Chorizo Chile Relleno Casserole Recipes

RACH'S CHILE RELLENOS + CHEESY CASSEROLE MASH-UP

Steps:

• Preheat oven to 325˚F
• For the sauce, heat a saucepot over medium to medium-high heat with oil or melt butter and when it foams, add garlic and onion
• Cook until soft, then whisk in flour and spices
• Whisk in paste and stock and reduce heat to simmer and thicken a bit
• For the casserole, in a small nonstick skillet, heat oil over medium-high heat, brown and crumble the chorizo
• Char the peppers under broiler to blacken skins all over, then place them in a bowl and cover to cool
• Peel the peppers and seed them
• Fill each pepper with a 1-ounce chunk or stick of Pepper Jack, Jack or Chihuahua cheese and some crumbles of cooked chorizo or bits of leftover meats and/or charred corn kernels
• Line an 8-by-8-inch or 9-by-9-inch pan with half the sauce and top with 4 large peppers; repeat
• Whisk up the eggs and milk with salt, pepper, flour, baking powder, cilantro or parsley, and cheddar cheese, then pour over top and bake casserole to golden and puffed, about 1 hour

CHILES RELLENOS

Steps:

• Position an oven rack directly underneath the broiler and preheat the broiler.
• In a small mixing bowl, combine the Mexican crema, hot sauce, lime zest and juice and salt to taste; stir to combine. Set aside to let the flavors meld together.
• Heat a large nonstick skillet over medium-high heat. Cook the chorizo and onions, stirring occasionally, until cooked through and slightly browned, about 5 minutes. Remove from the skillet with a slotted spoon to a paper towel-lined plate. Set aside until ready to stuff the roasted poblanos.
• Place the poblanos on a baking sheet and broil, turning once, until the skin is blistered and blackened, 4 to 5 minutes per side. Put the charred poblanos in a medium heatproof bowl, then cover with plastic wrap and let steam for 10 minutes. Peel and rub away the skins of the poblanos, then gently dry using a paper towel. Cut a 2-inch lengthwise slit in the center of each poblano and carefully cut out the seeds with kitchen shears, leaving the stems intact.
• Stuff each poblano with the chorizo and cheese, dividing evenly. Gently close the opening using 2 to 3 toothpicks to keep the filling from falling out.
• In a large skillet over medium-high heat, heat the oil until a deep-fry thermometer reaches 375 degrees F. Position a wire rack on a baking sheet.
• Meanwhile, add the egg whites to a large mixing bowl. Using an electric mixer, beat until medium peaks form. With the mixer on low, add the egg yolks and 1 tablespoon flour and mix until completely incorporated. The batter should be smooth and fluffy.
• Sprinkle the poblanos with salt, then dredge in the remaining 1/2 cup flour, tapping to shake off any excess; dip into the batter until fully coated. Gently add the poblano to the hot oil and fry in batches to not overcrowd the skillet. Cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the wire rack to drain. Serve warm on a platter and drizzle with the spicy lime crema and a side of yellow rice, if using.

CHORIZO CHILE RELLENO CASSEROLE

Steps:

• In a large skillet, brown sausage and ground beef, breaking up meat as it cooks.
• Add onion and garlic; cook until onion is tender.
• Drain well, as chorizo is quite greasy.
• Cut the chilies into strips length-wise.
• Line a 9x9" square baking dish with half of the chilies; top with 1 1/2 cups of cheese.
• Add browned meat mixture then top with remaining chilies; set aside.
• Beat together eggs and flour until smooth; add milk, salt, and Tabasco or cayenne pepper.
• Pour egg mixture over casserole.
• Bake, uncovered, in a 350F oven for about 35 to 45 minutes, or until a knife inserted around the center comes out clean.
• Sprinkle remaining 1/2 cup of cheese over the top of the hot casserole.
• Let stand for 5 minutes before serving.

CHILE RELLENO CASSEROLE WITH CHORIZO

Steps:

• Heat a gas grill (or broiler) to high.
• Wash and dry the chiles and place them on the grill. Close the lid to maintain a high heat. Turn the chiles occasionally so they will be blackened and blistered on all sides. These really need to get quite blackened for them to peel off easily. Don't try to peel until truly cool.
• Put the chiles in a paper bag. Fold the top over and let them cool for at least 15 minutes. (Longer is OK.) Note: We have found it better to cut the peppers in half and to layer them flat in the casserole instead of trying to stuff them. With 8 chiles I can get two complete layers of chiles in the casserole.
• Preheat the oven to 375˚.
• Heat the oil in a large skillet and add the onions. Cook, stirring occasionally, until softened, about 5 minutes.
• Add the garlic and cook, stirring, for about 1 minute.
• Add the tomatoes. Break the tomatoes up if they are whole or are in large pieces. Bring to a simmer and simmer for about 15 - 20 minutes. Salt to taste. (Mine needed about ½ teaspoon salt since my tomatoes were unsalted.)
• Spread a layer of the tomato sauce in the bottom of a baking dish. (I felt there was too much sauce for my 2 quart pan, so I reserved about 1 cup of it for another use.)
• Peel the blackened skin off of the chiles. Cut the tops off and cut them in half. Remove the seeds. Set the chiles aside.
• Using the same pan that you used for the tomato sauce, cook the chorizo over medium heat. Break it up into small pieces and cook until done, about 4 minutes.
• In a large bowl, combine the chorizo, ¾ cup Monterrey Jack cheese (or cotija), and the oregano.
• With 2 to 3 quart casserole, first layer on bottom of dish is the tomato mixture. Squish down a bit. Next, lay one layer of poblanos on top of tomatoes. Then a layer of the chorizo mixture and on top of that another layer of the peppers. Put remaining chorizo mixture on top of last layer of peppers.
• In a large bowl, vigorously whisk the eggs.
• Whisk in the flour, baking powder, and a pinch of salt.
• Sprinkle chiles with half of the jack or cheddar cheese.
• Pour egg mixture over last layer of chorizo.
• Sprinkle with remaining cheese, covering all of the dish.
• Bake until top starts to brown and the eggs are set but still soft, about 30 to 45 minutes.

CHILES RELLENOS CASSEROLE

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add the green pepper, salt, pepper, oregano and garlic powder. Cook until green pepper is tender. Combine cheddar and Monterey Jack cheeses; set aside. , In a 2-1/2-qt. baking dish, layer half each of meat mixture, chiles and cheese; repeat with remaining meat mixture, chiles and cheese. Meanwhile, in a bowl, combine the egg, cream and flour; pour over cheese layer. , Bake at 350° for 35 minutes. Remove from oven; cover with tomato sauce. Sprinkle with additional cheese if desired. Bake 10-15 minutes longer or until set.