Grilled Tomatillo Salsa and Cheesy Chili Rellenos
I have been baking this easy chili relleno bake for years, and it is one of my most requested recipes – It has been adapted from a recipe on the Epicurious website. For one thing, it could not be easier. For another, it travels extremely well and has fed hoards of people during countless tailgate gatherings. And lastly, the elements can be made ahead the night before, blended and baked in the morning before you’ve even had your first sip of coffee! The Grilled Tomatillo Salsa is a nice, bright accompaniment. It also works well as a dip on it’s own, or over cheese or chicken enchiladas.
Ingredients
- CHILI RELLENO BAKE
- 4 large eggs
- 1 ½ cups milk
- 2 tablespoons all-purpose flour
- ½ teaspoon salt and pepper to taste
- 1, 27 ounce can whole green chilies split open, halved, and seeds removed
- 2 cups Monterey Jack cheese shredded
- 2 cups Cheddar cheese shredded
- GRILLED TOMATILLO AND GREEN CHILI SALSA
- 2 pounds tomatillos husked and rinsed
- 4 cloves garlic peeled
- 2 Anaheim Chilies 2 Jalapeno Chilies, and 2 Serrano Chilies
- 1 white onion peeled and sliced into ½ inch rounds
- 4 tablespoons canola olive, or avocado oil
- Salt to taste
- Agave nectar to taste
- 1 bunch cilantro washed and roughly chopped (optional)
Instructions
- For the Chili Relleno Bake:
- Butter or spray cooking spray in a 13x9 inch-baking dish.
- Use an immersion blender or mixer to beat together eggs, milk, flour, and salt & pepper. Set aside.
- Arrange chilies in bottom of baking dish to cover entire bottom of the pan. Cover with a layer of ½ of the cheese, then add another layer of chilies, then finish with remaining cheese.
- Pour egg mixture over the top of chili mixture.
- Bake in a preheated 350-degree oven until casserole is puffed and turning golden brown on the edges. Center should be set and a knife inserted in center should come out clean. This will take around 40 minutes, but it’s a good idea to start checking at about 30 minutes.
- For the Grilled Tomatillo Salsa:
- Toss the tomatillos, garlic, chilies, and onion with oil and sprinkle with salt. Grill in a grill basket over medium high heat until tomatillos and garlic are softened, onions are softened and slightly charred, and peppers are charred.
- Allow to cool and remove skins, seeds, and membranes from the chilies. Chop chilies, onion, and garlic finely. Remove stems from tomatillos and chop coarsely.
- Toss with oil and salt. Taste and add agave if you need to add some sweetness. If you like a ‘juicer’ salsa, mash with a potato masher until the consistency you like.