Chile Relleno Casserole

30 mins
Serves 6
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Directions

  1. 1Roast six poblano peppers over a gas stove until fully roasted. Put them in a bag to sweat.
  2. 2Roast six poblano peppers over a gas stove until fully roasted. Put them in a bag to sweat.
  3. 3Roast six poblano peppers over a gas stove until fully roasted. Put them in a bag to sweat.
  4. 4Peel and cut the peppers open, removing the seeds.
  5. 5Peel and cut the peppers open, removing the seeds.
  6. 6Peel and cut the peppers open, removing the seeds.
  7. 7Grate 20 ounces of Oaxaca cheese (or your choice of melting cheese).
  8. 8Grate 20 ounces of Oaxaca cheese (or your choice of melting cheese).
  9. 9Grate 20 ounces of Oaxaca cheese (or your choice of melting cheese).
  10. 10Separate the yolks from six room temperature eggs.
  11. 11Separate the yolks from six room temperature eggs.
  12. 12Separate the yolks from six room temperature eggs.
  13. 13Beat the egg whites with a KitchenAid stand mixer until fluffy.
  14. 14Beat the egg whites with a KitchenAid stand mixer until fluffy.
  15. 15Beat the egg whites with a KitchenAid stand mixer until fluffy.
  16. 16Add egg yolks, 1/2 teaspoon of baking powder, 1/3 cup of all-purpose flour, 1/4 cup of milk, salt, and pepper to the egg whites. Mix at medium speed.
  17. 17Add egg yolks, 1/2 teaspoon of baking powder, 1/3 cup of all-purpose flour, 1/4 cup of milk, salt, and pepper to the egg whites. Mix at medium speed.
  18. 18Add egg yolks, 1/2 teaspoon of baking powder, 1/3 cup of all-purpose flour, 1/4 cup of milk, salt, and pepper to the egg whites. Mix at medium speed.
  19. 19Grease a baking tray and add a layer of egg mixture, spreading evenly.
  20. 20Grease a baking tray and add a layer of egg mixture, spreading evenly.
  21. 21Grease a baking tray and add a layer of egg mixture, spreading evenly.
  22. 22Add three poblano pepper halves, a layer of cheese, and repeat with remaining peppers and cheese.
  23. 23Add three poblano pepper halves, a layer of cheese, and repeat with remaining peppers and cheese.
  24. 24Add three poblano pepper halves, a layer of cheese, and repeat with remaining peppers and cheese.
  25. 25Add the rest of the egg mixture and top with more cheese.
  26. 26Add the rest of the egg mixture and top with more cheese.
  27. 27Add the rest of the egg mixture and top with more cheese.
  28. 28Bake in the oven at 350°F for 30 minutes.
  29. 29Bake in the oven at 350°F for 30 minutes.
  30. 30Bake in the oven at 350°F for 30 minutes.
  31. 31Roast five Roma tomatoes, 1/4 of a white onion, one jalapeño pepper, and two garlic cloves in a frying pan.
  32. 32Roast five Roma tomatoes, 1/4 of a white onion, one jalapeño pepper, and two garlic cloves in a frying pan.
  33. 33Roast five Roma tomatoes, 1/4 of a white onion, one jalapeño pepper, and two garlic cloves in a frying pan.
  34. 34Fry one tortilla in oil until crispy golden.
  35. 35Fry one tortilla in oil until crispy golden.
  36. 36Fry one tortilla in oil until crispy golden.
  37. 37Add the fried tortilla and roasted veggies (after removing the skin from the tomatoes and jalapeño) to a blender along with 2 teaspoons of chicken bouillon, 1/2 teaspoon of oregano, and 1/3 cup of water.
  38. 38Add the fried tortilla and roasted veggies (after removing the skin from the tomatoes and jalapeño) to a blender along with 2 teaspoons of chicken bouillon, 1/2 teaspoon of oregano, and 1/3 cup of water.
  39. 39Add the fried tortilla and roasted veggies (after removing the skin from the tomatoes and jalapeño) to a blender along with 2 teaspoons of chicken bouillon, 1/2 teaspoon of oregano, and 1/3 cup of water.
  40. 40Blend the ingredients and fry the resulting salsa in the same oil used for the tortilla.
  41. 41Blend the ingredients and fry the resulting salsa in the same oil used for the tortilla.
  42. 42Blend the ingredients and fry the resulting salsa in the same oil used for the tortilla.
  43. 43Reduce heat to the lowest setting and simmer for about 2 minutes.
  44. 44Reduce heat to the lowest setting and simmer for about 2 minutes.
  45. 45Reduce heat to the lowest setting and simmer for about 2 minutes.
  46. 46Serve the casserole with the salsa.
  47. 47Serve the casserole with the salsa.
  48. 48Serve the casserole with the salsa.

Ingredients

  • 6 poblano peppers
  • 6 poblano peppers
  • 6 poblano peppers
  • 20 ounces Oaxaca cheese
  • 20 ounces Oaxaca cheese
  • 20 ounces Oaxaca cheese
  • 6 eggs
  • 6 eggs
  • 6 eggs
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking powder
  • 1.33 cup all-purpose flour
  • 1.33 cup all-purpose flour
  • 1.33 cup all-purpose flour
  • 0.25 cup milk
  • 0.25 cup milk
  • 0.25 cup milk
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 5 Roma tomatoes
  • 5 Roma tomatoes
  • 5 Roma tomatoes
  • 0.25 white onion
  • 0.25 white onion
  • 0.25 white onion
  • 1 jalapeño pepper
  • 1 jalapeño pepper
  • 1 jalapeño pepper
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 1 tortilla
  • 1 tortilla
  • 1 tortilla
  • 2 teaspoons chicken bouillon
  • 2 teaspoons chicken bouillon
  • 2 teaspoons chicken bouillon
  • 0.5 teaspoon oregano
  • 0.5 teaspoon oregano
  • 0.5 teaspoon oregano
  • 1.33 cup water
  • 1.33 cup water
  • 1.33 cup water

Equipment

ovengas stovebowlgraterwhiskKitchenAid stand mixerspatulafrying panblender