Chilies Rellenos Casserole
Recipe: #13581
August 01, 2014
Categories: Casseroles, Mexican, Southwest, Cinco de Mayo, Game/Sports Day, Sunday Dinner, Oven Bake, Canned Tomatoes, Hot Peppers, Spicy, Mexican Casseroles, Mexican Dinner, more
"I found this online a few years ago; and, basically forgot about it. However, I saw a similar casserole online the other day; and, reminded me of it. When, I first made it ... it took a couple of tries to get it just right; but, overall, I kept the recipe the same for the most part. It's a delicious recipe."
Original is 7 servings
Ingredients
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- SAUCE
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- CASSEROLE
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Nutritional
- Serving Size: 1 (307.7 g)
- Calories 709.8
- Total Fat - 55.3 g
- Saturated Fat - 21.8 g
- Cholesterol - 429.5 mg
- Sodium - 1089.7 mg
- Total Carbohydrate - 10.4 g
- Dietary Fiber - 1.4 g
- Sugars - 3.3 g
- Protein - 40.9 g
- Calcium - 409.6 mg
- Iron - 3.7 mg
- Vitamin C - 11.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Roasted Peppers ... Now, there are a few ways to make these. Directly on a gas burner, on your grill; or, the broiler, which is probably the easiest. The second shelf down from the broiler; and add the peppers (lightly brushed with oil) directly to the grate. Broil on each side until you get a nice black char. Don't worry, this is how they should be. Then, add them to a bowl covered with plastic wrap; or you can add to a small brown paper bag and fold up. Allow them to rest at least 15-20 minutes. This, allows them to steam; and, the charred skin will come right off.
Step 2
Once the peppers have rested; use the back of a knife or spoon, paper towel; and, scrape off the charred bits - and, don't worry if you don't get it all off (it's all added flavor). And, do NOT rinse under water. Then, cut a slit down one side; and, open the pepper up like a book. Remove the seeds and stems; and, set them to the side. They will be stuffed and folder over to create the peppers for the casserole.
Step 3
Chorizo ... Add the chorizo, and just a teaspoon of olive oil to a medium saute pan. If you cook the chorizo slowly, you shouldn't need too much oil. Make sure to use the Mexican chorizo, which is soft in a casing - not the Spanish, which is hard and smoked. Cook the chorizo, breaking up as it cooks, until golden brown, and no longer pink. Transfer, to a plate lined with a paper towel to drain. Once it is cooled, transfer to a bowl with the 3/4 cup of the cheese; and mix to combine.
Step 4
Note: I like pepper jack for a bit more spice; but, that is a personal taste.
Step 5
Base ... Then, in the same pan, add the onions to the chorizo drippings. Saute about 3-4 minutes until slightly tender. Add the garlic, Italian seasoning, and cook another minute until heated through; stirring often. You DO NOT want the garlic to burn. Add the tomatoes, and bring up to medium heat; then, reduce to a simmer. Cook about 10 minutes; and, make sure to season with salt and pepper, to taste.
Step 6
Chilies ... Lay the chilies out flat (on the counter, or a sheet pan lined with parchment or foil for easy clean up), and top with the chorizo mixture. Add the mixture off to one side, so you can fold over the chili. Depending on the size of the chilies, you will use 6 or 7 of them. If you don't need the last chili, simply freeze for later - they freeze well.
Step 7
Casserole ... Spread the tomato sauce in a 13x9" pan (sprayed with a non-stick spray). My pan is actually a 10x10" which I use. You want the chilies to fit snug; but not overlap - and you don't want too much room between them either. Again, this really depends on the size of the chilies.
Step 8
Then, top with the stuffed chilies. Using a spatula helps to transfer the chilies to the dish. Sprinkle 1/2 cup of the cheese on top of the chilies.
Step 9
Eggs ... In the same bowl you mixed the chorizo and cheese in; add the eggs, and beat until creamy. Add the flour, baking powder, and a pinch of salt, and mix until combined. Then, pour the egg mixture over the casserole. Top with the remaining 1/2 cup of cheese.
Step 10
Bake ... On the middle shelf, in a 375 degree oven uncovered, 30 minutes, until golden brown and bubbly. Make sure to let it rest, covered with foil for at least 10 minutes before serving.
Step 11
Serve and ENJOY! ... Cut in squares and enjoy. My friend likes a little sour cream with theirs - me too. I love a small salad topped with avocado and olives on the side. The dish is pretty rich for me; so a simple salad and fruit is perfect for me.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for chorizo sausage that is soft in a casing for the best flavor. Avoid the Spanish chorizo, which is hard and smoked.
- When selecting poblano chilies, look for ones that are slightly firm and have a dark green color. Avoid chilies that are soft or have dark spots.
- Instead of chorizo sausage, use ground turkey or chicken. This substitution is healthier and lower in fat, while still providing a flavorful and spicy kick.
- Instead of Monterey Jack cheese, use Cheddar cheese. This substitution will give the dish a milder flavor while still providing a creamy texture.
Vegetarian Option Substitute the chorizo with a plant-based sausage, such as Beyond Meat, and use a vegetable broth instead of the crushed tomatoes. You can also add some sautéed vegetables, such as peppers, mushrooms, or zucchini, to the filling. Omit the cheese if desired.
Mexican Option Substitute the chorizo with beef or pork, and use a Mexican-style broth, such as chicken or beef broth, instead of the crushed tomatoes. Add some diced jalapeno peppers and a teaspoon of chili powder to the filling. Top with a sprinkle of grated cheddar cheese.
Cucumber Tomato Salad: This light and refreshing salad is the perfect accompaniment to the rich and flavorful Chilies Rellenos Casserole. The bright and acidic tomatoes and cucumbers provide a nice contrast to the spiciness of the casserole and the creamy texture of the cheese. It's a great way to add a bit of freshness to the meal.
Spanish Rice: This flavorful side dish is the perfect compliment to the Chilies Rellenos Casserole. The savory rice is cooked in a tomato-based sauce and seasoned with garlic, cumin, and oregano. It provides a nice balance to the cheese and spice of the casserole, while adding a bit of texture and flavor to the meal.
FAQ
Q: What type of sausage should I use for the recipe?
A: For this recipe, you should use Mexican chorizo sausage, which is soft in a casing - not the Spanish, which is hard and smoked.
Q: How much sausage do I need for the recipe?
A: You will need 1 pound of Mexican chorizo sausage for this recipe.
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Fun facts:
The dish Chilies Rellenos is a traditional Mexican dish that is often served as a main course. It is believed to have been a favorite of the Aztec emperor Montezuma.
The chorizo sausage used in this recipe is a popular Spanish sausage that was introduced to the Americas by Spanish settlers in the 16th century. It is a favorite of celebrity chefs such as Bobby Flay and Ina Garten.