I’m no food blogger or trained chef, but I am a lover of anything food. Cooking food, eating food, talking about food, you name it. I just love food! So, when Leslie asked me to write a guest post, I knew exactly what it would be about. Eggs. Cheese. Peppers. All baked into a Mexican casserole. Yes, a casserole. Even all you casserole haters will love this one. It’s my take on my mom’s Chile Relleno casserole. The flavors are reminiscent of the classic Mexican dish.
The Chile Relleno is traditionally a roasted poblano pepper stuffed with creamy cheese, coated in a light and fluffy egg white batter, and fried to golden brown perfection. As good as the traditional dish is, it’s too decadent and complicated for me to justify making at home. I like to think of this as a lighter and simpler twist on the classic. This was a dinner staple in my house growing up. It is easy to make, heats up well, and makes a great breakfast the next day. My version (and my mom’s) is vegetarian, but if you want to add a layer of meat, be my guest.
Now, I am not typically a recipe follower. I get bored with too many steps and precise measurements. Maybe I just don't like following rules. I prefer taking a recipe and adding my own "Dash of Meg." After all, that's what makes cooking fun! Feel free to add your own “Dash of (insert name here)!”
Chile Relleno Casserole
5 cans (7 oz each) whole green chiles
1 jar (12 oz) flame roasted red peppers
10 oz Mexican cheese blend, shredded and divided into 5 portions
1 can original Rotel, drained
2 tbsp tomato paste
1 cup milk
4 tbsp flour
Fresh cilantro, chopped
1. Drain and rinse the chiles and peppers and pat dry. Make sure to split each chile open and discard seeds.
2. Drain Rotel and add to a small mixing bowl. Mix tomato paste with Rotel and set aside.
3. Place chiles in a single layer in the bottom of a square baking dish. Sprinkle one portion of the cheese on top. Repeat this step three more times, once with the peppers and twice with the chiles.
3. In a large mixing bowl, beat the eggs, milk and flour until well mixed. Pour over the top of the chile, pepper, and cheese layers.
4. Bake uncovered in a preheated 350 degree oven for 45 minutes.
5. Remove baking dish from oven and spread the tomato mixture over the top of the casserole. Sprinkle with remaining cheese and continue baking another 20 minutes. The casserole will puff up while baking.
6. Let cool 15 minutes before cutting into squares. Sprinkle with freshly chopped cilantro, serve, and enjoy!
My mom always served this with crushed tortilla chips on top. I prefer to eat the chips on the side with fresh cilantro, sour cream and salsa.
***Serves 6-10 depending on portion size.