Classic chiles rellenos are green chiles, blackened and outer skin removed, stuffed with either cheese or a pork sausage picadillo, dipped in batter, fried in oil, and often served with a thin tomato sauce. This recipe for a chile relleno casserole skips the steps of dipping in batter and frying, and instead bakes the stuffed chiles in an egg batter.

Chile Relleno Casserole
Serves 8
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  1. 8 poblano chiles
  2. 2 Tbsp olive oil
  3. 1 cup chopped onion
  4. 4 cloves garlic, minced (about 4 teaspoons)
  5. 1 28-ounce can tomatoes
  6. Salt
  7. 1 pound Mexican chorizo (or other spicy sausage)
  8. 1 cup Cotija cheese, crumbled (can sub feta)
  9. 1 teaspoon fresh oregano, minced
  10. One dozen eggs
  11. 1/3 cup flour
  12. 1 teaspoon baking powder
  13. 1 1/2 cup Monterey jack or mild cheddar cheese, shredded
  1. The first step is to char the outside skin of the poblano chiles.
  2. The easiest way to do that is directly over the flame of a gas burner.
  3. You can also do that over a grill, or in a broiling pan under a broiler (don't use a thin baking sheet or it will warp under the high heat).
  4. Just put the chiles close enough to the heating element so they char and blister on the surface.
  5. Turn the chiles so that they get completely blackened all around.
  6. Place the blackened chiles in a bowl and cover with a plate or damp towel.
  7. Let the chiles steam in their own heat for several minutes.
  8. While the chilies are cooling, heat olive oil in a large sauté pan, on medium high heat.
  9. Add the chopped onion and cook until translucent, about 5 minutes.
  10. Add the garlic and cook for a minute more.
  11. Add the tomatoes (break up any whole tomatoes before adding to the pan).
  12. Add a pinch of salt.
  13. Bring to a simmer and lower the heat to low.
  14. Gently simmer for 15-20 minutes.
  15. Remove from heat and set aside.
  16. Carefully peel and discard the blackened skin off of the chilies.
  17. Cut off the stem ends.
  18. Carefully remove the seed pod without tearing the chiles (which you will stuff later).
  19. Put the Mexican chorizo in a large frying pan and set the heat to medium high.
  20. Break up the chorizo with the edge of a metal spatula as you cook it.
  21. Cook until cooked through, about 4 minutes.
  22. Preheat oven to 375°F.
  23. Spread the tomato sauce over the bottom of an 8x12 inch baking dish.
  24. The tomato sauce should be the consistency of a thin spaghetti sauce.
  25. If it is too thick, thin it out with a little water.
  26. In a large bowl, mix together the stuffing of the cooked chorizo, cotija, and oregano.
  27. Stuff chiles with chorizo mixture and place on top of tomato sauce in the baking dish.
  28. In a large bowl, vigorously whisk the eggs.
  29. Whisk in the flour, baking powder, and a pinch of salt.
  30. Sprinkle chiles with half of the jack or cheddar cheese.
  31. Pour egg mixture over chiles and sprinkle with remaining cheese.
  32. Bake at 375°F until top starts to brown and the eggs are set but still soft, about 30 minutes.