I grew up loving the chiles rellenos my mother made for us. The only problem is that they are a bit tricky to make; they can sometimes get soggy with the oil. And they can be a bit rich with all that frying.
How To Make an Easy Chile Relleno Casserole
This recipe for a chile relleno casserole skips the steps of dipping in batter and frying, and instead bakes the stuffed chiles in an egg batter. The recipe is based on one from Sunset Magazine; our main adjustment to the original is to include a tomato sauce base to the casserole. To us, chiles rellenos taste better with a light tomato sauce, and they do in this casserole as well.
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Note that this casserole serves 8; you can easily cut the ingredients in half and use an 8 by 8-inch dish for the casserole. You can also do that over a grill, or in a broiling pan under a broiler (don’t use a thin baking sheet or it will warp under the high heat). Just put the chiles close enough to the heating element so they char and blister on the surface. Turn the chiles so that they get completely blackened all around. Place the blackened chiles in a bowl and cover with a plate or damp towel. Let the chiles steam in their own heat for several minutes. Add the tomatoes (break up any whole tomatoes before adding to the pan). Add a pinch of salt. Bring to a simmer and lower the heat to low. Gently simmer for 15-20 minutes. Remove from heat and set aside. At this point you can make ahead and chill for several days. Add 10 minutes to cooking time in the next step if you make ahead and chill.
