I almost always order chile rellenos when I see them on a menu at a Mexican restaurant. I adore the contrast of a tender poblano pepper packed full of melted cheese, all covered in a fluffy fried egg batter that simply absorbs the flavorful sauce beneath. This classic version is fantastic; I’ve cooked it previously. However, the process of deep-frying, filling, and charring takes a lot of time and effort. Conversely, this simple casserole combines almost everything I enjoy about chile rellenos into a single baking dish.
Ingredients:
- 8 medium poblano peppers (about 2 pounds total)
- Cooking spray
- 12 ounces to 1 pound uncooked Mexican or soy chorizo
- 1 tablespoon vegetable oil (optional)
- 12 ounces Monterey Jack cheese (about 3 cups pre-shredded)
- 8 large eggs
- 1 cup whole or 2% milk
- 2/3 cup all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- Hot sauce or blended tomato salsa, for serving (optional)
Instructions:
Step No:01
Adjust a rack to fit in the upper third of the oven and preheat the broiler to high. Use aluminum foil to line a baking sheet with a rim.
Step No:02
Cut 8 medium poblano peppers in half lengthwise after trimming the stems. Take off the seeds, ribs, and core. Arrange the peppers in a single layer, skin side up, on the baking sheet. You can let them touch. Press down on the peppers as needed to make them sit somewhat level. Broil them in two batches if they don’t fit on the baking pan.
Step No:03
For five to twelve minutes, or until the peppers’ skin is nearly entirely blistered and browned, broil. To ensure they blacken evenly, rotate the oven sheet as necessary. In the interim, preheat a sizable nonstick skillet over medium heat. Take off the casings from between 12 and 1 ounces of raw Mexican chorizo and add them to the pan. Cook for 5 to 7 minutes, breaking up the meat into smaller pieces, or until it is browned and cooked through. If the pan seems dry, add 1 tablespoon of vegetable oil. Take the pan off of the burner.
Step No:04
When the peppers are ready, move them to a big heat-resistant bowl and place the foil on the baking sheet to cover them. Allow to steam for a minimum of ten minutes.
Step No:05
In the meantime, lower the oven’s setting to 375ºF. Apply cooking spray to a 9 x 13-inch baking dish. Using a box grater with big holes, shred 12 ounces of Monterey Jack cheese (equivalent to 4 cups, or use 3 cups pre-shredded). In a blender, combine 8 large eggs, 1 cup whole or 2% milk, 2/3 cup all-purpose flour, 1 1/2 teaspoons kosher salt, and 1 teaspoon baking powder. Blend on high speed for 45 to 60 seconds, scraping down the sides of the blender halfway through.
Step No:06
Remove and dispose of the pepper skin, using a paper towel to gently remove any stubborn skin (try not to peel them all off; if the peppers tear, that’s acceptable too).
Step No:07
Transfer just enough of the egg mixture into the baking dish to come halfway up the sides. Over the egg mixture, arrange half of the peppers in an equal layer. Spread the chorizo evenly over the peppers using a slotted spoon. Add half of the cheese on top. Evenly distribute the remaining peppers on top of the cheese. Evenly cover the peppers with the remaining egg mixture, and then top with the remaining cheese.
Step No:08
Bake for 35 to 40 minutes on the upper third rack, or until puffed, set in the center, and golden brown around the edges. Allow it cool for five minutes, then serve with hot sauce or salsa, if preferred.
See Full Recipes:https://www.thekitchn.com/chile-relleno-casserole-recipe-23392104