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Ingredients
- 1 Tbs vegetable oil
- 1 onion, chopped fine
- 2 lbs 90% lean ground beef
- 4 poblano (or 6 Anaheim) chiles, stemmed, seeded and chopped
- 2 garlic cloves, minced
- 2 tsp ground cumin
- 1 1/4 tsp salt
- 1 tsp dried oregano
- 3/4 tsp pepper
- 1/4 tsp cayenne pepper
- 1 (10oz) can Rotel, drained
- 10 oz Monterey Jack cheese, shredded (2 1/2 cups)
- 1/2 cup all purpose flour
- 3/4 cup milk
- 2 large egg whites
Details
Preparation
Step 1
1. Adjust oven rack to upper-middle position and heat over to 450 degrees. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in beef, breaking up, and cook until no longer pink, 8-10 minutes. Using slotted spoon, transfer beef mixture to paper towel-lined plate. Pour off all but 2 Tbs fat from skillet.
2. Add poblanos and cook over medium-high heat until browned, 8-10 minutes. Stir in beef mixture, garlic, cumin, 3/4 tsp salt, oregano, 1/2 tsp pepper, and cayenne and cook until fragrant, about 30 seconds. Add tomatoes and cook until beef mixture is dry, about 1 minute. Off heat, stir in 2 cups Monterey Jack. Scrape mixture into 13 X 9 baking dish, pressing into even layer.
3. Combine flour, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper in bowl. Slowly whisk milk into flour mixture until smooth, set aside. Using stand mixer fitted with whisk, whip egg whites on medium-low until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, about 3 minutes. Whisk one-third egg whites into batter, then gently fold in remaining whites, 1 scoop at a time until combined.
4. Pour batter over beef mixture. Bake until topping is light golden and puffed, about 15 minutes. Sprinkle with remaining 1/2 cup cheese and bake until golden brown, about 10 minutes. Let cool on a wire rack for 10 minutes.
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