Chiles Rellenos Casserole

Name: Chiles Rellenos Casserole
Yield: Serves 6 to 8
Cuisine: Mexican
Ingredients: 1 tablespoon, vegetable oil; 1 , onion, chopped fine; 2 pounds 90 percent lean, ground beef; 4 , poblano chiles (or 6 Anaheim), stemmed, seeded, and chopped; 2 , garlic cloves, minced; 2 teaspoons, ground cumin; 1 1/4 teaspoons, salt; 1 teaspoon, dried oregano; 3/4 teaspoon, pepper; 1/4 teaspoon, cayenne pepper; 1 (10-ounce) can Ro-Tel, tomatoes, drained; 10 ounces, Monterey Jack cheese, shredded (2 1/2 cups); 1/2 cup, all-purpose flour; 3/4 cup, skim milk; 2 large, egg whites

36 comments

Appears in Cook's Country August/September 2011

Too often, this Tex-Mex casserole is a gloppy mess. We wanted to replicate the roasted chile flavor, hearty filling, and crisp fried shell of the original—without all the work.

SERVES6 to 8

TIME1½ hours

WHY THIS RECIPE WORKS

Traditional chiles rellenos may be delicious, but preparing them is no small task. First the chiles are roasted, next they’re stuffed with a cheesy beef filling, and finally they’re dipped into batter and fried until they’re golden and cris...

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