Chile relleno casserole with salsa
Cooking Con Claudia · ♥ 36.8K likes · 943.3K views · 9 min video
Read about hot peppers (chiles) in the BrightCulinary Book
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Ingredients
Method
Techniques
- ¼ whole chopped onion
- 2 whole tomatoes
- 1 whole chiles serrano
- 2 tsp salt
- ½ tsp black pepper
- 2 whole chile poblanos
- 5 whole green peppers
Roast the peppers until completely charred.
Transfer the charred chiles to a plastic bag, close it and let them sweat at least 10 minutes.
Peel the chiles, remove the stems, cut them open and remove the seeds.
- 6 whole eggs
- ½ tsp black pepper
- ¾ tsp salt
Separate the eggs; add black pepper and salt to the room-temperature whites and beat about 3 minutes until fluffy and they do not fall when the bowl is turned over.
- ½ tsp baking powder
- ⅓ cup all-purpose flour
- ¼ cup milk
Add the yolks, baking powder, flour and room-temperature milk; mix on low speed until well combined.
Finishing the egg batter
- avocado oil
Spray a small baking dish with avocado oil and spread a little batter over the bottom.
Stuffing and layering the casserole
Fill each chile with queso Oaxaca, top with chopped onion, tomatoes and serrano, and lay it on the batter; repeat to cover the bottom of the dish, then lay the remaining chiles on top.
Pour over the rest of the batter evenly, cover with the remaining cheese and top with the remaining vegetables.
- 4 whole roma tomatoes
- onion
- 3 whole chile serrano or jalapeno
- 5 whole chile de arbol
Salsa: put the roma tomatoes, onion, serrano or jalapeno and chile de arbol in a small saucepan, cover with water and bring to a boil on high heat.
- water
- 2 cloves small garlic cloves
- ½ tsp oregano
- ¼ cup water
Transfer to a blender cup with the garlic, salt, black pepper, oregano and a quarter cup of water; blend smooth.
- oil
Dry the saucepan, heat a little oil over medium heat, add the salsa and bring to a simmer; taste for salt and adjust, then simmer 5 minutes.
Take the casserole out after 45 minutes and let it sit 20 to 25 minutes.