Chile Relleno Casserole

30 mins
Serves 1
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Directions

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