Chili Rellenos Casserole
Tasted it at a party hosted by our friend Mary Anne. I loved it Nice dinner dish, particularly with a bottle of Corona.
Tasted it at a party hosted by our friend Mary Anne. I loved it Nice dinner dish, particularly with a bottle of Corona.
- Carbohydrate 16.3517519791667 g
- Cholesterol 1410 mg
- Fat 33.3928647395833 g
- Fiber 1.10445313004653 g
- Protein 44.117683125 g
- Saturated Fat 10.3663864375 g
- Serving Size 1 1 serving (274g)
- Sodium 470.200885416667 mg
- Sugar 15.2472988491201 g
- Trans Fat 5.6270676875 g
- Calories 540 calories
Step-by-step
- Preheat oven to 350 F.
- Blend eggs, milk, flour, salt, pepper, cumin, garlic powder, onion powder and cayenne or chili pepper.
- Lightly grease 9x9 glass baking dish. Cover bottom of dish with torn strips of corn tortillas.
- Fill chilis lightly with cheese. Layer green chilis, enchilada sauce. and remaining cheese.
- Pour egg/milk mix over top, sprinkle with paprika.
- Bake at 350 degrees for 60 minutes or until top is brown and it is tall and puffy.
- Let stand 10 minutes before cutting. Can be made a day ahead and refrigerated before baking.
- Optionally: Add a layer of beef brisket or shredded chicken.
Why does the batter sink into the tortillas instead of forming a distinct crust? Casserole adaptations of classic stuffed peppers require understanding how moisture behaves in an enclosed baking space. Traditional stuffed poblanos rely on a whipped egg white meringue dipped in flour and pan-fried. Translating that method into a layered bake changes the chemistry entirely. Canned green chiles carry a high surface water content from commercial processing. Thoroughly draining those chiles prevents a soggy interior. Fresh roasted peppers provide superior structural integrity and a sharper, more vibrant capsaicin punch. Raw peppers demand peeling and deseeding before assembly, adding preparation time.
Flour combined with eight eggs and three cups of milk creates a custard base that requires precise heat management. Bake this dish at 350 degrees Fahrenheit for sixty minutes. The extended baking time allows the starch in the flour to fully hydrate and set the egg proteins. Undercooking remains the most common error in high-moisture stratas, resulting in a dense, gelatinous center rather than a tall, puffy finished product. Look for a deeply browned top and firm edges before pulling the pan from the oven.
Resting the casserole for ten minutes after baking allows the internal moisture network to stabilize. Slicing too early causes the layers to slide apart. Protein additions alter the total weight of the bake. Incorporating shredded chicken or beef brisket requires reducing the cheese layer by twenty percent to prevent excess grease pooling during the thermal expansion phase.
