|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 16g||80%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 2g||6%|
|Total Sugars 6g|
|Vitamin C 10mg||49%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chiles rellenos are a traditional Mexican dish made with stuffed and fried roasted poblano chiles that have been covered in a rich salsa roja. This chile relleno casserole takes the classic stuffed chiles and instead layers them in a flavorful casserole with eggs, cheese, and enchilada sauce.
Here, the chiles are stuffed with a filling made with chorizo, queso fresco, and fresh oregano. For a vegetarian version, the roasted chiles can instead be stuffed with cubes of colby or Monterey jack cheese.
6 large poblano peppers
12 ounces Mexican chorizo
1/2 cup crumbled queso fresco
1 teaspoon minced fresh oregano
1 (10-ounce) can red enchilada sauce
8 large eggs
1 cup grated cheddar cheese
1 cup whole milk
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
Gather the ingredients.
Place the poblano peppers on a large roasting pan. Place under the broiler until blistered and charred all over, turning as necessary. This will take about 8 to 10 minutes all together.
Once the peppers are roasted, place them in a large bowl and cover with plastic wrap to steam and loosen the skin. This will take about 5 minutes.
When cooled, remove the stems. Run the peppers under cold water and peel off the blackened outer skin. Remove the seeds and ribs from the center of the peppers.
Remove and discard the casings from the chorizo. In a large saucepan over medium, cook the chorizo, breaking it up into small pieces and continuing to cook until no longer pink. Meanwhile, preheat the oven to 350 F.
Remove the cooked chorizo from the heat and allow to cool slightly. Mix in the crumbled queso fresco and oregano.
Spoon the chorizo mixture into each of the prepared roasted poblano peppers.
Pour half of enchilada sauce into an 8-inch square baking dish.
Place three of the chorizo-filled peppers on top of the enchilada sauce.
Repeat with the remaining sauce and peppers.
In a large bowl, beat the eggs until very frothy. Whisk in the cheddar cheese, whole milk, flour, and baking powder.
Pour the egg mixture over the peppers in the baking dish. Bake until the casserole is set in the center and the cheese is bubbly and golden brown, about 1 hour.
Remove the casserole from the oven and allow to rest 5 to 10 minutes before cutting and serving.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
There are a few different ways to roast whole chiles for this recipe.
- Broiler Method: This is the most efficient when roasting a large batch of chiles at once. Simply place the chiles on a large baking sheet and place under the broiler in the oven, right underneath the flame. The chiles will need to be turned about halfway through, and you might need to rotate the pan to make sure all of the chiles get a nice char on all sides.
- Open Flame Method: If you are only roasting a couple of chiles, it can be done over an open flame on your stovetop. Remove the burner grate and turn on the gas flame to high. Using tongs for safety, hold the peppers very near the flame until the skin is blistered. Rotate each pepper along the flame to evenly distribute the char.