This is my great Aunt Vina’s wonderful recipe for chili relleno casserole. It has far less cheese and fat than most recipes, but couldn’t be more delicious.
- 8 fresh poblano or Anaheim chili peppers (canned will also work)
- 8 ounces shredded Monterey cheddar, Jack cheese, Mexican blend or my favorite is a combo of cheddar and part skim mozzarella
- 2 eggs
For the sauce
- 1 tablespoon olive oil
- 1/4 cup onion, chopped
- 2 cloves garlic, minced
- 1-15 ounce can tomato sauce
- 1 teaspoon kosher salt
- 3/4 cup water
Pre-heat oven to broil and then set to 350.
- Place poblanos onto a sheet pan and place under the broiler until charred on both sides, approximately 8 minutes per side (check every 4 minutes).
- Place the peppers into a paper bag or a bowl and cover with plastic wrap and allow the steam to loosen the skins for a 10-15 minutes.
- Peel the skins. Slice the chilies lengthwise and remove the seeds – you may need to put them under a little running water to help.
- Place the cleaned and peeled chilies into an 8×12 inch casserole dish.
- Divide the cheese equally among all the peppers.
- Separate the egg yolks from the whites. With a hand blender, whip the egg whites until stiff peaks form. Fold the yolks back into the whiltes just until incorporated.
- Evenly distribute the eggs on top of each pepper (seen in photo below).
- Place the peppers under the broiler until golden brown, approximately 3 minutes.
For the sauce:
- Heat oil in a pan over medium-low heat. Add onion and cook, stirring often, until softened, about 5 minutes.
- Add garlic; cook for 30 to 60 seconds.
- Add tomato sauce and water. Bring to a boil.
- Pour tomato sauce over the chilies and bake at 350-F for 25 minutes or until the tomato sauce starts to bubble around the edges.
Serve alongside white rice.