It has been over two months since my last post because it’s been over two months since I’ve cooked a meal. The end of 2014 was possibly one of the most hectic and stressful times of my life thus far. November/December/January was chock full of birthdays, holidays, new babies and a cross-country drive with our toddler and our newborn. Needless to say my motivation to cook was nonexistent. However, now we are back in California and I’m back to having the space/time to be creative in my own kitchen. 2015 will, I hope, bring more family recipes to this blog. Cooking with a toddler AND a newborn is really difficult but I’m discovering new ways to make it all come together.
Now that you’re all privy to what’s been going on in my life let’s get down to business, chile relleno casserole! This recipe is perfect for so many reasons. First, it is a casserole so throw it all in your dish, bake it and you’re good. Second, this is chile relleno so the flavor is spicy and amazing. Third, this makes so many servings we will probably have left overs for a few days. Fourth, you can simplify some major steps to save time and frustration. And finally, the original source is a blog I stumbled upon that I trust and who has their stuff together (www.goingreno you freakin’ rock the internet). Seriously, this was a great recipe to come back to the blog with. I will definitely be making it again soon.
Serves: 8-10 Calories: 409.6/serving Prep: 1 hour 20 minutes Cook: 30-40 minutes
- 8 poblano peppers (if you want to save time get 3-4 cans of whole green chilies)
- 3 tbsp canola oil
- 2 tsp salt, divided
- 1 can rotel diced tomatoes with green chilies
- 1 cup of milk, divided
- 3 tbsp minced garlic (save time by purchasing already minced garlic rather than hand mincing)
- 1 tsp pepper
- 3 cups shredded sharp cheddar cheese
- 12 eggs
- 1/4 cup all-purpose flour
- 1 tsp cumin
- If you are roasting fresh peppers follow each step, if you are using canned chilies skip to step 6.
- Turn oven to broil setting
- Wash the peppers and rub with oil and season with 1 tsp salt. Place on a cookie sheet and broil on each side for 10 minutes. (20 minutes in total.)
- Transfer peppers to an airtight container or plastic bag and let sit for 20-25 minutes.
- Remove the skin, seeds and ribs from peppers. I literally used my finger nails to scrape the skin off. if you do this PLEASE wear gloves. The oils from the peppers will burn your skin (I learned this the hard way) and you’ll be in agony soaking your hands in milk while trying to enjoy your casserole. Do not be concerned if the peppers split when trying to clean them. You want them to lay flat in the end anyways in order to layer the casserole. if they don’t split cut them so they lay flat.
- Preheat oven to 350.
- Mix together the diced tomatoes, garlic, 1 tsp salt and pepper and 1/2 cup of milk in a pot and simmer over low heat for 15 minutes. This will seem watery but that is okay.
- Spray a 9X13 baking pan and pour the tomato mixture into it.
- Place half of your poblano peppers, as evenly as you can, on top of the tomato mixture followed by half of the shredded cheese. Repeat with another layer of peppers and cheese.
- Whisk together the eggs, 1/2 cup of milk, flour, cumin and salt/pepper to taste (except don’t taste it… raw eggs you guys.. eyeball what you think will add good flavor. I did a light sprinkling of each). Pour this mixture over the entire casserole.
- Bake at 350 for 40-45 minutes or until the eggs have set. To check, insert a fork into the center and if it comes out clean you are ready to eat! I check a few different spots though just to be sure – raw eggs gross me out.
- Slice into 8-10 squares and enjoy!
*Photo is an original belonging to me
*Original recipe found at http://www.goingreno.com