Chile Relleno Casserole
I love creating a simpler version of recipes – you know, using all of the same ingredients, but putting it together in a quicker and easier way. Chile Rellenos usually take a bit of work to get the batter to stick and get them fried up properly, but this casserole has all of the same ingredients and flavors, but comes can be assembled very fast. Be sure to roast your chiles before making this – it softens them, but most importantly removing the skin makes them much easier to digest.
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 1 pound cooked beef (I used shredded beef leftover from my Mississippi Roast, but you can also use ground beef)
- 2 large garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 4 good sized poblano peppers, roasted, skin removed, seeded, and cut in half
- 1½ cups grated Mexican blend cheese
- 1 cup heavy cream
- 3 large eggs
- ¼ cup flour
- Heat the oil in a skillet over medium high heat and sauté the onion until translucent, about 3 minutes. Add the cooked beef and garlic, along with the salt, pepper, cumin, coriander and chili powder. Stir together and cook for just a minute or two to combine the flavors.
- Spray and 8 x 8 glass baking dish with cooking spray and layer ⅓ of the roasted poblano pepper pieces on the bottom. Spread ⅓ of the beef mixture over the peppers, then ½ cup of the cheese. Repeat for 2 more layers, ending with cheese on top.
- Whisk the cream, eggs and flour together to create a batter. Preheat the oven to 375 degrees and right before you put the casserole in the oven, pour the batter over the top. Bake uncovered until the batter is cooked through and lightly browned on top, about 30 to 45 minutes. Let stand for a few minutes before slicing and serving. Serve over cilantro rice or just plain.