CHILE RELLENO BAKE: Everything You Love About Chile Rellenos in a Casserole/Plus Chorizo

This Chile Relleno Bake has everything you love about chile rellenos, but it’s so much easier to make. So, if you haven’t quite mastered making rellenos, or if you just don’t have the time, this recipe is for you. It simplifies the process because it’s in casserole form.

Normally, when I make chile rellenos, I use Hatch green chile (which you can absolutely use for this recipe & I highly recommend it). But for the purposes of this video, I used poblano chiles because they’re easier to find year round.

Chile Relleno Bake

6-8 poblano chiles (roasted, peeled, stems & seeds removed)
*cooked chorizo or ground beef optional
1 lb. melting cheese of your choice, shredded (I used Oaxaca & Monterey Jack)
approx. 1/4 cup diced onion
6 large eggs
1 tsp. salt
1 cup whole milk
1/2 cup all purpose flour

Preheat oven to 350º & grease a baking dish with non-stick cooking spray. (I used a 9×13″ baking dish, but I recommend a smaller one if using only 6 poblano chiles.)
Separate egg yolks from whites, placing whites in larger mixing bowl, and yolks in medium size mixing bowl. With electric hand mixer, beat whites until stiff peaks form.
Add salt & milk to yolks and mix to combine. Add in flour a little at a time, while whisking, until all the flour is incorporated into the yolk mixture smoothly.
Pour yolk mixture into fluffed whites, and mix with a spatula until just barely combined. (This insures batter will stay airy.)
Pour just enough batter into baking dish to coat the bottom & spread out evenly.
One by one, stuff chiles with shredded cheese, cooked chorizo/beef, & diced onion, then place in baking dish.
Cover stuffed chiles with remaining batter and spread evenly across the top making sure everything is covered.
Sprinkle with additional shredded cheese. Bake at 350º approx. 30 mins. until edges are golden brown and cheese is melted. Remove from oven and let set 8-10 minutes before cutting into it. Enjoy!

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*All music in this video used with rights from Storyblocks:
1:32 “Morning Sun”
3:41 “Relax Awhile”

Hi everyone I’m Marcy and if you love chileos but maybe haven’t quite mastered how to make them or you think they take too long to make you’re going to love today’s recipe because I’m making a Chile Reno bake or you may call it a Chile Reno casserole either way it’s all

The same wonderful ingredients that you love but much easier to [Applause] make normally when I make chileos I always use hatch green chili and i stuff them with cheese and onion and that’s it but today I’m going to do something different and I’m going to be using polano chilies uh because these are available year round and they’re much

Easier to find and I want to make sure that you make this recipe so you’ll need about six to eight just depends on how much you want to make and since they are fatter uh it’s a perfect opportunity to stuff them with a little more than just

The cheese and the onion so today I’m going to cook up some chiso and also include that in there but you can use ground beef or you can just leave it out all together and just stick to the cheese and the onion I’ve already got my

Onion diced and then you’ll need about a pound of the shredded melting cheese of your choice I’m going to be using a combination of Waka and montere Jacks and then for the batter you’ll need six eggs half a cup of allpurpose flour 1 teaspoon salt and 1 cup of milk

Preferably whole so let’s go ahead and get started we first need to roast and peel the chili and you can do this a number of ways I’m going to place them in the top rack of my oven and it’s set to broil after a few minutes I flip them

Over to make sure the skin gets blistered on all sides then I take them out and immediately place them in a plastic bag and let them sit for 10 minutes or so so that the steam loosens the skin making them easier to peel while they’re steaming I’ll cook the

Chiso on the stove top I just put it in a hot Skillet and break it up as it Cooks then I take it off the burner to let it cool and even use a paper towel to remove some of the excess Grease now back to the chili they’ve been steaming 10 minutes and even though they’re still a bit hot to handle I’m on a mission to get them peeled and seated as quickly as possible unlike regular Renos you definitely have to cut off the stem on these using a knife also makes it easier

To remove the Seeds you know as I do do this it occurred to me that peeling the chili is really tedious and so this really is the most time consuming part of this recipe even though it is much easier than uh making regular Renos you still can’t really skip this step if you’re going to

Be roasting your own chili so I I realized that they also sell whole chili in a can about this big and they’ve already got the stems removed and they’re already peeled and the whole bit so that would save a whole lot of time I just I’ve never bought it before so I’m

Not sure what kind of chili it is I’m assuming it’s Anaheim chili so that that should be good it’s not hatched chili I don’t think but uh it should still be really good if you want to save another step and make this recipe that much easier and now that these are all peeled

And seated I can make the batter for this I grab a large mixing bowl and a smaller Bowl so I can separate the egg whites from the yolks I put the whites in the larger bowl and the yolks in the smaller one then I use an electric handmixer to

Beat the whites until fluffy enough to form stiff peaks next I add the salt and the milk to the egg yolks and mix to combine then I slowly add in the flour a little at a time while continuing to Whisk when the flour is all incorporated into the yolk mixture I then gently fold it into the egg whites and mix with with the spatula because I want the batter to stay as Airy as possible once combined grease a baking dish with non-stick cooking spray then pour a thin layer of the

Batter into the bottom of the dish and begin stuffing the Chilies I start with plenty of shredded cheese followed by a spoonful of Choriso I almost forgot the diced onion thankfully it’s not a big deal I just reopen the chilies and sprinkle them in problem Solved now that everything is set in the baking dish I pour the rest of the egg batter on top and spread it out as evenly as Possible finally sprinkle the top with more shredded cheese then I place it in the oven to bake at 350° for 30 minutes Ooh look at that when it comes out of the oven it’s golden brown around the edges and looks beautiful just be sure to let it set for 8 to 10 minutes so it holds together when you cut into it I am so ready to cut into this and give it a try This is so beautiful let’s give it a Taste M this is so good you know given the choice I will choose Hatch Chili every time but this with Bano Peppers is also very very good and the chiso gives it a nice little boost to the flavor as well cheese is all melted and it’s just the

Egg is Fluffy and it’s just super delicious like a chilano I think you’re really going to like this Recipe thanks so much for checking out this video if you liked it be sure to give it a thumbs up and subscribe to this channel so you don’t miss any of my recipes I also invite you to follow me at Marcy inspired on Instagram and Facebook until next time blessings for

My kitchen to Yours