Chile Rellenos Casserole Super Easy Recipe And No Frying!

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: canned green chiles

Bell peppers are milder and more accessible, while canned chiles save prep time.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

Roast 6 poblano peppers until fully roasted.

Place the roasted peppers in a bag to sweat.

Peel the peppers using a spoon, cut them open, and remove the seeds.

Grate 20 oz of Waka cheese.

Separate 6 eggs, beating the egg whites at high speed until fluffy, about a minute and a half.

Add the egg yolks, 1/2 teaspoon of baking powder, 1/3 cup of all-purpose flour, 1/4 cup of milk, and salt and pepper to taste to the egg whites, mixing at medium speed.

Grease the baking tray.

Spread a layer of the egg mixture evenly in the tray.

Lay 3 poblano peppers on top of the egg mixture, followed by a layer of cheese.

Add the other 3 poblano peppers, more cheese, and the rest of the egg mixture on top.

Top with more cheese.

Bake in the oven at 350°F for 30 minutes.

While the casserole is baking, roast 5 Roma tomatoes, 1 white onion, 1 jalapeno pepper, and 2 garlic cloves until roasted on all sides.

Fry 1 tortilla in oil until crispy and golden.

Blend the fried tortilla with the roasted veggies, 2 teaspoons of chicken bouillon, 1/2 teaspoon of oregano, and 1/3 cup of water.

Fry the blended salsa in the same oil used for the tortilla, checking for salt and letting it simmer for about 2 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens