Tasty Beef Poblano Cheese Bake

Transform the whole chile relleno experience into an uncomplicated casserole – no deep frying whatsoever! You'll enjoy authentic flavors with stacked roasted poblanos, savory ground beef, and gooey cheese all covered with a light, airy egg mixture. It's perfect for weeknight family meals or entertaining guests.

During my childhood in New Mexico, I discovered that properly roasting poblano peppers makes all the difference. This approach cuts corners from the traditional method but keeps every bit of that authentic taste.

Key Components

• Poblano Peppers: Pick medium-sized ones for better layering
• Ground Beef: The 80/20 blend delivers optimal taste
• Queso Fresco: Look for the soft, crumbly variety
• Monterey Jack: Shred it yourself for better melting
• Large Eggs: Bring to room temperature first
• Yellow Onion: Cut into medium-sized pieces
• Fresh Garlic: Chop just before cooking for maximum flavor

Step-By-Step Process

1. Prepare Your Peppers:

Position your oven rack roughly 6 inches below the broiler. Arrange poblanos on a sheet pan. Broil for 20-25 minutes, flipping every 5 minutes until the skin bubbles and blackens completely. Transfer them to a bowl and wrap with plastic. Let them steam for 15 minutes to loosen skins. Gently pull off the skin with your fingers or scrape with a knife if needed. Remove stems and seeds while keeping peppers intact.

2. Cook the Meat:

Brown a pound of 80/20 ground beef in a large pan over medium-high heat. When it's half-cooked, throw in the diced onion and minced garlic. Add a tablespoon of chili powder, a teaspoon of cumin, and salt to taste. Continue cooking until beef browns completely and onions turn translucent. Drain any excess fat.

3. Build Your Layers:

Coat a 9x13 inch baking dish with oil. Place half the roasted poblanos on the bottom, slightly overlapping if needed. Spread half the meat mixture evenly across the peppers. Sprinkle with a cup of crumbled queso fresco and a cup of shredded Monterey Jack. Repeat with remaining peppers, meat, and cheeses.

4. Mix Your Egg Topping:

Beat 8 large eggs with half a cup of flour, a cup of milk, and a teaspoon of salt until completely smooth. Pour this mixture evenly over the top cheese layer, making sure it filters down through all layers. Use a spatula to help distribute if necessary.

5. Cook to Perfection:

Bake at 375°F for 35-40 minutes until eggs set firmly and cheese turns golden with crispy edges. Test by inserting a knife in the center – it should come out clean. Rest for 10-15 minutes before cutting.

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Keeping and Serving Tips

Allow the dish to stand about 15 minutes before slicing so it keeps its form better. For any extras, cool completely before storing in airtight containers in the fridge for up to 4 days. When reheating, place portions in a 350°F oven until hot throughout, approximately 10-15 minutes. Try to avoid microwaving as it can make the egg mixture tough and springy.

Ideal Accompaniments

This hearty casserole works beautifully with traditional Mexican sides. Serve with warmed corn or flour tortillas. Add Spanish rice and refried beans to make it a complete meal. Fresh pico de gallo or salsa verde brings brightness, while sliced avocado or guacamole adds creaminess. Offer toppings like sour cream, extra queso fresco, and fresh cilantro leaves for guests to customize their plates.

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Cooking Temperature Notes

Watch the casserole carefully during baking. You want nice golden edges without excessive browning. If the top browns too quickly, simply cover with aluminum foil to prevent burning while allowing the center to finish cooking. Taking your eggs out of the refrigerator about 30 minutes beforehand helps create a fluffier texture in your finished casserole.

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This casserole beautifully blends traditional flavors with modern convenience. It'll shine at casual family dinners or fancy brunches with friends. The secret lies in taking your time during prep and letting it cool slightly before serving. Your patience will definitely pay off.

Frequently Asked Questions

→ Can I prep this dish beforehand?

Sure thing. Just put everything together up to the egg part, stick it in the fridge, then add the egg mix and bake when you're ready to eat.

→ Is this dish hot and spicy?

It's got a medium kick from the poblanos and pepper jack. You can tone it down by using milder peppers or swapping the cheese.

→ Will canned peppers work instead?

Fresh roasted poblanos taste best, but large whole green chiles from a can can save you time in a pinch.

→ How do I keep the leftovers?

Just wrap it up and keep in the fridge for about 3 days. Warm it in the oven for the tastiest leftovers.

→ What should I serve with it?

It goes great with Mexican rice, beans, fresh salsa, or a simple green salad.