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Chile Relleno Casserole
Chile Relleno Casserole
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Try our easy chile relleno casserole with cotija cheese, chorizo, blackened green chiles, and tangy tomato sauce for a flavorful twist on a classic favorite.
Ingredients:
  • 8 poblano chiles
  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 1 (28-ounce) can tomatoes, whole or diced
  • Salt
  • 1 pound Mexican chorizo, or other spicy sausage
  • 1 cup Cotija cheese, crumbled (can sub feta)
  • 1 teaspoon fresh oregano, minced
  • 12 large eggs
  • 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 cups shredded Monterey jack or mild cheddar cheese
Instructions:
  • Char the whole poblano chiles over an open flame until blackened all around. Place in a bowl, cover, and let steam for several minutes.
  • Preheat your oven to 375°F and place a rack in the center.
  • Prepare the tomato sauce: Once the chilies have cooled, warm olive oil in a large sauté pan over medium high heat. Sauté the chopped onion until translucent, around 5 minutes. Stir in garlic and cook for another minute. Add tomatoes (breaking up any whole tomatoes) and a pinch of salt. Bring to a simmer, reduce heat to low, and simmer gently for 15-20 minutes. Remove from heat and set aside.
  • Peel and seed the roasted poblanos: Gently remove the charred skin from the chiles. Trim off the stems and delicately scoop out the seeds, being careful not to tear the peppers that will be stuffed.
  • Sear Mexican chorizo in a large frying pan over medium-high heat, breaking it up with a metal spatula until cooked through, around 4 minutes.
  • Evenly coat the bottom of a 9x13-inch baking dish with a layer of tomato sauce. Adjust the sauce to a thin spaghetti sauce consistency by adding a bit of water if needed.
  • Prepare the stuffing by combining the cooked chorizo, cotija cheese, and oregano in a large bowl.
  • Fill the chiles: Fill the chiles with the savory chorizo mixture and arrange them on the tomato sauce in the baking dish.
  • In a large bowl, vigorously whisk together the eggs, flour, baking powder, and a pinch of salt.
  • Assemble the casserole by sprinkling the chiles with half of the jack or cheddar cheese. Then, pour the egg mixture over the chiles and top with the remaining cheese. You can prepare this in advance and refrigerate for up to several days. If chilled, add 10 extra minutes to the cooking time in the following step.
  • Bake the casserole at 375°F until the top turns golden brown and the eggs are just set but still tender, approximately 30 minutes. Allow it to rest for 5 minutes before serving.

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