Chile Relleno Casserole

Chile Relleno Casserole

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Servings: 8


  • 8 poblano chiles
  • 2 Tbsp olive oil
  • 1 cup chopped onion
  • 4 cloves garlic minced (about 4 teaspoons)
  • 1 28- ounce can tomatoes
  • Salt
  • 1 pound Mexican chorizo or other spicy sausage
  • 1 cup Cotija cheese crumbled (can sub feta)
  • 1 teaspoon fresh oregano minced
  • One dozen eggs
  • 1/3 cup flour
  • 1 teaspoon baking powder
  • 1 1/2 cup Monterey jack or mild cheddar cheese shredded


  • The first step is to char the outside skin of the poblano chiles.
  • The easiest way to do that is directly over the flame of a gas burner.
  • 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).
  • Just put the chiles close enough to the heating element so they char and blister on the surface.
  • Turn the chiles so that they get completely blackened all around.
  • Place the blackened chiles in a bowl and cover with a plate or damp towel.
  • Let the chiles steam in their own heat for several minutes.
  • While the chilies are cooling, heat olive oil in a large sauté pan, on medium high heat.
  • Add the chopped onion and cook until translucent, about 5 minutes.
  • Add the garlic and cook for a minute more.
  • Add the tomatoes (break up any whole tomatoes before adding to the pan).
  • Add a pinch of salt.
  • Bring to a simmer and lower the heat to low.
  • Gently simmer for 15-20 minutes.
  • Remove from heat and set aside.
  • Carefully peel and discard the blackened skin off of the chilies.
  • Cut off the stem ends.
  • Carefully remove the seed pod without tearing the chiles (which you will stuff later).
  • Put the Mexican chorizo in a large frying pan and set the heat to medium high.
  • Break up the chorizo with the edge of a metal spatula as you cook it.
  • Cook until cooked through, about 4 minutes.
  • Preheat oven to 375°F.
  • Spread the tomato sauce over the bottom of an 8x12 inch baking dish.
  • The tomato sauce should be the consistency of a thin spaghetti sauce.
  • If it is too thick, thin it out with a little water.
  • In a large bowl, mix together the stuffing of the cooked chorizo, cotija, and oregano.
  • Stuff chiles with chorizo mixture and place on top of tomato sauce in the baking dish.
  • In a large bowl, vigorously whisk the eggs.
  • Whisk in the flour, baking powder, and a pinch of salt.
  • Sprinkle chiles with half of the jack or cheddar cheese.
  • Pour egg mixture over chiles and sprinkle with remaining cheese.
  • Bake at 375°F until top starts to brown and the eggs are set but still soft, about 30 minutes.
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