Chile Relleno Casserole | Corning Ware Tray | P-332 | 2 QUART

I love chile rellenos, it is my favorite Mexican food. Anytime I see a recipe or technique that includes poblano peppers, I try it. I recently came across a casserole recipe online. I gave it a try this week and it was really good! The sauce is different than my spicy tomato sauce, but it was nice to have a different flavor. It tasted like Mexican brunch, the cumin and oregano really enhanced the taste of the guajiro chiles.

I used my smallest roasting tray to bake the casserole. The chile poblanos I had were the smallest I have ever seen. No more than 5 inches tall. it would fit 4 normal size chile peppers. I love this tray because I use it for more than baking. Sometimes I use it as a fruit tray, to wash vegetables and just plain display because it is Beautiful. My kind friend Jackie from California sent it to me, so it has sentimental value too.

The P-332 tray measures 12 X 7 1/2 X 2 and holds 2 Quarts. It cleans really easy too, just leave it in soapy water overnight. If you have tough stuck on food, spray oven cleaner and put it in a plastic bag overnight. It is basically still new - I can hardly believe that from 1970’s it is still in almost new condition. One of my many reasons I love my Corning Ware.

I will ABSOLUTELY bake this casserole again, I am going to make it with my sauce next time. I recently ordered mason jars to can and store my special tomato sauce, I use it for a lot of dishes, not just chile rellenos. I will post that recipe when I begin the canning process. However, it is posted on my instagram stories under recipes.

Here’s the written recipe, the video link is below but I could not find the written recipe and one of the reasons I began my blog was to document my favorite recipes. I know you will enjoy this one!

Click HERE to see my post on a few steps as I make it.

Chile Relleno Casserole | Recipe Credit @cookingwithicook

Peppers

6 Poblano Pepper, roasted, peeled and seeded

Queso Fresco, slices 

Casserole Filling

6 Eggs

1 teaspoon Flour

Splash of milk

Salt and Pepper

Garnish

Red Onions Sliced

Cilantro

Queso Fresco, crumbled

Sauce

4 Guajillo

2 Roma Tomatoes

4-6 Arbol Chilies

¼ Onion

1 Garlic

1 tsp Oregano

1 tsp Cumin Seeds

1 tsp Peppercorns

1 TBSP Flour

1 Bay Leaf

1 TBSP Chicken Bouillon

2TBSP Olive Oil

Instructions

1. Add queso fresco slices to the problano peppers, they should already be prepped (roasted, peeled and seeded)

2. To make the sauce simmer the guajillo peppers and tomatoes in water for 15 minutes on low.

3. In a blender add the guajillo peppers, tomatoes, chilies, onion, garlic, oregano, cumin, peppercorn, four, bay leaf, chicken bouillon and ½ cup of the cooked water. Blend until smooth, strain as you add the sauce to a skillet with 2 tablespoons olive oil, let it simmer for 10 minutes. You will save ½ of the sauce to top the chilis when you serve.

4. To make the egg filling, whisk the eggs in a bowl, add the flour, milk and salt/pepper. Mix well and set aside.

5. In a baking pan layer ½ of the chili sauce at the bottom, add the poblano peppers, add the egg mixture, top with onion, cilantro and cheese.

6. Oven preheated at 350F. Bake 20 Minutes covered and 20 minutes uncovered.

7. To serve add sauce on top and optional: garnish with more red onion, cilantro and queso