Chile Relleno Casserole

By Skinnygirl85

Ingredients

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

Details

Servings 8
Adapted from simplyrecipes.com

Preparation

Step 1

Method

1 Preheat broiler. Lay chiles in a single layer on a broiling pan (not a baking sheet that will warp in the heat of the broiler) or on a rack in a roasting pan. Position the the chilies one to two inches from the broiler element. Cook until chiles are blistering and black, a few minutes on all sides. Turn chiles over and broil until blistering and black all over. Alternatively, you can blacken the chilies directly over a gas burner. Put chilies in a paper bag or thick plastic bag. Let sit 15 minutes.

2 While the chilies are cooling, heat olive oil in a large sautée pan, on medium. 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.

3 Carefully peel and discard the blackened skin off of the chilies. Cut off the stem ends, remove the seeds and discard. Set chiles aside on a layer of paper towels to dry.

4 In a large frying pan over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes.

5 Preheat oven to 375°. Pour tomato sauce into 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).

6 In a large bowl, mix chorizo, cotija, and oregano. Stuff chiles with sausage mixture and lay them on top of the tomato sauce in the pan.

7 In a large bowl, whisk the eggs thoroughly. 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.

8 Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.

Yield: Serves 8.