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Chile Relleno Casserole

Chile Relleno Casserole
  • Category

    Dinner

  • Cusine

    Mexican and Tex Mex, TexMex

What do you need?
How to make?

Ingredients

8 poblano chiles

2 tablespoons extra virgin olive oil

1 cup chopped onion

4 cloves garlic, minced

1 28-ounce can tomatoes

Salt

1 pound Mexican chorizo

1 cup Cotija cheese, crumbled

1 teaspoon fresh oregano, minced

One dozen eggs

1/3 cup flour

1 teaspoon baking powder

1 1/2 cup Monterey jack or mild cheddar cheese, shredded

Directions

The first step is to char the outside skin of the poblano chiles. The easiest way to do that is directly over the flame of a gas burner . You can also do that over a grill, or in a broiling pan under a broiler . Just put the chiles close enough to the heating element so they char and blister on the surface. Turn the chiles so that they get completely blackened all around. Place the blackened chiles in a bowl and cover with a plate or damp towel. Let the chiles steam in their own heat for several minutes.

While the chilies are cooling, heat olive oil in a large sauté pan, on medium high heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for a minute more. Add the tomatoes . Add a pinch of salt. Bring to a simmer and lower the heat to low. Gently simmer for 15-20 minutes. Remove from heat and set aside.

Carefully peel and discard the blackened skin off of the chilies. Cut off the stem ends. Carefully remove the seed pod without tearing the chiles .

Put the Mexican chorizo in a large frying pan and set the heat to medium high. Break up the chorizo with the edge of a metal spatula as you cook it. Cook until cooked through, about 4 minutes.

Preheat oven to 375 degrees F. Spread the tomato sauce over the bottom of an 9x13 inch baking dish. The tomato sauce should be the consistency of a thin spaghetti sauce. If it is too thick, thin it out with a little water.

In a large bowl, mix together the stuffing of the cooked chorizo, cotija, and oregano. Stuff chiles with chorizo mixture and place on top of tomato sauce in the baking dish.

In a large bowl, vigorously whisk the eggs. Whisk in the flour, baking powder, and a pinch of salt.

Sprinkle chiles with half of the jack or cheddar cheese. Pour egg mixture over chiles and sprinkle with remaining cheese. At this point you can make ahead and chill for several days. Add 10 minutes to cooking time in the next step if you make ahead and chill.

Bake at 375 degrees F until top starts to brown and the eggs are set but still soft, about 30 minutes.