Chile Relleno has to be one of the most well-loved Mexican dishes in existence. Because what’s not to love about a pepper that’s stuffed with ooey-gooey cheese, coated in an eggy batter and then fried? There’s just not a lot to argue with there, which is why we’ve taken the very same combination and transformed it into a casserole. You get all of the same flavors but you don’t have to stuff or fry a thing!
Normally your Chile Relleno would be plated with a tomato-y sauce but in this case, it’s incorporated into the casserole. You just sauté some onions, garlic, and crushed tomatoes to form a quick sauce and spread it in the bottom of a casserole dish.
2 (7 oz each) cans whole green chiles
2 tablespoons olive oil
1 cup yellow onion, chopped
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1/2 teaspoon dried oregano
1 lb chorizo sausage
1 1/2 cups Monterey Jack cheese, grated
1 1/2 cups cotija cheese, crumbled
1/3 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Preheat oven to 375°F and grease a 9×13-inch baking dish.
In a skillet over medium-high heat, heat the olive oil. Add onion and cook until onion has softened, 5-7 minutes. Add garlic and cook 1 minute more. Stir in crushed tomatoes and oregano and let simmer gently for 15 minutes.
Meanwhile, brown the chorizo sausage in a separate skillet until cooked through, about 5 minutes.
Spread tomato sauce in bottom of baking dish.
Slice green chiles wide open, rinse out any seeds, then drain. Arrange half of the chiles over tomato sauce.
Sprinkle chiles with half of the cotija and Monterey Jack, followed by the chorizo. Layer with remaining green chiles.
Whisk together eggs, flour, baking powder, and salt. Pour evenly over casserole and sprinkle with remaining cheese.
Bake until eggs are set but soft and top starts to brown, about 30 minutes.