CHILE RELLENOS CASSEROLE Making Chile Rellenos Has NEVER Been This EASY and BEST PART, 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 2 poblano peppers and 5 green peppers until charred.

Transfer the charred peppers to a plastic bag and let them sweat for 10 minutes.

Peel the skin off the peppers, remove the stems, cut them open, and remove the seeds.

Preheat the oven to 350°F.

Separate 6 egg whites from the yolks and beat the egg whites until fluffy, about 3 minutes.

Add 6 egg yolks, 1/2 teaspoon baking powder, 1/3 cup all-purpose flour, and 1/4 cup milk to the egg whites and mix on low speed until well combined.

Spray a small baking dish with avocado oil and spread a little of the batter in the bottom.

Fill the roasted peppers with cheese, chopped onion, and tomatoes, then place them in the baking dish.

Layer the remaining peppers on top and pour the rest of the egg batter over everything.

Cover with 20 oz of cheese and the remaining vegetables.

Bake for 40-45 minutes at 350°F.

While baking, prepare the salsa by boiling 4 Roma tomatoes, a small piece of onion, 3 chile serrano or jalapeno, and 5 chile de arbol in water until boiling.

Transfer the boiled ingredients to a blender, add 2 garlic cloves, salt, black pepper, 1/2 teaspoon oregano, and 1/4 cup water, and blend until smooth.

Lightly fry the salsa in a saucepan with a little oil over medium heat for 5 minutes.

After baking, let the casserole sit for 20-25 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens