Prep Time:
15 min
Cook Time:
60 min
Total Time:
75 min
Servings:
6
The TOSTITOS® Chile Relleno Skillet features roasted poblano peppers stuffed with a cheesy egg mixture, baked to perfection, and topped with TOSTITOS® Salsa and crushed tortilla chips for a deliciously smoky and savory dish.
Ingredients
How to make it
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1
Position oven rack 6 inches from broiler and preheat broiler to High.
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2
Place whole peppers on baking sheet and broil until blackened on top, about 5 minutes. Flip peppers and continue broiling and flipping until blackened on all sides.
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3
Place blackened peppers in medium bowl. Cover with plastic. Allow peppers to steam for 10-15 minutes.
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4
When peppers are cool enough to handle, gently peel off and discard skins. Remove stems and seeds.
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5
Heat oven to 350°F. Lightly grease a 10 inch cast iron skillet.
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6
Spread 1/2 cup TOSTITOS® Restaurant Style Salsa on bottom of prepared dish.
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7
Place 3 peppers in bottom of dish, arranging to cover completely. Top with half the shredded cheese.
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8
Cover cheese with remaining peppers. Top with remaining cheese.
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9
Combine eggs, milk, salt, onion powder, garlic powder, black pepper, baking powder, and flour. Whisk thoroughly to remove all lumps. Pour over casserole.
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10
Bake for 30-45 minutes, until puffed and golden.
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11
Spoon 1/2 cup TOSTITOS® Restaurant Style Salsa over hot skillet. Sprinkle with chopped cilantro and 1 cup crushed TOSTITOS®.
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12
Slice casserole into 6 pieces. Serve drizzled with more TOSTITOS® Restaurant Style Salsa and sprinkled with more crushed TOSTITOS®.
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