A twist on a classic and so much easier than filling each pepper!!
Roasted Chiles Rellenos Casserole
- 16 roasted peppers (either Hatch or Anaheim) – 1 chopped
- 1 pound ground hamburger (or turkey)
- 1 onion, diced
- 2 tbsp minced garlic
- 2 tsp ancho chili powder
- 2 tsp cumin
- 1/2 tsp salt
- 10 ounces evaporated milk
- 4 large eggs, beaten
- 1/2 cup fresh cilantro
- 2 tbsp all-purpose flour
- 2 cups salsa, divided
- 10 ounces cheddar cheese
- 10 ounces Monterey Jack cheese
Preheat oven to 350 degrees.
In a large skillet over medium-high heat, brown the ground beef. When beef is no longer pink add 1 chopped pepper, onion, and garlic. Stir and cook another 2-3 minutes until the onion is translucent.
Add the chili powder, cumin, and salt.
In a bowl beat the eggs, milk, cilantro, and flour together.
Spray a 9×13 pan with cooking spray.
Arrange half the chilies in a single layer on the bottom of the pan. Top with ground beef mixture, half of the salsa, half of the cheese, the remaining peppers, and the milk mixture. Finish with the remaining salsa and cheese.
Bake for 40 minutes until the edges are brown.
Turn on the broiler and broil until golden brown.
Let rest for 10 minutes before serving.
