Ingredients:
- 6 poblano peppers
- 1 lb ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups shredded Monterey Jack cheese
- 4 large eggs
- 1/2 cup milk
- 1/2 cup flour
- 1 tsp baking powder
- 1/4 tsp paprika
- Fresh cilantro for garnish (optional)
Directions:
- Preheat the oven to 375°F (190°C).
- Roast the poblano peppers over an open flame or under a broiler until the skins are blistered. Place them in a covered bowl for 10 minutes to steam, then peel off the skins and remove the seeds.
- In a skillet over medium heat, cook the ground beef, onion, and garlic until the meat is browned and cooked through. Drain any excess grease. Add cumin, chili powder, salt, and black pepper. Stir to combine.
- Stuff each roasted poblano with a generous amount of the beef mixture and arrange them in a greased casserole dish.
- Sprinkle 1 1/2 cups of the shredded Monterey Jack cheese over the stuffed chiles.
- In a bowl, whisk together the eggs, milk, flour, baking powder, and paprika until smooth. Pour this mixture evenly over the casserole.
- Top with the remaining cheese.
- Bake for 30-35 minutes or until the casserole is set and golden brown on top.
- Garnish with fresh cilantro if desired, and serve warm.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 420 kcal | Servings: 6 servings
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