My Mom and I's favorite dish when we go to Mexican restaurants is Chile Relleno. We both love the mix of pepper and gooey cheese. When surfing Pinterest one day I found this recipe for a Chile Relleno bake, I just had to try it.
The recipe was very pretty simple but did call for making your own enchilada sauce, which I did not. I used up some sauce I had from Trader Joe's.
Here is how I made the recipe.
Ingredients:
Poblano Peppers, 5 or 6
Egg Whites, 4
1 C Milk
1/3 C Flour
1/2 bag of Shredded Cheddar
2/3 cup Enchilada Sauce
Preheat the broiler to high (My broiler doesn't have a temp setting). Prepare a 1 1/2 quart casserole dish with non-stick spray (Liberally, I didn't do enough spray). Cut the top of the peppers off, removing the stems and seeds, then slice in half length wise. Place them skin side up on a baking sheet and stick them under the broiler for about 10 minutes or until they just begin to soften. Once out of the oven any parts that get to brown I pulled off the skin.
Whisk the egg whites, milk and flour together in a bowl.
Turn down the oven to 350. Place a single layer of peppers in the casserole dish, ladle one large spoonful of egg mixture over peppers.Sprinkle with 1/2 the cheese.
Repeat with a second layer.
Pour the sauce over the top.
Bake at 350 for about an hour, until it’s bubbly and the egg mixture is set.
Mouse and I loved it. I served it topped with sour cream, avocados and cilantro. This was definitely easier than trying to make true Chile Rellenos.
~ Cassi
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