Roasted Poblano Breakfast Casserole Recipes

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YVONNE'S UNSTUFFED POBLANO CASSEROLE



Yvonne's Unstuffed Poblano Casserole image

Provided by Sandy Pollock

Categories     Bake     Kid-Friendly     Back to School     Dinner     Casserole/Gratin     Party     Potluck     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 8

Number Of Ingredients 12

Cooking spray
4 poblano chilies, cut in half crosswise and seeded
1 pound ground beef
1/2 onion, chopped
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups shredded Monterey Jack cheese
1/4 cup all-purpose flour
4 large eggs, beaten
1 1/2 cups milk
1/4 teaspoon Tabasco

Steps:

  • 1. Preheat the oven to Broil. Spray a 9 x 13-inch casserole dish with cooking spray.
  • 2. Put the poblanos, skin sides up, on a foil-lined baking sheet and flatten them with your hand. Broil for 10 minutes, or until the poblanos are blackened. Put the poblanos in a plastic zip-top bag and seal. Let stand 10 minutes.
  • 3. Decrease the oven temperature to 350°F.
  • 4. In a large skillet set over medium-high heat, combine the beef and onion. Cook, breaking up any lumps with the back of a spoon, until the beef is browned through, about 10 minutes. Drain off the fat, and then sprinkle with the cumin, 1/2 teaspoon of the salt, and the pepper.
  • 5. Put half of the poblanos in the prepared casserole dish. Sprinkle with the cheese and top with the meat mixture. Arrange remaining poblanos over the meat.
  • 6. Mix the flour and the remaining 1/2 teaspoon of the salt in a bowl. In a separate bowl, combine the beaten eggs, milk, and Tabasco. Gradually add the egg mixture to the flour and stir until smooth. Pour over the casserole.
  • 7. Bake for 45 to 50 minutes, or until a knife inserted just off-center comes out clean. Let cool for 5 to 10 minutes before serving.

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