Why this recipe works: Traditional chiles rellenos may be delicious, but preparing them is no small task. First the chiles are roasted, next they�re stuffed with a cheesy beef filling, and finally they�re dipped into batter and fried until they�re golden and crisp�not to mention the step of making a spicy tomato sauce to serve with the peppers. Instead, we captured each of these elements in a casserole with a fraction of the fuss. We combined saut�ed chiles, beef, and piquant Ro-tel tomatoes and finished the dish off with a baked puffed egg white and cheese topping.
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 towel?lined 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 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, 1 scoop at a time, until combined.
4. Pour batter over beef mixture. Bake until topping is light golden and puffed, about 15 minutes. Sprinkle with remaining ? 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 1 finely chopped, stemmed, and seeded jalape�o.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (120g)|
|Recipe Makes: 6-8 Servings|
|Calories from Fat: 132 (55%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 42.7mg||13 %|
|Sodium 405mg||14 %|
|Potassium 223.7mg||6 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 12.3g|
|Protein 14.5g||21 %|
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Calories per serving: 241
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