Spicy Chiles Rellenos Casserole

** Servings: 6-8 **

Ingredients:

For the Poblanos:

• 4 large poblano peppers
• 1 tablespoon vegetable oil
• Salt and pepper, to taste

For the Filling:

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 cup shredded cheese (Monterey Jack or Cheddar)
• 1/4 cup chopped fresh cilantro

For the Bechamel Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet and drizzling with oil. Roast for 30 minutes or until the skin is blistered.
3. Remove the peppers from the oven and let them cool down. Once cool, peel off the skin, remove seeds, and cut in half lengthwise.
4. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
5. Add onion, garlic, cumin, paprika, and cayenne pepper to the skillet and cook until the onion is translucent.
6. Stir in the shredded cheese and chopped cilantro.
7. To make the Bechamel sauce, melt butter in a medium saucepan over low heat. Whisk in flour and cook for 1-2 minutes or until it forms a smooth paste.
8. Slowly add milk to the saucepan, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for 5-7 minutes or until thickened.
9. To assemble the casserole:
   • Stuff each poblano pepper half with the beef mixture, leaving a small border around the edges.
   • Place the stuffed peppers in a baking dish, seam-side down.
   • Spoon the Bechamel sauce over the peppers and sprinkle with additional cheese if desired.

Cooking Instructions:

1. Bake for 25-30 minutes or until the cheese is melted and bubbly.
2. Serve hot, garnished with chopped cilantro and a dollop of sour cream, if desired.