Chile Relleno Casserole

Chile Relleno Casserole


  • 1 lb lean ground beef
  • 1 onion, chopped
  • 2-4 poblano peppers, chopped and sautéed
  • 1 ½ cups shredded cheddar cheese, divided
  • 4 Eggs
  • ¼ cup all purpose flour
  • 1 ½ cups milk



  1. Preheat oven to 350°.
  2. In a large skillet over medium high heat, combine the ground beef and onions,
  3. sauté for 5-10 minuets or until browned; drain excess fat.
  4. Arrange half of the chile peppers on the bottom of a 7×11” baking dish.
  5. Sprinkle with half the cheese and top with the meat mixture.
  6. Sprinkle the meat mixture with the remaining cheese, followed by the remaining half of peppers.
  7. In a medium bowl, combine the eggs, flour, and milk, whisking until smooth. Pour this into the baking dish over the chile peppers.
  8. Season with salt and pepper to taste.
  9. Bake at 350° for 45-50 min.
  10. Let cool 5 min before cutting.
Onion Poblano Peppers

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