2 TBSP coconut oil
1 small onion, chopped
2 cloves garlic, minced or crushed
8 New Mexican green chiles cut in half lengthwise, stems / seeds removed and discarded
8 oz Monterey Jack cheese, cut into strips
High quality tortilla chips, crushed (I used blue chips this time)
enough freshly grated cheddar cheese to cover top of casserole (2 – 3 oz)
2 eggs
1/2 cup milk
1/4 tsp pure salt
- Roast the peppers, let cool for a few minutes, and peel off their skin.
- Saute the onion and garlic in the oil until soft and lightly browned, about 5 – 7 minutes.
- Remove from heat and set aside.
- Lay the chiles side by side in a coconut oil greased 9 x 13 inch casserole dish and lay the sliced Monterey Jack over the peppers.
- Sprinkle with crushed tortilla chips and then the cheddar cheese.
- Beat the eggs with milk and salt.
- Add onion mixture to the eggs and carefully pour over the chiles.
- Bake, uncovered for 35 minutes at 350 (or until casserole is lightly browned).
- Remove from oven and let cool for 5 – 10 minutes before serving.
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SIDE NOTES:
~ This modified method of preparing chiles rellenos is easier than the traditional method (where you would stuff and batter/fry each pepper individually), but equally delicious.
~ If you can’t get New Mexican green chilies, substitute 6 large poblanos (as I did this time – see photos) or 12 Italian long hot peppers.
~ If your family doesn’t like spicy, simply substitute mild peppers such as bell. It won’t quite be chiles rellenos anymore, but it will still be yummy!
~ For photo instructions on how to roast peppers, click HERE.
~ Of course, a little salsa, sour cream, and/or guac on the side is a nice compliment to this dish, as is the cilantro-lime-rice I posted last week.
~ You can add ground beef to this casserole as well if you’d like. Simply saute it with seasoning and layer it over the peppers.
~ Adapted from “Chile Pepper”. I have changed the recipe substantially. An important side note: The method in the book (which I followed the first time I made this) suggests roasting the peppers whole, then slitting and deseeding afterward. I must say… What an unnecessary nightmare! I’ve always seeded my bell peppers before roasting, and I will continue roasting my poblanos the same way. The second time I made this, it took a fraction of the time to seed the peppers and there was a lot less huffing and puffing =)
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1. Layer the roasted/peeled peppers in your baking dish.
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2. Layer the sliced Monterey Jack cheese.
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3. Layer the crushed tortilla chips (I used blue chips this time).
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4. Sprinkle a layer of shredded cheddar over the top.
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5. Beat the eggs with milk and salt, and stir in the cooked onion/garlic mixture.
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6. Evenly distribute the egg/onion mixture over the casserole and bake.
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7. Remove from oven and let rest 5 – 10 minutes before serving.
