Chile Rellenos Casserole Easy Recipe No Frying

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Today, I'm sharing the ultimate Chile Relleno Casserole recipe that's perfect for lent 😋 This dish offers all the flavors of traditional Chile Rellenos without the hassle of frying. A healthier, mouthwatering twist on a classic favorite! 🥰 Please comment down below what recipe you would like to see next. Also, check out our YouTube Channel for the full video and for more delicious recipes. Link in Bio 😊

CHILES RELLENOS CASSEROLE INGREDIENTS:

For the casserole:

6 poblano peppers

20 oz Oaxaca cheese

Cooking spray

For the egg batter:

6 eggs (at room temperature)

1/2 tsp baking powder

1/3 cup all purpose flour

1/4 cup of milk

Salt and pepper to taste

For the salsa:

5 tomatoes

1/4 white onion

1 jalapeño pepper

2 garlic cloves

1 tortilla

2 tsp chicken bouillon

1/2 tsp oregano

1/3 cup water

Salt to taste

Title: Still Affect

Artist: Adam Griffith

Link: https://business.facebook.com/sound/collection/?sound_collection_tab=sound_tracks&asset_id=2426271844286217&reference=artist_attr

Anweisungen

1 Roast peppers over flam until charred

2 Place peppers in plastic bag to sweat (10-20 mins)

3 Use spoon to peal peppers then cut open and remove seeds and place to the side

4 Grate cheese and set aside

5 Seporate egg yokes from whites (make sure eggs are room temp)

6 Whisk egg whites at high speed until fluffy.

7 Add yokes, baking powder, flour, milk, salt and pepper continue mixing at medium speed

8 Greese pan

9 Add a layer of egg mixture to pan and spread evenly

10 Lay 3 of the peppers on top of egg mixture

11 Add a layer of cheese

12 Add the remaining 3 peppers

13 Add a layer of cheese

14 Add the remaining egg mixture

15 Add the remaining cheese

16 Bake in oven at 350 degrees for 30 mins

FOR THE SALSA:

1 Roast tomatos, onion, jalapenos and garlic on all sides

2 Sweat and remove skin from the tomatos and Jalapenos

2 Fry corn tortilla in oil and until golden brown

3 Add veggies and tortilla to blender

4 Add 2 tsps of chicken bolluion, 1 tsp of origino and 1/3 cup of water to blender

5 Blend until smooth and add salsa to oil used to fry tortilla

6 Fry salsa and check for salt redues heat and let cook for about 2 mins