Chile Relleno Casserole

• servings: 8 servings
• active time: 30 minutes
• total time: 1 hour 30 minutes

Ingredients

8 ea poblano peppers

1/2 ea white onion, diced

1 lb pork chorizo

1 lb Oaxaca cheese, grated

8 oz yellow cheddar, grated

6 ea large eggs, room temp

1 cup Mexican crema (low sodium), room temp

2 TBSP unsalted butter, melted

1 tsp baking powder

1/4 cup all purpose flour

1 tsp ground onion

1/2 tsp ground garlic

3/4 tsp kosher salt

Cilantro, chopped (garnish)

Baking spray

Avocado oil, for cooking

1 ea corn tortilla

1/2 ea white onion, roughly diced

4 ea garlic cloves, unpeeled

1 lb tomatoes, quartered

1/2 tsp dry Mexican oregano

3 ea chipotle in adobo

2 TBSP adobo sauce

1 TBSP white distilled vinegar

1 1/4 cup chicken broth, low sodium

To Taste salt

Directions

Start Salsa

Preheat oven to 425ºF. Place tomato, onion, and garlic on a sheet pan line with parchment paper. Drizzle with oil and roast for 45 minutes or until slightly charred and cooked through. Remove and set aside until needed.

Casserole Steps

Roast poblano peppers on a comal over medium-heat until charred and blackened all around. In a bowl, covered with plastic wrap, let the peppers sweat for 10 minutes. Peel, remove stems, seeds, and set aside.

Fry corn tortilla in 3 TBSP of oil in a large non-stick pan until golden brown, and crispy on both sides. Set aside.

Make the filling: reduce heat to medium-low. Cook onions in the same pan until slightly softened. Stir in chorizo and fully cook, removing excess fat. Set aside.

Batter: Blend eggs, crema, and butter until smooth, aerated, and bubbly (5 minutes on medium-high speed in a Vitamix blender).

Pour into a bowl. Sift in the flour, baking powder, ground onion, and ground garlic. Add salt and whisk until just combined, being careful not to over-mix.

Mix both cheeses together until well combined. Set aside momentarily.

Preheat oven to 350ºF and grease a 12-in baking dish with cooking spray.

Layer half of the roasted peppers, chorizo, and half of the cheese. Repeat with the remaining peppers and cheese. Lightly whisk the batter, then pour it over the cheese. Spread and level as much as possible for even baking.

Bake for 40-45 minutes or until egg is fully cooked, set, and golden brown.

Finish Salsa

Blend roasted tomatoes, onion, peeled garlic, crispy tortilla, oregano, chipotle peppers, adobo, vinegar and broth until completely smooth.

Heat 2 TBSP of oil in small saucepan over medium-low heat. Pour in salsa, gentle simmer for 3 minutes, stirring occasionally. Add salt to taste, remove from heat.

Casserole is done

Remove from oven and cool for 10 minutes before serving.

Serve

Top each individual piece with sauce, chopped cilantro. Pair it with beans, Mexican rice and a side salad.