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Baked Beef Chiles Rellenos Casserole

A deconstructed, easy version of the classic Mexican dish, featuring layers of roasted poblanos, savory spiced beef, melty cheese, and a fluffy baked custard topping.
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Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 420

Ingredients
  

Beef & Pepper Layer
  • 6-8 large fresh poblano peppers
  • 1 tbsp olive oil
  • 1 pound lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano preferably Mexican
  • 0.5 tsp smoked paprika
  • 0.25 tsp ground cinnamon
  • 1 14.5 oz can diced tomatoes undrained
  • 1 8 oz can tomato sauce
  • Salt and black pepper to taste
Cheese & Custard Layers
  • 2 cups shredded Monterey Jack cheese
  • 1.5 cups shredded sharp cheddar cheese
  • 4 large eggs
  • 1.5 cups whole milk
  • 0.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Garnish
  • 0.25 cup chopped fresh cilantro
  • 0.25 cup Mexican crema or sour cream
  • 1 lime cut into wedges

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Blender or Whisk
  • Mixing bowls

Method
 

  1. Broil poblano peppers on a foil-lined sheet until blackened on all sides, about 5-7 minutes per side. Transfer to a bowl, cover with plastic wrap, and let steam for 15-20 minutes. Peel, seed, and slice open.
  2. Preheat oven to 375°F (175°C). Grease a 9x13 inch baking dish.
  3. In a large skillet, heat olive oil over medium-high. Cook ground beef and onion until beef is browned. Add garlic, cumin, oregano, paprika, and cinnamon; cook 1 minute until fragrant. Drain grease.
  4. Stir in diced tomatoes and tomato sauce. Simmer for 10-15 minutes to thicken. Season with salt and pepper.
  5. Layer half the roasted poblanos on the bottom of the baking dish. Spread the beef mixture over them.
  6. Toss shredded cheeses together. Sprinkle about two-thirds of the cheese over the beef layer. Top with remaining poblanos.
  7. In a blender, combine eggs, milk, flour, baking powder, and 1/2 tsp salt. Blend until completely smooth.
  8. Pour the custard mixture evenly over the casserole. Top with remaining cheese.
  9. Bake for 45-55 minutes, until top is puffed and golden and center is set. Let rest for 10-15 minutes before serving. Garnish with cilantro, crema, and lime wedges.

Notes

Letting the casserole rest after baking is crucial for clean slices. Wear gloves when handling hot poblanos. Can be assembled and refrigerated a day ahead; add 5-10 minutes to bake time if cold.