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Chile Relleno Casserole
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Chile Relleno Casserole

Course Main
Cuisine Mexican
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet
  • 8x8-inch Baking Dish

Ingredients

Casserole Ingredients:

  • 5 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

Instructions

  • 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. Chiles will crackle, pop & char.
  • Once the top of the poblano peppers are charred evenly, turn them 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 8x8-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!