Pammie's Cheesy Poblano Chile Rellenos Casserole

Maybe I should call this recipe Bake-stuffed Poblanos instead. This recipe is a stray from a recipe I have in a book, which combines some of the ideas in the recipe with some of the methods from one of my Mom's favorite recipes, Baked-stuffed Green Peppers, and with what I recall of the Chile Relleno dishes I've had in Mexican Restaurants (which varies from restaurant to restaurant).

The result of this experiment was, of course, delicious. It even tastes great re-heated, and make a delicious brunch, lunch, or dinner. Light & tasty, and not too filling yet very satisfying. Here it is:

Pammie's Cheesy Poblano Chile Rellenos Casserole

Ingredients:

1 T Margarine or butter (preferably whipped butter such as Move Over Butter - delicious & inexpensive)

1 c chopped onions (mild yellow or shallots)

2 4.5 oz cans Chopped Green Chiles (Old El Paso is a good brand with a very mild bite)

3 c shredded cheese - Monterey, Cheddar, or Mexican Blend (I use a "Mexican Blend")

3 eggs

5 Poblano Peppers (substitute with 4 Green Peppers if not available)

3/4 c sour cream

1/2 t crushed Red Pepper

1-2 t Mexican/Fajita or Taco seasoning

1 c seeded tomato

1 lb ground beef

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Heat oven to 350 degrees F. Lightly grease 9" square pan (preferably with spray-on olive oil - I'm a big olive oil fan). Melt butter or margarine in medium skillet over medium-high heat. Add onions; cook and stir until crisp-tender. Stir in Green Chiles. Remove from heat & set aside.

In same skillet, brown hamburger (add more margarine/butter if necessary), sprinkle with Fajita or Mexican or taco seasoning to taste. When hamburger is browned, mix in onion/green chile mixture with hamburger.

Prepare Polano Peppers by slicing in half and de-seeding. Stuff each half with the hamburger/onion/chile mixture. With the remaining hamburger mixture, spread evenly into greased pan. Place the stuffed Poblanos on top of mixture. Sprinkle with cheese.

In small bowl, beat eggs slightly. Beat in Sour Cream and Red Pepper flakes. Spoon egg mixture evenly over cheese. Sprinkle with chopped tomato.

Bake at 350 degrees F for 35-45 minutes (usually 45 for Poblanos) or until knife inserted into center comes out clean.

Serve with Spanish Rice (preferrably Zatarain's) and Refried Beans.