My Mother's Chile Relleno Casserole, So Easy & So Delicious

Take a bite, you'll love it!

 

I've said many times before that my mother was a wonderful cook. So, I really didn't have to do anything to her recipe to make it taste good, but I spiced it up a little bit by adding home-made salsa to the mix, and I made it easier by flattening the peppers.

 

This "revamp" happened while I was making the casserole to photograph for a television website that I happened to be writing for at the time. I know the recipe looks long, but I've added steps to make it easier to follow. There aren't that many ingredients.

 

Remember, different size baking dishes might mean different cooking times, so cook it until it puffs, and then after you take it out of the oven, it will start to sink. I made the original in a 7-10 baking dish, and you can use any dish that is about the same in volume, including a quiche pan.

 

Check out the Chile Relleno Casserole with chorizo at the end of this recipe.

 

Enjoy!

 

Chile Relleno Casserole

(4-6 servings)

Ingredients:

6 Anaheim or poblano peppers (also called chilies), roasted, peeled, and seeded

8 ounces (2 cups) shredded Mexican style “Authentic” cheese, or “Four Cheese”, divided

6 eggs

1/3 cup plus 2 tablespoons milk

½ cup plus 2 tablespoons flour

¾ teaspoon baking powder

Salt

Dash pepper

1 cup salsa, (recipe below) or use jarred salsa

Sour cream

Fresh cilantro for garnish

Preparation:

Anaheim or poblano peppers:

Before roasting, insert a sharp knife into the flesh of each pepper and let it go through to the center. This allows steam to escape while the peppers are roasting or broiling. Place the peppers on a baking sheet and place them under the broiler, turning as needed. The skin will bubble and turn black. 

Remove the peppers from the oven, place in a bowl and cover. Peel the peppers when cool enough to handle. Cut the stem from each pepper, and cut a slit down the pepper the long way.  Use a large spoon to gently scrape out any seeds. Set peppers aside until ready to use. Follow directions for assembly. 

Fresh salsa:

1 cup finely chopped, peeled, seeded tomatoes (usually one large tomato)

1 tablespoon finely chopped jalapeño, seeds and veins removed

1 ½ tablespoons thinly sliced green onion, including tops

1 teaspoon minced garlic

1 tablespoon finely chopped cilantro

¼  teaspoon salt, or to taste

 

1/8 teaspoon lime zest

Dash of pepper 

Cut an “x” in the smooth end of the tomato. Place the tomato in boiling water for 30 seconds.  Remove from water and peel and core the tomato. Cut the tomato into quarters and squeeze gently to remove any seeds.  Chop fine. Mix all ingredients together in a small bowl.  Taste for seasoning. Add salt and pepper to taste. Place the salsa into a small strainer (this will take out the moisture from the tomatoes) until ready to use. If using jarred salsa it is usually a little thicker so you can use as is.  Follow assembly directions. 

Eggs and flour mixture:

In a large bowl beat the eggs with a wire whisk until light and fluffy.   In a small bowl add the flour, baking powder, milk, ½ teaspoon salt and dash of pepper and mix with a wire whisk until smooth. Add the flour mixture to the egg mixture, whisking to mix well.  Follow assembly directions.  

Assembly:

Flatten the peppers out into a single layer in the bottom of an 7 x 10-inch, shallow oven-proof baking dish that has been sprayed with non-stick cooking spray. Add 1-½ cups of the cheese evenly over the peppers. Add the salsa evenly over the cheese. Pour the egg mixture over the salsa. Top with the remaining cheese. Bake in a pre-heated 350º oven for about 20-25 minutes, or until center is set and casserole has slightly puffed. Serve with a spoon of sour cream and sprig of cilantro over each serving.  Note: Oven temps vary with the oven and the baking dish material and size. If you see the casserole puff slightly it will most likely be done. It will sink again after taking it from the oven. 

Chile Relleno

 (Spicy variation with chorizo)

Follow the directions above but use a jack cheese, or spicy cheese of your choice. On the layer after the salsa, add one cup of crumbled pre-cooked spicy chorizo (casings removed). Instead of beaten eggs, add 6 whole eggs broken right on top of the sausage. Bake until the eggs are set to your liking. Salt and pepper the eggs, sprinkle them with the remaining cheese,

and cook until eggs are set. Serve as above.