Baked Chiles Rellenos with Garlic Jalapeno Tomatoes

April  7, 2014
0 Ratings
  • Serves 4-6
Author Notes

Pasilla in every bite! On the way to making chiles rellenos, I swerved and ended up layering the ingredients and adding a few extras, such as a tortilla base and garlic jalapeno tomatoes. I began with my mother's recipe for Chiles Rellenos Jose. Cheese is added at every step (five separate additions), so pace yourself accordingly. I often make this in several smaller baking dishes rather than one 9 x 13 dish - the 'leftovers' are just as appealing as the first bite. The most time-consuming part of this is peeling and seeding the peppers, and when I do that in advance the rest of the work takes only about half an hour before I put them in the oven. —mawhorts

What You'll Need
  • 6-8 corn tortillas
  • 8-10 ounces pepper jack cheese, shredded
  • 12 pasilla peppers, roasted, seeded, and peeled
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, chopped fine
  • 1 pound cherry tomatoes, halved
  • 9 eggs
  • 3/4 cup kefir
  • 1/3+ cups flour (between 1/3 & 1/2 cup)
  • salt & pepper to taste
  1. Roast the pasilla peppers on a baking sheet in a 450 degree oven until skin visibly puffs away from the peppers and starts to brown in places, about 30 - 40 minutes. Remove from oven and let cool. When cool enough to handle, pull the skin off the peppers, open up the peppers so that they lay flat, and remove the stems and seeds. This can be done in advance, and peppers can be refrigerated or frozen.
  2. Preheat oven to 375.
  3. Heat the tortillas in a frying pan until barely cooked and place them in a single layer in the bottom of a greased 9" by 13" baking dish.
  4. Whisk together the eggs, kefir, and flour until fluffy, with a handful or two of cheese. Pour a little egg mixture over the tortillas, and spread with the back of a spoon until it just covers the tortillas. Sprinkle a few handfuls of shredded cheese over the egg mixture.
  5. Lay the soft roasted peppers flat in a double layer covering the baking dish. Sprinkle a few handfuls of shredded cheese over the peppers.
  6. Meanwhile, saute the garlic and jalapeno with the olive oil in a frying pan over medium heat for several minutes until the garlic just begins to turn golden. Add the halved cherry tomatoes and a pinch of salt and cook over medium high heat for about 7 minutes, stirring occasionally. The tomatoes should be softened but not lose their form entirely.
  7. Add the cooked tomatoes in a layer over the peppers. Once more, sprinkle some shredded cheese over the tomatoes.
  8. Pour the remaining egg mixture over the tomatoes, and one last time, sprinkle some cheese on top.
  9. Bake at 375 for 30-40 minutes, until the top begins to brown.

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