Yvonne's Unstuffed Poblano Casserole

Name: Yvonne's Unstuffed Poblano Casserole
Yield: Serves 8
Ingredients: Cooking spray; 4 poblano chilies, cut in half crosswise and seeded; 1 pound ground beef; 1/2 onion, chopped; 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3 cups shredded Monterey Jack cheese; 1/4 cup all-purpose flour; 4 large eggs, beaten; 1 1/2 cups milk; 1/4 teaspoon Tabasco

By Sandy Pollock and Crystal Cook

August 30, 2013

When you think about peppers, comfort food usually isn't the first thing that comes to minds. But to us, it means home, and for different reasons. Crystal's mawmaw always made great stuffed peppers, and we put that recipe in our first cookbook. And when Sandy tastes a poblano pepper, she's instantly reminded of this recipe, since Sandy's oldest sister, Yvonne, makes these for her every time she comes home for a visit!

Poblano peppers are smaller and spicier than their bell pepper cousins, but they're not too hot. Fairly mild overall, they pack a ton of flavor. Best of all, they've perfect for stuffing with a variety of ingredients.

freezes well!

For best results, prepare the casserole through step 4. Wrap in foil and freeze for up to 2 months. Thaw the casserole overnight in the refrigerator before baking as stated in the recipe. Note that casseroles that have not been completely thawed may take 15 to 30 minutes longer, so be sure to check for bubbling edges and a hot center.

Recipe notes

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