CHILES RELLENOS CASSEROLE(COOK'S COUNTRY)
If you can't find Ro-Tel tomatoes, use 1 cup of drained diced tomatoes combined with 1 finely chopped, stemmed, and seeded jalapeno.
Provided by Coppercloud
Categories Meat
Time 1h14m
Yield 1 Casserole, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- 1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in beef, breaking up meat into small pieces, and cook until no longer pink, 8 to 10 minutes. Using slotted spoon, transfer beef mixture to paper towel-lined plate. Pour off all but 2 tablespoons fat from skillet.
- 2. Add poblanos and cook over medium-high heat until browned, 8 to 10 minutes. Stir in beef mixture, garlic, cumin, ¾ teaspoon salt, oregano, ½ teaspoon pepper, and cayenne and cook until fragrant, about 30 seconds. Add tomatoes and cook until beef mixture is dry, about 1 minute. Off heat, stir in 2 cups Monterey Jack. Scrape mixture into 13 by 9-inch baking dish, pressing into even layer.
- 3. Combine flour, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper in bowl. Slowly whisk milk into flour mixture until smooth; set aside. Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, about 3 minutes. Whisk one-third whipped egg whites into batter, then gently fold in remaining whites, 1 scoop at a time, until combined.
- 4. Pour batter over beef mixture. Bake until topping is light golden and puffed, about 15 minutes. Sprinkle with remaining ½ cup cheese and bake until golden brown, about 10 minutes. Let cool on wire rack for 10 minutes. Serve.
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Nora Jarvis
[email protected]This casserole was delicious! I will definitely be making it again.
ARIF MAHSUD
[email protected]I made this casserole for a party and it was a hit. Everyone loved it and asked for the recipe.
Maureenclare Murunga
[email protected]This casserole was a bit bland for my taste. I think I'll add some more spices next time.
Maruf Shahriar
[email protected]I'm not a fan of poblano peppers, so I used bell peppers instead. The casserole was still delicious and my family loved it.
Imdad Soomro
[email protected]This casserole was easy to make and it turned out great. The only thing I would change is to add more cheese.
Jjblast
[email protected]I made this casserole for my vegetarian friends and they loved it. The poblano peppers were a great substitute for meat.
Justin Taylor
[email protected]This casserole was a bit too spicy for my taste, but my husband loved it. I think next time I'll use milder peppers.
Claudia Keenan
[email protected]I've been looking for a good chiles rellenos recipe and this one is perfect. It's easy to follow and the results are amazing. I will definitely be making this again.
Donald Ducks
[email protected]This casserole was delicious! I made it for a potluck and it was gone in minutes. Everyone raved about it.
Sobanjo Temitope
[email protected]I'm not usually a fan of casseroles, but this one changed my mind. The combination of flavors and textures is incredible. I especially loved the crispy tortillas.
JJ Gamez
[email protected]I've made this casserole several times and it's always a crowd-pleaser. The poblano peppers give it a nice smoky flavor and the cheese is gooey and melted to perfection.
Jerjees Ahmed
[email protected]This casserole was a hit with my family! The flavors were amazing and it was so easy to make. I will definitely be making this again.