All of the flavor of Chili Rellenos without all the work.
- Carbohydrate 4.01585 g
- Cholesterol 1762.5 mg
- Fat 41.5077858333333 g
- Fiber 0.309141660372416 g
- Protein 52.6268975 g
- Saturated Fat 12.9242510833333 g
- Serving Size 1 1 Serving (236g)
- Sodium 587.149 mg
- Sugar 3.70670833962758 g
- Trans Fat 6.96257383333334 g
- Calories 600 calories
Step-by-step
- Put green chiles in a colander placed in the sink and let drain for about 15 minutes. While chiles drain, preheat oven to 375F.
- Spray glass or crockery casserole dish with non-stick spray or olive oil. (I used a 9" X 13" dish, but anything close to that size will work.) Use your thumb to split open each chile, scrape out any lingering seeds, and make a flat layer of chiles covering the bottom of the dish. (I alternated every other chile facing the opposite way because they're slightly v-shaped.)
- Top chiles with half the grated cheese, then sprinkle on green onions. Make another layer of flattened chiles, followed by the rest of the cheese.
- Put eggs into a bowl and beat well, then add milk, ground cumin, and chile powder, and stir until well combined. Pour egg-milk mixture over chiles and cheese, taking care to get it evenly distributed. (The egg-milk mixture will not completely cover the casserole.)
- Cover dish with foil for the first 15 minutes of baking time, then remove foil and bake until mixture is bubbling and cheese on top is lightly browned, about 40 minutes total baking time. (You can cook it without the foil, but watch it carefully or the top will get too brown. Cooking time without foil will be slightly less.)
Swapping canned green chiles for fresh roasted poblano peppers changes the moisture content drastically, requiring extra draining time in a colander to prevent a watery bake. Roasting fresh peppers adds char and depth, but canned varieties offer reliable water volume and predictable layering properties when split open and seeded. Arranging these chiles in an alternating flat pattern creates a uniform base that absorbs the egg custard without slipping. Draining canned chiles thoroughly for at least fifteen minutes removes excess brine that would otherwise dilute the cheese and eggs. Beating the eggs, milk, cumin, and ground ancho chile powder until completely homogenous ensures the spices disperse evenly rather than clumping in pockets. Covering the nine-by-thirteen-inch glass dish with foil for the first fifteen minutes of the thirty-seven-hundred-seventy-five-degree oven cycle prevents the top cheese layer from burning before the internal custard sets. Removing the foil allows steam to escape so the remaining baking time can reduce moisture and brown the dairy solids. Testing for doneness relies on visual and textural cues rather than a thermometer. The center must bubble actively, and the edges should pull slightly away from the casserole dish with a firm, set consistency that lacks any liquid slosh. When preparing this dish ahead of time, assemble the unbaked layers up to twenty-four hours in advance and refrigerate them covered, adding five to ten minutes to the initial covered baking time to compensate for the cold start. Leftovers freeze acceptably for up to two months when wrapped tightly in plastic and foil, though thawed portions release extra water upon reheating and benefit from a quick blot with a paper towel before being warmed in a three-hundred-fifty-degree oven.
