Image by Cooking Con Claudia via Youtube
This recipe by Cooking Con Claudia is definitely the best chile rellenos I have ever made at home. It’s fast to make and healthy, as it’s not fried. The flavors are amazing – perfect for breakfast. Make sure to try this at home if you love Mexican dishes!
For the salsa:
Roast the peppers and then transfer them to a plastic bag. Allow it to sweat for at least 10 minutes. After 10 minutes, peel and remove the stem and seeds.
Preheat the oven to 350 degrees F.
Separate the egg whites and yolks in two separate bowls, with the egg whites in a bigger one.
Add a teaspoon of black pepper and some salt to the egg whites, and beat until fluffy.
Add the egg yolks, baking powder, all-purpose flour, and milk. Mix at low speed until well combined.
Grease your baking dish, then add a little bit of the batter and spread it evenly.
Fill the pepper with cheese and chopped vegetables and place on top of the batter. Repeat 2 more times. After that, lay the remaining peppers. Spread the remaining batter on top. Cover with the rest of the cheese and chopped vegetables.
Bake it between 40 to 45 minutes at 350 degrees F.
While it’s baking, make the salsa. In a pot, add Roma tomatoes, onion, chile serranos, and chile de arbol. Cover with water and set it on high heat. Bring it to a boil, then transfer to a blender. Add garlic cloves, salt, black pepper, oregano, and 1/4 cup of water. Blend until smooth.
Add a little bit of oil into a saucepan over heat. Add the salsa and bring it to a simmer. Taste and adjust seasonings if needed. Allow it to simmer for five more minutes.
Once done baking, remove the casserole from the oven and allow it to sit for 20 to 25 minutes.
Slice, place on a plate, and top it with the salsa. Serve and enjoy!