Chile Relleno Casserole

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Preheat your oven to 180°C (350°F). Lightly grease a 9x13-inch baking dish with the vegetable oil.

   Ongeveer 3 min

2. 2

   Drain the green chiles and pat them dry with paper towels. If they are whole, slice them open so they can lie flat.

   Ongeveer 2 min

   Tip van de kok: Removing excess moisture from the chiles prevents the casserole from becoming watery.

3. 3

   Arrange the chiles designated for the bottom layer evenly across the bottom of the prepared dish.

   Ongeveer 2 min

4. 4

   Sprinkle the shredded cheese for the bottom layer evenly over the chiles.

   Ongeveer 1 min

5. 5

   In a large bowl, whisk the eggs until the yolks and whites are fully combined.

   Ongeveer 2 min

6. 6

   Add the sour cream, milk, all-purpose flour, salt, and black pepper to the eggs. Whisk until the batter is smooth and no lumps of flour remain.

   Ongeveer 2 min

   Tip van de kok: Whisking the dry ingredients into the wet ingredients helps prevent clumps.

7. 7

   Pour the egg mixture over the cheese and chile layers in the dish.

   Ongeveer 1 min

8. 8

   Arrange the remaining chiles for the top layer over the egg mixture.

   Ongeveer 1 min

9. 9

   Top evenly with the remaining shredded cheese for the top layer.

   Ongeveer 1 min

10. 10

    Sprinkle the dried parsley and garlic powder over the cheese, if using.

11. 11

    Bake for 55 to 60 minutes, until the center is set and the top is golden brown and bubbly.

    Ongeveer 1 uur

    Tip van de kok: To check for doneness, insert a knife into the center; it should come out clean.

12. 12

    Remove the casserole from the oven and let it rest for at least 10 minutes before slicing and serving.

    Ongeveer 10 min

    Tip van de kok: Resting allows the casserole to firm up, making it much easier to cut into clean slices.