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Chile Relleno Casserole

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Serves | Prep Time | Cook Time


7 Habanero or Cubanelle Peppers
1 lb lean ground beef
8 oz. grated Monterrey Jack or Cheddar cheese (or combo of both)
2 large eggs
1/4 cup milk
fajita seasoning to taste (I usually use about 1.5 tablespoons)

Remove stem and seed the peppers then cut into even strips. Place on baking sheet with skin up and broil until skin in browned and "bubbly". Meanwhile, brown ground beef and season with fajita seasoning.

Let beef and peppers cool, then layer beef, peppers and cheese in a 9 inch baking pan until filled (top layer cheese).

Beat egg and milk then pour over layers.

Bake at 400 degrees for 20 minutes.

Note: If you can't find fajita seasoning you can use salt, pepper, cumin, garlic powder and a bit of chili powder.

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My mom and grandmother used to make "chile relleno" which was complicated because traditionally the pepper was kept in tact except for a small slit to remove seeds and fill with meat and cheese. It was roasted on an iron skillet then it was smothered in egg and flour and fried. Then served immediately. This is a much easier version that can be made ahead!

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