Chile Relleno Casserole
Directions
- 1Roast six poblano peppers over a gas stove until fully roasted. Put them in a bag to sweat.
- 2Peel and cut the peppers open, removing the seeds.
- 3Grate 20 ounces of Oaxaca cheese (or your choice of melting cheese).
- 4Separate the yolks from six room temperature eggs.
- 5Beat the egg whites with a KitchenAid stand mixer until fluffy.
- 6Add 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.
- 7Grease a baking tray and add a layer of egg mixture, spreading evenly.
- 8Add three poblano pepper halves, a layer of cheese, and repeat with remaining peppers and cheese.
- 9Add the rest of the egg mixture and top with more cheese.
- 10Bake in the oven at 350°F for 30 minutes.
- 11Roast five Roma tomatoes, 1/4 of a white onion, one jalapeño pepper, and two garlic cloves in a frying pan.
- 12Fry one tortilla in oil until crispy golden.
- 13Add 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.
- 14Blend the ingredients and fry the resulting salsa in the same oil used for the tortilla.
- 15Reduce heat to the lowest setting and simmer for about 2 minutes.
- 16Serve the casserole with the salsa.
Ingredients
- 6 poblano peppers
- 20 ounces Oaxaca cheese
- 6 eggs
- 0.5 teaspoon baking powder
- 1.33 cup all-purpose flour
- 0.25 cup milk
- 1 pinch salt
- 1 pinch pepper
- 5 Roma tomatoes
- 0.25 white onion
- 1 jalapeño pepper
- 2 garlic cloves
- 1 tortilla
- 2 teaspoons chicken bouillon
- 0.5 teaspoon oregano
- 1.33 cup water
Equipment
ovengas stovebowlgraterwhiskKitchenAid stand mixerspatulafrying panblender
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