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