Chile Relleno Casserole

Chile Relleno Casserole Recipe from Mexico - Delicious Green Chiles and Pepper Jack Dish

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Chile Relleno Casserole is a delicious and flavorful dish that combines the traditional flavors of chiles rellenos in a convenient casserole form. This recipe is perfect for a family dinner or a gathering with friends, as it is easy to make and can be prepared ahead of time.

History

Chile Relleno Casserole is a modern twist on the classic Mexican dish, chiles rellenos. Traditionally, chiles rellenos are made by stuffing roasted and peeled green chiles with cheese, dipping them in egg batter, and frying them until golden brown. This casserole version simplifies the process by layering the ingredients in a baking dish and baking them in the oven.

Ingredients

6 roasted and peeled green chiles, split in half
1 cup of pepper jack or mozzarella cheese
2 egg whites
0.5 tsp of cream of tartar
0.5 cup of 1% milk
0.5 cup of all-purpose flour
1 egg

How to prepare

Preheat the oven to 350°F (177°C).
Coat the bottom and sides of an 8-inch square glass baking pan with cooking spray.
Line the bottom of the pan with half of the green chiles.
Sprinkle 0.5 cup of cheese on top.
Using an electric mixer, beat the egg whites with cream of tartar on high until stiff peaks form. Set aside.
In a medium bowl, combine the milk with flour, stirring until smooth.
Add the egg and blend well.
Fold the beaten egg whites into the flour and milk mixture until well combined. Do not beat.
Pour half of the egg white and flour mixture into the pan and spread it evenly.
Place the remaining chiles on top and sprinkle with the remaining cheese.
Pour the remaining egg white mixture on top and spread it until evenly covered.
Bake in the preheated oven until the tops are golden brown and the eggs are set, reaching an internal temperature of at least 160°F (71°C) (about 25 minutes).
Remove from the oven and let it stand for 5 minutes.
Cut into 4 squares.

Variations

Add cooked ground beef or chicken to the casserole for extra protein.
Mix in some diced tomatoes, onions, or bell peppers for added flavor and texture.
Top the casserole with salsa, sour cream, or avocado slices before serving.

Cooking Tips & Tricks

Make sure to roast and peel the green chiles before using them in the casserole. This will give them a smoky flavor and make them easier to digest.

- Be sure to beat the egg whites until stiff peaks form to ensure a light and fluffy texture in the casserole.

- Let the casserole rest for a few minutes after baking to allow the flavors to meld together before serving.

Serving Suggestions

Chile Relleno Casserole can be served with a side of rice, beans, or a fresh salad for a complete meal.

Cooking Techniques

The key cooking techniques for this recipe include roasting and peeling the green chiles, beating egg whites until stiff peaks form, and layering the ingredients in the baking dish.

Ingredient Substitutions

You can use canned green chiles instead of roasting and peeling fresh ones.

- Any type of cheese can be used in this recipe, such as cheddar, Monterey Jack, or queso fresco.

- Almond milk or coconut milk can be used as a dairy-free alternative to 1% milk.

Make Ahead Tips

Chile Relleno Casserole can be assembled ahead of time and stored in the refrigerator until ready to bake. Simply cover the baking dish with plastic wrap and refrigerate for up to 24 hours before baking.

Presentation Ideas

Garnish the casserole with fresh cilantro, chopped green onions, or a sprinkle of paprika for a colorful and appetizing presentation.

Pairing Recommendations

Chile Relleno Casserole pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, or a refreshing Mexican beer.

Storage and Reheating Instructions

Leftover Chile Relleno Casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the casserole in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Chile Relleno Casserole contains approximately 200 calories.

Carbohydrates

Each serving of Chile Relleno Casserole contains approximately 15 grams of carbohydrates.

Fats

Each serving of Chile Relleno Casserole contains approximately 10 grams of fats.

Proteins

Each serving of Chile Relleno Casserole contains approximately 12 grams of proteins.

Vitamins and minerals

Chile Relleno Casserole is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains dairy (cheese, milk, egg) and wheat (flour), which may be allergens for some individuals.

Summary

Chile Relleno Casserole is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Chile Relleno Casserole is a tasty and satisfying dish that combines the flavors of chiles rellenos in a convenient casserole form. With a balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals, this recipe is a nutritious and delicious option for any meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a sunny Saturday afternoon and I was attending a cooking class at the local community center. The instructor, Señora Esperanza, demonstrated how to make Chile Relleno Casserole with such grace and expertise that I knew I had to learn how to make it myself.

Señora Esperanza was a petite woman with a warm smile and a twinkle in her eye. She had learned the recipe from her grandmother, who had passed it down through the generations. As she carefully explained each step of the process, I watched in awe as she deftly peeled, seeded, and stuffed the poblano peppers with cheese before dipping them in egg batter and frying them to perfection.

The aroma that filled the room as the casserole baked in the oven was intoxicating. I couldn't wait to taste the finished dish. When it was finally ready, Señora Esperanza served it with a dollop of sour cream and a sprinkle of fresh cilantro. The first bite was like a flavor explosion in my mouth – the creamy cheese, the smoky peppers, the fluffy egg batter – it was pure heaven.

After the class, I approached Señora Esperanza and asked her if she would be willing to share the recipe with me. She smiled and handed me a handwritten card with the ingredients and instructions. She told me that the key to a good Chile Relleno Casserole was patience and love – just like her grandmother had always said.

I couldn't wait to try making the dish at home. I gathered all the ingredients – poblano peppers, Monterey Jack cheese, eggs, flour, milk, and spices – and set to work following Señora Esperanza's instructions. As I chopped, grated, and mixed, I felt a sense of calm and contentment wash over me. Cooking had always been my passion, but there was something special about this dish that made it even more meaningful.

When the casserole was finally ready, I couldn't believe how closely it resembled the one Señora Esperanza had made in class. The peppers were perfectly cooked, the cheese was gooey and melty, and the egg batter was light and fluffy. I served it to my family that night and watched as their eyes lit up with delight.

From that day on, Chile Relleno Casserole became a staple in our household. I made it for special occasions, family gatherings, and even just for a cozy night in. Each time I made it, I felt a connection to Señora Esperanza and her grandmother, as if their love and wisdom were guiding me through the process.

Over the years, I experimented with the recipe, adding my own twists and variations to make it my own. I tried different cheeses, added ground beef or chicken, and even made a vegetarian version with black beans and corn. But no matter how I changed it, the essence of the dish remained the same – a comforting, satisfying meal that brought joy to all who tasted it.

Now, as I sit in my kitchen preparing another batch of Chile Relleno Casserole, I can't help but think back to that sunny Saturday afternoon when I first learned the recipe. Señora Esperanza may have been the one who taught me how to make it, but it is my love and passion for cooking that has kept the tradition alive.

I am grateful for the gift of this recipe and the memories it has created for me and my family. And as I take the casserole out of the oven and set it on the table, I know that it will bring us together once again, sharing laughter, stories, and of course, delicious food.