Chile Rellenos Casserole
Chile Rellenos Casserole
Ingredients
For the Casserole
- 6 poblano peppers
- 20 ounces Oaxaca cheese
- as needed cooking spray
For the Egg Batter
- 6 eggs, at room temperature
- 1/2 teaspoon baking powder
- 1/3 cup all purpose flour
- 1/4 cup milk
- to taste salt
- to taste pepper
For the Salsa
- 5 tomatoes
- 1/4 white onion
- 1 jalapeño pepper
- 2 garlic cloves
- 1 tortilla
- 2 teaspoons chicken bouillon
- 1/2 teaspoon oregano
- 1/3 cup water
- to taste salt
For Garnish
- as needed fresh cilantro
Instructions
- 1
Preheat your oven to 400°F. Place the 6 poblano peppers on a baking sheet and spray them generously with cooking spray.
⏱️ 5 min•🌡️ 400
- 2
Roast the poblano peppers in the preheated oven for 30 minutes, flipping them halfway through to ensure even roasting.
⏱️ 30 min•🌡️ 400
- 3
Once roasted, transfer the hot peppers to a bowl and cover the bowl tightly with plastic wrap. Allow them to sweat for 15 minutes. This will make peeling easier.
- 4
While the peppers are sweating, begin preparing the salsa. In a pot, combine the 5 tomatoes, 1/4 white onion, 1 jalapeño pepper, 2 garlic cloves, and 1 tortilla. Add enough water to cover all the ingredients.
⏱️ 5 min
- 5
Boil the salsa ingredients until they are soft, which should take about 10-15 minutes.
⏱️ 15 min
- 6
Carefully peel the skin off the sweated poblano peppers. Remove the stems and seeds, then cut them open lengthwise.
⏱️ 10 min
- 7
Shred the 20 ounces of Oaxaca cheese.
⏱️ 5 min
- 8
Transfer the boiled salsa ingredients to a blender. Add the 2 teaspoons of chicken bouillon, 1/2 teaspoon of oregano, and 1/3 cup of water. Blend until the mixture is smooth.
⏱️ 5 min
- 9
Pour the blended salsa into a saucepan. Add salt to taste. Bring the salsa to a boil, then reduce the heat and let it simmer for 10 minutes.
⏱️ 15 min
- 10
Prepare the egg batter: Separate the yolks from the whites of the 6 room temperature eggs. In a clean bowl, beat the egg whites until stiff peaks form.
⏱️ 5 min
- 11
In a separate bowl, combine the egg yolks with 1/2 teaspoon of baking powder, 1/3 cup of all purpose flour, 1/4 cup of milk, and salt and pepper to taste. Mix these ingredients until well combined.
⏱️ 5 min
- 12
Gently fold the beaten egg whites into the egg yolk mixture, being careful not to deflate the whites.
⏱️ 5 min
- 13
Preheat your oven to 350°F. Spray a baking dish with cooking spray.
⏱️ 5 min•🌡️ 350
- 14
Spread a layer of the prepared egg batter evenly at the bottom of the baking dish.
⏱️ 2 min
- 15
Arrange the peeled and opened poblano peppers flat over the batter layer.
⏱️ 2 min
- 16
Fill each poblano pepper with a generous amount of the shredded Oaxaca cheese.
⏱️ 3 min
- 17
Spread another layer of the egg batter over the cheese-filled peppers.
⏱️ 2 min
- 18
Pour the prepared salsa evenly over the top layer of batter.
⏱️ 2 min
- 19
Sprinkle additional shredded Oaxaca cheese over the salsa layer.
⏱️ 1 min
- 20
Bake the casserole in the preheated oven for 35 minutes.
⏱️ 35 min•🌡️ 350
- 21
Once baked, remove from the oven and garnish with fresh cilantro before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chile Rellenos Casserole
For the Casserole
- 6 poblano peppers
- 20 ounces Oaxaca cheese
- as needed cooking spray
For the Egg Batter
- 6 eggs, at room temperature
- 1/2 teaspoon baking powder
- 1/3 cup all purpose flour
- 1/4 cup milk
- to taste salt
- to taste pepper
For the Salsa
- 5 tomatoes
- 1/4 white onion
- 1 jalapeño pepper
- 2 garlic cloves
- 1 tortilla
- 2 teaspoons chicken bouillon
- 1/2 teaspoon oregano
- 1/3 cup water
- to taste salt
For Garnish
- as needed fresh cilantro
Instructions
- 1
Preheat your oven to 400°F. Place the 6 poblano peppers on a baking sheet and spray them generously with cooking spray.
⏱️ 5 min•🌡️ 400 - 2
Roast the poblano peppers in the preheated oven for 30 minutes, flipping them halfway through to ensure even roasting.
⏱️ 30 min•🌡️ 400 - 3
Once roasted, transfer the hot peppers to a bowl and cover the bowl tightly with plastic wrap. Allow them to sweat for 15 minutes. This will make peeling easier.
- 4
While the peppers are sweating, begin preparing the salsa. In a pot, combine the 5 tomatoes, 1/4 white onion, 1 jalapeño pepper, 2 garlic cloves, and 1 tortilla. Add enough water to cover all the ingredients.
⏱️ 5 min - 5
Boil the salsa ingredients until they are soft, which should take about 10-15 minutes.
⏱️ 15 min - 6
Carefully peel the skin off the sweated poblano peppers. Remove the stems and seeds, then cut them open lengthwise.
⏱️ 10 min - 7
Shred the 20 ounces of Oaxaca cheese.
⏱️ 5 min - 8
Transfer the boiled salsa ingredients to a blender. Add the 2 teaspoons of chicken bouillon, 1/2 teaspoon of oregano, and 1/3 cup of water. Blend until the mixture is smooth.
⏱️ 5 min - 9
Pour the blended salsa into a saucepan. Add salt to taste. Bring the salsa to a boil, then reduce the heat and let it simmer for 10 minutes.
⏱️ 15 min - 10
Prepare the egg batter: Separate the yolks from the whites of the 6 room temperature eggs. In a clean bowl, beat the egg whites until stiff peaks form.
⏱️ 5 min - 11
In a separate bowl, combine the egg yolks with 1/2 teaspoon of baking powder, 1/3 cup of all purpose flour, 1/4 cup of milk, and salt and pepper to taste. Mix these ingredients until well combined.
⏱️ 5 min - 12
Gently fold the beaten egg whites into the egg yolk mixture, being careful not to deflate the whites.
⏱️ 5 min - 13
Preheat your oven to 350°F. Spray a baking dish with cooking spray.
⏱️ 5 min•🌡️ 350 - 14
Spread a layer of the prepared egg batter evenly at the bottom of the baking dish.
⏱️ 2 min - 15
Arrange the peeled and opened poblano peppers flat over the batter layer.
⏱️ 2 min - 16
Fill each poblano pepper with a generous amount of the shredded Oaxaca cheese.
⏱️ 3 min - 17
Spread another layer of the egg batter over the cheese-filled peppers.
⏱️ 2 min - 18
Pour the prepared salsa evenly over the top layer of batter.
⏱️ 2 min - 19
Sprinkle additional shredded Oaxaca cheese over the salsa layer.
⏱️ 1 min - 20
Bake the casserole in the preheated oven for 35 minutes.
⏱️ 35 min•🌡️ 350 - 21
Once baked, remove from the oven and garnish with fresh cilantro before serving.
⏱️ 1 min