Fresh Chile Rellenos Casserole Recipe

I love Chiles Rellenos, however making them is truly convoluted. This goulash is a simple method to get all the flavor of chile relleno without all the work! So since I am continually searching for cooking easy routes I love this dish!

The simple dish formula is meatless and is prepared and not singed. It works out in a good way for Arroz Verde or Mexican rice on the off chance that you need to serve a vegan Mexican supper. It is likewise reasonable for breakfast or informal breakfast!

Making valid chile relleno includes stuffing chile peppers with cheddar, covering them in hitter and profound searing the peppers. The broiled peppers are then presented with a fiery red salsa.

Chile Rellenos Casserole

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Recipe by upstateramblings Course: SidesCuisine: MexicanDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

25

minutes
Total time

55

minutes

This easy casserole is made with fresh chile peppers and is perfect for dipping tortilla chips and eating while watching football. 2 poblano chile peppers

Ingredients

  • 2 poblano chile peppers

  • 2 anaheim chile peppers

  • 1 California green chile pepper

  • 1 Jalapeno chile pepper

  • 6 oz. Monterey Jack cheese, shredded

  • 3 eggs

  • 1/4 cup milk

  • 1/3 cup cornmeal

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

Directions

  • Roast the chile peppers by broiling or cooking over a flame until the skin is blackened.
  • Let them sit in a bowl covered in plastic wrap for 15 minutes.
  • Preheat the oven to 450.
  • Peel the blackened skin off the peppers, then remove the seeds and chop.
  • Use a 9 x 6 inch casserole dish for a thick casserole you can cut into squares. Use an 8 x 12 inch casserole dish for a thinner casserole better for tortilla chips.
  • Spread the chili peppers in a casserole pan and sprinkle the cheese on top.
  • Combine the eggs, milk, cornmeal, baking powder and salt in a bowl, and mix well making sure there are no lumps.
  • Pour the mixture over the chile peppers and cheese and bake for 15-20 minutes until lightly brown on top.
  • Serve with tortilla chips, sour cream, jalapenos, avocado, green onions or other toppings.

Notes

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