Ingredients:

  • 450 g Lean Ground Beef (90/10)
  • 1 small Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tsp Cumin
  • 0.5 tsp Smoked Paprika
  • 0.5 tsp Salt
  • 0.25 tsp Black Pepper
  • 400 g canned Whole Green Chiles, slit open and flattened
  • 340 g Monterey Jack Cheese, shredded
  • 113 g Sharp Cheddar Cheese, shredded
  • 6 large Eggs, room temperature
  • 355 ml Whole Milk
  • 30 g All-Purpose Flour
  • 0.5 tsp Baking Powder
  • 1 pinch Salt

Instructions:

  1. Brown the beef. Sauté the 450 grams of beef with the diced yellow onion and garlic in a skillet over medium high heat until the meat is craggy and browned.
  2. Season the base. Stir in the 1 tsp cumin, 0.5 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp black pepper.
  3. Prepare the dish. Lightly grease your baking dish. Spread the cooked beef mixture evenly across the bottom.
  4. Dry the chiles. Take your 400 grams of whole chiles, slit them open, and pat them dry with paper towels until no moisture remains on the surface.
  5. Layer the peppers. Place half of the flattened chiles directly over the beef, creating a green blanket.
  6. Add the cheese. Sprinkle 170 grams of the shredded Monterey Jack and half of the sharp cheddar over the chiles.
  7. Repeat layers. Add the remaining chiles and the rest of the Monterey Jack cheese.
  8. Whisk the custard. In a large bowl, whisk 6 eggs, 355 ml milk, 30 g flour, 0.5 tsp baking powder, and a pinch of salt until the mixture is frothy and pale yellow.
  9. Pour and bake. Pour the egg mixture slowly over the cheese. Bake at 175°C (350°F) for 45 minutes until the top is puffed and a deep golden brown.
  10. Rest. Let the casserole sit for 10 minutes before slicing to allow the custard to set firmly.