Chilies Rellenos Bake
Transform your weeknight dinner routine with this irresistible Chilies Rellenos Bake—a modern twist on the classic Mexican dish! Featuring smoky, roasted poblano peppers stuffed with a savory blend of seasoned ground beef, onion, and garlic, this casserole is layered with gooey Monterey Jack cheese and topped with a fluffy, golden egg batter for the perfect blend of textures. It's easy to assemble and bake, making it ideal for busy schedules without compromising on bold, authentic flavors. Garnished with fresh cilantro and served with a side of salsa, this one-dish wonder delivers hearty satisfaction and vibrant spice in every bite. Perfect for family dinners or casual entertaining, this bake is a crowd-pleasing, gluten-free-friendly casserole that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 6 large Poblano peppers
- 1 lb Ground beef
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Monterey Jack cheese, shredded
- 4 large Eggs
- 1 cup Milk
- 0.5 cup Flour
- 1 tsp Baking powder
- 1 tbsp Cooking oil
- 2 tbsp Fresh cilantro, chopped (for garnish)
- 1 cup Salsa (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Roast the poblano peppers either over an open flame or under the broiler until their skins are charred and blistered. Place them in a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. Peel off the skins, cut a small slit along one side, and remove the seeds inside.
Heat the cooking oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Add the garlic and cook for 1 more minute.
Add the ground beef to the skillet and cook until browned, breaking it up with a spatula as it cooks. Drain any excess fat.
Season the beef mixture with cumin, chili powder, salt, and black pepper. Stir well to combine and remove from heat.
Stuff each roasted poblano pepper with some of the ground beef mixture, then place the stuffed peppers in a greased 9x13-inch baking dish.
Sprinkle 1 cup of the shredded Monterey Jack cheese evenly over the stuffed peppers.
In a mixing bowl, whisk together the eggs, milk, flour, and baking powder until smooth. Pour this mixture evenly over the stuffed peppers in the dish.
Top with the remaining 1 cup of shredded Monterey Jack cheese.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and the egg mixture is set.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh chopped cilantro.
Serve warm with salsa on the side, if desired.
Nutrition Facts
Calories |
2962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.6 g | 249% | |
| Saturated Fat | 84.1 g | 420% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1287 mg | 429% | |
| Sodium | 6670 mg | 290% | |
| Total Carbohydrate | 139.9 g | 51% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 52.7 g | ||
| Protein | 183.5 g | 367% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 2190 mg | 168% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3824 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
