Chile Relleno Casserole

Chile Rellenos ('stuffed peppers') are a delicious Mexican dish that becomes the perfect comfort food when made into an egg and cheese casserole.

Chelsea's Chile Relleno Casserole

Ingredients:

8 pasilla (poblano) peppers
1/2 lb block medium cheddar cheese
1 lb bag shredded Mexican blend cheese
1 lb ground turkey, 1 medium onion
8 eggs
1/4 cup milk
2 cans tomato sauce
1 T. chili powder
1/2 tsp. garlic salt
1/4 tsp. white pepper
1/4 tsp. cumin

The first step is to prepare the chiles. I have a gas stove that emits a hot flame during 'broil' setting so I use my oven to sweat the chiles.

Put top rack at the highest part of the oven so you can and place all of your peppers directly under the flame.

I have not used an electric broiler for this process but have been told it takes a very long time to blacken any type of veggie under an electric broiler. If you don't have a gas oven you can blacken the peppers on a BBQ over high heat.

Rotate the peppers until all sides are burned black and skin in bubbling.

Take peppers out of oven (or off BBQ) and put directly into a plastic produce bag and tie the bag to seal in the air and peppers. Peppers will begin to sweat, which will essentially peel the burnt skin off of them. Wait about 10-15 minutes until cooled.

While waiting for the peppers to sweat and cool, brown turkey meat in skillet and add one medium chopped onion. Set aside

Take the peppers out of bag, and peel remaining skin off peppers.

Cut top of pepper off and also cut one slit lengthwise down the pepper(this will allow the pepper to spread out flat like a piece of paper) Dispose of the excess seeds from inside of peppers

Lay each pepper in glass baking dish.

Cut 1/4 inch thick slices of cheese and stick two slices of cheese inside slit of each pepper then pile about 4 large spoonfuls of cooked ground turkey and onion mixture on top of cheese.

Use remaining sides of each pepper to fold over the top of the turkey and cheese.  Set aside.

Prepare egg mixture - - crack 8 eggs in bowl, add 1/4 cup of milk and beat vigorously until thoroughly mixed and frothy, Pour the egg mixture evenly over cheese stuffed peppers in glass pan.

Bake in oven at 380 degrees for 15-20 minutes.

Prepare Sauce - - take two cans of tomato sauce and empty into sauce pan. Heat over stove on medium. Add seasonings and stir to blend.

Simmer for 10 minutes and stir every few minutes to combine flavors.

Pull glass pan out of oven, eggs should be at least half cooked, pour tomato sauce over top of casserole and top with additional shredded Mexican blend cheese.

Stick back in oven for 20 more minutes.  Pull out to serve, casserole should be bubbling and cheese will be melted and starting to crisp. Enjoy!

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