Ingredients

How to make it

  • Roast the pablano chilies by placing them directly in the flame of a gas burner turned to high, or about 3 inches below an electric broiler. Turn them frequently until blistered and charred all over. Let them cool for a minute or two, then place in a plastic bag and let cool to room temparature. Rub away the skin with your fingers. Do not rinse(you knew that). Slit the peppers and scrape out the seeds. Cut off the stems and cut the peppers into 2 inch squares.
  • Preheat the oven to 350 dgrees.
  • Lightly oil an 8x12 inch casserole.
  • Spoon the oil into a medium skillet and place over moderate heat. Add the onion and saute to soften, about 3 minutes. Add the garlic, oregano, and cumin; saute 1 minute longer. If the mixture seems too dry add 1 tablespoon water.
  • In a food processor or blender, combine the eggs, cream cheese, milk, cilantro, flour, and salt; blend till smooth.
  • Arrange half the pablanos in the baking dish; top with half the tomato slices. Spoon on the onion mixture in an even layer. Scatter 3/4 cup each cheese over the onion mixture. Sprinkle with scllions. Pour 1/2 the egg mixture over all. Arrange the remaining pablanos on top, and then layer with remaining tomato slices. Pour on the remaing egg mixture and top with remaining cheese.
  • bake for 35 to 40 minutes until deep golden brown and bubbly around the edges. Remove from the oven and let stand for 10 to 15 minutes before serving. Cut into squares and serve hot.

Reviews & Comments 10

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  • krumkake 5 years ago
    Geez Louise, how'd I miss this one?!? I have been craving Mexican food, and this is one of my faves...you rock, lasaf - ready for me in my time of need!!!
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  • rosemaryblue 5 years ago
    I love the twist on the recipe! Sounds delicious.
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  • sas 5 years ago
    Hi: I love the recipe and added a picture so that I can keep in my saved recipe file. I cannot wait to try. Thanks
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    " It was excellent "
    morninlite ate it and said...
    My husband loves these, and I don't... well, didn't have a recipe. Saving this one!!
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  • lasaf 5 years ago
    I made this again last night. Had to use those garden tomatoes ya know. The anaheim peppers were a little hot (really). I should have warned the family, but they're all big boys. They did eat it all once they got used to the heat, and I helped. L.
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  • cookinggood 5 years ago
    Wonderful recipe. Chili Rellanos are one of my favorites!
    Thanks,
    Ferri
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    " It was excellent "
    rockyruby ate it and said...
    I love chili rellanos...it's my fave, but what a poin to make....this sounds like it will be so worth the effort. thanks for sharing this one!
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  • conner909 5 years ago
    My favorite Mexican food is chile rellenos...and this recipe looks really good...am bookmarking! Thanks for sharing!
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    " It was excellent "
    mjcmcook ate it and said...
    Hello....
    What a GREAT "Twist" on a "Classic" recipe!
    I must try this very soon....Because it is without a doubt....a ..."5"FORK!!!!! This recipe is also wonderful for 'Veggie Eaters'!...I have quite a
    few of these "folk" in my large circle of family and friends!
    Thank-you for sharing....mjcmcook....
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    I love chile rellenos and this casserole sound wonderful. Thanks for sharing it; I'm saving your recipe to try soon. :) Vickie
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