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Chiles Rellenos Casserole

From

August/September 2011

Chiles Rellenos Casserole

Traditional chiles rellenos may be delicious, but preparing them is no small task. First the chiles are roasted, next they’re stuffed with a cheesy beef filling, and finally they’re dipped into batter and fried until they’re golden and crisp—not to mention the step of making a spicy tomato sauce to serve with the peppers. Instead, we captured each of these elements in a casserole with a fraction of the fuss. We combined sautéed chiles, beef, and piquant Ro-tel tomatoes and finished the dish off with a baked puffed egg white and cheese topping.

 

Serves 6 to 8

If you can’t find Ro-Tel tomatoes, use 1 cup of drained diced tomatoes combined with 1 finely chopped, stemmed, and seeded jalapeño.

Ingredients

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