Chile Relleno Casserole

Name: Chile Relleno Casserole
Prep time: 110 min
Cook time: 50 min
Yield: 6
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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.

Reviewed by Editorial Team of Kiwilimón

Published: 04-05-2022

Preparation

50 mins

Low

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.