Chile Relleno Casserole with Fresh Poblano & Anaheim Peppers | Organic Garden Recipe

Preheat the oven to broil high.

Broil the poblano and Anaheim peppers for 5 to 15 minutes, turning once or twice until the skin is nice and black (about 7 minutes).

Remove the peppers from the oven and cover them with foil to steam for about 10 minutes to make peeling easier.

Once cooled, remove the skin, stem, and seeds from the peppers using a knife and running water to help with the peeling process.

Grease a 3-quart casserole dish with olive oil to prevent sticking.

Layer the peeled peppers in the casserole dish, alternating between poblano and Anaheim peppers like a lasagna.

Sprinkle a layer of cheese (about 3 cups, mostly cheddar) over the peppers.

Add another layer of the remaining peppers on top.

Blend the liquid mixture: in a Vitamix, combine 5 eggs, 1.5 cups of low-fat milk, 3 tablespoons of all-purpose flour, 1 teaspoon of baking powder, 0.5 teaspoon of onion powder, 0.5 teaspoon of garlic powder, 0.5 teaspoon of sea salt, and black pepper to taste.

Pour the blended egg mixture over the layered peppers and cheese in the casserole dish.

Bake the casserole in the preheated oven at 350°F for 45 minutes.

Once baked, cut the casserole into dinner-sized pieces and serve with salsa.

Equipment Needed

Dietary

Allergens