tasty tuesday ~ chiles rellenos casserole

My boys are big fans of Tex-Mex food. My honey is from Oklahoma and he loves anything with salsa verde or jalepenos. One of his favorites when we go out for Tex-Mex is Chiles Rellenos. Pablano Peppers stuffed with cheese dipped in batter and fried to perfection. They are an ooey gooey spicy delight. I will admit however, that I have not had the guts to try making them at home. 

In the September 2011 edition of Cook's Country Magazine I came across a recipe that promised me the best of both worlds. A casserole that I could manage with all the flavor components of Chiles Rellenos. I was hopeful that it would all come together and not be a soupy, goopy mess. I am happy to report it was fantastic!

The topping was crisp like the outside of the battered pepper. I was a little worried since whipped egg whites can be intimidating at times. The casserole had a light kick to it with the pablanos and Ro-tel tomatoes. It was quite good. My guys were so happy. They kept coming back for more. I have now added it to my regular meal rotation...it was DELISH! 

Chiles Rellenos Casserole

adapted from Cook's Country Magazine, September 2011

Ingredients:

1 tablespoon vegetable oil

1 onion, chopped fine

2 pounds 90% lean ground beef

4 pablano peppers, stemmed, seeded and chopped

2 garlic cloves, minced

2 teaspoons ground cumin

1 1/4 teaspoon salt

1 teaspoon dried oregano

3/4 teaspoon pepper

1/4 teaspoon cayenne pepper

1 (10 ounce) can Ro-Tel Tomatoes, drained

10 ounces Monterey Jack cheese, shredded, 2 1/2 cups

1/2 cup all purpose flour

3/4 cup skim milk

2 large egg whites

Directions:

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, about 8 to 10 minutes.  Using slotted spoon, transfer meat mixture to paper-towel lined plate.  Pour off all but 2 tablespoons fat from skillet.

2.  Add pablanos 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 of Monterey Jack cheese.  Scrape mixture into 13x9 baking dish, pressing into an even layer.

3.  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, 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 1/2 cup cheese and bake until golden brown, about 10 minutes.  Let cool in wire rack about 10 minutes.  Serve.