Prep 10 mins
Cook 50 mins
Everything you like about eating chili rellenos EXCEPT the deep frying, in an easy to prepare/cook dish. I created this myself because I wanted to bring a delicious hearty dish to a vegetarian gathering.
- 8 poblano peppers (fresh, lightly roasted, and peeled)
- 1 (15 ounce) boxof trader joe's cornbread mix
- 3⁄4 cup milk
- 9 eggs
- 1⁄2 cup butter
- 1 lb shredded mexican cheese (I used Sargento's)
- 1 (12 ounce) bottleof trader joe's enchilada sauce
- Grease a 9x13 pan. Preheat the oven to 375.
- Prepare the corn bread batter according to the directions on the box EXCEPT use a stick of melted butter instead of oil. To melt the butter, heat it on 20% or 30% power for a couple of minutes. You don’t want to overcook the butter, just melt until it is smooth and creamy.
- Dump the batter in the bottom of the pan and spread it around. It doesn’t need to be smooth on the top.
- Lay the peppers on top of the batter. Sprinkle about half of the cheese on top of the peppers.
- Beat the remaining eggs (should be 8) and pour over top of the cheese, trying to distribute as evenly as possible. If you need another egg or two, go ahead and beat and dump again.
- Pour the entire bottle of sauce over top of the egg, again trying to distribute evenly.
- Finally, top the casserole with the remaining cheese.
- Bake for 45-50 minutes. You should check on it about 15 minutes before you expect it to be done to make sure the top isn’t overcooking. If the cheese on top has browned too much and you are afraid it will overcook, lay a piece of aluminum foil lightly over top as a barrier. Using a glass pan allows you to check to make sure all of the corn break has thoroughly cooked. It should be a golden brown. Make sure all of the egg from the middle layer has been cooked.
Wow, this was really GREAT!!