Roasted Chiles Rellenos Bake

Preheat oven broiler. Place peppers on a rimmed baking sheet and broil for 10-15 minutes. Turn peppers once or twice during roasting so they’re blistered all over. Peppers should be tender with lots of black spots. Place peppers in a paper sack or a bowl covered with plastic wrap. Leave them for about 10 minutes to steam.

Reduce oven temperature to 350 degrees F.

When the chiles and peppers are cool enough to handle, peel their skins off. The 10-minute steam they had just then should loosen up the skins quite a bit. Don’t worry about getting every piece of skin off. Just the stuff that comes off easily. Remove the stems, cut peppers in half and remove the seeds and whitish membranes.

Lightly oil a 9×13 baking dish. Lay the chiles and peppers flat, covering the bottom of the dish in a single layer. Sprinkle with half of the cheese. Lay tomato slices over the cheese, then add the last of the cheese over the tomatoes.

Separate the egg yolks from the whites into separate bowls. Whisk the yolks together with the flour and salt. Beat the whites with an electric mixer until soft peaks form, then gently fold the whites into the yolk mixture. Spread the egg batter evenly over the cheese layer.

Bake for about 15 minutes until the topping is browned. Serve hot with salsa and a green salad.

Serves 4-6.

Recipe adapted from multiple sources.