Chiles Rellenos Casserole Cook's Country
If you can’t find ro-tel tomatoes, use 1 cup of drained diced tomatoes combined with 1 finely chopped, stemmed, and seeded jalapeno.
Steps
1.
Adjust oven rack to upper-middle position and heat oven to 450 degrees.
Heat oil in 12-inch nonstick skillet over medium heat until shimmering.
Add onion and cook until softened , about 5 minutes.
Stir in beef , breaking up meat into small pieces , and cook until no longer pink , 8 to 10 minutes.
Using slotted spoon , transfer beef mixture to paper towellined plate.
Pour off all but 2 tablespoons fat from skillet.
2.
Add poblanos and cook over medium-high heat until browned , 8 to 10 minutes.
Stir in beef mixture , garlic , cumin , teaspoon salt , oregano , teaspoon pepper , and cayenne and cook until fragrant , about 30 seconds.
Add tomatoes and cook until beef mixture is dry , about 1 minute.
Off heat , stir in 2 cups monterey jack.
Scrape mixture into 13 by 9-inch baking dish , pressing into even layer.
3.
Combine flour , remaining teaspoon salt , and remaining teaspoon pepper in bowl.
Slowly whisk milk into flour mixture until smooth.
Set aside.
Using stand mi.
Ingredients
vegetable oil, onion, ground beef, poblano chiles, garlic cloves, ground cumin, salt, dried oregano, pepper, cayenne pepper, ro-tel tomatoes, monterey jack cheese, all-purpose flour, skim milk, egg whites