Honestly, I crave chiles the way others crave chocolate. Jalapeños, habaneros, Anaheims, poblanos and so many more. Then, of course, there are the roasted versions of each, and we have not even touched on the dried peppers that add that perfect layer of flavor to so many dishes. This time, it was a deep need for roasted poblanos that prompted this dish. Sometimes, I’m so willing to do the whole deep fried chile rellenos, and its not the frying that bothers me as much as the clean up. After dinner, I just want to toss everything into the dish washer, shut the door and call it done.
If you are in a pinch for time or have not yet found the love for freshly roasted peppers and won’t trust me enough to try it this time around, go ahead and used the canned while peppers.
To roast peppers, follow these easy steps:
- move top oven rack to about 3 or 4 inches below the burner.
- set oven to broil
- put peppers on a foil covered cookie sheet and pop them in the oven on that top rack
- broil until the tops black. Not burned to a crisp black, but more like there is still a bit of green on the pepper showing but there are black blisters not only on the top but also creeping down the sides black.
- flip over the peppers and broil again until perfectly blistered.
- Remove baking sheet from oven, put peppers into that plastic bag you put them in at the grocery store, twist the bag to retain the heat, and let it all sit around on the counter for 10 to 15 minutes.
- remove peppers from the bag, slide the blistered skins off with your fingers (don’t get all hung up on getting every little last bit of skin off, that’s really not the point here), and remove the stem and seeds. Once my hands are all gooey from removing the skins I just finish this last step bare handed. Some people go back to using a knife and being all proper. Doesn’t matter.
Knowing that not everyone in the family was craving poblanos, I did roast a few Anaheim chilis, just to be polite.
- 6 roasted peppers or 2 (7 ounce) cans whole green chile peppers, drained
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces Longhorn or Cheddar cheese, shredded
- 2 eggs, beaten
- 1 (5 ounce) can evaporated milk
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1 (8 ounce) can tomato sauce
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8×8-inch baking dish with cooking spray.
- Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
- Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.