Ingredientes para Chile Relleno Casserole With Fresh Chiles
- Whole Green Chilies
- 1 medium onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- Cheddar Cheese
- Monterey Jack Cheese
- Evaporated Milk
- 1 (15-ounce) can tomato sauce
- Lean Ground Beef
- Garlic Cloves
- 2 tablespoons chili powder
- 3 large eggs
- 2 tablespoons all-purpose flour
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Cómo preparar Chile Relleno Casserole With Fresh Chiles
- Rinse 6-8 fresh poblano chiles, carefully slit them open lengthwise, and remove the seeds and membranes.
- Pat the chiles dry with paper towels.
- In a large skillet, brown 1 lb ground beef with 1 medium onion (chopped) and 2 cloves garlic (minced). Drain off any excess grease.
- Stir in 1 teaspoon ground cumin, 1 tablespoon chili powder (reserve 1 tablespoon for later), and 1 teaspoon salt. Cook for 1 minute, stirring constantly.
- Lightly grease a 9x13 inch baking dish. Layer half of the chiles in the bottom of the dish. Top with the beef mixture and then layer with the remaining chiles.
- In a bowl, combine 1 cup shredded Monterey Jack cheese and 1/2 cup shredded cheddar cheese. Sprinkle evenly over the chile and beef layers.
- In a separate bowl, whisk together 3 large eggs, 1/2 cup milk, and 2 tablespoons all-purpose flour until smooth.
- Pour the egg mixture evenly over the cheese layer.
- In a small bowl, combine 1 (15-ounce) can of tomato sauce with 2 teaspoons ground cumin and the remaining 1 tablespoon of chili powder. Mix well.
- Pour the tomato mixture evenly over the casserole.
- Bake in a preheated 350°F (175°C) oven for 30-45 minutes, or until bubbly and heated through. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
22g
Fat
68g
Carbs
5g
