It’s the New Year! And even though this is a Mexican recipe, I’d like to go international for a moment and point out that it’s also almost the start of the Chinese Year of the Monkey which makes me very happy, because I’m a year of the monkey girl! It’s supposed to be very good luck when your Chinese Zodiac animal comes back around again!
Speaking of good luck, I had the wonderful luck to have been asked to write this Poblano Chiles Rellanos Casserole post by my favorite Egg People, NestFresh! Always 100% Cage Free Eggs. I’ve said it before and I’ll say it again, I believe the egg IS a perfect food and NestFresh works hard to make sure your eggs are as perfect as they can be! You may recall some of our other NestFresh Egg Posts.
Like every other year before it, this new year will bring countless New Years Resolutions and many people trying to up their game, live longer, exercise more and eat smarter and healthier. So who am I to stand in the way of tradition?
My Poblano Chiles Rellanos Casserole is a lighter and healthier version of restaurant rellenos yet still has just as much taste! So much so we call it #GuiltFreeGourmet!
When #NestFresh approached me about creating a healthier egg recipe for the new year, I thought, “Well, I can do that!” But then I figured this couldn’t be just any ol’ jump in the kitchen on a Saturday egg recipe. It had to be special and appealing on more than just the health-o-meter. It had to be tempting and tantalizing and tasty, too! Something that would spice up the joint—and a perfect NestFresh egg! Hmmm, I think I’ve got it. Poblano Chiles Rellanos Casserole!
Poblano Chiles Rellenos Casserole Process Notes:
First, don’t let this recipe scare you if you are the wimpy type who thinks ketchup is spicy! Most of the time, poblano peppers are very, very mild. Every once in a while you’ll get a little firecracker not an M-80, just a little Black Cat, but if you’re worried about that feel free to sub bell peppers and they will still be tasty!
Second, don’t let this recipe scare you because of the meringue-like egg white whipping thing. It’s not hard as long as you have an electric hand mixer, no fancy stand mixer needed. But of course if you have the big fancy job, more power to ya!
Pair this Poblano Chiles Rellenos Casserole with refried black beans and my Legendary Salsa for an amazing weekend brunch or weeknight dinner. You won’t walk away hungry and the scale will thank you in the morning! YU-UM! And just to be extra nice because I want you to have the happiest #NewYear ever, even though this dish is vegetarian, I’ve included some variations to satisfy all palates! You’re welcome! ????
If you want this meal a little heartier, you can cook up some ground turkey with a little minced garlic and add it to the dish before or after layering in the peppers, you could do the same with ground pork and/or you could also use that black refried bean side dish as a layer instead! If using the beans I’d suggest putting on the bottom of the pan. Just make sure the pan is well-oiled first. And no matter what, you’ve GOT TO have the Legendary Salsa on top. It makes the whole dish Muy Bueno!
Happy New Year!
NestFresh Poblano Chiles Rellenos Casserole Recipe
- 4 egg whites
- 2 egg yolks
- 1/2 tsp cream of tartar
- 1/4 c all purpose flour
- 3/4 c fat free skim milk
- 4 mild poblano peppers cleaned and sliced lengthwise
- 1 c low fat Mexican blend shredded cheese
- pinch salt
- dash cumin
- dash ground black pepper
- 1 tsp olive oil for dish
- 1 c Cinfully Simple Legendary Salsa
Pre heat oven to 325 degrees
Prepare a small baking dish by smearing it with olive oil.
Place cut peppers in rows across the bottom of the dish
Separate egg yolks from whites. Save two egg yolks in one mixing bowl and put the four egg whites in a different bowl.
Add to the yolks bowl the milk, salt, pepper, cumin and flour; whisking until smooth.
In the whites bowl, add cream of tartar and mix on high until it forms stiff peaks like meringue.
Gently move the whites into the yolks bowl and fold (mix gently so as not to lose all the volume and peaks).
Pour the mixture on top of the peppers.
Top with cheese.
Bake at 325 degrees for 35-45 minutes or until the top begins to brown and the egg forms is not runny in the middle.
Adjust cooking time accordingly. I live in the mile high city so my cooking time might be longer than yours if you’re a flatlander. However, based on some of your comments I’m realizing I have a suped up Kitchen Aid Oven that does a bang up job, so just keep an eye on this dish and add or subtract cooking time as needed.
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