Chile Relleno Beef Casserole
Chile Relleno Beef Casserole
Ingredients
For the Beef Filling
- 1 tablespoon avocado oil
- 1 pound ground beef
- 3 garlic cloves, minced
- 1/4 white onion, chopped
- 1/2 jalapeño, chopped
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 2 Roma tomatoes, diced
For the Poblano Peppers
- 6 poblano peppers
For the Cheese
- 20 ounces Oaxaca cheese, grated (or melting cheese of choice)
For the Egg Batter
- 8 eggs, separated, at room temperature
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup milk
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
For the Salsa
- 5 Roma tomatoes
- 1 jalapeño
- 1/4 white onion
- 2 garlic cloves
- 1 corn tortilla
- 2 tablespoons oil, for frying
- 2 teaspoons chicken bouillon
- 1/2 teaspoon oregano
- 1/3 cup water
- 1 tablespoon cooking spray, as needed
Instructions
- 1
Begin by preparing the poblano peppers. Roast the 6 poblano peppers directly over a gas flame or under a broiler until their skins are fully charred and the peppers are softened. This will take approximately 5-7 minutes per side.
⏱️ 10 min
- 2
Immediately place the hot, charred poblano peppers into a paper bag, seal it, and let them sweat for 10-15 minutes. This steaming process helps loosen the skin for easier peeling.
⏱️ 15 min
- 3
While the poblanos are sweating, prepare the beef filling. Heat 1 tablespoon of avocado oil in a large pan over medium-high heat. Add 1 pound of ground beef and break it apart with a spoon. Cook until browned, about 5-7 minutes.
⏱️ 7 min
- 4
Drain any excess fat from the ground beef. Add the 3 minced garlic cloves, 1/4 chopped white onion, and 1/2 chopped jalapeño to the pan. Season with salt and black pepper to taste. Mix well and cook for about 2 minutes, until aromatic.
⏱️ 2 min - 5
Stir in the 2 diced Roma tomatoes. Continue cooking for about 2 minutes, allowing the tomatoes to soften and release their juices. Remove the beef filling from the heat and set aside.
⏱️ 2 min
- 6
Once the poblano peppers have cooled, carefully peel off the charred skin. Cut each pepper open lengthwise and remove the seeds and membranes. Set aside.
⏱️ 10 min
- 7
Grate 20 ounces of Oaxaca cheese (or your chosen melting cheese) using a box grater. Set aside.
⏱️ 5 min
- 8
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 9
Prepare the egg batter. In a stand mixer with a whisk attachment (or using a hand mixer), beat the 8 room-temperature egg whites on high speed until fluffy and stiff peaks form, approximately 2 minutes.
⏱️ 2 min
- 10
To the whipped egg whites, add the 8 egg yolks, 1/3 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 cup milk, and salt and black pepper to taste. Continue mixing at medium speed until all ingredients are well combined and the batter is smooth.
⏱️ 3 min
- 11
Grease a baking dish with cooking spray. Pour approximately one-third of the egg batter onto the bottom of the greased dish and spread it evenly.
⏱️ 2 min
- 12
Arrange three of the peeled and seeded poblano peppers over the batter. Sprinkle a generous layer of the grated cheese over the poblano peppers.
⏱️ 2 min
- 13
Spoon the cooked ground beef filling evenly over the cheese layer.
⏱️ 1 min
- 14
Place the remaining three poblano peppers on top of the beef filling. Add another layer of grated cheese.
⏱️ 2 min
- 15
Pour the remaining egg batter over the cheese, spreading it gently to cover the casserole. Finally, top with the remaining grated cheese.
⏱️ 2 min
- 16
Bake in the preheated oven at 350°F (175°C) for approximately 30 minutes, or until the casserole is golden brown and bubbly, and a toothpick inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 17
While the casserole bakes, prepare the salsa. Roast the 5 Roma tomatoes, 1 jalapeño, 1/4 white onion, and 2 garlic cloves on a griddle or in a dry pan over medium-high heat until softened and slightly charred, turning occasionally. This will take about 10-12 minutes.
⏱️ 12 min
- 18
In a separate pan, heat 2 tablespoons of oil. Fry 1 corn tortilla until crispy and golden, about 1-2 minutes per side. Remove and set aside.
⏱️ 3 min
- 19
Once the roasted vegetables are cool enough to handle, remove the skin from the tomatoes and jalapeño. Combine the roasted vegetables, fried tortilla, 2 teaspoons chicken bouillon, 1/2 teaspoon oregano, and 1/3 cup water in a blender. Blend until smooth.
⏱️ 5 min
- 20
In the same pan used for frying the tortilla (or a clean pan), pour the blended salsa. Bring to a simmer, then reduce heat to the lowest setting and let it simmer for about 2 minutes, allowing the flavors to meld. Check for salt and adjust if necessary.
⏱️ 3 min
- 21
Once the casserole is baked, remove it from the oven and let it rest for a few minutes before serving.
