Description
Savor the vibrant flavors of this chile relleno casserole—a hearty dish featuring roasted peppers, seasoned meat, and gooey cheese that will delight your family and friends at any gathering.
Ingredients
Scale
- 4 medium poblano peppers
- 1 lb ground beef or turkey
- 2 cups shredded Monterey Jack and Cheddar cheese
- 1 can (14.5 oz) diced fire-roasted tomatoes
- 4 large eggs
- 1 cup whole milk
- 1 cup crushed tortilla chips
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Roast poblano peppers over an open flame until charred; cool and peel.
- In a skillet, cook ground meat with diced onions until browned; drain excess fat.
- Whisk eggs and milk in a bowl; add crushed tortilla chips and mix well.
- Layer half of the meat mixture in the baking dish, followed by half the egg mixture and half the cheese. Repeat layers.
- Bake for 30-35 minutes until golden brown and bubbly. Allow to cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 casserole (190g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 155mg