beef mixture:

1 lb. ground beef (90/10)
1/2 onion, diced
2 tsp. cumin
3/4 tsp. salt
3/4 tsp. pepper

  • brown beef and onions and remove from pan with slotted spoon
  • add spices and mix well

batter:

1/4 cup flour
1/4 tsp. salt
1 1/2 cups milk
4 eggs, beaten

  • mix flour and salt, then beat in milk and eggs, breaking up any lumps

casserole:

6 poblano peppers
2 cups cheddar cheese

  • broil poblanos until blistered, then transfer to bowl and cover for 10 minutes
  • remove skins, seeds, and cut so they lay flat
  • grease a baking dish and line with poblanos, and chop the leftovers
  • top poblanos with beef mixture, cheese, and any remaining poblanos
  • pour batter over the casserole and bake at 375°F for 45 minutes

source: https://www.washingtonpost.com/recipes/chile-relleno-casserole/

01/04/2023: made this with a few changes (made two 5” pot-pie sized portions instead of a whole casserole, added more spices to the meat (chipotle powder and garlic powder). it was ok, but hard to eat (because of the large slab of poblano on the bottom) and less flavorful than i was hoping, with the batter overwhelming the meat, cheese, and peppers, making it more like a quiche. also, even the 5” pot-pie portions were too much.

next time:

  • make muffin-tin portions
  • dice all the peppers and mix them and the cheese into the meat
  • taste the filling and make sure it has enough salt and spice
  • go easy on the batter to keep them meatier