Chile Rellenos Casserole (No Frying)

Casserole

• 6 poblano peppers
• 20 oz Oaxaca cheese (or your favorite melting cheese)
• Cooking spray

Egg Batter

• 6 eggs, at room temperature
• 1/2 tsp baking powder
• 1/3 cup all-purpose flour
• 1/4 cup milk
• Salt and pepper to taste

Salsa

• 5 Roma tomatoes
• 1/4 white onion
• 1 jalapeno pepper
• 2 garlic cloves
• 1 tortilla
• 2 tsp chicken bouillon
• 1/2 tsp oregano
• 1/3 cup water
• Salt to taste

Directions

• Roast the poblano peppers until fully charred, then put them in a bag to sweat. Peel off the skins (a spoon makes it easier), cut them open, and remove the seeds.
• Grate the Oaxaca cheese.
• Make the egg batter: separate the yolks from the whites. Beat the whites at high speed until fluffy, about a minute and a half. Add the yolks, baking powder, flour, milk, and salt and pepper, then keep mixing at medium speed.
• Grease a baking tray. Spread a layer of the egg mixture evenly, lay three poblano peppers on top, and add a layer of cheese. Add the other three peppers, more cheese, the rest of the egg mixture, and top with more cheese.
• Bake at 350°F for 30 minutes.
• Meanwhile, make the salsa: roast the Roma tomatoes, white onion, jalapeno, and garlic. Remove the skins from the tomatoes and jalapeno. Fry one tortilla in a little oil until crispy and golden.
• Blend the tortilla with the roasted vegetables, chicken bouillon, oregano, and water.
• In the same oil, fry the blended salsa, check for salt, then reduce to the lowest heat and simmer about 2 minutes.
• Serve the casserole with the salsa spooned over.

From Karina Valladares on Instagram. All the flavor of chiles rellenos without the frying. Method reconstructed from the video.