I love all the items on the menu at a Mexican restaurant, one of my favorites is Chiles Relleno. It's simply a poblano pepper stuffed with cheese, then each pepper is dipped into an egg and flour batter. I thought I could make it in a casserole for a one-dish dinner. It was a success!
- 4 poblano peppers, seeded, charred and peeled (see below)
- 4 large eggs, separated
- 1 cup milk
- 1/2 cup flour
- 8 oz. Monterey Jack Cheese, shredded
- 1/4 cup red bell pepper, diced
Heat oven to 350º F. Lightly grease bottom and sides of a casserole dish.
Stuff poblanos with shredded cheese and place in prepared casserole dish.
Place egg whites in a large bowl and beat with an electric mixer on high until stiff peaks form. This might take 5 minutes but don't over-beat.
In a small bowl, whisk egg yolks, milk and flour until smooth.
Gently fold yolk mixture into egg whites until whites are no longer visible.
Spoon mixture over stuffed poblanos. Sprinkle with red bell pepper.
Bake uncovered 30 to 40 minutes or until top is golden brown. Serve immediately.
To char peppers:
Cut the stem out and carefully remove seeds and membranes, without tearing through the pepper.
Place poblanos in a shallow baking pan and put under the broiler for 1 minute. Turn over and broil another minute.
Set aside to cool.
When cool enough to handle, peel skin off. Skin will come off easily (it's okay if you can't get all the skin off).
BEFORE and AFTER