Chile Relleno Casserole

I really wanted to make a batch of chile rellenos, but I decided to make a casserole instead because frankly, it’s healthier. I took the long route by blackening and peeling my own chiles. It’s much more time-consuming than using canned green chiles (which I love), but I really enjoy the flavor of fresh chiles. I served this meal with the Southwestern salad with cilantro lime dressing, Mexican rice, tortilla chips, salsa, and guacamole.

Chile Relleno Casserole

Casserole Ingredients:

• 5 large Poblano peppers or (Anaheim will also work) (or 3 (7-oz) cans of whole green chiles)
• 3 eggs
• 3 tbsp flour
• 3 tbsp sour cream
• 1 (3-oz) can of black olives, sliced
• Sea salt and freshly cracked pepper, to taste
• 1 cup of sharp cheddar cheese, shredded
• 1 (15-oz) can of black beans (or pinto beans), rinsed & drained
• 1 (15-oz) can of red or green enchilada sauce

Toppings:

• Salsa
• Guacamole
• Hot sauce
• Sour cream
• Green onion, sliced

How to Make a Chile Relleno Casserole

Move the rack to the top of the oven. Preheat oven to high BROIL.

Prepare the chiles by washing them and placing them on a foil-lined baking sheet.

Place in the oven, and watch (and listen) closely. The peppers will crackle, pop & char.

Once the top of the poblano peppers are charred evenly, turn it over with tongs. Char the other sides of the poblanos completely.

Remove from the oven and place them in a large gallon-size Zip-lock bag. Seal the bag and let them sit and steam for 10 minutes.

Peel and discard the charred skin completely. Cut the stem and remove the seeds & vein. Cut each pepper in half.

Preheat the oven to 350 degrees. Coat an 8×8-inch baking dish with olive oil cooking spray.

Prepare the casserole by combining the eggs, flour, sour cream, olives, salt, and pepper to taste, then mix thoroughly.

Place a layer of the chiles in the prepared baking dish, followed by some of the egg mixture, some cheese, and some black beans. Repeat layers using remaining ingredients.

Pour the enchilada sauce on top and finish with some more cheese.

Place in the oven to bake for 30-35 minutes.

Serve with salsa, guacamole, sour cream, and diced green onion.  Enjoy!