Chile Relleno Casserole

An easy, delicious meal for any time of day featuring poblano or Nu Mex chiles. Come see us at the Portland or Hillsdale farmer’s market for fresh chiles from our farm, or source the best local chiles you can find where you live.

Ingredients

2 lbs Poblano or Nu Mex Chiles

1/2 teaspoon freshly ground pepper

4 cups grated Jack Cheese

12 eggs, separated, keeping both yoke and white

Optional garnish: chopped green onions

For the sauce:

6 large, ripe tomatos, chopped

1/4 small onion, chopped

1 clove garlic

1 tablespoon oil

2 bay leaves

Instructions

Pre-heat oven to 350.

Roast and peel the chiles. Cut the chiles in half lengthwise and remove stem, seeds and membrane. Beat the egg whites until they form stiff peaks. Beat the egg yolks until light in color. Fold the yolks into the egg whites.

Lightly oil a 9” x 13” dish. Spoon 1/3 of the egg mixture into the bottom of the dish. Next layer the 1/2 of the chiles, the cheese, then the other half of the chiles. Cover the chiles with the remaining egg.

Bake in a 350 degree oven for about 30 minutes or until the egg is set.

Meanwhile, in a blender, puree the tomatoes, onion and garlic. Heat 1 tbsp. oil in a skillet, add the tomato puree and bring to a boil. Lower the heat, add 1 tsp. salt, the bay leaves and pepper and cook, cover for 10 min.

Spoon the tomato sauce over slices of casserole. Optional: top with more cheese & quickly melt in the oven & garnish with chopped green onions.

Click the image above to download and print the recipe card.