A go to dish for sure! I add a can of Rotel tomatoes (drained) to the meat mixture. Also, I use taco seasoning to taste instead of the cumin. Be sure to prep the peppers ahead of time!

There was a huge learning curve here. Cheese can be grated ahead, onions can be chopped ahead, poblano and jalapeños could be broiled and skin and seeds could removed ahead. Basically all that would be left would be to assemble the casserole. The egg mixture seemed like there should be more, but it all came out good and I would make this again. Question for Yummly designers/programmers why was the option to set number of servings removed? I cook for two so a casserole in a 13x9 pan is huge for us. We don’t mind left overs, but I like cooking fresh meals daily.

Notes for me: I used fresh Poblanos, which are my new go-to for stuffing. Stuffed with Queso Fresco and topped with shredded cheddar. I made my own sauce, adding cinamon, cumin, garlic, cilantro. Most of the batter sunk, so next time, use more oil on the pan. Was delish!

Awesome! This is a super delicious recipe. Perfect amount of heat and love the fresh corn in the recipe. Being a twosome we have leftovers for days.

So very awesome!! Will be making this again very soon. Only thing I changed was my gf made her own sauce because she's Hispanic and doesn't do store bought sauce. Lol!!