Ingredients:

  • 6 large poblano peppers (approximately 2 lbs / 900g)
  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g), 80/20 blend preferred
  • 1 medium yellow onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 teaspoon chili powder (5ml)
  • 1/2 teaspoon ground cumin (2.5ml)
  • 1/4 teaspoon dried oregano (1.25ml)
  • Salt and black pepper to taste
  • 2 cups shredded Monterey Jack cheese (approximately 8 ounces / 225g)
  • 1 cup shredded cheddar cheese (approximately 4 ounces / 110g)
  • 6 large eggs
  • 1 cup milk (240 ml), whole or 2%
  • 1/4 cup all-purpose flour (30g)
  • 1/4 teaspoon salt (1.25ml)
  • 1/4 teaspoon black pepper (1.25ml)

Instructions:

  1. Roast the Poblano Peppers: Char peppers under a broiler, on a grill, or directly over a gas stovetop flame. Place in a bowl covered in cling film or a ziplock bag to allow them to steam. Peel and deseed.
  2. Prepare the Beef Filling: Brown ground beef in a skillet. Drain any excess fat. Add onion and garlic; sauté until softened. Stir in diced tomatoes, chili powder, cumin, oregano, salt, and pepper. Simmer briefly to thicken.
  3. Assemble the Casserole: Spread half of the roasted peppers in the bottom of the baking dish. Top with the beef filling. Sprinkle with Monterey Jack and Cheddar cheeses. Layer the remaining peppers over the cheese.
  4. Make the Egg Batter: Whisk together eggs, milk, flour, salt, and pepper until smooth.
  5. Pour and Bake: Pour the egg batter evenly over the casserole. Bake in a preheated oven at 375°F (190°C) until the batter is set and golden brown, and the cheese is melted and bubbly.
  6. Rest and Serve: Let the casserole rest for 10 minutes before slicing and serving.