Mario puts a twist on the classic casserole!
ROASTED CHILE PEPPERS:
10-12 peppers (either Hatch or Anaheim, 1 pepper seeded and chopped)
1 pound ground beef
1 large onion (peeled, sliced)
2 cloves garlic (peeled, thinly sliced)
4 teaspoons ancho chili powder
2 teaspoons ground cumin
1 teaspoon Kosher salt (plus more to taste)
1 can evaporated milk (13 ounces)
4 large eggs (beaten)
1/2 cup fresh cilantro (chopped)
1 tablespoon all-purpose flour
2 1/2 cups jarred salsa (divided)
10 ounces cheddar cheese (shredded)
10 ounces monterey Jack cheese (shredded)
sour cream (to serve)
raisins (to serve)
pecans (to serve)
For the Roasted Chile Peppers: Char the peppers, by putting them either over the open flame of a gas grill or under a broiler for a few minutes, turning them to make sure they don’t burn. Put the charred peppers in a zip-top bag or a bowl covered with plastic wrap and let steam for 20 minutes. The skins should easily slip off. Pull the stem off to remove the seedpod. Slit open the side of the chiles and scrape out the remaining seeds and veins. Discard the skins, pods, seeds, and veins. Set aside.
To Assemble: Preheat the oven to 350ºF. Spray a 9-by-13-inch baking pan with cooking spray.
In a large skillet over medium-high heat, brown the ground beef, chopped Anaheim pepper, onion, and garlic. Add the chili powder, cumin, and salt to taste.
In a bowl, beat the milk, eggs, cilantro, and flour together.
Arrange half the chiles in a single layer on the bottom of the prepared pan. Top with the ground beef mixture, half of the salsa, half of the cheese, the remaining peppers, the milk mixture, the remaining salsa and the remaining cheese. Bake for 40 to 45 minutes, until the edges are brown. Turn on the broiler and put the casserole under the broiler for 6 to 8 minutes, until bubbling and golden brown.
Let rest for 10 minutes. Cut into squares and serve with sour cream, raisins, and pecans.
Tip: If you can’t find Hatch or Anaheim peppers use poblano peppers.