CHILE RELLENO CASSEROLE
Love chile rellenos but can't be bothered with all the prep? Try this no-fry, no-fuss casserole that delivers on all the flavors and gooeyness of this traditional Mexican dish without all the work.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 8
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 350 degrees F.
- 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.
CHILI RELLENOS CASSEROLE
This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.
Provided by CLARISSA2
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 12 g, Cholesterol 139.9 mg, Fat 27.6 g, Fiber 1.4 g, Protein 23.9 g, SaturatedFat 16.7 g, Sodium 1449.4 mg, Sugar 7.3 g
CHILE RELLENO CASSEROLE WITH FRESH CHILES
Posted in request for a Chile Relleno casserole with fresh chiles. I have not tried this recipe, personally.
Provided by Terri F.
Categories Cheese
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Rinse chiles, open flat and remove seeds.
- Drain on paper towels.
- Brown meat with onion and garlic, and drain fat from pan.
- Add 1 tsp cumin, half of the chili powder, and salt, and stir until well blended.
- In a greased 9x13 pan, layer chiles, beef, and another layer of chiles.
- Combine cheeses and sprinkle on top of layered mixture.
- Beat together eggs, milk, and flour, and pour over layers.
- Mix tomato sauce with 2 tsp cumin and remaining chili powder.
- Pour tomato mixture over all.
- Bake in 350 F oven for 30 to 45 minutes.
CHILE RELLENOS CASSEROLE
Make and share this Chile Rellenos Casserole recipe from Food.com.
Provided by Caroline Cooks
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Quarter the peppers and remove seeds, stems, and veins.
- Immerse peppers into boiling water for 3 minutes; drain.
- Invert peppers on paper towels to drain well.
- Place the peppers in a well-greased 2-quart square baking dish.
- Top with 1 cup of Pepper Jack cheese.
- In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt.
- Beat until smooth with a rotary beater.
- Pour egg mixture over peppers and cheese.
- Bake, uncovered, in a 450 degree F. oven about 15 minutes or until a knife inserted into egg mixture comes out clean.
- Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts.
- If desired, serve with picante sauce and sour cream.
Nutrition Facts : Calories 277.8, Fat 17.8, SaturatedFat 10.1, Cholesterol 184.1, Sodium 518.6, Carbohydrate 12.2, Fiber 0.7, Sugar 2.2, Protein 17.2
CHILE RELLENO CASSEROLE
This is a EASY way to make chili relleno's It is VERY yummy, I like it for dinner & leftovers for breakfast, Yum, Yum! I also add salsa to top it off :o> This also makes a nice light dinner for those hot summer days!
Provided by cinderbear57
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 575.6, Fat 41.4, SaturatedFat 25.3, Cholesterol 227, Sodium 939.2, Carbohydrate 17, Fiber 1.8, Sugar 6.6, Protein 35.7
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