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Sunday
Jan092011

Meatless Monday Chile Relleno Bake

 

There really are few things as wondrous as a beautifully made chile relleno, that fresh poblano pepper, stuffed with cheese, dipped into an egg-y batter and deep fried until crisp and golden.   I mean, when done well, they’re just ridiculously good and happen to be on my husband’s list of top 5 favorite foods of all time.  Well, they were until we started to back off fried foods several years ago, and the chile relleno was moved to his list of favorite foods he doesn’t eat anymore. 

Then a couple of years back I came across this recipe for what seemed to me to be pretty much a deconstructed chile relleno in casserole form.  Unsure whether it would actually replace the beloved chile relleno in his life, I made it and got my answer with his first bite.  Yes, folks, we were back in the chile relleno business.  Well, sort of.   I mean, there really is no substitute for a beautifully made chile relleno, but man, this is really good!  And, I would venture to say, a worthy candidate for your Meatless Monday.

 

So, basically, we’re just taking all of those ingredients… grated cheese, beaten eggs, flour,  milk, and roasted poblano chiles, layering them, topping it with a little tomatillo salsa, and then baking it off.  The top gets slightly browned and crisp, which (if you have a real good imagination) will remind you of the fried exterior of a chile relleno.  The inside is just a luscious, cheese-y, egg-y bit of deliciousness. 

Depending on the amount of heat in your poblanos, which can be very unpredictable, this can be spicy or quite mild.  I always taste my poblanos before I roast them, and if they’re on the mild side, I add a couple more than it calls for.

You may have noticed the amount of cheese in this recipe, so I have to ‘fess up here and admit that this isn’t exactly a low-cal dish.  I will also tell you that I usually use less cheese than it calls for, and I’ve actually made this using nonfat milk and egg substitute, and it still comes out pretty good.  But to get the full 3-D experience, you really should just make it as is.  A chile relleno it is not.  But we’re pretty OK with that. 

Chile Relleno Bake

Click here for a printable recipe

This is so delicious with roasted fresh poblano chiles, but feel free to substitute canned chiles if you're short on time.  You will need 3 4-oz cans if you go that route.

Serves 4

6 oz grated cheddar
6 oz grated jack cheese
5 eggs
1 tsp salt
1/3 cup flour
1 2/3 cup whole milk
3 large poblano chiles, roasted, peeled and coarsely chopped or 3 4-oz cans diced mild green chiles 
½ cup tomatillo salsa

Spray a 2-quart baking dish with cooking spray and preheat the oven to 350. 

Place ¾ of the grated cheese in the bottom of your baking dish.  Place the chopped chiles over the cheese.

Beat the eggs and slowly whisk in the flour, salt, then the milk and pour over cheese and chiles. 

Sprinkle the remaining cheese over the top and then drizzle with the salsa.  Bake for 45 - 55 minutes or until the center is set.  Cool and cut into wedges.

Click here if you would like to ask a question or leave a comment

Reader Comments (19)

Great recipe, I love it already!! Miram@Meatless Meals For Meat Eaters

Here it goes, I am making this right now! Adding lots of jalapenos too and a touch of hot sauce :)

January 10, 2011 | Unregistered CommenterTawny

Hope you like it, Tawny!

January 10, 2011 | Registered CommenterPatrice Berry

My husband has chile rellenos in his top 5 favs too. This looks great!!

January 10, 2011 | Unregistered Commenterpaula hennig

oh my.....ooooooooooooooooooohhhh soooooooo good. and what a pretty souffle! This is a beautiful dish with perfect measurements! Thank you! (Really delish put into a tortilla as a burrito too!)

January 10, 2011 | Unregistered CommenterTawny

I'm so glad you liked it, Tawny! Isn't it good? I like the idea of putting it into a burrito! Must try that. Thanks for letting us know!

January 11, 2011 | Registered CommenterPatrice Berry

Made it for dinner tonight, the only change I made was sliced scallions on the top. It was quite good and would make it for brunch, too. Next time I will use a few more peppers. Thanks!

January 11, 2011 | Unregistered CommenterLInda

Mmmm!! This looks delicious! My family loves chile rellenos and this looks just perfect!

January 12, 2011 | Unregistered CommenterAmy (Sing For Your Supper)

I like dishes like these! :-)

January 13, 2011 | Unregistered Commenteroneshotbeyond

This looks killer. My grammie used to make one but the family recipe kind of disappeared, I'll be giving this one a shot!

January 19, 2011 | Unregistered CommenterErin

Hi!

I'm definitely gonna try this casserole recipe!! I'm Mexican but still I love to try many different kinds of food. So, If you'd like, you can check my chiles rellenos in a lighter version, without the frying step!

http://gabhousewife.blogspot.com/2011/12/chile-relleno-de-queso-cheese-filled.html
http://gabhousewife.blogspot.com/2011/09/chiles-en-nogada.html
http://gabhousewife.blogspot.com/2011/12/rajas-con-queso.html

MY HUSBAND AND I MADE THIS WONDERFUL RECIPE THIS WEEKEND. WE HAD A LOT OF FUN MAKEING IT. WE USED CANNED DICED CHILI'S AND TRIED TO FOLLOW IT TO A 'T', BUT WE ENDED UP ADDING A TESP. OF M.S.G. ( WE LOVE M.S.G.) AND i MUST TELL YOU, THE AROMA IN OUR KITCHEN, WELL REALLY THE WHOLE HOUSE, WAS DRIVING US "BATTY', WE HAD TO PUT ON A COAT AND GO FOR A WALK! LOL BUT WHAT A TREAT WHEN WE RETURNED!! THANK YOU SO MUCH FOR THIS EASY, WONDERFUL RECIPE..

March 23, 2013 | Unregistered CommenterMAGA09

You're so welcome, Magao9! We love this one and know exactly what you mean by the aromas that permeate the house. Wonderful and magical. Nice to hear from you!

March 23, 2013 | Registered CommenterPatrice Berry

Hi Patricia, I just found your blog today and by accident. I was impressed by your Chile Relleno Bake and fresh homemade rolls. You have lots of recipes I want to try but these two will be the first. Thank you so much for sharing with us. Happy cooking, Ann

April 4, 2013 | Unregistered CommenterAnn

Thanks so much, Ann. I'm so glad you found us and are enjoying the recipes! The Chile Relleno Bake and Homemade Rolls are two of our favorites that we make over and over. Great to hear from you!

April 4, 2013 | Registered CommenterPatrice Berry

HELP PLEASE!!!!!

every time I try to print out one of your recipes I get the yellow error symbol!!l! The pictures are wonderful, but pictures won't fill my stomach!!
starving Sandy

June 11, 2013 | Unregistered CommenterSandy T.

So sorry, Sandy! Are you clicking on the link for printing out the recipe? Just below the recipe title at the bottom of the post I've inserted a link for printing out the recipe. That should work to give you the recipe. If not, here's the link...

https://sites.google.com/site/circlebkitchenrecipes/chile-relleno-bake?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1

Let me know if this doesn't work for you.

June 11, 2013 | Registered CommenterPatrice Berry

This totally satisfies my craving for traditional chile relleno. Incredibly delicious and SO easy to make! We've decided it will be good for breakfast too. Thank you:)

February 7, 2014 | Unregistered CommenterCousin Katie

You're so welcome, Katie! Awfully glad you liked it!! And yeah, it would be totally great for breakfast!

February 8, 2014 | Registered CommenterPatrice Berry

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