Chile Rellenos Casserole
Directions
- 1Roast six poblano peppers on a gas stove until fully roasted. Put them in a bag to sweat.
- 2Peel the peppers using a spoon, cut them open and remove the seeds.
- 3Grate 20 ounces of Oaxaca cheese (or any melting cheese of your choice).
- 4In a bowl, separate the yolks from six room temperature eggs.
- 5Beat the egg whites with a whisk until fluffy.
- 6Add the egg yolks, half a teaspoon of baking powder, one-third cup of all-purpose flour, one-fourth cup of milk, salt, and pepper to taste.
- 7Mix at medium speed until well combined.
- 8Grease a baking tray with cooking spray.
- 9Add a layer of the egg mixture and spread evenly.
- 10Lay three poblano pepper halves on top of the batter.
- 11Add a layer of cheese.
- 12Add the other three pepper halves, then more cheese.
- 13Add the remaining egg mixture and top with more cheese.
- 14Bake at 350 degrees for 30 minutes.
- 15Meanwhile, roast five Roma tomatoes, a quarter of a white onion, one jalapeño pepper, and two garlic cloves on a gas stove.
- 16Remove the roasted vegetables from the heat, remove the skins of the tomatoes and jalapeño.
- 17Fry one tortilla in oil until golden and crispy.
- 18Add the tortilla, tomatoes, onion, jalapeño, garlic, two teaspoons of chicken bouillon, half a teaspoon of oregano, and one-third cup of water to a blender.
- 19Blend until smooth.
- 20Fry the blended salsa in the same pan used for the tortilla.
- 21Mix the salsa and check for salt.
- 22Reduce heat to the lowest setting and let simmer for about two minutes.
- 23Serve the 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 pinch salt
- 1 pinch 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
Equipment
ovengas stovebaking trayblenderwhiskgraterknifespoonmixing bowlspatula
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