Chile Relleno Casserole
Directions
- 1Fire roast poblano peppers using a circular grill. Keep moving them around until nicely charred.
- 2Put the peppers into a baggie and seal it.
- 3Add 2 pounds of shredded chihuahua cheese to a bowl.
- 4Add 4 eggs to the bowl with cheese.
- 5Add 1 can of Ortega fire roasted diced green chiles to the bowl.
- 6Add a pinch of salt and some freshly cracked black pepper to the bowl.
- 7Mix all ingredients in the bowl well using a hand.
- 8Peel off the skin of the steamed peppers.
- 9Clean the peppers, remove the seeds and stem.
- 10Put the peppers in a glass dish.
- 11Pour the cheese mixture over the peppers.
- 12Add extra pepper strips on top.
- 13Bake at 375 for about 30 minutes.
- 14Meanwhile, make a sauce by browning tomatoes, onions, garlic, and jalapeño with a little bit of oil. Add some water and simmer for about 20 minutes.
- 15Blend all the sauce ingredients in a blender.
- 16Add a little chicken bouillon, oregano, cilantro, a pinch of salt and some black pepper.
- 17Blend until smooth. Put the sauce in a bowl.
- 18Let the casserole cool for a few minutes, then cut it and serve it with the sauce.
Ingredients
- 4 poblano peppers
- 2 pounds shredded chihuahua cheese
- 4 eggs
- 1 can can of Ortega fire roasted diced green chiles
- 1 pinch salt
- 1 pinch fresh cracked black pepper
- 4 tomatoes
- 1 onions
- 2 garlic
- 1 jalapeño
- 1 little bit oil
- 1 some water
- 1 little chicken bouillon
- 1 some oregano
- 1 little cilantro
- 1 pinch salt
- 1 some black pepper
Equipment
circular grillbaggiebowlcan openerpepper grinderhandglovesspatulaglass dishblender
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