chile rellenos casserole

 

okay, so this is a pretty labor intensive casserole dish but well worth the effort and wait. it's the perfect recipe for your supper club or a big group. getting the work finished early and putting it in the oven, allows you to clean up the kitchen and visit with friends while the casserole's cooking. although poblano peppers are considered mild peppers, this dish still has a kick to it. so make sure your guests enjoy a little spice. i added lettuce and a bit of sour cream and guacamole to minimize the heat.

what ya need:

8 poblano peppers

1 can diced tomatoes

1 onion

1 clove garlic

shredded mexican cheese

chorizo..or sausage

6 eggs

1/3 cup flour

1 tsp baking soda

salt & pepper

shredded lettuce

sour cream

guacamole

set the broiler on high and place your peppers onto a baking dish. place into the oven and allow peppers to cook for 4 minutes on each side. skin should be bubbly and brown when finished. place peppers on cutting board to cool and then peel without ripping the pepper, so you can stuff them later.

while the peppers are cooking, slice your onion and garlic and add them to a skillet with olive oil. cook the onion and garlic for 10 minutes until the onion is translucent. add the diced tomatoes and bring to a boil. then simmer for 15 minutes. 

once you peel and get the seeds out of your poblanos, cook your chorizo or sausage in a skillet for about 8 minutes. place your sausage and mexican cheese into a mixing bowl and stuff your peppers.

pour your onion, garlic and diced tomato mixture into a 9 x 13 baking dish. then place your stuffed peppers on top. sprinkle a layer of mexican cheese on top.

whisk together 6 eggs, baking power and flour. add a little flour at a time so it will mix well with eggs. pour mixture into casserole dish and sprinkle some more cheese on top. salt & pepper to taste.

place into a 350 degree oven for 30 minutes. shred some lettuce and place on top along with sour cream and guacamole. ENJOY!