Give classic chiles rellenos a reboot and make a tasty breakfast casserole layered with smoky roasted poblanos, fluffy eggs, and cheese.
For the Casserole:
- 2 1/2 pounds poblano peppers (about 8 large)
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded mild cheddar cheese, divided
- 8 large eggs
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
For the Sauce:
- 2 tablespoons olive oil
- 1/2 cup chopped yellow onion (about 1 small)
- 2 tablespoons chopped jalapeno (about 1 large)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coarse salt, plus more to taste
- 1 teaspoon chili powder blend
- 2 large cloves garlic, minced
- 2 14.5-ounce cans diced tomatoes
- 1/4 cup low-sodium chicken or vegetable stock
- 2 teaspoons white wine vinegar
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons thinly sliced green onion tops
- Preheat the broiler on high and make sure the rack is about 6 inches from the heating element. Line two rimmed baking sheets with foil.
- Arrange the peppers in a single layer on the prepared baking sheets and place in the oven. Flipping occasionally with tongs so they roast evenly, broil until the skins are charred and blistered on all sides, about 15-20 minutes. Remove from the oven and turn off the broiler.
- Transfer the peppers to a large mixing bowl and cover tightly with plastic wrap. Set aside and allow the peppers to steam for 10 minutes.
- While the peppers are steaming, preheat the oven to 350°F and lightly coat a 9-by-13-inch baking pan or a 3-quart casserole dish with nonstick spray.
- Add the flour, baking powder, garlic powder, onion powder, cumin, salt, and black pepper for the casserole to a medium bowl and whisk to combine. Set aside. Add the eggs and milk to a large mixing bowl and whisk until frothy. Add the flour mixture to the egg mixture and whisk until thoroughly combined.
- Remove the plastic wrap from the bowl and peel the peppers. Remove the stems and seeds, and slice the peppers into long strips.
- Spread half of the peppers in the bottom of the baking dish and top with 1/2 cup Monterey Jack cheese and 1/2 cup cheddar. Repeat with the remaining peppers and cheese. Pour the egg mixture over the top.
- Place in the oven. Bake until the eggs are set and the casserole is puffy and golden-brown around the edges, about 45 minutes.
- While the casserole is baking, make the sauce. In a medium saucepot over medium heat, add the olive oil and swirl to coat the pan. When the oil is shimmering, stir in the onions, jalapeno, cumin, salt, and chili powder blend.
- Cook until the onions are soft and translucent, stirring occasionally, about 5 minutes. Add the garlic and cook for an additional 30 seconds or until fragrant. Add the tomatoes and chicken stock, stir, and bring the mixture to a boil.
- Boil for 1 minute, then remove the pan from the heat and puree with an immersion blender until smooth, or transfer to a high-speed blender or food processor, working in batches if necessary. Allow to cool for a few minutes before blending in a countertop appliance and vent the top to avoid pressure buildup and steam burns, placing a clean kitchen towel over the opening in the lid if needed. Return the sauce to the pan.
- Bring back to a simmer over medium heat. Continue to simmer for 15-20 minutes, until the tomatoes are cooked and the sauce has thickened slightly. Whisk in the vinegar and season to taste with additional salt if necessary. Place a lid on top to keep warm.
- Remove the casserole from the oven. Set it aside to rest for 10 minutes before slicing into portions. Spread about 1/2 cup of the sauce on each plate and top with a slice of the casserole. Garnish with the cilantro and green onion tops and serve.
- Prep Time: 10 minutes
- Cook Time: 1 hour, 5 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Breakfast
Keywords: chile relleno, casserole, breakfast, vegetarian