Roasted Poblano Casserole with Gochujang Infused Tomato Sauce.-

ROASTED POBLANO CASSEROLE WITH GOCHUJANG TOMATO SAUCE.- Memories of Puebla come back with this preparation, the chiles, the sauce it all reminds me of Chiles Rellenos, This can also be called "Torta Azteca" and can be made with a multitude of variations....

16 Poblano Peppers, roasted, peeled, deveined, seeded and cut in strips
3 cups Chihuahua - Oaxaca Cheese, shredded or in strips (or any white melting cheese)
1 cup corn kernels, either fresh or frozen
18 tortillas, lightly fried in oil (like for Enchiladas), stacked and ready to use

For the Sauce:
2 cans whole tomatoes with juice
7-8 garlic cloves, peeled
1 med onion, cut in half
1/3 cup Gochujang Chili Paste
1 tsp red pepper flakes
2-3 Bay Leaves, whole
1 bunch of cilantro, leaves only
1/3 cup apple cider vinegar
1 tbl sugar or brown sugar
1 tsp ground cumin
salt and pepper to taste

For the Egg Batter:
4 eggs
1/3 cup milk
1/2 cup flour (or Bisquick if you like)
1/2 tsp Baking Powder
1/2 tsp salt
1/2 tsp Paprika


Make the Sauce:
In a pan, place 1 tbl of oil and heat to med high, place the onion and garlic in the pan and cook until golden on all sides, remove and set aside.  Put the tomatoes, onion, garlic, chili paste, apple cider vinegar, sugar, cumin, salt and pepper and blend well. Add the cilantro and blend well. In a pot with about 1 tbl oil on med high heat, add the red pepper flakes and 3 bay leaves and fry in the oil for about 30 seconds, now add the contents of the blender, the blended sauce, and cook the raw flavor out. Bring to a boil, reduce the heat and simmer for about 30 min. Taste and adjust seasonings.

Make the Egg Batter:
Put all ingredients in a bowl and whisk until well blended.

Oven at 350F- Spray 9x12 casserole dish with non-stick spray. Place 6 fried tortillas in the dish insuring the whole bottom of the casserole dish is covered. Put about a cup of sauce on top of the tortillas, then put 1/3 of the poblano chile strips spreading evenly over the sauce, add 1/3 of the corn kernels and 1 cup of shredded cheese. Pour 1/3 of the egg batter over the cheese. This is the first tier. Repeat the first tier by putting 6 tortillas on top of the cheese, add sauce, chiles, corn, cheese and finish with the egg batter and repeat until you've finished the third tier.

Put the casserole dish on top of a sheet or hotel pan and bake in the oven for 30-45 min.or until the casserole is bubbling and the top is golden. Keep and eye on it so it doesn't burn. Let the casserolle rest for 15 min before cutting and serving to allow for it to set up.

When you are ready to serve, reheat the sauce. Cut a portion of the casserole and plate, pour some sauce on top.

I was going to post pictures of the served casserole but once I placed it on the table it went so fast I didn't have time for picture taking!  It was a big hit.  Feel free to add or change out ingredients, once you've made this you will see how many variations can be made following this pattern. Enjoy!