Chile Relleno Casserole with Caldillo Sauce

8 Poblano peppers
5 large eggs
1 1/2 cups milk
3 tbsp flour
1 tsp baking powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
2-3 cups shredded Monterey Jack cheese 
1-2 cups shredded cheddar cheese

Caldillo sauce

4-6 Roma tomatoes
2 chile serrano
3-4 chile de arbol
1/4 white onion
2-3 garlic cloves
2 tsp tomato bouillon
1 tsp chicken bouillon
1/4 tsp oregano
1/2 tsp pepper
2 cups reserved cooking water
1 tbsp avocado oil

Wash and dry the peppers.  Heat the peppers over a gas burner, turning frequently until skin is black and charred.  Alternatively, the peppers can be broiled in the oven until black and charred, turning the peppers over to char both sides. Immediately place in a plastic zipper bag or a bowl with a lid and allow to steam for 20 minutes.  Using a sharp knife, remove the stem, slice open and remove the seeds.  Lay the pepper flat and scrape the outer char/skin from the pepper.  Set aside.

Preheat the oven to 350 degrees. In a bowl, add the eggs, milk, flour, baking powder, and seasonings and mix well. Spray a 9x13" baking dish with nonstick spray.  Lay half of the peppers in the bottom of the dish.  Spread half of the cheeses over the peppers.  Make another layer with the peppers and remaining cheese.  Pour the egg mixture over the entire casserole.  Bake for 45 minutes or until the center has puffed up, the eggs are set and the edges are golden.

Caldillo Sauce

In a medium sized pot, add 2-21/2 cups of water.  Score the tomatoes from stem to bottom four times.  This will make it easier to remove the skins once the tomatoes have boiled.  Add the tomatoes, onion, serrano chiles, and chile de arbol to the pot.  Heat until boiling and allow vegetables to boil unil tender.  

Remove the tomatoes and remove the skin.  Add the tomatoes, chiles, and onion and place in a blender with 2 cups of the cooking liquid.  Add garlic cloves, bouillon, oregano and pepper and blend until smooth.  

In a pan, heat the oil.  Add the tomato mixture and cook over medium heat for 15-20 minutes stirring occasionally until it reduces and becomes glossy.

Serve the casserole with the sauce on top.  Garnish with chopped cilantro, sour cream, green onion and avocado.

Instant Pot Tortilla Soup

1 small onion, diced
2 tbsp avocado oil
2 jalapenos, sliced in half
1 15 oz can black beans, drained
1 15 oz can pinto beans, drained
1 15 oz can chili beans, undrained
1 15 oz can corn (frozen can be substituted)**
1 15 oz can fire roasted tomatoes
1 can green enchilada sauce
1 7 oz can diced green chiles
3-4 cups chicken broth
1 taco seasoning packet or 2 tbsp homemade taco seasoning
2-4 cups cooked rotisserie chicken
1 can cream of chicken soup
1 cup chopped cilantro
Juice of 1 lime
Salt & pepper to taste
Chili powder, garlic powder, onion powder, cumin and crushed pepper flakes can be added for additional flavor.

**substitute 29 oz can of hominy for corn

Turn instant pot to sauté and add oil.  Once oil is hot, add diced onion and sauté until tender.  

Once onions have softened, add the jalapenos, beans, corn (or hominy), tomatoes, enchilada sauce, green chiles, chicken broth and taco seasoning. Stir the ingredients, place the lid on the instant pot and set the valve to pressure.  Set the timer for 8 minutes.

Once the instant pot has finished, turn the valve to quick release the pressure.  Once the pressure has released, remove the lid and remove the jalapenos.  Stir in the cream soup, chicken, cilantro, lime juice and any extra seasonings. 

Top with your favorite seasonings: tortilla strips, cilantro, sour cream, shredded cheese, avocado, green onions, lime wedges.

Soup freezes and reheats well.