Roasted Poblano Chili Relleno Casserole

Preheat oven to 375°F (190°C).

Roast the poblano peppers on a baking sheet lined with parchment paper at 400°F (200°C) for about 20 minutes, or until the skin starts to blister. Remove from heat, let cool, and peel the skin off.

In a pan over medium heat, sauté the chopped onion and garlic until softened. Then, add the ground beef, chili powder, cumin, salt, and black pepper. Cook until the beef is browned, breaking it up with a spoon as it cooks.

In a separate pan, melt 2 tablespoons of butter over medium heat and add the tortillas. Cook for about 30 seconds on each side, or until they're lightly browned and pliable. This will make them easier to roll.

Stuff each tortilla with a piece of roasted poblano pepper, some of the beef mixture, and a sprinkle of cheese. Roll up and secure with a toothpick or a strip of tortilla.

Combine the cream cheese, sour cream, eggs, and green chilies in a bowl. Mix well to create the casserole filling.

In a greased 9x13-inch baking dish, begin layering the rolled tortillas, the beef mixture, and the casserole filling. Top with cheddar and monterey jack cheese.

Repeat the layering process until all the ingredients are used, finishing with cheese on top.

Bake the casserole at 375°F (190°C) for 40-45 minutes, or until the cheese is melted and bubbly.

Sprinkle the top with cilantro and cayenne pepper, then let cool slightly before serving.