Who Else Wants Chile Relleno Tonight But Has No Clue Where To Start
It’s chile season and there is nothing quite as satisfying as a freshly roasted pepper stuffed with cheese, dredged through flour, battered, and fried. But the process can take quite a while, and frying anything can get messy quickly. This Chile Relleno Casserole simplifies and eliminates the mess by turning it into a one pot casserole.
Not that long ago my family visited New Mexico. We had the opportunity to try some amazing dishes throughout the state. They are deffinietly proud of their chiles there. One chile we discovered is the Hatch Chile. It’s from a tiny town in New Mexico where it derives its name. Hatch, New Mexico has trademarked this pepper and no one else anywhere in the world can grow it.
An entire festival has built up around the pepper! The festival takes place in September and only lasts one weekend. It’s similar to a small county fair with vendors, rides, and homemade crafts. There were magicians, shows, and even a mechanical bull to ride. It was a once in a lifetime experience and we walked away with more roasted Hatch Chile Peppers then we knew what to do with.
This recipe is a great start!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: Use roasted chile peppers for this recipe for a more authentic chile relleno flavor.
Recipe and image courtesy of Homemade for Elle.
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