1cup(113g)Cheddar cheese or Monterrey Jack cheese, shredded
Instructions
Preparing the ingredients
Brown 1 pound ground beef sprinkled with a pinch of salt and pepper. Drain off any excess fat. Stir in 2 teaspoons taco seasoning.
Broil 4 fresh poblano chiles until the skin is charred. Place in a paper bag or covered bowl to steam for about 10 minutes. Carefully peel away blackened skin. Split open and remove seeds. Alternatively, use drained, canned whole green chilies and split them lengthwise to open them out flat. You can also use canned, chopped green chiles if you can't find the whole ones.
Whisk together 1 cup heavy cream, 6 ounce can tomato paste, 1 packet cilantro-tomato seasoning SAZON, and 6 large eggs in a medium bowl.
Assembling the layers
In a 9-inch square dish or pan, layer half the ground beef, half the green chiles, then half of 2 cups pepper jack cheese, shredded. Cover with half of the sauce.
Repeat using the remaining beef, chiles, pepper jack cheese, and cream sauce.
Sprinkle 1 cup Cheddar cheese or Monterrey Jack cheese, shredded on top.
Bake at 350˚F (180˚C) for 35-40 minutes or until the pie is set and a knife comes out clean.
Allow to set for at least 5 minutes before serving.