Chile Relleno Casserole

Name: Chile Relleno Casserole
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 8 poblano chiles; 2 Tbsps extra virgin olive oil; 237 milliliters chopped onion; 4 teaspoons cloves garlic, minced (about; 794 grams tomatoes; 1 serving Salt; 454 grams Mexican chorizo (or other spicy sausage); 237 milliliters Cotija cheese, crumbled (can sub feta); 1 teaspoon fresh oregano, minced; 12 eggs; 79 milliliters flour; 1 teaspoon baking powder; 355 milliliters Monterey jack or mild cheddar cheese, shredded

The recipe Chile Relleno Casserole can be made in around 1 hour and 25 minutes. This recipe serves 8. This main course has 508 calories, 29g of protein, and 35g of fat per serving. Winter will be even more special with this recipe. Head to the store and pick up baking powder, salt, flour, and a few other things to make it today.

Instructions

Char the whole poblano chiles: The first step is to char the outside skin of the poblano chiles. The easiest way to do that is directly over the flame of a gas burner (see How to Roast Chiles over a Gas Flame).

Ingredients you will need

Poblano Pepper

Chili Pepper

You can also do that over a grill, or in a broiling pan under a broiler (don't use a thin baking sheet or it will warp under the high heat). Just put the chiles close enough to the heating element so they char and blister on the surface.

Ingredients you will need

Chili Pepper

Equipment you will use

Baking Sheet

Broiler

Grill

Frying Pan

Turn the chiles so that they get completely blackened all around.

Ingredients you will need

Chili Pepper

Place the blackened chiles in a bowl and cover with a plate or damp towel.

Ingredients you will need

Chili Pepper

Equipment you will use

Bowl

Let the chiles steam in their own heat for several minutes.

Ingredients you will need

Chili Pepper

Sauté onion, garlic, add tomatoes, salt, and simmer: While the chilies are cooling, heat olive oil in a large sauté pan, on medium high heat.

Ingredients you will need

Olive Oil

Tomato

Chili Pepper

Garlic

Onion

Salt

Equipment you will use

Frying Pan

Add the chopped onion and cook until translucent, about 5 minutes.

Ingredients you will need

Onion

Add the garlic and cook for a minute more.

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Garlic

Add the tomatoes (break up any whole tomatoes before adding to the pan).

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Tomato

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Frying Pan

Add a pinch of salt. Bring to a simmer and lower the heat to low. Gently simmer for 15-20 minutes.

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Salt

Remove from heat and set aside.

Peel the blackened skin off the poblanos: Carefully peel and discard the blackened skin off of the chilies.

Ingredients you will need

Poblano Pepper

Chili Pepper

Cut off the stem ends. Carefully remove the seed pod without tearing the chiles (which you will stuff later).

Ingredients you will need

Chili Pepper

Put the Mexican chorizo in a large frying pan and set the heat to medium high. Break up the chorizo with the edge of a metal spatula as you cook it. Cook until cooked through, about 4 minutes.

Ingredients you will need

Chorizo

Equipment you will use

Frying Pan

Spatula

Spread tomato sauce over bottom of baking dish: Preheat oven to 375°F.

Ingredients you will need

Tomato Sauce

Spread

Equipment you will use

Baking Pan

Oven

Spread the tomato sauce over the bottom of an 9x13 inch baking dish. The tomato sauce should be the consistency of a thin spaghetti sauce. If it is too thick, thin it out with a little water.

Ingredients you will need

Tomato Sauce

Spread

Water