Chilies Rellenos Casserole

How to Make

• 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.