Chile Relleno Casserole For 2 Recipes

CHILE RELLENO CASSEROLE

Steps:

• Preheat oven to 350 degrees, spray bottom of 9 x 13 baking dish with cooking spray Mix beans with chili powder and spread on bottom of baking dish.
• Lay the chilies and cheese on top of the beans.
• In a mixing bowl, whisk eggs, flour, and milk together well, then spread on top of everything else.
• Bake 30-45 minutes, or until egg is well set and slightly brown.

CHILE RELLENO CASSEROLE

Steps:

• Remove the stems and slice the peppers on one side lengthwise, leaving the peppers intact, and then remove the seeds.
• Preheat the oven to 400 degrees Fahrenheit and line a large baking pan with aluminum foil or parchment paper.
• Place the Poblano peppers on the baking pan evenly spaced, then drizzle on the olive oil. Use your hands to coat them well.
• Bake for 20 minutes. Flip the peppers over and bake for 10 more minutes or until the tops have charred a bit.
• In the meantime, whisk together the eggs, milk, flour, salt, cumin, paprika and baking powder in a large bowl then set aside.
• Once the peppers are done, reduce the oven heat to 350 degrees Fahrenheit.
• Let the peppers cool until you can safely handle them then remove the skin and slice each pepper in thirds lengthwise.
• Pour 1/3 of the egg mixture into a 9 by 13-inch baking pan or a casserole dish then add ½ of the peppers on top along with 1/3 of the cheese sprinkled on top.
• Pour half of the remaining egg mixture on top followed by the remaining pepper slices.
• Pour on the remaining egg mixture followed by the remaining cheese and cover loosely with aluminum foil then bake for 20 minutes.
• Remove the foil and bake again for 15-20 minutes or until the center no longer jiggles.
• Slice and serve with freshly chopped cilantro for garnish if desired.

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.