Wednesday, May 6, 2015

Baked Chiles Rellenos

So I got an email about Mexican Recipes since Cinqo de Mayo was coming up.  I showed D and he said ok.  We looked at the recipe on Tuesday night and decided to do some prepping (Through Step 4).

Wednesday, D made the rest of it.  We both liked it.  Think we need to add salsa.  We will have again. We had with Southwest Salad.

Baked Chiles Rellenos

This casserole version of the Mexican specialty is perfect for a spicy Easter brunch. This dish can be prepared through step 5 up to a day ahead and chilled (bake an extra 5 to 10 minutes).

Photo by ALB
Yield: Makes 8 servings

8 poblano chiles
3/4 pound fresh high-quality Mexican chorizo
1 cup crumbled cotija cheese
1 teaspoon minced fresh oregano leaves
12 eggs
1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup freshly shredded jack cheese

1. Preheat broiler. Lay chiles in a single layer on a baking sheet. Cook about 4 in. from broiler until chiles are blistering and black, about 5 minutes. Turn chiles over and broil until blistering and black all over, about 5 minutes. Put chiles in a large metal bowl and cover with foil or plastic wrap. Let sit 15 minutes.

2. Peel chiles and discard skins. Cut off stem ends and discard; remove seeds. Set chiles aside on layers of paper towels to dry.

Photo by ALB
3. Meanwhile, in a large frying pan over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes.

Photo by ALB
4. Preheat oven to 375°. In a large bowl, mix chorizo, cotija, and oregano. (After he did this, D separated the mixture into 8 even portions, using a scale and refrigerated for about 10 minutes). Stuff chiles with mixture and lay them in an 8- by 12-in. baking dish.

Photo by ALB
5. In a large bowl, whisk eggs until they are thoroughly broken up and uniform in color and texture. Whisk in flour, baking powder, and salt. Sprinkle chiles with 1/2 the jack cheese. Pour egg mixture over chiles and sprinkle with remaining jack.

6. Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.

Nutritional Information
Calories: 444; Protein: 28 g; Fat: 31 g; Sat fat: 13 g; Carbohydrate: 14 g; Fiber: 1.4 g; Sodium: 1093 mg; Cholesterol: 378 mg

Sunset, March 2008

1 comment:

Tammy said...

We had this tonight. More work than I usually put in on dinner. Lol

It was a hit! :)