1T - vegetable oil
1 onion - chopped fine
2 pounds - 90% lean ground beef
4 - poblano (or 6 Anaheim) chiles, stemmed, seeded, and chopped
2 - garlic cloves - minced
2t - ground cumin
1 1/4t - salt
1t - dried oregano
3/4t - pepper
1/4t - cayenne pepper
1 (10oz) can - Ro-Tel tomatoes, drained
10oz - Monterey Jack cheese, shredded (21/2 cups)
1/2 cup - all-purpose flour
3/4 cup - skim milk
2 - large egg whites
1.) Heat oven 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 meat into small pieces, and cook until no longer pink, 8-10 minutes. Using slotted spoon, transfer beef mixture to paper towel lined plate. Pour off all but 2T fat from skillet.
2.) Add poblanos and cook over medium-high heat until browned, 8-10 minutes. Stir in beef mixture, carlic cumin, 3/4t salt, oregano, 1/2t 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 1/2t salt, and remaining 1/4t pepper in a bowl. Slowly whisk milk into flour mixture until smooth: set aside. Using stand mixer fitted with whisk, whip ell whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, about 3 minutes. Whisk one-third whipped egg whites into batter then gently fold in remaining whites, 1 scoop at a time, until combined.
4.) Pour batter oer 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 wire rack for 10 minutes then serve.
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast
Saturday, September 3, 2011
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