A lot like the flavorful chiles rellenos you know and love, only easier!
I grew up loving the chiles rellenos my mother made for us.
And they can be a bit rich with all that frying.
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More Cheesy Casseroles To Make!
Chile Relleno Casserole
Feel free to play around with the stuffing.
Mexican chorizo is great for this recipe, but we’ve also used hot Louisiana pork sausage.
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Alternatively, you might skip the pork altogether and just use a jack cheese stuffing.
Just put the chiles close enough to the heating element so they char and blister on the surface.
Turn the chiles so that they get completely blackened all around.
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Place the blackened chiles in a bowl and cover with a plate or damp towel.
Let the chiles steam in their own heat for several minutes.
Position a rack in the center.
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While the chilies are cooling, heat olive oil in a large saute pan, on medium high heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Add the garlic and cook for a minute more.
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Add the tomatoes (break up any whole tomatoes before adding to the pan).
Add a pinch of salt.
Bring to a simmer and lower the heat to low.
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Gently simmer for 15-20 minutes.
Remove from heat and set aside.
Carefully peel and discard the blackened skin off the chiles.
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Cut off the stem ends.
Carefully remove the seed pod without tearing the chiles (which you will stuff later).
Put the Mexican chorizo in a large frying pan and set the heat to medium high.
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Break up the chorizo with the edge of a metal spatula as you cook it.
Cook until cooked through, about 4 minutes.
Spread the tomato sauce over the bottom of an 9x13-inch baking dish.
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The tomato sauce should be the consistency of a thin spaghetti sauce.
If it is too thick, thin it out with a little water.
In a large bowl, mix together the stuffing of the cooked chorizo, cotija, and oregano.
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Stuff the chiles with the chorizo mixture and place on top of tomato sauce in the baking dish.
In a large bowl, vigorously whisk the eggs.
Whisk in the flour, baking powder, and a pinch of salt.
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Sprinkle chiles with half of the jack or cheddar cheese.
Pour egg mixture over chiles and sprinkle with remaining cheese.
At this point, you could make ahead and chill for several days.
Add 10 minutes to cooking time in the next step if you make ahead and chill.
Let the casserole rest 5 minutes before serving.
