An Inspired Cook

A baked chile relleno casserole is an easy way to make rellenos without sacrificing the flavor of individually fried rellenos. This casserole has layers of meringue like egg batter, a layer of NM Green Chiles and grated cheese before covering the chiles in another layer of batter and cheese. It’s baked in the oven and puffs up like a souffle. This casserole makes enough for a crowd, however Joe and I plan to freeze individual slices so we can have some whenever we want. Just wrap up individual portions to put in the freezer first with plastic wrap and then in aluminum foil. I’m looking forward to a slice alongside a bowl of green chile stew or posole.

This is a bag of green chiles from my freezer. I leave the skin on when frozen, it helps protect the chiles from freezer burn. I am using 8 chiles for this recipe.

Prep the chiles by removing the skin, stem and seeds.

Oaxaca cheese is a really good melting cheese. It’s my choice for stuffing chiles and many New Mexican recipes. Grate approximately 16 ounces which is about 1 and 1/2 packages.

Separate the eggs into two bowls with the egg whites in a larger bowl and the yolks in a smaller bowl. To the egg whites you’ll add salt. The egg yolks will be combined with baking powder, flour and heavy cream.

Pour the salt into the egg whites.

Beat the egg whites and salt with a hand mixer on high speed until it becomes fluffy with stiff peaks. Set aside.

Add the baking powder, flour and heavy cream to the bowl with egg yolks. Mix on low speed until well combined. Fold the batter into the egg whites until it resembles a fluffy egg batter.

Spray cooking spray into a 9 x 13 baking pan. Pour half of the fluffy egg batter to cover the bottom of the baking pan.

Lay out 4 of the green chiles out across the batter and cover with grated cheese.

Place the remaining 4 green chiles over top of the cheese.

Spread the batter with a spatula to cover the cheese filled green chiles.

Cover with grated cheese. Place in a 350 degree preheated oven for 40 – 45 minutes.

When it comes out of the oven it’s puffed up like a souffle. Allow to cool before slicing.

Serve topped with a spoonful of green chile sauce or salsa of choice.

Chile Relleno Casserole

8 – 10 New Mexico Green Chile, roasted, peeled, stemmed and seeded.
6 Eggs, separated
1 teaspoon Salt
1/2 teaspoon Baking Powder
1/3 cup Flour
1/4 cup Heavy Cream
16 ounces Oaxaca Cheese, grated

Roast green chiles over an open flame of a gas stove, turning often until they are blistered over all sides. Place in a plastic bag and let them steam for 20 – 30 minutes. Another method is to place chiles on a baking sheet and roast under the broiler of the oven turning them every 5 minutes as they blister over all sides. Place in a plastic bag to steam 20 – 30 minutes for easy peeling.
Peel, the chiles, remove the stem and seeds. Use a knife to make a slit up the side of each chile and set aside.

Preheat oven to 350 degrees and prepare a 9 x 13 baking pan with cooking spray. Set aside

Separate the egg whites from the egg yolks. Place the egg whites in a large bowl and add the salt. Use a hand mixer on high speed until it is fluffy with stiff peaks. In the bowl with the egg yolks, add the baking soda, flour and heavy cream. Beat on low until well combined. Fold in with the egg whites until it is a fluffy batter.

Pour half of the batter into the prepared baking pan. Lay 4 of the green chiles over the batter and generously add grated cheese. Lay the remaining 4 chiles over top of the filled chiles. Spread the remaining batter over top with a spatula. Add grated cheese over top and place in a preheated oven for 40 – 45 minutes. Let cool before serving.

Spoon green chile sauce or salsa of choice over top.

Makes 12 servings