Chile Relleno Casserole
Directions
- 1Roast the poblano peppers.
- 2Place the roasted poblano peppers in a bag to sweat.
- 3Peel the poblano peppers using a spoon.
- 4Cut open the poblano peppers and remove the seeds.
- 5Layer poblano peppers on top.
- 6Add a layer of cheese.
- 7Add the other three peppers.
- 8Add more cheese.
- 9Add the rest of the egg mixture.
- 10Top with more cheese.
- 11Bake the casserole in the oven at 350 degrees for 30 minutes.
- 12Roast five Roma tomatoes, a quarter of a white onion, one jalapeno pepper, and two garlic cloves for the salsa.
- 13Remove the roasted vegetables for the salsa from the heat.
- 14Add crispy golden ingredients to the blender along with the roasted salsa vegetables.
- 15Add two teaspoons of chicken bouillon and half a teaspoon of oregano to the blender.
- 16Add one-third cup of water to the blender.
- 17Blend the salsa ingredients.
- 18Fry the salsa in the same oil used to fry the tortillas.
- 19Check the salsa for salt.
- 20Reduce the heat to the lowest setting and let the salsa simmer.
- 21Take the casserole out of the oven after 30 minutes.
Ingredients
- Poblano peppers
- 6 Eggs
- Cheese
- 5 Roma tomatoes
- 0.25 a quarter White onion
- 1 Jalapeno pepper
- 2 Garlic cloves
- 2 teaspoons Chicken bouillon
- 0.5 teaspoon Oregano
- 0.33 cup Water
- Oil
Equipment
BagSpoonBlenderOven
Tips
- Use a spoon to easily peel roasted peppers.
- Remove seeds and stems from peppers.
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