I cook all the time, and I cook all different kinds of things, but never Mexican at home. That’s my work. Rick Bayless

One of my favorite Mexican dishes for breakfast, lunch, or dinner is a nice plate of Chile Rellenos, a favorite recipe that I found from Rick Bayless in my keeper files…

Yesterday I made a chile rellenos casserole for dinner with plenty of leftovers for today for breakfast or lunch. Rick’s link is shown below… I decided to turn it into a chile relleno casserole and used a combination of fresh and canned poblano peppers, 4 freshly roasted poblanos, previously frozen and thawed, and 2 canned whole poblanos from the pantry.

I only have rough notes to work from, I am certain that there are many recipes online to choose from…

6 roasted poblanos prepped for stuffing, 4 for stuffing, 2-3 to top off the filled peppers
2 cups of your favorite Mexican cheese, I had Colby Jack and some jalapeno Jack
1/2 teaspoon baking powder
1 cup AP flour
salt and pepper
a pinch of cayenne pepper
*optional fresh Pico de Gallo to add to the cheese-stuffed peppers
Serve extra garnishes… Pico de Gallo, chipotle salsa, and sliced avocados.
6 eggs, divided, white whisked stone stiff peaks, yolks, salt & pepper seasoned and thoroughly whisked.

Season the egg whites, add flour, and baking powder, and gently blend in the yolk mixture/I used, a hand mixer on the lowest setting. You should still have somewhat of a fluffy egg blend.

Add about 1/3 of the egg blend to a lightly avocado-oiled baking dish, stuff the peppers with cheese, and top off with a bit of Pico, lay the remaining peppers over the stuffed peppers, and top off with the remaining egg blend. Bake at 350º for about 15 minutes. Allow to sit for 5 minutes before serving.

Serve along with a Mexican corn salad.

Turn up the tunes and enjoy a cold beer for your mini fiesta…
NOTES: I found a great deal on poblano peppers so I bought a bunch, roasted them, prepped, and froze them.

https://video.lakeshorepbs.org/video/choosing-chiles-rellenos-x3sfns/

https://video.lakeshorepbs.org/video/choosing-chiles-rellenos-x3sfns/