chile rellenos casserole
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.
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yield
8 serving(s)
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For chile rellenos casserole
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8 mdfresh poblano peppers
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8 oztomato sauce
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16 ozextra sharp white cheddar, monterey jack or pepperjack cheese, shredded
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3 ccorn kernels (fresh or frozen)
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8 lgeggs
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1 Tbsporegano
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1 Tbspbaking powder
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1/4 cflour (can use gluten free flour)
How To Make chile rellenos casserole
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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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2Reduce heat to 375°F Spray a 9x13 pan with oil spray. Pour the tomato sauce over the bottom.
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3Fill peppers with shredded cheese. Set aside 1/2 c or so of cheese. Set in pan. Fill empty spaces with corn.
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4Whisk to combine eggs, oregano, baking powder & flour. Pour over everything. Sprinkle additional cheese over the top.
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5Bake for about 30 minutes until set and the top is brown & bubbly.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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