Chili Riano casserole

50 mins
Serves 1
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Directions

  1. 1Fire roast the peppers until they are nice and charred.
  2. 2Throw the charred peppers into a baggy, seal it up, and let them steam to help with peeling.
  3. 3Grate the Chihuahua cheese into a bowl.
  4. 4Add four eggs, one can of fire roasted chilies, a pinch of salt, and fresh cracked black pepper to the cheese.
  5. 5Mix the ingredients by hand, breaking up the yolks and incorporating everything well.
  6. 6Peel the steamed peppers, clean them, remove seeds and stems.
  7. 7Place a layer of cleaned peppers at the bottom of a glass dish.
  8. 8Pour the cheese mixture over the peppers and smooth it out evenly.
  9. 9If desired, cut an extra pepper into strips and place them on top for added flavor.
  10. 10Bake in the oven at 375 degrees for about 30 minutes.
  11. 11While the casserole bakes, prepare the sauce by putting tomatoes, onions, garlic, and a jalapeno into a pan with a little oil.
  12. 12Brown the sauce ingredients, then add some water and simmer for about 20 minutes until done.
  13. 13Transfer the simmered sauce ingredients to a blender, add chicken bouillon, oregano, cilantro, a pinch of salt, and black pepper.
  14. 14Puree the sauce until smooth.
  15. 15Remove the chili Riano casserole from the oven.
  16. 16Let the casserole cool for a few minutes, then cut it into squares.
  17. 17Serve the casserole with the prepared sauce.

Ingredients

  • peppers
  • 2 lb Chihuahua cheese
  • 4 eggs
  • 1 can fire roasted chilies
  • 1 pinch salt
  • fresh cracked black pepper
  • tomatoes
  • onions
  • garlic
  • 1 jalapeno
  • oil
  • water
  • chicken bouillon
  • oregano
  • cilantro
  • 1 pinch salt
  • black pepper

Equipment

circular grillbaggybowlglass dishpanblender

Tips

  • When fire roasting peppers without a fire, keep moving them around on the circular grill to get them charred.
  • Sealing the charred peppers in a baggy will help them steam and make the peeling process easier.
  • Thoroughly mix the cheese and egg mixture by hand to break up yolks and incorporate everything well.
  • Let the casserole cool for a few minutes before cutting.