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Whole Foods' Chile Relleno Casserole




Source of Recipe


Whole Foods Market


List of Ingredients




8 fresh poblano peppers
1 1/2 cups Cheddar cheese, grated
1 1/2 cups Monterey Jack or Pepper Jack cheese, grated
1 pound yellow squash, 1/4-inch dice
1 pound zucchini squash, 1/4-inch dice
1 cup frozen corn
1 cup frozen peas 1 tablespoon olive oil
6 to 8 cloves garlic, minced

Recipe




Yield: 6 servings



Preheat oven to 425 degrees.

Coat poblano peppers with some olive oil. Place on baking sheet or foil and roast until peel has blackened, about 25 minutes, turning occasionally to roast peppers all over.

Carefully remove roasted peppers and place in a sealed brown paper bag or other covered container for 15 minutes to sweat and loosen the skin. Reduce oven temperature to 350 degrees.

Peel peppers and remove seeds. Lay peppers flat.

Sauté remaining vegetables in 1 tablespoon oil until just soft. Season with salt and pepper.

In a 13-by-9-inch casserole dish, create two or three layers: Start with the peppers, then sautéed vegetables, then cheese, ending with the final layer of cheese.

Bake casserole, covered lightly with foil, for 40 minutes.