Beef Poblano Cheese Bake (Print Version)
# Ingredients:
→ Peppers
01 -
4 big poblano peppers, fire-roasted and deseeded
→ Meat Mixture
02 -
1 lb ground beef
03 -
½ medium onion, diced
04 -
2 cloves garlic, finely chopped
05 -
1 tsp cumin
06 -
1 tsp pepper
07 -
½ tsp crushed red peppers
→ Cheese
08 -
1 ½ cups Monterey Jack cheese, grated
09 -
1 ½ cup sharp cheddar cheese, grated
10 -
1 cups Pepper Jack cheese, grated
→ Egg Mixture
11 -
1 ½ cups half & half
12 -
⅓ cup all-purpose flour
13 -
5 eggs
# Instructions:
01 -
Heat your oven to 450° and cover a baking sheet with foil, then coat with cooking spray. Clean and dry the poblanos before placing them on the sheet. Cook until the skin turns black and bubbly, flipping them occasionally. This'll take about 20-25 minutes.
02 -
After roasting, take the peppers out and put them in a glass bowl. Cover with plastic wrap and let them sit for 15 minutes. When they're cool enough, peel off the skins, cut them lengthwise, and wash out the seeds. Dry them with paper towels.
03 -
Get a big frying pan and cook the ground beef with onions and garlic. Throw in the crushed red peppers, pepper, and cumin. Once the meat's fully browned, get rid of the fat and put the meat back in the pan.
04 -
Grab a 2 ½ quart baking dish and give it a good spray. First lay down some peppers, then ¾ cup Monterey Jack, half the beef mix, ½ cup Pepper Jack, and ½ cup sharp cheddar. Do these layers again, finishing with sharp cheddar on top.
05 -
In a small bowl, mix up the half & half, eggs and flour until smooth. Pour this all over your layered mixture.
06 -
Pop it in a 350° oven uncovered for 30-35 minutes. Then add the leftover ½ cup cheddar cheese on top and cook for another 15 minutes or so.
07 -
When the cheese gets a nice golden color, pull it out and dig in with tasty sides like refried beans or rice.
# Notes:
01 -
We changed up a classic from Taste of Home
02 -
Goes great with refried beans, rice, or other tasty Mexican sides