Description
A delicious, cheesy Chile Rellenos Casserole that delivers all the flavors of traditional chile rellenos without the fuss of frying. Featuring layers of roasted peppers, fluffy egg batter, and melted cheese topped with a spicy homemade salsa.
Ingredients
Scale
- 7 peppers (2 poblanos and 5 green peppers)
- 6 eggs at room temperature, separated
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup all-purpose flour
- 1/4 cup milk or heavy cream (room temperature)
- 20 ounces queso Oaxaca or your favorite melting cheese, shredded
- 1/4 onion, chopped
- 2 roma tomatoes, chopped
- 1 jalapeño or serrano pepper, chopped
For the salsa:
- 4 roma tomatoes
- 3 serrano or jalapeño peppers
- 5 chile de árbol peppers
- 1/8 onion
- 2 garlic cloves
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- 2 teaspoons salt (or to taste)
- 1/4 cup water
- Cooking oil for frying
Instructions
- Char peppers completely over an open flame or under a broiler. Transfer to a plastic bag, seal, and let steam for 10 minutes.
- Peel the charred skin, remove stems and seeds from peppers. Set aside.
- Preheat oven to 350°F (175°C).
- Beat egg whites with salt and pepper until stiff peaks form.
- Add egg yolks, baking powder, flour, and milk. Mix on low until just combined.
- Spray a baking dish with oil. Pour a thin layer of batter on the bottom.
- Fill peppers with cheese and vegetable mixture. Arrange in the baking dish.
- Layer remaining peppers on top, pour remaining batter over everything.
- Top with remaining cheese and vegetable mixture.
- Bake for 40-45 minutes until golden and puffed.
- Meanwhile, prepare salsa by boiling tomatoes, onion, and peppers in water.
- Transfer boiled vegetables to a blender with garlic, oregano, salt, and pepper. Blend until smooth.
- Heat oil in a saucepan, add blended salsa and simmer for 5 minutes.
- Let casserole rest for 20-25 minutes before serving.
- Serve with salsa and optional toppings.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Cuisine: Mexican
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 170mg
