Chiles Rellenos Casserole

 Chiles Rellenos Casserole

Ingredients:

1 Tbsp olive oil
1 onion, finely chopped
2 lbs lean ground beef

2 poblano or pasilla chiles, stemmed, seeded and chopped

2 garlic cloves, minced

2 tsp ground cumin

1 1/4 tsp kosher salt

1 tsp dried oregano

3/4 tsp ground pepper

1/4 tsp cayenne pepper

1 - 10 oz can Ro-Tel Tomatoes, drained

16 oz block of monterey jack cheese, shredded

1/2 C gluten free all-purpose flour mix

3/4 C almond milk, unsweetened

2 large egg whites

Procedure:

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in beef, breaking up meat into small pieces, and cook until no longer pink, 8 to 10 minutes. Using slotted spoon, transfer beef mixture to paper towel–lined plate. Pour off all but 2 tablespoons fat from skillet.

2. Add chiles and cook over medium-high heat until browned, 8 to 10 minutes. Stir in beef mixture, garlic, cumin, ¾ teaspoon salt, oregano, ½ teaspoon pepper, and cayenne and cook until fragrant, about 30 seconds. Add tomatoes and cook until beef mixture is dry, about 1 minute. Off heat, stir in 2 cups Monterey Jack. Scrape mixture into 13 by 9-inch baking dish, pressing into even layer.

3. Combine flour, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper in bowl. Slowly whisk milk into flour mixture until smooth; set aside. Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, about 3 minutes. Whisk one-third whipped egg whites into batter, then gently fold in remaining whites, 1 scoop at a time, until combined.

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4. Pour batter over beef mixture. Bake until topping is light golden and puffed, about 15 minutes. Sprinkle with remaining ½ cup cheese and bake until golden brown, about 10 minutes. Let cool on wire rack for 10 minutes. Serve.