there’s one type of cuisine we can all agree on, it’s probably Mexican. There’s a reason it’s famous across the world– it’s absolutely delicious. From tacos, to burritos, to enchiladas, and tamales, I could eat it every day and not get tired of it. I’ve tried my hand at making many different Mexican dishes at home, but one I have never tackled is Chile Relleno.
If you aren’t familiar with this dish, it’s traditionally a green chile stuffed with cheese (and sometimes meat), that’s dipped in egg and fried. Yum! I love ordering it at food trucks or our local Mexican spot, but something about frying them up at home has always intimidated me. And that is where this Chile Relleno Bake comes in!..
INGREDIENTS
7-8 poblano peppers, large is better
4 cups Mexican blend cheese, shredded
6 eggs
1 ⅓ cups milk
¼ cup flour
1 teaspoon baking powder
½ teaspoon garlic powder
1/2 teaspoon cumin
½ teaspoon salt
½ black pepper
Chile relleno casserole 5-min
PREPARATION
Preheat oven broiler on medium to high.
Line a baking sheet with foil and space out poblano peppers on top of foil.
Broil pepper for 12-15 minutes, flipping halfway through.
Remove peppers from oven and cover pan tightly with foil for 8 minutes to steam the peppers as they cool.
Uncover peppers and remove stems and charred skin, then slice peppers in half and remove seeds.
Preheat oven to 350 degrees and grease a 9×13-inch baking dish.
Using half the peppers, arrange a flat layer covering the bottom of the prepared baking dish. Top peppers with half the cheese then repeat another layer of peppers, another layer of cheese.
In a medium bowl, whisk together the eggs, milk, flour, and seasoning until smooth. Pour mixture over the layered dish.
Bake for 40-45 minutes or until top is starting to turn golden.
Serve with sour cream, cilantro, salsa, and avocado.
