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Chiles Rellenos, a beloved dish originating from Mexico, hold a special place in the hearts of many culinary enthusiasts. Traditionally made by stuffing fresh, roasted peppers with a variety of fillings, including cheese, meat, or beans, this dish has transcended borders and become a staple in Mexican cuisine. The word "relleno" translates to "stuffed," and the art of preparing these delicious peppers is a time-honored tradition often passed down through generations. The rich flavors and hearty ingredients make Chiles Rellenos a comforting meal, perfect for family gatherings and festive occasions.

Baked Beef Chiles Rellenos Casserole

Enjoy a modern twist on a classic favorite with our Baked Beef Chiles Rellenos Casserole! This one-dish wonder combines roasted poblanos, savory ground beef, and gooey Monterey Jack cheese for a comforting meal that’s perfect for busy weeknights or family gatherings. Packed with flavor and easy to make, it’s a dish that will please everyone at the table. Try it today and bring a taste of Mexico home! #ChilesRellenos #CasseroleRecipe #MexicanCuisine #ComfortFood #FamilyMeals #EasyDinnerRecipes
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Ingredients
  

4 large poblano peppers

1 lb ground beef

1 medium onion, diced

2 cloves garlic, minced

1 can (14 oz) diced tomatoes, drained

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

Salt and pepper to taste

1 cup corn kernels (fresh or frozen)

2 cups shredded Monterey Jack cheese (divided)

4 large eggs

1 cup milk

1 cup all-purpose flour

1 tsp baking powder

Fresh cilantro for garnish (optional)

Instructions
 

Prepare the Peppers: Preheat your oven to 400°F (200°C). Char the poblano peppers over an open flame or directly under the broiler for 5-10 minutes, turning frequently until the skins are blistered and blackened. Transfer to a bowl, cover with plastic wrap, and let steam for about 10 minutes. Once cooled, carefully peel off the skins and remove the seeds.

    Cook the Beef Mixture: In a large skillet, add the ground beef and cook over medium heat until browned. Drain excess fat if necessary. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, then mix in the corn and half of the Monterey Jack cheese (1 cup). Remove from heat.

      Assemble the Casserole: In a greased 9x13 inch baking dish, place the prepared poblano peppers at the bottom. Fill each pepper with the beef mixture.

        Prepare the Batter: In a mixing bowl, whisk together the eggs, milk, flour, baking powder, and a pinch of salt until smooth. Pour this mixture evenly over the stuffed peppers in the baking dish.

          Add Cheese Topping: Sprinkle the remaining Monterey Jack cheese (1 cup) over the top of the casserole.

            Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden and set.

              Garnish and Serve: Allow to cool for a few minutes before cutting into squares. Garnish with fresh cilantro if desired. Serve warm and enjoy!

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6-8