt, and the pepper until it is smooth.
Step 11 -Pour the egg mixture over the chiles in the baking dish.
Step 12 -Bake uncovered until a knife inserted in the center comes out clean, about 45-50 minutes.
Step 13 -Let the casserole stand for 5 minutes, then serve.
