Chile Rellenos Casserole

My latest installment for the Dark Days Challenge is a riff of the Simply Recipes recipe for Chile Relleno Casserole.  “Chile rellenos” means “stuffed chiles.”  The traditional way to prepare the dish is to roast and peel whole poblano peppers, stuff them with cheese, dip them in fluffy beaten eggs, and deep fry. They are then simmered in a flavorful tomato broth—probably the best Mexican dish ever and no one makes it better than me. Needless to say, it is neither a healthy dish or quick to prepare, so we have it a few times a year.

I grow poblano peppers on the farm and then roast and peel them.  I freeze them in bags in meal sized portions.  I add these to various dishes.  This preparation is one of my favorites.  Unlike the Simply Recipes recipe, I do not stuff the chilies here.  Since I am working with frozen chilies, I cook the chorizo, onion, and garlic and then add my homegrown tomato salsa.  I use this as the bottom layer and then add the chilies on top, followed by local cheese (instead of the cotija listed in the recipe), and then our own eggs.  I do add the small amount of flour and baking powder. For us, the flour is our GF blend.

This is a great make ahead recipe.  You can prepare and then stick it on the fridge–baked or not.  It also keeps well and is great reheated in the microwave.  You will notice, I made a portion without cheese to accomodate my daughter’s dairy allergy.

We added a green salad with radishes and carrots (harvested from our high tunnel), and homemade applesauce made from local apples.  Here is the complete tally of sources:

Our Farm:  garlic, onions, eggs, poblano peppers, tomato salsa, oregano, radishes, carrots

Goose the Market: chorizo sausage

Cheese–can’t remember farmer’s name, but it’s a Munster from local Amish farm.

Other items: GF flour blend, baking soda, olive oil