CHILES RELLENOS CASSEROLE(COOK'S COUNTRY)

Chiles Rellenos Casserole(Cook's Country) image

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

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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

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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Sakshyam Kakshapati

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I love that this casserole can be made in one pot. It's so easy to clean up.

Osan Lumande

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This casserole is a great way to use up leftover chicken. It's also a great dish to make for a potluck.

Hamza Khawaja

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I made this casserole for a party and it was a huge hit. Everyone loved it and asked for the recipe.

Jac Wri

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This casserole is a great way to get your kids to eat their vegetables. My kids love the cheese and the chiles.

Christina Honre

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This casserole is so easy to make and it's always a hit with my family. I love that I can use any type of chili I want.

Herry son

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I love that this casserole can be made ahead of time. It's perfect for busy weeknights.

Felicity Bryson

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This casserole is a great way to use up leftover chili. It's also a great dish to make for a weeknight meal.

Mia Rivas

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I've made this casserole several times and it's always a crowd-pleaser. The combination of flavors is perfect and the cheese is always melted and gooey.