Chile Rellenos Casserole Recipe

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!

Ingredients

• 7 peppers poblanos, hatch or Anaheim
• 6 eggs at room temperature
• 1/2 teaspoon of black pepper
• 3/4 to 1 teaspoon of salt
• 1/2 teaspoon of baking powder
• 1/3 cup of all-purpose flour
• 1/4 cup of milk or heavy cream
• 1/4 onion, 2 roma tomatoes, and 1 jalapeno or serrano, chopped and mixed together
• shredded queso Oaxaca or any melting cheese

For the salsa:

• 4 Roma tomatoes
• chile serranos or jalapenos
• chile de arbol
• 1/8 0ni0n
• 1 garlic clove
• 1/2 teaspoon of oregano
• 1/2 teaspoon of black pepper
• salt

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Instructions

Step 1:

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.

Step 2:

Preheat the oven to 350 degrees F.

Step 3:

Separate the egg whites and yolks in two separate bowls, with the egg whites in a bigger one.

Step 4:

Add a teaspoon of black pepper and some salt to the egg whites, and beat until fluffy.

Step 5:

Add the egg yolks, baking powder, all-purpose flour, and milk. Mix at low speed until well combined.

Step 6:

Grease your baking dish, then add a little bit of the batter and spread it evenly.

Step 7:

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.

Step 8:

Bake it between 40 to 45 minutes at 350 degrees F.

Step 9:

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.

Step 10:

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.

Step 11:

Once done baking, remove the casserole from the oven and allow it to sit for 20 to 25 minutes.

Step 12:

Slice, place on a plate, and top it with the salsa. Serve and enjoy!

Chile Rellenos Casserole Recipe