Here is a homey chile relleno casserole with layers of cumin-spiced beef, cheddar, eggs and canned poblano peppers. However, in our area, canned poblanos are impossible to source locally, but they are available online at a few places such as MexGrocer.com. You can use fresh poblanos (see NOTE below), it just will add about 30 more minutes to the prep.
The dish, while very flavorful, is not really spicy at all. If you choose to raise the level of heat, a couple of options would be to add a can of diced green chiles, and/or a few chopped chipotle chiles in adobo sauce stirred into the cooked meat mixture.
Once it comes out of the oven, let it stand for 10 minutes before cutting into it. We paired ours with a side of boxed rice and beans, and a side salad.
NOTE: To use fresh rather than canned poblanos, position an oven rack 4 to 6 inches from the oven’s broiler element; preheat to broil. Place the poblanos on a large, rimmed baking sheet and broil until they brown in spots and blister without charring, watching them carefully and turning them with tongs until they are blistered all over. Transfer them to a heatproof bowl and cover with a plate or pan lid to let them steam and cool enough to be handled, at least 10 minutes, probably longer. When the poblanos are cool enough to handle, use your fingers to carefully remove and discard their skins. Make a vertical slit from the stem end to the tip of each pepper. Gently remove the seeds and stems and open the peppers so the flesh lies flat.
Chile Relleno Casserole
Ingredients
- 1 lb. ground beef, preferably 90/10 blend
- 1 cup (4 oz.) chopped yellow onion
- 2 tsp. ground cumin
- 1 tsp. fine salt, divided
- 3/4 tsp. freshly ground black pepper
- Unsalted butter, for greasing
- 1 (27 1/2-oz.) can whole poblano peppers, drained (may substitute 6 large fresh poblanos; see Note)
- 2 cups (8 oz.) shredded cheddar cheese
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 4 large eggs, beaten
Directions
- Position a rack in the middle of the oven and preheat to 375 degrees.
- In a large skillet over medium-high heat, cook the beef and onions, breaking up the meat with a wooden spoon and browning the beef until it just starts to turn crispy, about 10 minutes. Using a slotted spoon, transfer the mixture to a medium bowl, leaving behind as much fat as possible in the pan. Season the mixture with the cumin, 3/4 teaspoon of the salt and the black pepper.
- Grease a 9-inch square baking dish with the butter or the fat rendered from the beef. Gently remove the stems and seeds from the poblanos and open the peppers so the flesh lies flat. Line the bottom of the pan with the poblanos, skin side down, overlapping them some to cover completely. Chop any remaining poblanos and set aside. Layer the meat-onion mixture over the whole poblanos and top with the shredded cheese and the reserved chopped peppers.
- In a medium bowl, whisk together the flour and the remaining 1/4 teaspoon of salt. While whisking, gradually pour in the milk, breaking up any clumps of flour. Whisk in the eggs and pour the mixture evenly into the baking dish.
- Bake the casserole for 45 minutes, or until it has puffed and browned. Remove from the oven and let stand at room temperature before cutting into it.
Make ahead: The unbaked casserole can be assembled, covered tightly and refrigerated for up to 2 days. Rest it on a countertop for about 30 minutes; then bake as directed.
Adapted from a recipe by Caroline Hatchett for the Washington Post
Accounting for Taste 