chile rellenos casserole
Updated on Jul 18, 2015
I had poblano peppers. I had no desire to stand over the stove frying them individually. So, I went rummaging for recipes, found a few then made this. This is delicious. I wish I had doubled it. Feel free to sub black beans for the corn.
prep time
15 Min
cook time
45 Min
method
Bake
yield
8 serving(s)
Ingredients
- 8 medium fresh poblano peppers
- 8 ounces tomato sauce
- 16 ounces extra sharp white cheddar, monterey jack or pepperjack cheese, shredded
- 3 cups corn kernels (fresh or frozen)
- 8 large eggs
- 1 tablespoon oregano
- 1 tablespoon baking powder
- 1/4 cup flour (can use gluten free flour)
How To Make chile rellenos casserole
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Step 1Put peppers on a baking sheet & broil about 15 minutes, turning occasionally until blistered all over. Remove to a bowl, cover with plastic wrap & set aside 15 minutes. Pull out stems & seeds, peel off skins, give a quick rinse & set aside on paper towels.
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Step 2Reduce heat to 375°F Spray a 9x13 pan with oil spray. Pour the tomato sauce over the bottom.
-
Step 3Fill peppers with shredded cheese. Set aside 1/2 c or so of cheese. Set in pan. Fill empty spaces with corn.
-
Step 4Whisk to combine eggs, oregano, baking powder & flour. Pour over everything. Sprinkle additional cheese over the top.
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Step 5Bake for about 30 minutes until set and the top is brown & bubbly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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