Aprons Ready! Start cookin! (Hint: check out my new alternate versions of the Good Clean Fun Apron – Flirtatious and Bodacious!)
Ever since I tasted the Chili Relleno Casserole they serve at the Mexican restaurant up the street from us, I’ve been trying to figure out what makes it so delightful. Unlike other casseroles, this dish wasn’t a soufflé with a Mexican twist – this was in a league of its own. After few more visits, I think I’ve nailed it – by making a roux to achieve the creamy base. I admit that I’m an amateur chef, but this is one of the few times my husband, Juan, went back for seconds. So that’s like getting the Mexican Good Cookin’ Seal of Approval!
Serves 4 – Prep time 40 minutes. Bake for 20 – 30 minutes
Ingredients
- 4 large eggs – separated
- 4-5 large Cubanelle Peppers (traditionally Poblano peppers are used, but I prefer the milder flavor of the Cubanelle)
- Tan Roux (you can make this ahead of time, but it fits perfectly with the time it takes for your roasted peppers to cool)
- 3 tbsp butter (or olive oil)
- 1 tsp salt
- Finely chopped jalapeno and onion
- 3 tbsp masa harina (lime-treated corn flour used to make tortillas)
- 1 ½ c. shredded cheese (I use Kerrygold Dubliner but traditionally Monterey Jack is used)
- 1 ½ tsp Penzys Northwoods seasoning (or your own mixture of salt, paprika, black pepper, thyme, rosemary, garlic and chipotle)
- 3 c. COLD vegetable broth
- 1 c. cream
- 4 corn tortillas
Prep
Roast the peppers under the broiler turning every few minutes (I get the best results doing this in my toaster oven) until the skin is brown (I don’t think it’s necessary for them to turn black for the skin to puff away from the meat of the pepper).
While they are roasting, separate your eggs and whip the egg whites until stiff.
Remove the peppers and put them in a covered glass container to cool for 15 min. (I don’t use plastic because, ugh!) This will make it much easier to peel them and you can use this time to make your roux.
Make your roux
Roux is a cream sauce, that will make the difference between your casserole having the texture of a dry souffle or a dreamy creamy trip to heaven. Heat 3 tablespoons of butter(or olive oil) in a medium saucepan over medium heat, stirring in the finely chopped onions and jalapeno until the onions are translucent. Sprinkle with 1 ½ tsp. of Penzys Northwood seasoning.
Whisk in 3 tablespoons of masa harina (I use masa harina instead of all-purpose flour because I prefer the fragrance it lends to the dish. It is also gluten-free. But you can use flour if that is all you have). It will start to form a thick paste. Continue whisking as it gently bubbles. Be careful not to let it burn or you will have to start all over again because the burnt taste will ruin your dish. After about 15 minutes it will become very smooth and a tan color and have the fragrance of popcorn. Stir almost constantly (except for brief sips of an adult beverage to keep you going).
Mix together the chilled vegetable broth and 1 cup of cream. To ensure lump-free thickening the liquid must be cold. Pour into the hot roux all at once and whisk continually until it starts to thicken. The stir occasionally over 10 minutes.
In between stirs:
- Pop the corn tortillas in the toaster oven to toast.
- Remove the peppers from the container and peel away the skin. Pull out the stems, and discard them. Slice the peppers open and use your thumb to rub out the seeds. Slice the peppers lengthwise into strips.
- Remove the tortilla from the oven and cut into strips.
- Whip the egg yolks with a pinch of salt and fold into the egg white.
Whisk the shredded cheese into the roux and remove it from heat.
Butter the bottom of a casserole dish and layer everything together like a lasagna:
- Roux
- Tortilla Strips
- Pepper strips
- Egg mixture
- Repeat
- End with a sprinkling of shredded cheese
Bake at 350° for 20 – 30 minutes or until golden on top. Let sit for 15 minutes (if you can stand to wait that long).
Enjoy with a salad to counter all feelings of guilt when you go for seconds!
Let me know how it turns out.
And don’t forget to order your Tortilla Keeper before Oct. 26th to get it in time for Dia de los Muertos.
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