Best 2 Chorizo Chile Relleno Casserole Recipes
Are you craving a unique and flavorful dish that combines the bold flavors of chorizo and chiles rellenos? Look no further than this delightful Chorizo Chile Relleno Casserole! This tantalizing recipe brings together the classic flavors of Mexican cuisine in a convenient and comforting casserole.
Get ready to indulge in a symphony of textures and tastes as you dive into layers of tender, roasted poblano peppers, stuffed with a delectable mixture of savory chorizo, gooey cheese, and aromatic spices. The casserole is then enveloped in a rich and creamy sauce, creating a harmonious blend of flavors that will tantalize your taste buds.
But that's not all! This versatile recipe offers a treasure trove of additional recipes to cater to your culinary desires. Whether you prefer a vegetarian option, a variation with ground beef, or a spicy kick with serrano peppers, there's a recipe here that will satisfy your cravings.
So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transport you to the heart of Mexican cuisine. Get ready to savor the mouthwatering Chorizo Chile Relleno Casserole and explore the delightful variations that await you.
CHORIZO CHILE RELLENO CASSEROLE
Captures the taste of Chile Rellenos without the hassle involved. Spicy enough to be interesting but not "hot" at all. I use just a sprinkle of cayenne, no Tabasco. The seasoning comes from the Chorizo.
Provided by CalicoCandy
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, brown sausage and ground beef, breaking up meat as it cooks.
- Add onion and garlic; cook until onion is tender.
- Drain well, as chorizo is quite greasy.
- Cut the chilies into strips length-wise.
- Line a 9x9" square baking dish with half of the chilies; top with 1 1/2 cups of cheese.
- Add browned meat mixture then top with remaining chilies; set aside.
- Beat together eggs and flour until smooth; add milk, salt, and Tabasco or cayenne pepper.
- Pour egg mixture over casserole.
- Bake, uncovered, in a 350F oven for about 35 to 45 minutes, or until a knife inserted around the center comes out clean.
- Sprinkle remaining 1/2 cup of cheese over the top of the hot casserole.
- Let stand for 5 minutes before serving.
CHILE RELLENO CASSEROLE WITH CHORIZO
Number Of Ingredients 12
Steps:
- Heat a gas grill (or broiler) to high.
- Wash and dry the chiles and place them on the grill. Close the lid to maintain a high heat. Turn the chiles occasionally so they will be blackened and blistered on all sides. These really need to get quite blackened for them to peel off easily. Don't try to peel until truly cool.
- Put the chiles in a paper bag. Fold the top over and let them cool for at least 15 minutes. (Longer is OK.) Note: We have found it better to cut the peppers in half and to layer them flat in the casserole instead of trying to stuff them. With 8 chiles I can get two complete layers of chiles in the casserole.
- Preheat the oven to 375˚.
- Heat the oil in a large skillet and add the onions. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the garlic and cook, stirring, for about 1 minute.
- Add the tomatoes. Break the tomatoes up if they are whole or are in large pieces. Bring to a simmer and simmer for about 15 - 20 minutes. Salt to taste. (Mine needed about ½ teaspoon salt since my tomatoes were unsalted.)
- Spread a layer of the tomato sauce in the bottom of a baking dish. (I felt there was too much sauce for my 2 quart pan, so I reserved about 1 cup of it for another use.)
- Peel the blackened skin off of the chiles. Cut the tops off and cut them in half. Remove the seeds. Set the chiles aside.
- Using the same pan that you used for the tomato sauce, cook the chorizo over medium heat. Break it up into small pieces and cook until done, about 4 minutes.
- In a large bowl, combine the chorizo, ¾ cup Monterrey Jack cheese (or cotija), and the oregano.
- With 2 to 3 quart casserole, first layer on bottom of dish is the tomato mixture. Squish down a bit. Next, lay one layer of poblanos on top of tomatoes. Then a layer of the chorizo mixture and on top of that another layer of the peppers. Put remaining chorizo mixture on top of last layer of peppers.
- In a large bowl, vigorously whisk the eggs.
- Whisk in the flour, baking powder, and a pinch of salt.
- Sprinkle chiles with half of the jack or cheddar cheese.
- Pour egg mixture over last layer of chorizo.
- Sprinkle with remaining cheese, covering all of the dish.
- Bake until top starts to brown and the eggs are set but still soft, about 30 to 45 minutes.
Tips:
- For the best flavor, use fresh chorizo. If you can't find fresh chorizo, you can use Mexican sausage or ground pork.
- If you don't have any poblano peppers, you can use bell peppers instead.
- To make sure the poblano peppers are fully cooked, roast them until the skin is blistered and black.
- Be careful when handling the poblano peppers, as the seeds can be irritating to the skin.
- If you don't have any queso fresco, you can use feta cheese or mozzarella cheese instead.
- Serve the casserole hot, topped with sour cream, guacamole, and salsa.
Conclusion:
This Chorizo Chile Relleno Casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to be a hit with your family and friends. The combination of chorizo, poblano peppers, and cheese is simply irresistible. So next time you're looking for a quick and easy meal, give this casserole a try. You won't be disappointed!
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