Via Cooks Country August/Septemper 2011, pg. 15
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 towel-lined plate. Pour off all but 2 tablespoons fat from skillet.
Add poblanos and cook over medium-high heat until browned, 8 to 10 minutes. Stir in beef mixture, garlic, cumin, 3/4 teaspoon salt, oregano, 1/2 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 13x9 inch baking dish, pressing into even layer.
Combine flour, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in bowl. Slowly whisk milk into flour mixture until smooth; set aside. Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, about 3 minutes. Whisk one-third whipped egg whites into batter, then gently fold in remaining whites, one scoop at at time, until combined.
Pour batter over beef mixture. Bake until topping is light golden and puffed, about 15 minutes. Sprinkle with remaining 1/2 cup cheese and bake until golden brown, about 10 minutes. Let cool on wire rack for 10 minutes. Serve.
If you can't find ro-tel tomatoes, use 1 cup of drained diced tomatoes combined with one finely chopped seeded jalapeno.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (336g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 497 | ||
Calories from Fat: 224 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.9g | 33 % | |
Saturated Fat 12.7g | 64 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 137mg | 42 % | |
Sodium 490.1mg | 17 % | |
Potassium 868.3mg | 23 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 16g | ||
Protein 49.5g | 71 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 497
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