Sunday, January 22, 2012

Chili Relleno Casserole

This is not exactly the dish from our childhood, since it's a bit more complex than the "quick, we need some food" version that's in the Melting Pot cookbook. However, the freshly roasted poblano pepper really gives it a lot more flavor than if you use canned chilies, and roasting them really doesn't take that long. I recommend gloves for processing the pepper.  

2 poblano peppers (or if you're spiciness adverse, 1 poblano and 1 Anaheim pepper), roasted, skinned, and cut into thin 1-2" long strips
1 can black beans, drained
1/4 onion, minced finely
1 c. grated cheddar (for filling) and 1/2 c. for topping
2 Tbsp. minced cilantro
1/4-1/2 c. salsa (depending on desired juiciness)
(Optional) 1 cooked chicken breast, shredded
1-2 tsp. salt

Corn tortillas

Diced tomatoes for garnish  

Pre-heat oven to 400 degrees. Whomp together everything except 1/2 c. of cheese, which you'll use for the topping. Check the seasoning before assembling.

Grease a large loaf pan, then add the filling, followed by a layer of tortillas, followed by a layer of filling, and so on until you've used up the filling. It should be topped at the end with a layer of tortillas, with remaining cheese sprinkled on top. You can also add a bit of salsa to this layer. Bake until the cheese is quite gooey. Serve with diced tomatoes on top, and sour cream if you're into that sort of thing.

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