Chile Poblano Casserole

Using Picadillo or Ground Beef

This is my own version/concoction of Chile Relleno made as a casserole. 

I thought of doing it this way because Chile Relleno is not easy to prepare and it makes a lot of mess, at least for me.

It satisfied my craving for Chile Relleno without the mess.

Ingredients:

• 4 large poblano peppers
• 1 lb. ground lean beef
• ½ medium size onion minced
• 2 cloves garlic minced
• 1 large Roma tomato diced
• 1 medium size potato, peeled and diced small (optional)
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 bay leaf
• 1 tsp. salt
• ½ tsp. black pepper
• 3 eggs beaten
• 1 pkg. Shredded cheese, Mexican combination or Monterey Jack and Cheddar

Procedure:

Start with skinning the peppers.  Grill the peppers until the skin blisters or charred all around.  You can use the charcoal grill or char them straight on the gas stove. Make sure you use a grill on the stove. Or you can broil them.

Place them in a plastic bag and let them sweat.  When cooled, remove all the burned skin under the faucet.  Slit the peppers and remove the seeds and the ribs.  Slice off the stem end so you can open the peppers flat. 

Beat the eggs and set aside.

To make the picadillo:

Heat 1 TBS. of cooking oil in a large skillet or a wok.  Saute the onions until a little shiny then add the garlic and continue to saute for another minute or until the garlic is fragrant.  Add the tomatoes and stir for a minute or two, crushing them as you stir.  Cook until most of the tomato pieces are soft. Add the ground beef.  Stir and try to separate them by stirring and pressing.  When the ground beef is browned or no longer pink, add the cumin, oregano and bay leaves and the potatoes (if using). Add 1/4 cup water, stir, cover and cook on medium-low heat for about 20 minutes stirring occasionally or until the potatoes are cooked and soft. Add the salt and pepper. Taste and adjust the salt to your taste.  Remember that the cheeses are salty too. Turn off heat and allow to cool.

Whisk the eggs in a bowl until well mixed. Add the meat (when cooled) using a slotted ladle or spoon to not include the liquid to the egg. Be sure also to discard the bay leaf.

Slice the poblano peppers in half so you could arrange one half one way and the other half the opposite way to fit the bottom of a baking dish. Make one layer of the pepper then add the beef mixed with the eggs.  Add another layer of poblano on top and repeat ending with poblano as many poblano pieces you have. End with the cheese spread uniformly on top of the poblanos.

You may also layer some cheese on top of the meat before another layer of poblanos.

The number of layers depend on the size of your baking dish.  Divide the meat, and the peppers accordingly.

Bake uncovered in 350º F oven for about 30 to 40 minutes or until the egg is set and the cheeses are melted. 

Enjoy it with Mexican rice, refried beans and some pico de gallo or guacamole.