Bills Chile Relleno Casserole Recipes

EASY CHILE RELLENO CASSEROLE

Steps:

• Preheat your oven to 350 degrees F. Spray a 9x13 inch pan with nonstick spray.
• Open up the cans of whole chiles and drain completely. If they are not already open, slit one side of each chili with a knife and remove all the seeds from the center.
• Layer the chiles in the pan, covering the bottom. Use half the chiles, about 10 ounces.
• Top the chiles with 1/2 cup each of shredded cheddar cheese, Monterey Jack Cheese, and Pepper Jack cheese.
• Repeat. Layer the remaining chiles on top of the cheese, top with 1/2 cup each of the cheeses.
• Meanwhile in a large bowl or stand mixer, whisk together 8 eggs, 1 cup evaporated milk*, 2/3 cup flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon seasoning salt, and 3/4 teaspoon black pepper.
• Pour the egg mixture evenly over the cheese and chiles.**
• Bake at 350 for about 35-45 minutes. You will know it's done when the top is puffy, the edges are golden, and the center doesn't wobble more than the edges when you shake the pan.
• Let set for about 5 minutes and then serve!

BONNIE'S CHILE RELLENOS CASSEROLE

Steps:

• 1. In a medium-sized skillet, add the olive oil and saute the onion and bell pepper with and a pinch of salt until onion is translucent.
• 2. Then add the ground beef and season with salt and pepper, cumin, allspice, garlic powder, and cook until just browned (cooked through). It is going in the oven so don't overcook the beef.
• 3. Set your skillet at an angle and allow all the fat to drain away from the beef mixture. Soak up the grease with a paper towel and discard.
• 4. In a 9 x 13 x 1 1/2 inch baking dish add one can of the chiles. Spread evenly over bottom of the dish.
• 5. Sprinkle with the sharp cheese on top of the chiles.
• 6. Then add the drained ground beef mixture, spreading evenly.
• 7. Add the second can of chiles over the meat.
• 8. In a small mixing bowl add the milk, sour cream, flour, salt, pepper, beaten eggs, and a dash of Tabasco. Whisk well until smooth.
• 9. Pour this mixture evenly over the dish.
• 10. Bake at 350 degrees for 45 to 50 minutes until it is set.
• 11. Add some cheese to the top about ten minutes before the dish is done. If the dish is not brown enough when cooking time ends, turn the oven on broil, watch carefully so it doesn't burn, only takes about five minutes or so.
• 12. Cut into squares to serve and top with sour cream black olives and chopped green onions. Enjoy!

EASY CHILES RELLENOS CASSEROLE

Steps:

• Split chiles and remove seeds; dry on paper towels. Arrange chiles on the bottom of a greased 2-qt. baking dish. Top with cheese. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over the cheese. , In a bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over beef mixture. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5 minutes before serving.

CHILI RELLENOS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
• In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
• Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
• Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.

BILL'S CHILE RELLENO CASSEROLE

Steps:

• Heat oven to 375 degrees F.
• Boil chilies& onions until semi-tender and drain.
• Coat 9x9" casserole with olive oil.
• Spread croutons on bottom of casserole.
• Spread chilies, onions and sausage over croutons.
• Mix together well eggs, milk, salt, pepper and marjoram.
• Pour mixture over chilies and croutons.
• Put casserole into preheated oven for 35-45 minutes.
• Remove from oven and place tomato slices and sprinkle cheese on top; then bake again for 20 minutes.
• Test with tip of sharp knife for doneness.
• Cool 5 minutes and serve.
• This casserole can be made with many other vegetables, such as eggplant, zucchini, summer squash, green beans, celery, etc.
• If you're a vegan, just leave out the sausage.

CHICKEN CHILES RELLENOS CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes., Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11x7-in. baking dish., Prepare cornbread batter according to package directions. Spread over chicken mixture. Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes. Let stand 10 minutes before serving.