The Bite: Let's Get Spicy Chile Relleno Brunch Casserole
“I don't think you're ready for this jelly, I don't think you're ready for this jelly, I don't think you're ready for this…..” some easy cheesy spicy eggs deliciousness babyyyy….
I don’t know about you but I can never cook without music or a podcast on so Destiny’s Child happened to be on my playlist this afternoon - you’re welcome ;).
That's right gals, for today’s Food-Love Friday, we’re introducing you to one of our favorites! It’s a quick and easy peasy brunch recipe that technically can be eaten anytime of the day. It was always a hit for office potlucks, brunch shenanigans and meal preps!
Now if you love chili rellenos or stuffed poblanos - this is an excellent substitute, slightly healthier since you’re not frying anything and WAY EASIER. However, this recipe is not Vegan, but could pass for Keto and could easily be made into a vegetarian dish.
First and foremost, for my non-spicy food lovahs (I am a wimp when it comes to spicy) or you need to consider any picky eaters, this recipe falls on a spicy scale maybe a 2 out of 10 - so have no fear when taking this venture on!
Second, even if…you consider yourself “not a cook” - I promise you can pull this baby off!
Third, this isn’t necessarily the “gourmet” version (however you definitely can roast your own chili peppers - it truly sends it over the edge in all the best ways), this is a tried and true good ol’ southwest casserole meant to save you time and provide the ultimate comfort food.
Lastly… this blog is dedicated to Wendy Welch. Wendy was a beloved Middle School Teacher and a former employee and friend of mine from my Colorado days. Wendy used to knock it out of the park with this dish at all of our team potlucks and was the first to introduce me to the concept. Every time I make it, I can’t help but think of her.. Unfortunately, she passed away but her zest for life still lives on!
Let’s Get Spicy! Chile Relleno Brunch Casserole
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 minutes
Optional Soundtrack: Bootyliscious - Destiny's Child
Ingredients:
1 Can (27 ounces) of roasted whole green chiles
¼ Cup of all-purpose flour
1 teaspoon of baking powder
5 Organic Free Range Eggs
8 Slices of Bacon (or sausage, or for dinner swap out some cooked chicken)
1 10oz can of Evaporated Milk
1 8oz can of tomato sauce
1 4oz of Green Enchilada Sauce (I personally use Frontera brand found at Target and save the rest for later)
1 3oz of Philadelphia Cream Cheese
1 4oz of Shredded Mozzarella Cheese (I personally use Tillamook Mozzarella also found at Target)
1 2oz of Crumbled Queso Fresco (I personally use the Cacique brand also found at Target)
1 2oz of Shredded Monterrey Jack (I personally am a Tillamook fan and also found at Target)
1 cup of Panko Bread Crumbs
+ Additions… Cilantro, Sour cream + Salsa = Bon Appetite
CONFESSION time: Recipes could be one the hardest thing on the planet for me, I love to cook…. However you may not get the exact dish twice :)... So as always…. my word to the wise is play, experiment and customize to your liking, this has been created generally with what I typically do when I approach this dish :). However would love to hear about any fun additions or flairs you may make!
Instructions:
1. Grab your baking dish of choice, I always use a glass pie pan that works perfectly!
2. Preheat your oven to 375 degrees.
3. Take your non stick casserole dish and lightly pour about a few spoonfuls of Tomato Sauce, enough so the bottom is covered but you can still see the bottom :)
4. Mix your cheeses together :)
5. And Next, you’ll take your canned chiles and flatten out enough green chile’s to cover the bottom of your pan (maybe 3-4)
6. Put a dollop of cream cheese on each one, half a slice of bacon and then sprinkle with ⅓ of your cheese
7. Repeat this step until you are out of chile peppers!
8. Next in a Mixing Bowl, take your eggs, evaporated milk, flour and baking powder and mix it all together.
9. And pour over your dish.
10. Top with the green enchilada sauce. I do one final swirl of the tomato sauce and the remaining cheese.
11. And the grand finale of it all… You sprinkle with Panko bread crumbs
12. Bake for 30-ish minutes or until bubbly and the top is golden brown.
13. Once ready to serve a dollop of sour cream, a sprinkle of cilantro and a spoonful of red chunky salsa :)
ABOUT THE AUTHOR
ENTREPRENEUR | COMMUNITY CHAMPION | BRUNCH AFICIONADO
Tiffany Accardi is an Entrepreneur, Community Champion, Brunch Aficionado and occasionally moonlighting as a GTB "blogger". Based in Los Angeles, CA with her Chocolate Lab, Milo. Lover of all things sparkly, creative, community, pool floating, soulful conversations + fabulous dinner parties. Her passion is creating family, community, and deep impacts.
Through her own journey of pursuing freedom it has been her hope and purpose to raise up ideas and encourage people to develop their dreams and visions into the highest callings on their lives. To see people walk in complete freedom, fullness and wholeness as we are all so perfectly designed to be.