Chile Relleno Casserole

55 mins
Serves 1
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Directions

  1. 1Fire roast poblano peppers using a circular grill. Keep moving them around until nicely charred.
  2. 2Put the peppers into a baggie and seal it.
  3. 3Add 2 pounds of shredded chihuahua cheese to a bowl.
  4. 4Add 4 eggs to the bowl with cheese.
  5. 5Add 1 can of Ortega fire roasted diced green chiles to the bowl.
  6. 6Add a pinch of salt and some freshly cracked black pepper to the bowl.
  7. 7Mix all ingredients in the bowl well using a hand.
  8. 8Peel off the skin of the steamed peppers.
  9. 9Clean the peppers, remove the seeds and stem.
  10. 10Put the peppers in a glass dish.
  11. 11Pour the cheese mixture over the peppers.
  12. 12Add extra pepper strips on top.
  13. 13Bake at 375 for about 30 minutes.
  14. 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.
  15. 15Blend all the sauce ingredients in a blender.
  16. 16Add a little chicken bouillon, oregano, cilantro, a pinch of salt and some black pepper.
  17. 17Blend until smooth. Put the sauce in a bowl.
  18. 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