Chile Relleno Casserole
The chile relleno is fairly new to me.
The first time I even saw it one a menu was a few years back and the first time I had one was maybe about a year ago. I loved it at first bite!! Cheesy, fried deliciousness… plus I love anything stuffed. Stuffed peppers, stuffed chiles, stuffed tomatoes. If it can be stuffed, it will be. But I decided to do something a little different. I’m not handy with a deep fryer and as many of you know, where I can make a meal into a bowl or a casserole, I probably will, so here’s what I did. I used some quinoa to bulk up the meal and made it into a casserole.
Onions, garlic, canned chiles, quinoa, eggs, cheese… those are the simple ingredients that make up this meal… and its one skillet! The cast iron goes from the stove top to the oven, top with cheese and you have a delicious casserole. You can eat it on its own or scoop it up with tortilla chips… I choose the latter…which you know, makes this no longer a healthier version, but you know what…. let me LIVE.
I paired this with my Hot & Smokey Mezcal Margarita for a perfect Friday evening dinner. This dinner, along with the margarita is sure to please!
Chile Relleno Casserols
Ingredients:
- 1 large red or yellow onion
- 5 cloves garlic
- 1 tbsp olive oil
- 1 cup dry quinoa
- 1.5 cups vegetable broth
- 18 ounces canned diced green chiles
- 2 large eggs scrambled
- 1 cup jalapeño sauce or other green taco sauce
- 1 cup shredded cheddar cheese or oaxaca cheese
- salt to taste
- paprika to taste
- cumin to taste
- oregano to taste
- red chili flakes
Instructions:
- Preheat oven to 350. On stovetop, set a cast iron skillet to low heat. Add 1 tbsp olive oil.
- Dice onions and garlic. Add to the skillet. Allow to cook through
- Add dry quinoa to toast for 1-2 minutes.
- Add vegetable broth, diced chiles and spices. Allow quinoa to cook all the way through and all liquid to absorb.
- Scramble and add eggs and jalapeño or taco sauce. Stir throughly and allow mixture to cook another 3-4 minutes on low on the stove.
- Add cheese to the top and transfer to oven. Allow to cook in the oven until the cheese is slightly brown and bubbly.
