Hey there strong people!
Today I am taking a classic Mexican recipe: “Chiles Rellenos” or stuffed poblano peppers and turning it into a breakfast casserole! Here’s the deal, chiles rellenos are amazing but it is quite the process to make them. Traditionally the poblano peppers are roasted, peeled, de-seeded, stuffed with cheese, coated with flour, dipped in an egg-white/yolk mixture, fried in oil and topped with a delicious tomato salsa. WOW…talk about labor of food love. Growing up I definitely did not appreciate my mom’s hard work when she made chiles rellenos.
This recipe is still a process but like any casserole, once the filling is done, you pop it in the oven and BAM done!
The pepper process:
Now, assemble the casserole dish by mixing 12 eggs, half and half, garlic powder, salt and pepper. Then add the peppers to the egg mixture. If you can tolerate dairy, add 1/2 cup of cheese before you pop it into oven. After the half way point (20 minutes) add the rest of the cheese (1/2 cup more).
Simple roasted tomato salsa:
Breakfast made easy, cut top with salsa, avocado, cilantro and go:
“Chile Relleno” Casserole with Easy Roasted Tomato Salsa
Ingredients
- 4 Poblano Peppers
- 12 Eggs
- 1/4 Cup Half & Half I use Nutpods for dairy free OR Water
- 1 tsp Garlic Powder
- 1/2-1 tsp Sea Salt
- Ground Pepper
- *Optional* 1 Cup Shredded Mozzarella Cheese
- Cilantro for garnish.
FOR THE SALSA:
- 2 Roma Tomatoes
- 2 Garlic cloves
- 1/4 tsp Ground Cumin
- 1/4 tsp Garlic Powder
- Salt and Pepper to taste.
Instructions
- The first step is getting the peppers ready. Method 1: Place the peppers on a cookie sheet and broil on high for 15-20 minutes turning them every 3-5 minutes. Method 2: Roast the peppers directly on a gas stove burner turning every 2-3 minutes.
- Once the peppers are very blistered, place them in a large plastic bag (freezer bag) and let them “steam” for a few minutes. At this point preheat your oven to 350 degrees.
- Carefully peel the thin skin layer on the peppers.
- Cut the stems off the peppers an de-seed the peppers (don’t leave any seeds behind and take extra precaution by using gloves). Cut the peppers into large strips. Set the peppers aside once this step is done.
- In a large bowl, whisk 12 eggs.
- Add the half & half or water to the bowl and whisk some more.
- Season with garlic powder, salt and pepper.
- Grease a large casserole dish and throw in egg mixture.
- Carefully place the pepper slices in the dish.
OPTIONAL:
- Add 1/2 cup of cheese to the mixture now. At the half-way mark, add the rest of the cheese (1/2 cup).
- Bake in a 350 degree oven for 40 to 50 minutes or until the eggs are firm.
- While the dish is baking, make salsa.
FOR THE SALSA:
- Line a pan with aluminum foil, place the tomatoes and unpeeled garlic pieces on the foil lined pan. Roast over medium heat.
- Once the tomatoes and garlic are roasted to your liking, blend the tomatoes with the garlic, cumin, garlic powder, salt and pepper.
- Strain the salsa to discard the tomato peel (trust me).
- Cut the casserole into 8 pieces (more or less if you would like) and top the slice with salsa and cilantro.
