Chile Relleno Bake Recipe
Welcome to this delicious and easy-to-make Chile Relleno Bake recipe! This Mexican-inspired dish is perfect for a family dinner or a potluck gathering. It combines the flavors of roasted chile peppers, gooey cheese, and a flavorful tomato sauce. Whether you’re a fan of spicy foods or prefer milder flavors, this recipe can be easily adjusted to suit your taste buds. Let’s dive into the ingredients and steps to create this mouthwatering dish.
Ingredients
For the Chile Rellenos:
- 6 large poblano peppers
- 8 ounces Monterey Jack cheese, cut into strips
- 4 ounces queso fresco, crumbled
- 1 cup all-purpose flour
- 1 teaspoon salt
- 4 large eggs
- 1 cup milk
- Vegetable oil, for frying
For the Tomato Sauce:
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Steps
1. Roast and Peel the Poblano Peppers:
Preheat your broiler. Place the poblanos on a baking sheet lined with foil and broil them, turning occasionally, until the skins are blistered and charred. This process usually takes about 5-7 minutes.
Transfer the roasted poblanos to a plastic bag and let them steam for about 10 minutes. This will make it easier to remove the skins. After 10 minutes, remove the peppers from the bag and peel off the skins. Make a small slit lengthwise on each pepper and carefully remove the seeds and membranes, keeping the pepper intact.
2. Stuff the Poblano Peppers:
Take a strip of Monterey Jack cheese and a pinch of crumbled queso fresco and stuff them inside each poblano pepper. Gently press the pepper closed to seal the filling inside.
3. Prepare the Batter:
In a shallow dish, combine the flour and salt. In another bowl, whisk together the eggs and milk until well combined.
4. Dip and Fry the Stuffed Peppers:
Heat vegetable oil in a large skillet over medium-high heat. Dip each stuffed pepper into the flour mixture, ensuring it is evenly coated, then dip it into the egg mixture, allowing any excess to drip off. Carefully place the peppers into the hot oil and fry until golden brown on all sides. This process usually takes about 3-4 minutes per side. Once fried, transfer the peppers to a paper towel-lined plate to drain excess oil.
5. Prepare the Tomato Sauce:
In a separate saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent and fragrant. Stir in the diced tomatoes, dried oregano, ground cumin, salt, and black pepper. Allow the sauce to simmer for about 10 minutes, until it thickens slightly.
6. Assemble and Bake:
Preheat your oven to 375°F (190°C). Spread a thin layer of the tomato sauce in the bottom of a baking dish. Arrange the fried stuffed peppers on top of the sauce. Pour the remaining sauce over the peppers, making sure they are well coated. Sprinkle extra Monterey Jack cheese and crumbled queso fresco on top.
Bake the Chile Relleno Bake for about 20-25 minutes, or until the cheese is melted and bubbly. Once done, remove from the oven and let it cool for a few minutes before serving.
Variations
This Chile Relleno Bake recipe can be customized to your liking. Here are a few variations you can try:
Add Meat:
If you’re a meat lover, you can incorporate cooked shredded chicken, ground beef, or diced ham into the cheese filling. This will add an extra layer of flavor and protein to the dish.
Vegetarian Version:
If you prefer a vegetarian option, you can omit the meat and add sautéed vegetables like bell peppers, onions, and mushrooms to the cheese filling. This will create a delicious vegetarian version of the Chile Relleno Bake.
Spice it Up:
If you enjoy spicy foods, you can use hotter peppers like jalapenos or serranos instead of poblanos. You can also add some crushed red pepper flakes or hot sauce to the tomato sauce for an extra kick.
Tips
Here are some handy tips to ensure your Chile Relleno Bake turns out perfectly:
Use Fresh Ingredients:
Opt for fresh poblanos, as they will have a better flavor and texture. Additionally, use fresh eggs, as they will provide a better coating and texture to the stuffed peppers.
Handle the Peppers Carefully:
When peeling the roasted poblanos, be gentle to avoid tearing the flesh. It’s important to keep the peppers intact so that the filling doesn’t spill out during frying or baking.
Adjust the Spice Level:
If you’re sensitive to spicy foods, you can remove the seeds and membranes from the poblanos before stuffing them. This will help reduce the heat. Alternatively, if you prefer a spicier dish, leave some or all of the seeds and membranes intact.
Serve with Accompaniments:
The Chile Relleno Bake pairs well with traditional Mexican accompaniments like rice, beans, guacamole, and salsa. You can also serve it with a side salad for a lighter meal.
Conclusion
The Chile Relleno Bake is a fantastic dish that brings together the flavors of roasted chile peppers, cheese, and a tangy tomato sauce. With its customizable nature, you can make it as mild or as spicy as you like. Whether you’re cooking for a crowd or simply craving some Mexican comfort food, this recipe is sure to impress. So gather your ingredients, follow the steps, and enjoy this delicious and satisfying meal.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the stuffed peppers and tomato sauce ahead of time and keep them separately in the refrigerator. When you’re ready to bake, assemble the dish and follow the baking instructions.
2. Can I freeze the Chile Relleno Bake?
While it’s possible to freeze the assembled dish, the texture of the peppers may change slightly after thawing. It’s best to enjoy this recipe fresh or store any leftovers in the refrigerator for up to 3 days.
3. Can I use a different type of cheese?
Absolutely! While Monterey Jack and queso fresco are traditional choices, you can experiment with other cheeses like cheddar, mozzarella, or even goat cheese for a unique twist.
4. Is this recipe gluten-free?
The main ingredients of this recipe are gluten-free. However, the flour used for coating the peppers may contain gluten. To make it gluten-free, you can use a gluten-free all-purpose flour or a combination of cornstarch and rice flour for the coating.
Now that you have all the information you need, it’s time to start cooking and enjoy the flavors of this delicious Chile Relleno Bake. Buen provecho!
