Chile Relleno Casserole Lightened Up Slightly Recipes

CHILES RELLENOS CASSEROLE (COOKING LIGHT)

Steps:

• Preheat oven to 350*F.
• Cook turkey and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients (cumin through beans). Stir well; set aside.
• Arrange half of green chiles in an 11 x 7-inch baking dish; top with 1/2 cup cheese. Spoon mounds of turkey mixture onto cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.
• Combine flour and salt in a bowl; gradually add milk, hot sauce, eggs and egg whites, stirring with a whisk until blended. Pour over casserole.
• Bake at 350* for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro, if desired.

CHILE RELLENO CASSEROLE

Steps:

• Rinse, remove seeds and drain chilies. alternate chilies and cheese to make 3 layers each in a buttered 9"x13" pan.
• beat eggs with flour and salt. blend in milk. pour over chilies and cheese. bake for 30 minutes at 350 degrees.

CHILE RELLENO CASSEROLE

Steps:

• Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.
• Preheat the oven to 350ºF.
• Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.
• Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.
• Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.

CHILE RELLENO CASSEROLE (LIGHTENED UP SLIGHTLY)

Steps:

• Preheat oven to 350°F Prepare a 9x13 pan by spraying it with vegetable oil spray.
• Drain chiles, remove any seeds, membrane, or skin you find, and slice lengthwise into 1 inch strips.
• Slice cheese into very thin slices. They don't have to be even and it's okay if they crumble a bit.
• Place a layer of chiles into the bottom of the pan. They don't have to cover completely. Cover with a layer of cheese (mix white and yellow) and a sprinkle of scallions. Repeat this, reserving a few cheese slices and scallions for the top of the casserole.
• Stir together milk, eggs, and flour. Season with a little bit of salt and pepper and the garlic powder. Pour this over the layered mix.
• Bake in the preheated 350F oven for 25-30 minutes. It's done when it doesn't wiggle when shaken, it won't brown very much.
• Remove from the oven, top with the tomato-chile sauce and reserved cheese and scallions. Bake 3-5 more minutes, until cheese begins to melt.
• Let this stand at room temperature for about 5 minutes before serving.