When I go out to a Mexican or Tex-Mex restaurant I often order Chilies Rellenos. I love them. But they seem like sooooo much work to make. I was so excited to find a recipe for a casserole version on Winner Dinner.
I took some real liberties with the recipe. I wanted the sauces on top to have a more complex flavor so I combined several different sauce recipes that I found. And I modified the “batter” some based on traditional Chiles Rellenos recipes.
- 8 Anaheim or Pablanos
- 8 oz Cheddar cheese shredded
- 8 oz monterey jack cheese shredded
- 4 eggs seperated
- 3 T flour
- 3/4 c milk
- 2 T olive oil
- 1 lg onion finely diced
- 3 cloves of garlic minced
- 2 t apple cider vinegar
- 1 T white sugar
- 1 t oregano
- 1 t ground cumin
- 1 t ground coriander
- 1 t kosher or sea salt
- 1 can (14 oz) diced tomatoes
- Several shots of hot sauce (I used Tabasco)
- Roast the peppers either under the broiler or over gas flame until they are black on all sides. It will take about 2 min on each side. Once they are all black put them in a zip top bag, seal it up and set aside until they have cooled.
- Preheat the oven to 325 deg F.
- Meanwhile whip the egg whites until they form stiff peaks.
- In a medium bowl whisk the egg yolks, milk and flour until completely combined.
- Fold the egg yolk mixture into the egg whites. And set aside.
- Once the peppers have cooled off, peel off the skin. Cut each pepper into 2 long strips and scrape off all the seeds.
- In the bottom of a casserole layout 4 of the peppers.
- Top with the cheddar cheese. Reserve about 1/4 c of the cheese.
- Layer the final 4 peppers.
- Top with the jack cheese. Reserve about 1/4 c of the cheese.
- Pour the egg mixture on top of the casserole. Bake for about 50 min.
- While the casserole is baking you can make the sauce. Puree the tomatoes with a blender and set aside.
- Saute the onions in the olive oil until they are translucent
- Add the minced garlic and cook 1 more minute.
- Add the pureed tomatoes, vinegar, sugar, cumin, coriander, oregano, salt and hot sauce. Simmer until the sauce has reduced by half. About 20 minutes.
- Once the casserole has cooked take it out of the oven pour the sauce over the top and spread evenly.
- Top with the remaining cheese and bake for a final 20 minutes.
The casserole looked wonderful when it came out of the oven. But what doesn’t look wonderful with melted cheese on it?
Then I cut it open. And my mouth started watering. Doesn’t it look delish? I have to tell you that it WAS! And although it seems like a lot of steps, it was a lot less work than stuffing individual peppers, breading and frying them. Even Mr. Steam, who is not a fan of chiles rellenos, LOVED them. These are a KEEPER at the Steam house!
- Winner Dinner – Chile Rellenos Casserole
- All Recipes – Sauce inspriation – Chiles Rellenos
- Hispanic Kitchen – General inspriation – Chiles Rellenos (Sonia’s recipes are always amazing. I have made several and all of them have been wonderful)