Chile Rellenos Casserole

40 mins
Serves 4
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Directions

  1. 1Roast six poblano peppers on a stove until fully roasted and put them in a bag to sweat.
  2. 2Roast six poblano peppers on a stove until fully roasted and put them in a bag to sweat.
  3. 3Roast six poblano peppers on a stove until fully roasted and put them in a bag to sweat.
  4. 4Peel the peppers, cut them open, and remove the seeds.
  5. 5Peel the peppers, cut them open, and remove the seeds.
  6. 6Peel the peppers, cut them open, and remove the seeds.
  7. 7Grate 20 ounces of Oaxaca cheese (or your melting cheese of choice).
  8. 8Grate 20 ounces of Oaxaca cheese (or your melting cheese of choice).
  9. 9Grate 20 ounces of Oaxaca cheese (or your melting cheese of choice).
  10. 10Separate six eggs (at room temperature) into egg whites and egg yolks.
  11. 11Separate six eggs (at room temperature) into egg whites and egg yolks.
  12. 12Separate six eggs (at room temperature) into egg whites and egg yolks.
  13. 13Beat the egg whites at high speed until fluffy (about 1 1/2 minutes).
  14. 14Beat the egg whites at high speed until fluffy (about 1 1/2 minutes).
  15. 15Beat the egg whites at high speed until fluffy (about 1 1/2 minutes).
  16. 16Add the egg yolks, 1/2 teaspoon of baking powder, 1/3 cup of all-purpose flour, 1/4 cup of milk, salt, and pepper to taste to the egg whites and mix at medium speed.
  17. 17Add the egg yolks, 1/2 teaspoon of baking powder, 1/3 cup of all-purpose flour, 1/4 cup of milk, salt, and pepper to taste to the egg whites and mix at medium speed.
  18. 18Add the egg yolks, 1/2 teaspoon of baking powder, 1/3 cup of all-purpose flour, 1/4 cup of milk, salt, and pepper to taste to the egg whites and mix at medium speed.
  19. 19Grease a baking tray and add a layer of the egg mixture, spreading it evenly.
  20. 20Grease a baking tray and add a layer of the egg mixture, spreading it evenly.
  21. 21Grease a baking tray and add a layer of the egg mixture, spreading it evenly.
  22. 22Layer three poblano pepper halves on top of the egg mixture.
  23. 23Layer three poblano pepper halves on top of the egg mixture.
  24. 24Layer three poblano pepper halves on top of the egg mixture.
  25. 25Add a layer of cheese.
  26. 26Add a layer of cheese.
  27. 27Add a layer of cheese.
  28. 28Add the other three poblano pepper halves, more cheese, and the rest of the egg mixture.
  29. 29Add the other three poblano pepper halves, more cheese, and the rest of the egg mixture.
  30. 30Add the other three poblano pepper halves, more cheese, and the rest of the egg mixture.
  31. 31Top with more cheese and bake at 350°F (177°C) for 30 minutes.
  32. 32Top with more cheese and bake at 350°F (177°C) for 30 minutes.
  33. 33Top with more cheese and bake at 350°F (177°C) for 30 minutes.
  34. 34While waiting, start making the salsa by roasting five tomatoes, 1/4 white onion, one jalapeño pepper, and two garlic cloves.
  35. 35While waiting, start making the salsa by roasting five tomatoes, 1/4 white onion, one jalapeño pepper, and two garlic cloves.
  36. 36While waiting, start making the salsa by roasting five tomatoes, 1/4 white onion, one jalapeño pepper, and two garlic cloves.
  37. 37Remove the roasted veggies from the heat.
  38. 38Remove the roasted veggies from the heat.
  39. 39Remove the roasted veggies from the heat.
  40. 40Fry one tortilla until crispy golden.
  41. 41Fry one tortilla until crispy golden.
  42. 42Fry one tortilla until crispy golden.
  43. 43Add the tortilla and the roasted veggies (after removing the tomato skins and jalapeño skin) to a blender with 2 tsp chicken bouillon, 1/2 tsp oregano, and 1/3 cup of water.
  44. 44Add the tortilla and the roasted veggies (after removing the tomato skins and jalapeño skin) to a blender with 2 tsp chicken bouillon, 1/2 tsp oregano, and 1/3 cup of water.
  45. 45Add the tortilla and the roasted veggies (after removing the tomato skins and jalapeño skin) to a blender with 2 tsp chicken bouillon, 1/2 tsp oregano, and 1/3 cup of water.
  46. 46Blend until smooth.
  47. 47Blend until smooth.
  48. 48Blend until smooth.
  49. 49In the same pan as the tortilla, fry the salsa and simmer for about two minutes.
  50. 50In the same pan as the tortilla, fry the salsa and simmer for about two minutes.
  51. 51In the same pan as the tortilla, fry the salsa and simmer for about two minutes.
  52. 52Serve the Chile Rellenos Casserole with the salsa.
  53. 53Serve the Chile Rellenos Casserole with the salsa.
  54. 54Serve the Chile Rellenos Casserole with the salsa.

Ingredients

  • 6 poblano peppers
  • 6 poblano peppers
  • 6 poblano peppers
  • 20 oz Oaxaca cheese
  • 20 oz Oaxaca cheese
  • 20 oz Oaxaca cheese
  • 1 cooking spray
  • 1 cooking spray
  • 1 cooking spray
  • 6 eggs
  • 6 eggs
  • 6 eggs
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 1 third cup all purpose flour
  • 1 third cup all purpose flour
  • 1 third cup all purpose flour
  • 0.25 cup milk
  • 0.25 cup milk
  • 0.25 cup milk
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 5 tomatoes
  • 5 tomatoes
  • 5 tomatoes
  • 0.25 white onion
  • 0.25 white onion
  • 0.25 white onion
  • 1 jalapeño pepper
  • 1 jalapeño pepper
  • 1 jalapeño pepper
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 1 tortilla
  • 1 tortilla
  • 1 tortilla
  • 2 tsp chicken bouillon
  • 2 tsp chicken bouillon
  • 2 tsp chicken bouillon
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 1 third cup water
  • 1 third cup water
  • 1 third cup water
  • 1 salt
  • 1 salt
  • 1 salt

Equipment

ovenstovebowlgraterwhiskspatulablenderbaking pan
Chile Rellenos Casserole | Clip Recipe