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Grilled Chili Relleno Casserole

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Author: Chef Anthony Serrano

Ingredients

  • 1/2 pound Italian frying peppers or hatch chilies roasted & deseeded
  • 4 eggs
  • 8 ounces cream cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup heavy cream
  • 1 pound ground beef cooked, drained, & seasoned
  • 1/4 cup bacon cooked crispy & chopped
  • 1 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika

Instructions

  • Place cream cheese, cheddar cheese, eggs, spices, & heavy cream in a blender. Blend until frothy and until the mixture isn’t lumpy.
  • Spread ground beef and chili peppers on a well-greased cast iron pan.
  • Pour cream cheese mixture over meat & chilies.
  • Place in a medium-high heat Bull Grill that has been preheated to 350°F.
  • Turn center burners to low and place cast iron pan in the middle. Leave outside burners on medium-high.
  • Cook for 20-25 minutes or until the top of the casserole is golden brown. Rest for 10 minutes before slicing.