Chile Relleno Casserole
Angelica Ponce
Looking for the perfect no-stress dinner? This chile relleno casserole is right for you! Featuring Poblano chiles stuffed with an outrageously good combination of ground beef and perfectly broiled Manchego cheese, this crowd-pleasing dish will set you up for success.
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Ingredients
6
Portions
  • 6 chipotle chiles
  • 1 tablespoon sea ​​salt
  • 2 tablespoons vegetable oil, or the stuffing
  • 1/2 cups onion, finely chopped, for the stuffing
  • 500 grams ground beef, for the stuffing
  • some salt, for the stuffing
  • some pepper, for the stuffing
  • 1 bay leaf, for the stuffing
  • 1 1/2 cups tomato purée, for the stuffing
  • 3 cups Manchego cheese, shredded
  • 1/4 onions, roasted, for the salsa martajada
  • 1 clove garlic, roasted, for the salsa martajada
  • 2 tomatoes, roasted, for the salsa martajada
  • some salt, for the salsa martajada
  • some tortillas
Preparation
1h
50 mins
Easy
  • On a griddle over medium heat, roast chiles for 6 minutes or until charred. Using tongs, turn chiles to char evenly. Remove chile from heat, place inside a plastic bag with salt, and close tightly. Let rest in the fridge for 10 minutes so the skin comes off.
  • For the stuffing: In a skillet over medium heat, heat a bit of vegetable oil and cook onion for 3 minutes or until translucent. Add ground beef, salt, pepper, bay leaf, and tomato purée. Cook for 10 minutes or until cooked through. Let cool slightly and set aside.
  • Peel chiles with a knife. Make a slit lengthwise and seed chiles. Placing chiles under cold running water will make the seeding easier. Drain thoroughly. Stuff chiles with previous preparation. Arrange stuffed chiles in a casserole or baking dish one next to another. Top with cheese and bake at 356 °F for 20 minutes or until broiled.
  • For the salsa martajada: In a molcajete, place onion and garlic and crush with the pestle. Add tomato, season with salt, and keep crushing until a salsa martajada is obtained. Set aside.
  • Serve chile relleno casserole right out of the oven with tortillas and salsa martajada on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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