Chile Rellenos Casserole
This indulgent and flavorful casserole presents a harmonious marriage of bold Mexican flavors and comforting layers. As you delve into the depths of this culinary creation, you’ll discover a symphony of textures and tastes that pay homage to the beloved Chile Rellenos tradition.
At the core of this dish are roasted and peeled poblano peppers, their smoky essence intermingling with a luxurious filling. The peppers, once fiery, have mellowed into a subtle heat, providing a gentle kick that harmonizes with the overall richness of the casserole. Nestled within the folds of the peppers is a decadent mixture of gooey melted cheese, creating a velvety contrast to the peppers’ robust flavor.
The casserole’s foundation is crafted from a light, pillowy layer of beaten eggs, enveloping the stuffed poblanos in a blanket of savory tenderness. As the casserole bakes to golden perfection, the eggs form a delicate crust that encases the vibrant flavors within. The dish emerges from the oven as a masterpiece of texture, with the creamy cheese, tender peppers, and golden egg layer conspiring to create a sumptuous and satisfying experience.
With every spoonful, you embark on a journey through layers of taste and aroma that evoke the essence of traditional Chile Rellenos. The marriage of the slightly smoky peppers, the rich cheese, and the ethereal egg layer creates a sensation that lingers on the palate, inviting you to savor each bite. This Chile Rellenos Casserole transcends the boundaries of a mere meal, transforming into a celebration of Mexican culinary heritage, a comforting embrace of flavors that captivate and satisfy in equal measure.
Ingredients:
7 large poblano peppers
1.5 cups milk
5 large eggs
2 cups freshly shredded Monterey Jack cheese, divided
1 cup freshly shredded cheddar cheese, divided
3 tablespoons all-purpose flour
1 teaspoon baking powder
Salt and pepper to taste
Instructions:
Broil the Peppers: Preheat your broiler and place the rack 6 inches from the heat source. Arrange the poblano peppers on a foil-lined baking sheet and broil for 10-15 minutes, turning occasionally until the skins are charred and blistered.
Steam and Prepare Peppers: Transfer the charred peppers to a plastic bag and seal it to steam for about 10 minutes. This makes peeling easier. Afterward, peel the peppers, remove the stems and seeds, and open them flat.
Preheat Oven and Prepare Dish: Set your oven to 350°F (175°C) and grease a 3-quart casserole dish.
Layer the Casserole: Place half of the prepared chiles in the bottom of the dish, cover with 1 cup of Monterey Jack and 1/2 cup of cheddar cheese. Repeat the layers with the remaining chiles and cheese.
Mix and Pour Egg Mixture: In a bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper until smooth. Pour this mixture evenly over the chile and cheese layers.
Bake: Bake the casserole for approximately 45 minutes, or until the top is golden and the center is set.
Cool and Serve: Let the casserole cool slightly before cutting into squares. Serve with sour cream, your choice of salsa, and a sprinkle of fresh cilantro for added flavor.
Serving Suggestions:
Mexican Rice and Refried Beans: Offer a complete traditional meal by serving the casserole with sides of Mexican rice and creamy refried beans.
Fresh Salad: Balance the richness of the casserole with a fresh salad featuring avocado, corn, and tomatoes, dressed in a lime vinaigrette.
Sour Cream and Salsa: Add a dollop of sour cream or a drizzle of salsa (roasted tomato or tomatillo) on the side for those who enjoy a bit more moisture and tanginess with their meal.
This Chile Rellenos Casserole recipe brings a comforting and festive flair to any table, merging traditional flavors with the ease and convenience of a baked casserole. Perfect for any occasion, it’s a dish that celebrates the depth and diversity of Mexican cuisine in a format that’s accessible to cooks of all levels. Enjoy the process of creating this dish and the delicious moments it brings to your dining experiences.
