Chile Rellenos Casserole

Name: Chile Rellenos Casserole
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Cuisine: Southwestern
Ingredients: 8 poblano peppers, roasted, peeled; 12 oz Oaxaca cheese; 6 eggs; 1 cup whole milk; 2 cups red chile sauce; 1/2 tsp kosher salt; 1/4 tsp black pepper; 4 corn tortillas; 3 tbsp fresh cilantro, chopped

Layers of roasted poblano chiles stuffed with Oaxaca cheese, baked in a custardy egg base, and finished with roasted red chile sauce. A rustic, comfort-driven take on the classic.

65 minMediumServes 4380 cal/serving

SouthwesternDinnerOvenStandard

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Ingredients

8 poblano peppers, roasted, peeled
12 oz Oaxaca cheese
6 eggs
1 cup whole milk
2 cups red chile sauce
1/2 tsp kosher salt
1/4 tsp black pepper
4 corn tortillas
3 tbsp fresh cilantro, chopped

Instructions

1

Preheat oven to 350°F. Roast 8 poblano peppers over a gas flame or under the broiler until charred. Place in a plastic bag for 5 minutes to steam, then peel away the blackened skin and remove seeds.
2

Lay one roasted poblano flat and place 1.5 oz Oaxaca cheese in the center. Roll tightly and place seam-side down in a buttered 9x13-inch baking dish.
3

In a bowl, whisk together 6 eggs, 1 cup whole milk, 1/2 tsp kosher salt, and 1/4 tsp black pepper until smooth.
4

Pour 2 cups red chile sauce into the baking dish to cover the bottoms of the poblanos, then pour the egg mixture over top.
5

Bake for 30-35 minutes until the custard is set but still slightly jiggly in the center. The top should be light golden.
6

Warm 4 corn tortillas and arrange around the edge of the dish. Garnish with 3 tbsp chopped fresh cilantro and serve immediately.

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Questions

What oven temperature does Chile Rellenos Casserole need?

For Chile Rellenos Casserole, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 35 minutes, in step 5.

What should Chile Rellenos Casserole look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until the custard is set but still slightly jiggly in the center.

What can I use instead of Oaxaca cheese in Chile Rellenos Casserole?

The entry for Chile Rellenos Casserole calls for 12 oz Oaxaca cheese. In its place: Low-moisture mozzarella or Monterey Jack melts the same way.

Does Chile Rellenos Casserole contain eggs?

Yes: 6 eggs. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I make Chile Rellenos Casserole ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Chile Rellenos Casserole within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

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