Chili Rellenos Casserole

Ingredients and Weight:

• 8 Poblano peppers, roasted, peeled, and seeded (about 1 pound)
• 1 cup shredded Monterey Jack cheese (4 ounces)
• 1 cup shredded cheddar cheese (4 ounces)
• 1 cup cooked ground beef (8 ounces)
• 1 cup chopped onion (1/2 medium)
• 1 cup canned tomato sauce (15 ounces)
• 1/2 cup water
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (12-ounce) can evaporated milk
• 2 eggs, beaten
• 1/2 cup chopped fresh cilantro (optional)

Preparation Time:

30 minutes

Cooking Time:

25 minutes

Difficulty Level:

2/5 (easy)

Preparation Method Steps:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut the roasted peppers lengthwise and remove the stems and seeds.
3. In a large bowl, combine the Monterey Jack cheese, cheddar cheese, ground beef, onion, tomato sauce, water, chili powder, cumin, salt, and black pepper.
4. Stuff the pepper halves with the ground beef mixture and place them in a greased 9x13-inch baking dish.
5. In a separate bowl, whisk together the evaporated milk and eggs. Pour the egg mixture over the peppers.
6. Bake for 25 minutes, or until the cheese is melted and bubbly.
7. Sprinkle with cilantro before serving.

Nutritional Information:

Per serving (1/8 of casserole):

• Calories: 350
• Fat: 18 grams
• Protein: 25 grams
• Carbohydrates: 25 grams

Dish Characteristics:

• Creamy and cheesy
• Mildly spicy
• Colorful and flavorful
• Ideal for any occasion

User Comments:

• "This is a delicious and easy-to-make casserole that my family loves."
• "The combination of peppers, cheese, and ground beef is perfect."
• "I love that it can be made ahead of time and reheated when I'm ready to serve."
• "The cilantro adds a nice fresh touch to the dish."
• "This is a great dish to serve for a crowd."

Special Precautions and Tips:

• If you can't find Poblano peppers, you can use Anaheim or green bell peppers instead.
• If you want a spicier dish, add more chili powder or a diced jalapeño pepper.
• To make ahead of time, prepare the casserole up to the point of baking. Cover and refrigerate for up to 24 hours. Before serving, bring to room temperature and bake as directed.