Chiles Rellenos Casserole(Cook's Country)
photo by Ohtani
- Ready In:
- 1hr 14mins
- Ingredients:
- 15
- Yields:
-
1 Casserole
- Serves:
- 6-8
ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 2 lbs ground beef, 90 percent lean
- 4 poblano chiles or 6 anaheim chilies, stemmed, seeded, and chopped
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 1⁄4 teaspoons salt
- 1 teaspoon dried oregano
- 3⁄4 teaspoon pepper
- 1⁄4 teaspoon cayenne pepper
- 1 (10 ounce) can Ro-Tel tomatoes, drained
- 10 ounces monterey jack cheese, shredded (2 1/2 cups)
- 1⁄2 cup all-purpose flour
- 3⁄4 cup skim milk
- 2 large egg whites
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this and found it to be disgusting. I really enjoy chiles rellenos, but thought to give this recipe a try because it looked easier to make. Big mistake. It was just a big pile of beef with some seasoning and topping. Hoping leftovers will be tastier. I did put only one lb of beef, as opposed to the two called for in the recipe, but still found it was too one-dimensionally beefy. My advice for anyone considering making this recipe is to use the best beef they can find, as in raised locally, and to not settle for some tasteless, tough beef from Wal-Mart.
RECIPE SUBMITTED BY
Coppercloud
United States