Chile Relleno Casserole
Chile Relleno Casserole
Ingredients
For the Poblano Peppers
- 7 poblano peppers, large
For the Egg Mixture
- 7 eggs, separated, 6 yolks reserved
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup milk
- salt, to taste
- black pepper, freshly ground, to taste
For the Casserole Assembly
- 2 cups Oaxaca cheese, shredded
- 1 cup mozzarella cheese, shredded
- cooking spray, as needed
Instructions
- 1
Preheat your air fryer to 400°F. If using an oven for roasting peppers, preheat it to 400°F. Also, preheat your main oven to 350°F for baking the casserole.
⏱️ 15 min•🌡️ 400
- 2
Place the poblano peppers in the preheated air fryer (or oven) and roast for 10 minutes, turning halfway through, until the skins are blistered and slightly charred.
⏱️ 10 min•🌡️ 400
- 3
Immediately transfer the hot roasted peppers to a plastic bag (such as a Ziploc bag), seal it, and let them 'sweat' for at least 10 minutes. This steaming process helps loosen the skins.
⏱️ 10 min
- 4
Once cooled slightly, remove the peppers from the bag. Using a knife and fork, carefully peel off the outer skin. Slice each pepper open lengthwise, remove the seeds and internal membranes, leaving clean, flat pepper pieces. Set aside.
⏱️ 15 min
- 5
Shred the Oaxaca cheese and mozzarella cheese. You can use a KitchenAid mixer attachment or a box grater. Combine the shredded cheeses and set aside.
⏱️ 5 min
- 6
Crack the 7 eggs and carefully separate the whites from the yolks. Place all 7 egg whites in a large, clean mixing bowl. Reserve 6 of the egg yolks in a separate small bowl, discarding or saving the remaining yolk for another use.
⏱️ 2 min
- 7
Using a stand mixer with a whisk attachment or a hand mixer, whip the egg whites on high speed until they form stiff peaks. They should hold their shape and not fall out when the bowl is inverted.
⏱️ 5 min
- 8
To the whipped egg whites, gently fold in the 1/3 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 cup milk, the 6 reserved egg yolks, and salt and black pepper to taste. Mix until just combined, being careful not to deflate the egg whites too much.
⏱️ 3 min
- 9
Lightly grease a baking dish with cooking spray or butter.
⏱️ 1 min
- 10
Pour a layer of the egg mixture into the bottom of the greased baking dish. Arrange a layer of the cleaned poblano peppers over the egg mixture. Sprinkle a generous amount of the shredded cheese blend over the peppers. Repeat this layering process: another layer of egg mixture, followed by peppers, and then more cheese. Finish the top layer with a generous amount of shredded cheese.
⏱️ 10 min
- 11
Bake the assembled casserole in the preheated 350°F oven for 30 minutes, or until golden brown, bubbly, and set in the center. Let it rest for a few minutes before serving. Serve hot, optionally with hot sauce like Valentina.
⏱️ 30 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Chile Relleno Casserole
Ingredients
For the Poblano Peppers
- 7 poblano peppers, large
For the Egg Mixture
- 7 eggs, separated, 6 yolks reserved
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup milk
- salt, to taste
- black pepper, freshly ground, to taste
For the Casserole Assembly
- 2 cups Oaxaca cheese, shredded
- 1 cup mozzarella cheese, shredded
- cooking spray, as needed
Instructions
- 1
Preheat your air fryer to 400°F. If using an oven for roasting peppers, preheat it to 400°F. Also, preheat your main oven to 350°F for baking the casserole.
⏱️ 15 min•🌡️ 400 - 2
Place the poblano peppers in the preheated air fryer (or oven) and roast for 10 minutes, turning halfway through, until the skins are blistered and slightly charred.
⏱️ 10 min•🌡️ 400 - 3
Immediately transfer the hot roasted peppers to a plastic bag (such as a Ziploc bag), seal it, and let them 'sweat' for at least 10 minutes. This steaming process helps loosen the skins.
⏱️ 10 min - 4
Once cooled slightly, remove the peppers from the bag. Using a knife and fork, carefully peel off the outer skin. Slice each pepper open lengthwise, remove the seeds and internal membranes, leaving clean, flat pepper pieces. Set aside.
⏱️ 15 min - 5
Shred the Oaxaca cheese and mozzarella cheese. You can use a KitchenAid mixer attachment or a box grater. Combine the shredded cheeses and set aside.
⏱️ 5 min - 6
Crack the 7 eggs and carefully separate the whites from the yolks. Place all 7 egg whites in a large, clean mixing bowl. Reserve 6 of the egg yolks in a separate small bowl, discarding or saving the remaining yolk for another use.
⏱️ 2 min - 7
Using a stand mixer with a whisk attachment or a hand mixer, whip the egg whites on high speed until they form stiff peaks. They should hold their shape and not fall out when the bowl is inverted.
⏱️ 5 min - 8
To the whipped egg whites, gently fold in the 1/3 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 cup milk, the 6 reserved egg yolks, and salt and black pepper to taste. Mix until just combined, being careful not to deflate the egg whites too much.
⏱️ 3 min - 9
Lightly grease a baking dish with cooking spray or butter.
⏱️ 1 min - 10
Pour a layer of the egg mixture into the bottom of the greased baking dish. Arrange a layer of the cleaned poblano peppers over the egg mixture. Sprinkle a generous amount of the shredded cheese blend over the peppers. Repeat this layering process: another layer of egg mixture, followed by peppers, and then more cheese. Finish the top layer with a generous amount of shredded cheese.
⏱️ 10 min - 11
Bake the assembled casserole in the preheated 350°F oven for 30 minutes, or until golden brown, bubbly, and set in the center. Let it rest for a few minutes before serving. Serve hot, optionally with hot sauce like Valentina.
⏱️ 30 min•🌡️ 350