Directions
- 1Roast six poblano peppers on a stove until fully roasted and put them in a bag to sweat.
- 2Peel the peppers, cut them open, and remove the seeds.
- 3Grate 20 ounces of Oaxaca cheese (or your melting cheese of choice).
- 4Separate six eggs (at room temperature) into egg whites and egg yolks.
- 5Beat the egg whites at high speed until fluffy (about 1 1/2 minutes).
- 6Add 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.
- 7Grease a baking tray and add a layer of the egg mixture, spreading it evenly.
- 8Layer three poblano pepper halves on top of the egg mixture.
- 9Add a layer of cheese.
- 10Add the other three poblano pepper halves, more cheese, and the rest of the egg mixture.
- 11Top with more cheese and bake at 350°F (177°C) for 30 minutes.
- 12While waiting, start making the salsa by roasting five tomatoes, 1/4 white onion, one jalapeño pepper, and two garlic cloves.
- 13Remove the roasted veggies from the heat.
- 14Fry one tortilla until crispy golden.
- 15Add 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.
- 16Blend until smooth.
- 17In the same pan as the tortilla, fry the salsa and simmer for about two minutes.
- 18Serve the Chile Rellenos Casserole with the salsa.
Ingredients
- 6 poblano peppers
- 20 oz Oaxaca cheese
- 1 cooking spray
- 6 eggs
- 0.5 tsp baking powder
- 1 third cup all purpose flour
- 0.25 cup milk
- 1 salt
- 1 pepper
- 5 tomatoes
- 0.25 white onion
- 1 jalapeño pepper
- 2 garlic cloves
- 1 tortilla
- 2 tsp chicken bouillon
- 0.5 tsp oregano
- 1 third cup water
- 1 salt
Equipment
ovenstovebowlgraterwhiskspatulablenderbaking pan
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