⏱️ 5 min
- 22
To serve, spoon a generous amount of the homemade salsa onto a plate. Cut a slice of the baked Chile Relleno Beef Casserole and place it on top of the salsa. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chile Relleno Beef Casserole
Ingredients
For the Beef Filling
- 1 tablespoon avocado oil
- 1 pound ground beef
- 3 garlic cloves, minced
- 1/4 white onion, chopped
- 1/2 jalapeño, chopped
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 2 Roma tomatoes, diced
For the Poblano Peppers
- 6 poblano peppers
For the Cheese
- 20 ounces Oaxaca cheese, grated (or melting cheese of choice)
For the Egg Batter
- 8 eggs, separated, at room temperature
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup milk
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
For the Salsa
- 5 Roma tomatoes
- 1 jalapeño
- 1/4 white onion
- 2 garlic cloves
- 1 corn tortilla
- 2 tablespoons oil, for frying
- 2 teaspoons chicken bouillon
- 1/2 teaspoon oregano
- 1/3 cup water
- 1 tablespoon cooking spray, as needed
Instructions
- 1
Begin by preparing the poblano peppers. Roast the 6 poblano peppers directly over a gas flame or under a broiler until their skins are fully charred and the peppers are softened. This will take approximately 5-7 minutes per side.
⏱️ 10 min - 2
Immediately place the hot, charred poblano peppers into a paper bag, seal it, and let them sweat for 10-15 minutes. This steaming process helps loosen the skin for easier peeling.
⏱️ 15 min - 3
While the poblanos are sweating, prepare the beef filling. Heat 1 tablespoon of avocado oil in a large pan over medium-high heat. Add 1 pound of ground beef and break it apart with a spoon. Cook until browned, about 5-7 minutes.
⏱️ 7 min - 4
Drain any excess fat from the ground beef. Add the 3 minced garlic cloves, 1/4 chopped white onion, and 1/2 chopped jalapeño to the pan. Season with salt and black pepper to taste. Mix well and cook for about 2 minutes, until aromatic.
⏱️ 2 min - 5
Stir in the 2 diced Roma tomatoes. Continue cooking for about 2 minutes, allowing the tomatoes to soften and release their juices. Remove the beef filling from the heat and set aside.
⏱️ 2 min - 6
Once the poblano peppers have cooled, carefully peel off the charred skin. Cut each pepper open lengthwise and remove the seeds and membranes. Set aside.
⏱️ 10 min - 7
Grate 20 ounces of Oaxaca cheese (or your chosen melting cheese) using a box grater. Set aside.
⏱️ 5 min - 8
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 9
Prepare the egg batter. In a stand mixer with a whisk attachment (or using a hand mixer), beat the 8 room-temperature egg whites on high speed until fluffy and stiff peaks form, approximately 2 minutes.
⏱️ 2 min - 10
To the whipped egg whites, add the 8 egg yolks, 1/3 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 cup milk, and salt and black pepper to taste. Continue mixing at medium speed until all ingredients are well combined and the batter is smooth.
⏱️ 3 min - 11
Grease a baking dish with cooking spray. Pour approximately one-third of the egg batter onto the bottom of the greased dish and spread it evenly.
⏱️ 2 min - 12
Arrange three of the peeled and seeded poblano peppers over the batter. Sprinkle a generous layer of the grated cheese over the poblano peppers.
⏱️ 2 min - 13
Spoon the cooked ground beef filling evenly over the cheese layer.
⏱️ 1 min - 14
Place the remaining three poblano peppers on top of the beef filling. Add another layer of grated cheese.
⏱️ 2 min - 15
Pour the remaining egg batter over the cheese, spreading it gently to cover the casserole. Finally, top with the remaining grated cheese.
⏱️ 2 min - 16
Bake in the preheated oven at 350°F (175°C) for approximately 30 minutes, or until the casserole is golden brown and bubbly, and a toothpick inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 17
While the casserole bakes, prepare the salsa. Roast the 5 Roma tomatoes, 1 jalapeño, 1/4 white onion, and 2 garlic cloves on a griddle or in a dry pan over medium-high heat until softened and slightly charred, turning occasionally. This will take about 10-12 minutes.
⏱️ 12 min - 18
In a separate pan, heat 2 tablespoons of oil. Fry 1 corn tortilla until crispy and golden, about 1-2 minutes per side. Remove and set aside.
⏱️ 3 min - 19
Once the roasted vegetables are cool enough to handle, remove the skin from the tomatoes and jalapeño. Combine the roasted vegetables, fried tortilla, 2 teaspoons chicken bouillon, 1/2 teaspoon oregano, and 1/3 cup water in a blender. Blend until smooth.
⏱️ 5 min - 20
In the same pan used for frying the tortilla (or a clean pan), pour the blended salsa. Bring to a simmer, then reduce heat to the lowest setting and let it simmer for about 2 minutes, allowing the flavors to meld. Check for salt and adjust if necessary.
⏱️ 3 min - 21
Once the casserole is baked, remove it from the oven and let it rest for a few minutes before serving.
⏱️ 5 min - 22
To serve, spoon a generous amount of the homemade salsa onto a plate. Cut a slice of the baked Chile Relleno Beef Casserole and place it on top of the salsa. Serve hot.
⏱️ 2 min