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Charles' Favorite Chiles Rellenos Casserole
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Rating : 5
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Brief Description
Chiles rellenos casserole made with ground beef, poblanos, Ro-Tel, cheese and seasonings; a favorite of friend, Charles.
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Main Ingredient
ground beef
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Category: Casseroles
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Cuisine: Southwestern
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Prep Time: 35 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Friend Lisa shared: I suggest using 2 cans of drained Ro-Tel tomatoes instead of 1; I skip the last step of the flour with milk and egg whites, and just add more cheese - it's just as good!
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Posted By: CookingwiththeCalancas
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Posted On: Mar 16, 2023
Number of Servings:
Ingredients:
- 1 tablespoons - vegetable oil
- 1 - onion, finely chopped
- 2 pounds - 90% lean ground beef
- 4 - poblano chiles, stemmed, seeded, chopped
- 2 cloves - garlic, minced
- 2 teaspoons - ground cumin
- 1 teaspoons - dried oregano
- 1/4 teaspoons - cayenne pepper
- - salt and pepper
- 1 cans - 10 oz. Ro-Tel original diced tomatoes and green chilies, drained
- 10 ounces - Monterey Jack cheese, shredded (2-1/2 cups)
- 1/2 cups - all-purpose flour
- 3/4 cups - skim milk
- 2 - large egg whites
Directions:
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees F. Heat oil in 12-nich nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in beef, breaking up meat with wooden spoon, and cook until no longer pink, about 8 to 10 minutes. Using a slotted spoon, transfer beef mixture to a paper towel-lined plate. Pour off all but 2 tablespoons of fat from the skillet.
2. Add poblanos to fat left in skillet and cook over medium-high heat until browned, about 8 to 10 minutes. Stir in garlic, cumin, oregano, cayenne, 3/4 teaspoon salt, 1/2 teaspoon pepper, and beef mixture; cook until fragrant, about 30 seconds. Stir in tomatoes and cook until mixture is dry, about 1 minute. Remove from heat, and stir in 2 cups of Monterey Jack cheese. Transfer mixture to 13-by-9-inch baking dish and press into an even layer.
3. Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Slowly whisk in the milk until smooth. Using a 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 of whipped egg whites into milk-flour batter to lighten. Gently fold in remaining whites, 1 scoop at a time until combined.
4. Pour batter evenly over beef mixture, and bake until topping is light gold and puffed, about 15 minutes. Sprinkle with remaining Monterey Jack and bake until golden, about 10 minutes. Let cool on wire rack for 10 minutes. Serve.
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