Step 1

Prepare the poblano peppers by preheating the oven to broil and setting the oven rack directly under the broiler. Line a baking sheet with foil and place the whole peppers on top.

Step 2

Broil the peppers for 3-4 minutes or until the skin is blackened and blistered. Carefully flip them over and broil them for 3-4 minutes or until the skin is blackened and blistered. Remove from the oven, put the charred chiles in a large zip-lock bag, and seal.

Step 3

Allow them to steam for 5-7 minutes. Peel off the charred skin and discard the stem and seeds.

Step 4

Preheat the oven to 350 degrees. Coat an 8-inch baking dish with cooking spray.

Step 5

Make the batter by separating the egg whites from the yolks in two bowls, placing the whites in a large bowl.

Step 6

Beat the egg whites with a hand mixer until stiff peaks form.

Step 7

While continuing to beat the egg whites on low, add in the yolks, one at a time, until they are fully mixed in.

Step 8

Beat in the flour, milk, baking powder, sea salt, and freshly cracked black pepper, to taste. The batter should be light, fluffy, and smooth.

Step 9

Prepare the chile relleno casserole by pouring half of the egg batter into the bottom of the prepared baking dish and spreading it out evenly.

Step 10

Spread two poblano peppers in the baking dish in a single layer.

Step 11

Sprinkle some of the cheese evenly on top.

Step 12

Spread the remaining two poblano peppers in the baking dish in a single layer.

Step 13

Next, sprinkle some of the cheese evenly on top.

Step 14

Pour the remaining half of the egg batter evenly on top of the cheese.

Step 15

Finally, add the last bit of cheese evenly on top of the casserole.

Step 16

Bake the chille relleno casserole by placing the baking dish into the oven to bake for 30 minutes.

Step 17

Remove from the oven and set aside to cool for 5-10 minutes before slicing.

Step 18

Meanwhile, make the sauce (while the casserole bakes) by charring the tomatoes, jalapeno, onion, and garlic cloves (skin on) in a cast iron skillet until lightly charred and softened.

Step 19

Remove the skin from the tomatoes and place them in a blender with the onion and jalapeno. Remove the skins from the garlic and add the cloves to the blender. Blend until smooth and creamy.

Step 20

Heat the avocado oil in the cast iron skillet over medium-high heat. Add the corn tortilla once the oil is HOT and cook until lightly golden brown and crisp. Side Note: You will cook the sauce in the same oil, so don't discard it.

Step 21

Remove tortilla from the skillet and place in the blender.  Add the chicken bouillon, oregano, water, sea salt, and freshly cracked black pepper, to taste.

Step 22

Finish the sauce by carefully pouring it back into the oil in the cast iron skillet in which you cooked the tortilla. Simmer over medium heat, stirring occasionally, for 3-5 minutes, and re-season if needed.

Step 23

To serve, sprinkle cilantro on top and slice. Spoon some sauce on a plate, then place a slice of the casserole on top. Serve immediately and enjoy.