{"id":920,"date":"2024-02-11T20:53:08","date_gmt":"2024-02-11T20:53:08","guid":{"rendered":"https:\/\/breckas.com\/?p=920"},"modified":"2024-02-11T20:53:08","modified_gmt":"2024-02-11T20:53:08","slug":"chile-relleno-bake","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2024\/02\/11\/chile-relleno-bake\/","title":{"rendered":"Chile Relleno Bake"},"content":{"rendered":"<p>If there\u2019s one type of cuisine we can all agree on, it\u2019s probably Mexican. There\u2019s a reason it\u2019s famous across the world\u2013 it\u2019s absolutely delicious. From tacos, to burritos, to enchiladas, and tamales, I could eat it every day and not get tired of it. I\u2019ve tried my hand at making many different Mexican dishes at home, but one I have never tackled is Chile Relleno.<\/p>\n<p>If you aren\u2019t familiar with this dish, it\u2019s traditionally a green chile stuffed with cheese (and sometimes meat), that\u2019s dipped in egg and fried. Yum! I love ordering it at food trucks or our local Mexican spot, but something about frying them up at home has always intimidated me. And that is where this Chile Relleno Bake comes in!<\/p>\n<p>This casserole takes all the traditional flavors of Chile Relleno and layers them into one simple dish. It\u2019s the perfect version for feeding a crowd as it easily feeds eight people. Slice it up and top with sour cream, salsa, cilantro, and sliced avocado for a real treat!<\/p>\n<h2 class=\"wp-block-heading has-vivid-red-color has-text-color\">Ingredients:<\/h2>\n<ul>\n<li>7-8 poblano peppers, large is better<\/li>\n<li>4 cups Mexican blend cheese, shredded<\/li>\n<li>6 eggs<\/li>\n<li>1 \u2153 cups milk<\/li>\n<li>\u00bc cup flour<\/li>\n<li>1 teaspoon baking powder<\/li>\n<li>\u00bd teaspoon garlic powder<\/li>\n<li>1\/2 teaspoon cumin<\/li>\n<li>\u00bd teaspoon salt<\/li>\n<li>\u00bd black pepper\n<div id=\"tps_slideContainer_6608\" class=\"theiaPostSlider_slides\">\n<div class=\"theiaPostSlider_preloadedSlide\">\n<h2 class=\"wp-block-heading has-vivid-red-color has-text-color\">PREPARATION:<\/h2>\n<ol>\n<li>Preheat oven broiler on medium to high.<\/li>\n<li>Line a baking sheet with foil and space out poblano peppers on top of foil.<\/li>\n<li>Broil pepper for 12-15 minutes, flipping halfway through.<\/li>\n<li>Remove peppers from oven and cover pan tightly with foil for 8 minutes to steam the peppers as they cool.<\/li>\n<li>Uncover peppers and remove stems and charred skin, then slice peppers in half and remove seeds.<\/li>\n<li>Preheat oven to 350 degrees and grease a 9\u00d713-inch baking dish.<\/li>\n<li>Using half the peppers, arrange a flat layer covering the bottom of the prepared baking dish. Top peppers with half the cheese then repeat another layer of peppers, another layer of cheese.<\/li>\n<li>In a medium bowl, whisk together the eggs, milk, flour, and seasoning until smooth. Pour mixture over the layered dish.<\/li>\n<li>Bake for 40-45 minutes or until top is starting to turn golden.<\/li>\n<li>Serve with sour cream, cilantro, salsa, and avocado.<\/li>\n<\/ol>\n<p>Enjoy !<\/p>\n<\/div>\n<\/div>\n<div class=\"theiaPostSlider_footer _footer\"><\/div>\n<p>&nbsp;<\/p>\n<div class=\"code-block code-block-4\"><\/div>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>If there\u2019s one type of cuisine we can all agree on, it\u2019s probably Mexican. There\u2019s a reason it\u2019s famous across&hellip;<\/p>\n","protected":false},"author":1,"featured_media":921,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Chile Relleno Bake - Grandma Baking Recipes","description":"If there\u2019s one type of cuisine we can all agree on, it\u2019s probably Mexican. There\u2019s a reason it\u2019s famous across the world\u2013 it\u2019s absolutely delicious. From tacos,"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-920","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/920","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=920"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/920\/revisions"}],"predecessor-version":[{"id":922,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/920\/revisions\/922"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/921"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=920"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=920"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=920"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}