Chile Relleno Casserole

A Cheesy, Flavor-Packed Twist on a Classic! If you love chile rellenos but want an easier way to enjoy them, this casserole has all the flavors without the hassle! Smoky roasted poblanos, creamy queso fresco, and a fluffy egg batter come together for a satisfying dish topped with a bold, homemade salsa.

Ingredients

• 6 poblano peppers

• 20 oz queso fresco

• Cooking spray

  For the Egg Batter:

• 6 eggs (room temperature)

• ½ tsp baking powder

• ⅓ cup all-purpose flour

• ¼ cup milk

• Salt and pepper to taste

  For the Salsa:

• 5 Roma tomatoes

• ¼ white onion

• 1 jalapeño pepper

• 2 garlic cloves

• 1 tortilla

• 2 tsp chicken bouillon

• ½ tsp Mexican oregano

• ⅓ cup water

• Salt to taste

Directions

1. Roasting the Peppers: Roast the poblanos until the skin is charred.

   Place them in a plastic bag to steam for 15 minutes.

   Peel off the skin, remove seeds, and set aside.

2. Making the Egg Batter: Separate the egg whites from the yolks. Beat egg whites at high speed until fluffy and slightly stiff (1-2 minutes).

   Add yolks, baking powder, flour, milk, salt, and pepper. Mix until combined.

3. Assembling the Casserole: Grease a casserole dish with cooking spray. Spread half of the egg mixture evenly at the bottom.

   Layer with 3 poblano peppers and half of the cheese. Repeat with another layer of peppers, cheese, and the remaining egg mixture. Top with the remaining cheese and bake at 350°F for 30 minutes.

4. Making the Salsa: Roast the tomatoes, onion, jalapeño, and garlic until slightly charred. Fry the tortilla in oil until crispy. Blend the roasted ingredients with the tortilla, bouillon, oregano, and water until smooth. Fry the salsa in the same oil used for the tortilla, season with salt, and simmer for 2-3 minutes.

5. Serving: Pour a generous amount of salsa on a plate, top with a slice of the casserole, and enjoy!