Side Pannel
Chile Relleno Bake
- Prep Time: 30 minutes
- Cooking Time: 60 Minutes
- Serves: 8 Serving
Ingredients List
- 8 poblano peppers
- 3 tbsp olive oil
- 1tsp sea salt
- 1can diced tomatos
- 1cup milkdivided
- 1tbsp crushed garlic
- 1tsp salt
- 1tsp pepper
- 3 cups shredded cheese
- 12large eggs
- 1/4cup flour
- 1tsp cumin
Directions
1. Set your oven to broil. Wash your peppers, rub them with the olive oil, and salt them with sea salt. Put the prepared peppers on a cookie sheet and broil for 10 minutes.
2. Flip the peppers and broil for 10 more minutes. Reduce oven temperature to 350.
3. Put the peppers in a paper or Ziploc bag and allow to cool for 20 minutes, then use your fingers to remove as much of the charred skin as you can.
4. Open the peppers and remove the stems and seeds. It's okay if they cut in half.
5. While the peppers are cooling, mix the canned tomatoes, garlic, salt and pepper, and 1/2 cup of milk in a pot and let simmer for 15 minutes.
Oil a 9X13 pan, then pour the tomato sauce into the bottom of it.
6. Layer 1/2 of the prepared peppers on top of the tomato sauce, then half of the cheese, and repeat. Reserve 1/2 cup of cheese. I like a mix of jack and sharp cheddar.
7. Whisk together the eggs, 1/2 cup of milk, and the flour, plus more salt and pepper and the cumin, in a large bowl. Pour over the pan of chiles and cheese.
8. Bake at 350 degrees for 30 to 45 minutes. Test with a tooth pick in the center to check for doneness. The eggs should be completely set.
2. Flip the peppers and broil for 10 more minutes. Reduce oven temperature to 350.
3. Put the peppers in a paper or Ziploc bag and allow to cool for 20 minutes, then use your fingers to remove as much of the charred skin as you can.
4. Open the peppers and remove the stems and seeds. It's okay if they cut in half.
5. While the peppers are cooling, mix the canned tomatoes, garlic, salt and pepper, and 1/2 cup of milk in a pot and let simmer for 15 minutes.
Oil a 9X13 pan, then pour the tomato sauce into the bottom of it.
6. Layer 1/2 of the prepared peppers on top of the tomato sauce, then half of the cheese, and repeat. Reserve 1/2 cup of cheese. I like a mix of jack and sharp cheddar.
7. Whisk together the eggs, 1/2 cup of milk, and the flour, plus more salt and pepper and the cumin, in a large bowl. Pour over the pan of chiles and cheese.
8. Bake at 350 degrees for 30 to 45 minutes. Test with a tooth pick in the center to check for doneness. The eggs should be completely set.
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