Stuffed chiles relleno are transformed into a convenient casserole in this one-dish wonder. Try roasting the poblano peppers from scratch and they’ll steam themselves when cooled in an airtight container. This recipe comes to us from Patrice Berry of Circle B Kitchen.
- 3 fresh poblano chiles
- 2 (4 ounce) jars roasted green chiles,*
- 6 ounces low-fat cheddar cheese, grated and divided
- 6 ounces low-fat jack cheese, grated and divided
- 5 eggs
- 1 teaspoon salt
- 1/3 cup flour
- 1 2/3 cup skim milk
- 1/2 cup tomatillo salsa
*Instructions to roast the poblano chiles begin this recipe. If you’re using jarred roasted peppers, skip the first step.
If you’re roasting your own poblano chiles, turn on your oven’s broiler and place the chiles on a baking sheet. Broil for 8-10 minutes on each side, or until the charred bubbles form on the chiles’ skin. Remove the peppers carefully using tongs and transfer to a large zip lock bag. Zip the bag closed and set aside for at least 20 minutes. When the peppers are cool to the touch, slip the chiles’ skin off using your fingers.
Turn the oven down to 375 degrees and prepare a baking dish with a light layer of nonstick cooking spray. Spread 3/4 of the cheese in the bottom of the baking dish. Chop the chiles and add them on top of the cheese.
Beat the eggs together, then slowly whisk in the flour, salt and milk in with the eggs. Pour the egg flour mixture over the chiles and cheese. Sprinkle the remaining cheese on top and drizzle with the salsa.
Transfer to an oven and bake for 45-55 minutes, or until the center is set. Let cool, cut into wedges and enjoy!