Baked Beef Chiles Rellenos Casserole

For the Cheese Layer:

• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese

Optional Garnishes:

• Fresh cilantro leaves
• Sliced green onions
• Sour cream
• Salsa or hot sauce

Step-by-Step Instructions for Baked Beef Chiles Rellenos Casserole

Step 1: Roast the Poblano Peppers

1. Preheat your oven’s broiler to high.
2. Place the poblano peppers on a baking sheet and broil for 5–7 minutes, turning occasionally, until the skins are charred and blistered.
3. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes.
4. Once cooled, peel off the skins, remove the seeds, and slice the peppers open lengthwise. Set aside.

Step 2: Cook the Ground Beef Filling

1. In a large skillet over medium heat, brown the ground beef, breaking it into crumbles as it cooks.
2. Add the onion and garlic, cooking until softened and fragrant, about 3–4 minutes.
3. Stir in the diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper.
4. Let the mixture simmer for 5 minutes to allow the flavors to meld. Remove from heat and set aside.

Step 3: Prepare the Egg Mixture

1. In a medium bowl, whisk together the eggs, milk, flour, baking powder, and salt until smooth.
2. This mixture will create a light, custard-like texture that binds the casserole layers.

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