Chile Relleno Casserole

chile-rellenos-strata-pan

One of my *favorite* Mexican foods, are Chiles Rellenos. The cheese, the sauce, just writing this is making my mouth water! I enjoy these so much, but unfortunately, it's such a pain to make. Roasting chiles, stuffing, frying, cooking the sauce.... its tedious to say the least. It is well worth the work, don't get me wrong. But after a long day, the last thing I want to do is slave over the stove. So whats a hungry mama to do??

I tried to buy a beer batter to pour over the prepared chiles, and it ended up in a huge flop. =( I almost cried at all of the work that had gone to waste. I decided to look up casseroles, and figured why not wing it and give it a try?

I loved how they turned out, and I hope you enjoy the dish as much as I do.

Chile Relleno Casserole

6 large Poblano peppers
4 cups shredded mozzarella cheese
1 fresh mozzarella ball
5 slices provolone cheese
2 eggs
2 cups milk
Butter

Pre-heat your oven to 375 degrees. Thinly coat the Poblano peppers in butter (I like using real butter instead of vegetable oil.), roast in an oven until charred.

Place the charred chiles in a large sealed ziploc bag for about 5 minutes. (The condensation makes the skin easier to peel off!)

Remove the thin charred & translucent film from the chiles. Remove the stems along with the seeds & membranes. Discard stems and veins.

Preheat oven to 400 degrees. Grease a thick pan/Dutch oven, place a layer of shredded cheese, then a layer of chiles, then more shredded cheese/ provolone slices, mozzarella slices. Keep layering until of the chiles are used. Sprinkle the top with shredded cheese.

In a bowl, mix the eggs & milk, then pour over the casserole.

Cook in the oven for about 30-40 minutes, until the top is slightly browned. Serve with picadillo on top & with a side of Mexican rice. Feel free to garnish with sour cream.

My Picadillo Recipe (I omit carrots, tostadas, lettuce, and add sliced bacon when I make it for Chiles Rellenos!)

My Mexican Rice Recipe

I think it tastes pretty close to the regular chiles rellenos, just without the flouring, dredging, egg whipping etc ;-)

What's your favorite dish?





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