Ingredients
Scale
- 1 pound ground beef
- 4 large poblano chiles
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can diced tomatoes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 large eggs
- 1 cup milk
- 1 teaspoon ground cumin
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, cook the ground beef over medium heat until browned. Drain excess fat.
- Add chopped onion and garlic to the skillet; cook until softened.
- Stir in diced tomatoes, cumin, and salt; simmer for 10 minutes.
- Roast the poblano chiles in the oven until the skin is charred. Remove, peel, and stuff with the beef mixture.
- In a large bowl, whisk together eggs and milk; pour over the stuffed chiles in a greased casserole dish.
- Top with shredded cheddar and Monterey Jack cheese.
- Bake for 30-35 minutes until set and golden brown on top.
Notes
- Serve with sour cream and fresh cilantro for extra flavor.
- This dish can be made ahead of time and reheated.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 150 mg