Tuesday, April 22, 2014

Chiles Rellenos

Total: 1 Hour, 15 Minutes Makes 8 servings

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).

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.
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.
4.          Preheat oven to 375°. In a large bowl, mix chorizo, cotija, and oregano. Stuff chiles with mixture and lay them in an 8- by 12-in. baking dish.
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.


  1. I love chilles rellenos, so I know I would love this casserole!

    1. Hi Pam , This is a great dish , thanks for stopping by :)

  2. Hi Nee, I never had this recipe before, but looks very good. I love the peppers and it would make a wonderful brunch dish. I also love the idea that you can make ahead and then bake. Preparing things ahead of time is so important, then you have more time to spend with friends and family. Thank you for sharing this Nee, a lovely spicy recipe...Blessings Dottie :)

    1. Hi Dottie , you are so right , I made it for Saturday before Easter brunch . You are so right preparing things ahead of time really gives you piece of mind . I love to try different ideas with different dishes , come time I have to have a do over but my kids think it's great especially if the dish is sweet ;-D . Thanks for stopping by dear Dottie ... Blessing :)

  3. Okay, so this just may be my very best favorite recipe so far, Nee. I LOVE Chiles Rellenos, big time! This dish must be fabulous! I love being able to prepare it in advance too. I am sooooooo saving this. Marion is not much of a spicy eater but when company comes, this will defintely be one to consider! Thanks for sharing, Nee. I hope you and your family had a wonderful Easter!

  4. Dear Louise , with 4 kids in school I look for recipes I can make ahead , I take the seeds out of the peppers that I will give the kids and hubby aunt , but the kids seem to like spicy foods , baby boy low his . Your company will love it . We had a wonderful Easter and my kids hid their chocolate bunnies from me , I only got to eat one bunny ear :-D thanks for stopping by :)

  5. Hi Nee,
    This looks so delicious! Yum! yum! I love spicy dishes!

    1. I also love spicy dishes , thanks for stopping by :)

  6. Oooh Nee this looks so good!! ..I'm slowly but surely becoming more of a fan of spicy foods! I would love to try this dish.


    1. Hi Tammy , try it Thanks for stopping by ")


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