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Chile Relleno Bake

Chile rellenos made easy in one big baking dish! Try mom's classic filling of ground beef and potatoes or prepare them extra cheesy!
Course Main Course
Cuisine Mexican-Style
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 6 Servings

Equipment

  • Blender
  • Large baking dish
  • Sheet pan for roasting peppers

Ingredients

  • Oil
  • 3 Large Poblano Peppers
  • 3 Large Anaheim or Hatch Peppers
  • Beef and potato picadillo recipe see link above
  • 6 Large Eggs
  • 1/2 cup half n half or heavy cream
  • 1/2 cup ap flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/3 tsp each of salt and pepper I didn't include this in the original video
  • 1 lb Chihuahua cheese , grated or your favorite melting cheese

Instructions

  • Set rack in the stove to 10 inches under the broiler. Preheat the broiler to high. After washing and drying the peppers, on a sheet pan, drizzle on some avocado oil to coat the peppers all around. Set under broiler for 15-18 minutes, flipping them over halfway through cooking time. Remove the peppers and place them in a cover dish or bowl to steam and cool. When ready, carefully remove the blistered skins, stems and seeds from the peppers. Set them aside.
  • When ready, spray the inside of a 13X9 baking dish. Stuff the peppers with ground beef and potatoes or your favorite filling. Place in prepared baking dish. In the video, I ended up with 6 stuffed peppers because 2 of the Anaheims were kind of small. I used two to make one stuffed pepper.
  • Preheat oven to 350 degrees F. In the blender jar, add the eggs, half & half, all-purpose flour, garlic powder, onion powder, salt and pepper. Blend on high until smooth. Set it aside.
  • Add half of the cheese directly on top of the stuffed peppers in the baking dish. Pour the sauce from the blender all over the top of the peppers and cheese. add remaining cheese and spread out evenly. Cover loosely with foil paper. Bake covered for 35 minutes. Uncover after 35 minutes and bake for 20 more minutes or until golden brown. Let sit for 15 minutes before serving. Serve with your favorite salsa and a side of Mexican rice.