Ingredientes para Chile Relleno Bake
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Cómo preparar Chile Relleno Bake
- In a large skillet, brown 1 lb ground beef and 1 medium onion (chopped) over medium heat. Drain excess grease.
- Add 1 (4 ounce) can diced green chilies (drained) and 1 teaspoon chili powder to the skillet. Season with salt and pepper to taste. Cook for 2-3 minutes.
- Lightly grease a 9x13 inch baking dish. Press half of 6 large poblano chiles (roasted, peeled, seeded, and halved lengthwise) onto the bottom of the dish.
- Sprinkle 1 cup shredded Monterey Jack cheese over the chiles.
- Top with the meat mixture and the remaining poblano chile halves.
- In a medium bowl, whisk together 4 large eggs, 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/2 cup milk until smooth.
- Pour the egg mixture evenly over the chile and meat layers.
- Bake in a preheated 350°F (175°C) oven for 45-50 minutes, or until the topping is golden brown and the casserole is bubbly.
- Let stand for 10 minutes before serving. Garnish with extra cheese and chopped cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
13g
Fat
96g
Carbs
5g
