Description
Discover a delicious and nutritious twist on the classic Chili Relleno with our Healthy Chili Relleno Casserole recipe. Learn how to make this flavorful dish today!
Ingredients
- – 680g ground beef (1.5 pounds)
- – 6-7 whole poblano peppers
- – 1 onion, chopped
- – 3 cloves minced garlic
- – 2 cans (680g) chopped green chili peppers (24 oz)
- – 120g shredded Monterey Jack or dairy-free of choice (1 cup)
- – 113g shredded cheddar or dairy-free of choice (1 cup)
- – 6 large eggs
- – 60g GF all-purpose flour (1/2 cup) I used Bob’s Red Mill
- – 240ml vegetable oil (1 cup)
- – 120ml dairy-free yogurt (1/2 cup)
- – 2 tsp (10 ml) taco seasoning
- – 1/2 tsp (3 ml) garlic powder
- – 1/2 tsp (3 ml) onion powder
- – 1 tsp (5 ml) baking powder
- – salt and pepper to taste
- – Toppings: dairy-free yogurt, chopped cilantro
Instructions
- Set your oven to 425°F (190°C) to preheat. Clean and dry the poblano peppers, then arrange them on a baking tray. Roast them in the oven for 20-25 minutes, turning them occasionally, until they are charred and blistered on all sides. Once done, let them cool, remove the skins, cut off the tops, take out the seeds, and slice each pepper lengthwise into two.
- In a large frying pan on medium heat, cook the ground beef until it’s browned, then discard any extra fat. Add the chopped onion and minced garlic to the pan and cook until the onion becomes soft and see-through, around 5 minutes. Mix in the taco seasoning and canned green chilies, add salt and pepper to your liking, and then take off the heat and set aside.
- Put the eggs, vegetable oil, and dairy-free yogurt into a blender. Blend at high speed until mixed thoroughly. Pour the mixture into a large bowl and whisk in the gluten-free flour, baking powder, garlic powder, onion powder, salt, and pepper. Continue whisking until everything is well blended.
- Lightly coat a 9×13-inch baking dish with grease. Layer the bottom with the roasted poblano peppers. Evenly distribute the beef mixture over the peppers. Sprinkle the shredded Monterey Jack and cheddar cheeses on top of the beef layer. Pour the blended egg mixture over the entire casserole.
- Lower the oven temperature to 350°F and place the baking dish inside. Bake for 40 minutes or until the top is nicely browned and the center is firm. Take it out of the oven and finish with a topping of dairy-free yogurt and freshly chopped cilantro.
Notes
- Thoroughly clean and dry the poblano peppers before roasting for a nicely charred skin.
- Blend eggs, oil, and dairy-free yogurt for a smooth casserole texture.
- Layer roasted poblano peppers evenly at the bottom of the dish for a flavorful base.
