Chili rellenos are one of those things I don’t cook much, in fact I can count on one hand the number of times I made them. So, when I go out, I order them every chance I get, as long as they’re made well. I find I am a bit picky about how they are made so when I was hungry for them feeling lazy and at home, I decided to try making them but in a casserole dish (and without the effort).
I only had a lot of Anaheim peppers, not Poblano but found they still worked for this recipe, so if you’d like to swap the type of pepper you may like to do just that. There’s a slight difference between the two peppers. Poblano peppers taste more earthy, looks like a pointier bell pepper. The Anaheim looks like more like the typical chili pepper, but they tend to have a sweeter taste, with thicker skin, more curved point, and can be bigger. I won’t go into more detail, but I think you get the idea, and you get some great vitamin C and A with both.
Roasting the Peppers brings out the flavors so in this recipe I did just that, but I did so in the oven instead of outside over a fire or grill.
How to Roast the peppers:
5-6 Anaheim or Poblano peppers
1/4 cup (or so) Olive oil
Salt and pepper per taste
Cut the tops of the peppers, clean and dry them off. Lay peppers on a baking sheet lined with parchment paper, brush the peppers with olive oil then add salt and black pepper to taste. Bake at 350 degrees for about 1 hour, turning after 20-30 minutes. When the peppers turn brown/black take them out and let them cool down. When the peppers are cool peel off the outer skin.
Chili Relleno Crustless Quiche:
1 cup of unsweetened cashew milk
1/4 cup of flour
1/2 – 1 full cup Queso fresco cheese crumbled.
1/2 cup of the shredded Mexican blend chesses, any brand will do. (Reserve 1/4 cup to add to the top)
4 green onions washed and cut up
Salt, black pepper per taste
In a large bowl add eggs and milk, after whipping them together add remaining ingredients, blending them all together. In a 9×11 pan place the whole roasted pepper on the bottom, pour mixture over the peppers top with remaining cheese blend. Bake at 350 for about 50 minutes. (This will be done when the knife comes out clean. ) When Quiche is done let it cool for a few minutes before serving .