I LOVE chili rellenos, it was a comfort food when growing up and even to this day its a go to at any and all Mexican restaurants. I originally found this on @lov.kari on TikTok but thankfully I found her YouTube page here and it has a video on how to make this yummy recipe!

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, corn
• 2 Tsp chicken bouillon or replace water below with chicken broth
• 1/2 Tsp oregano
• 1/3 Cup water
• Salt to taste

Cooking Directions

• For the Casserole

1. Preheat oven to 350°F.
2. Start off by roasting the poblano peppers either on the stove top on an open flame until the other skin is starting to blacken or in the oven under the broiler for 2-3 minutes per side. Remove and put inside of a 1 gallon plastic bag to rest.
3. Peel the skin off the peppers using a spoon. Then cut them open and remove the stem and seeds so that you are left with the flesh of the pepper. It should be soft and tender.
4. Shred the Oaxaca cheese.
5. Next crack 6 eggs and separate the yolks from the whites, set the yolks aside and put the whites into a bowl to be mixed either with a stand mixer or a hand mixer.
6. Beat the egg whites on high speed until fluffy. They should have stiff white peaks.
7. Next add remaining ingredients from the “For the egg batter” list, egg yolks and continue mixing on medium speed until combined.
8. Next spray your casserole dish with cooking spray.
9. Add a layer of your egg mixture. Followed by a layer of the peppers. Followed by a layer of cheese.
10. Add another layer of peppers, followed by another layer of cheese and finally add the remaining egg mixture on top. Finish by adding the remaining cheese on top.
11. Bake in the preheated oven for 30 minutes.
12. Remove and set aside to cool while we cook the salsa.

• For the salsa

1. Start by roasting the Roma tomato’s, onion, garlic and jalapeno over an open flame or in the oven under the broiler for 2-3 min per side. Set aside when completed.
2. Add 1/2 cup veg oil to a pan and fry 1 corn tortilla until lightly crispy.
3. Add fried tortilla, and roasted vegetables to a blender with chicken bouillon (or 1/3 cup of chicken broth), water (skip water if you are using chicken bouillon), oregano. Blend until smooth.
4. Add this sauce back to the same oil we used to fry the tortilla.
5. Cook in the oil for 3 min. Remove and set aside.

• To plate the dish

1. Spoon salsa onto a plate and place a sliced piece of the casserole on top. Feel free to add another spoonful of the salsa on top or add extra cheese.
2. Enjoy!

** Cheater tip! If your in a hurry, I found that buying a 28 Oz can of New Mexico Hatch chilies’ can be used instead of poblano’s. Yes they taste different from poblano’s but they are just as good and great when you are in a hurry!