RECIPE

Rachael’s Chile Relleno with Chorizo Casserole

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

“Chorizo can be swapped with leftover turkey, beef, pork or chicken,” says Rach. “They can be scattered into the casserole when the Pepper Jack chunks are added, but this is also a delicious, hearty meat-free potluck or lazy supper if you leave the chorizo out.”

For vegetarian preparation, Rach suggests using a bag of frozen charred corn.

Ingredients

For the Sauce
  • 4 tablespoons olive oil or butter
  • 2 cloves garlic, finely chopped or grated, or 1 teaspoon granulated garlic, ⅓ palmful
  • 1 small onion, finely chopped, or 1 teaspoon granulated onion, ⅓ palmful
  • 4 tablespoons flour
  • Salt and pepper
  • 2 teaspoons ground cumin, 2/3 palm full
  • 1 tablespoon chili powder, such as Gebhardt’s
  • 1 teaspoon dried oregano, 1/3 palm full
  • 3 tablespoons tomato paste
  • 2 cups beef stock
For the Casserole
  • A drizzle of olive or vegetable oil
  • 1 pound Mexican chorizo
  • 8 large poblano peppers
  • One 8-ounce brick Pepper Jack cheese, or Jack or Chihuahua cheese for milder peppers, cut into 8 pieces/sticks
  • 1 ½ cups frozen fire-roasted corn, defrosted
  • 6 eggs
  • 3/4 cup whole milk
  • Salt and pepper
  • ¼ cup AP flour
  • 1 teaspoon baking powder
  • ¼ cup finely chopped cilantro or parsley
  • 1 cup yellow cheddar cheese, shredded

Preparation

Preheat oven to 325˚F.

For the sauce, heat a saucepot over medium to medium-high heat with oil or melt butter and when it foams, add garlic and onion. Cook until soft, then whisk in flour and spices. Whisk in paste and stock and reduce heat to simmer and thicken a bit.

For the casserole, in a small nonstick skillet, heat oil over medium-high heat, brown and crumble the chorizo.

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