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