Do you have to peel poblano peppers before cooking?

If you're roasting poblanos, peeling off the skin is a good idea. However, in this recipe, since they will be baked in a casserole with liquid, it is not necessary.

How to reheat chili relleno casserole?

Reheat the casserole in the oven at 350 degrees for 10-15 minutes or until hot. But if you're in a hurry, you can microwave individual portions for about 2 minutes.

Are poblano peppers hot?

On the u003ca href=u0022https://www.alimentarium.org/en/magazine/infographics/scoville-scaleu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eScoville scale u003c/au003ethat measures peppers' heat, poblanos range from 1,000 to 1,500, compared to jalapenos, which range from 2,500 to 8,000. To give some more context, bell peppers are a 0 on that scale, while the hottest pepper, the Carolina Reaper, is between 1,000,000 and 2,000,000. In other words, poblanos hardly register for their level of heat.

Easy Poblano Chile Relleno Casserole

Name: Poblano Chile Relleno Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 8 poblano peppers; ½ pound ground sausage; ½ cup cream cheese, room temperature; 1 cup shredded cheddar cheese; 1/2 cup cornmeal; 1/2 cup flour; 1 teaspoon baking powder; ½ teaspoon kosher salt; 2 cups milk; 4 eggs; 1 tablespoon olive oil; 2 chopped scallions, for serving; salsa, for serving (optional)

Description

Earthy poblano peppers are filled with cheese and sausage then baked into an eggy casserole for a comfort dinner spin on fried chile rellenos.

Ingredients

Scale

8 poblano peppers
1/2 pound ground sausage
1/2 cup cream cheese, room temperature
1 cup shredded cheddar cheese
1/2 cup cornmeal
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups milk
4 eggs
1 tablespoon olive oil
2 chopped scallions, for serving
salsa, for serving (optional)

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Instructions

Make the filling. Preheat the oven to 375 degrees. In a small bowl, combine the ground sausage with the cream cheese and half of the cheddar.
Prep the batter. Whisk together the cornmeal, flour, baking powder, and salt in a second bowl. Stream in the milk as you keep whisking, then whisk in the four eggs one at a time.
Fill the peppers. Slice each poblano pepper in half. Remove the stems and seeds. Coat a baking dish with the olive oil and lay eight halves across the bottom. Spread the sausage and cheese filling over the peppers, then top with the remaining pepper halves.
Finish the dish and bake. Pour the batter over the top of the peppers. Gently tap the baking dish on the counter a few times to help distribute the batter around the peppers. Sprinkle the remaining cheddar cheese over top and place the dish in the oven to bake for about 40 minutes or until cooked through and just set in the middle. If you'd like it to be more brown, place it under the broiler for a minute or two.
Serve. Let cool slightly, then top with the chopped scallions and cut the casserole into slices (you can get 4-6 servings out of it). Serve warm or at room temperature with salsa.

Notes

Check the casserole at 40 minutes and remove it as soon as it's set to prevent drying out.

Skip the sausage to make it vegetarian. Crumbled tempeh would make a good protein alternative.'

Prep Time: 20
Cook Time: 40
Category: Dinner
Method: Baking
Cuisine: Mexican