Note: 1/4 cup of the vegetable mixture (bell pepper, tomato, red onion, jalapenos after being salted) will be used in the casserole. Reserve before the rest is turned into the salsa with the additional ingredients.
Mix together, in a small bowl, the red bell pepper, the tomato, onion, jalapeno and salt. Remove 1/4 cup of the mixture and reserve for the casserole. To the remainder, add sugar, oil, vinegar, and lime. Set aside.
Preheat the broiler. Place the peppers lined up and just touching on a foil covered baking sheet and broil until the skin is blistered and just very lightly charred in places. Turn as necessary until all sides are blistered, removing any as they finish, 1 to 2 minutes per side. Place the finished peppers in a bowl and cover with a plate until cool enough to handle. Remove the skin. Open each pepper by removing stem and slicing down the center. Remove seeds. Set aside.
Preheat oven to 350 degrees F., prepare casserole by greasing or oiling.
Beat the egg whites with pepper and salt to stiff peaks. In a smaller bowl, mix egg yolks with milk. To the flour, mix the baking powder. Add both the egg yolk and flour mixtures to the egg whites, beating on low a turn or two. Continue to gently fold by hand. Mixture should be mixed with no white or yellow streaks but looking a little lumpy is ok.
Working quickly, add about 1/3 of the egg whites to the bottom of the casserole. Smooth. Place about half the peppers (as many as will fit, piecing the peppers as necessary) in a single layer. Sprinkle with about 2/3rds of cheese and about 2 tablespoons of the vegetable mixture. Add another layer of the peppers. Follow with the remainder of the egg batter, top with remaining cheese and vegetable mixture.
Bake for 30 to 40 minutes until golden brown. Remove from oven and lest rest for a few minutes., but for best “cheese pulls” serve while still piping hot. Place the Ranchero sauce on the plate and top with the casserole slices or use the sauce over the casserole pieces. Pass the fresh salsa and don’t forget the lime!
Add the olive oil to a Dutch oven or large skillet over medium heat. Add the onions and jalapenos to the skillet and cook until softened, about five to six minutes. Add the cumin, cayenne, and garlic, and cook until fragrant, 1 minute longer. Remove from heat and allow to cool slightly.
In a blender, add the tomatoes with their juice and the onion mixture. Blend until smooth. Place mixture back in the Dutch Oven or skillet and simmer to a sauce-like consistency. Remove from the heat and add the sugar, vinegar and salt. Taste and adjust seasoning. The Ranchero sauce should taste a little zippy with sweet, sour, salty undertones.
Keywords: Bargain Meal of the Week, Bell Peppers, Breakfast or Brunch Dish, canned tomatoes, Hot Peppers, jalapenos, Lime, Mexican or Southwestern, milk, Peppers, Poblano Peppers, Red onion, Tomatoes, Vinegar
Find it online: https://frugalhausfrau.com/2023/05/04/chile-rellenos-casserole/