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Made this recipe this morning and it was awesome! These flavors are right up my alley and refer to your site often when looking for new recipes. Thank you for sharing your love of cooking
I made this exactly as stated with a few minor changes based on what I had available. I used Anaheim peppers Instead because the local store didn’t have Poblano. I also used 9 oz chorizo instead of 16 oz. I just have to say, this is incredible. It totally fulfilled my craving for Chile rellenos. I’m going to make this often. Thank you for this, Elise.
Who could possibly do all of this prep in 10 minutes?? The recipe looks great but 10 minutes is misleading!
Yes!!! I needed a recipe for my husband since he wants to stay away from all the frying with oil. We were so pleased with the ingredients and taste. This casserole will be given to my friends. Thanks so much. Debra from Texas
Yum! Reasonably easy and very tasty!
This is a good recipe, very tasty. I did a couple things different though. I wanted to make this Keto friendly, so I substituted the flour for coconut flour (which I would NOT do again, because that was so hard to mix in the egg mixture. Next time I would try almond flour or something). The other thing I did was 2/3 chorizo with 1/3 ground beef (93%). I find that some chorizo can be a little to greasy and wanted to cut that down a little bit.
I think this turned out really well. Although I wouldn’t say it hit my chile relleno craving, I would probably make this again. It is a bit time consuming, but the flavors are worth it and it’s not your average casserole recipe, so having something a little out of the ordinary is kind of fun.
I need this for a small company party. Will I need 2 baking dishes? To make 2 batches? How close is this to the real thing?
Hi Jessica, if you make 2 batches, I would use 2 baking dishes. As to being close to the “real thing”? As far as I know, chile rellenos are not prepared as a casserole. I had them growing up as individual stuffed chiles, battered and fried, and served with a tomato sauce. So, no, the casserole isn’t traditional, but it is very good, and easier to make for a gathering than regular chile rellenos.
[email protected] I used ground meat taco fillingThanks for our great meal.
Perfect recipeOnly thing I do differently is stuffing the peppers with cheese and whatever left over shreeded beef, chicken, rice and even roasted corn. Just depends what’s hanging out in the fridge.
I dont have baking powder. Can i still make this recipe?
Hi Donna, yes you can. It won’t rise as much but will still be great!
I stuffed the pablanos with vegetarian chorizo, chicken, onions and garlic mixed together. Well….the casserole came out of the oven looking spectacular. We tasted it and decided it is definitely worth all the work. Will be making it on occasion….tho not often because it takes a lot of time and patience. 5 stars for flavor….2 stars for ease.
I wish I could post a picture. It was beautiful!
This is much harder than I expected and I’m a good cook! The pablanos were so soft….maybe I grilled them too long? It’s still in the oven so we shall see if the effort is worth it or if I should just enjoy these at a restaurant. Jury is out for now.
I made this using six custard cups, split it six ways, baked just like you would egg custard dessert, 30 minutes in a pan of water, it was amazing!!
I made this recipe Saturday. I doubled the amount of meat for my carnivorous group, but the chub pack of chorizo I had looked like canned dog food and tasted like an old jar of paprika. So I tossed it and ran to grocery store, bought hot Italian sausage and rushed home. I added half a cup of diced onion, chopped garlic, and a half tsp each of cumin, coriander, and cayenne, and 2 tablespoons of smoked paprika. Big Winner.
Hi Sandy, I’m so glad you checked the chorizo first before putting it in the dish! So many cooking disappointments would be avoided if people just checked their ingredients. Good to know it works with hot Italian sausage.
Oh, no! That would be so disappointing. Johnsonville makes a great chorizo—it’s the same consistency as their Italian sausage. Give it a try next time!
Can you put this together a day ahead and do the cooking the following day or does it have to be baked right away?
Hi Judy, great question! I haven’t tried cooking it ahead. If anyone else has, feel free to chime in.
I am considering making the full recipe in 2 smaller pans and cooking one for us now and freeing the other pan for later…would this work with the eggs? I have done this successfully with casseroles that include eggs mixed into a sauce, but never with plain eggs. Thank you for any advice.
And… If you happen to have left overs…. No…. You’ll have do a double batch… Make burrito add some refried bean sprinkle some cheese warm up…. and pig out!
they are to die for….
I just did recipe, I loved it!! Will definitely do again, I opted for no meat so replaced with more Cotija cheese and mushrooms to make it meatless! I used dried oregano. Thank you so much!!
I just made this, but I layed the poblano peppers flat after opening them up, then covered with 4 different cheeses and continued to make layers till no more Chile, then covered with the egg mixture. Haven’t eaten it yet, as it is still baking. Cross your first.gets, cuz I just winged this recipe.
I used pepper jack cheese in this recipe. It gave it some needed heat. We love this.