Chili Relleno Casserole With Meringue Topping Recipes

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CHILI RELLENO CASSEROLE



Chili Relleno Casserole image

Easy no-fry chili rellenos made into a casserole with a little heat from pepper jack cheese and spicy salsa.

Provided by Pat Nyswonger

Categories     Main Dish

Time 1h50m

Number Of Ingredients 12

4 eggs, separated
1-1/2 cups milk
3 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
4 cans (7-ounces each) whole green chiles, split open and any seeds removed
3 1/2 cups shredded cheddar cheese (1 pound), reserve 1/2 cup
4 cups shredded Monterey Jack cheese (1 pound), reserve 1/2 cup
1/2 cup shredded pepper jack cheese
1-6 ounce can of tomato paste
1/2 cup prepared salsa
1/4 cup water (optional)

Steps:

  • Preheat the oven to 300°F and prepare a 9x13-inch casserole dish with non-stick spray.
  • In a mixing bowl add the egg yolks, milk, flour, salt and pepper and beat together. In a separate bowl whip the egg whites to soft peaks. Fold the egg whites into the egg yolk mixture and set aside while you assemble the casserole.
  • Arrange 1/2 of the peppers on the bottom of the casserole dish. Sprinkle with 1/2 of cheddar and 1/2 of the monterey jack cheese. Create the next layer with the remaining chilies and cheese. Pour the egg mixture over the cheese and let stand for 30 minutes.
  • Transfer the casserole to the middle rack of the oven and bake for 1 hour and the center does not jiggle.
  • While the casserole is baking: in a medium size bowl, toss the reserved cheddar, the reserved monterey jack cheese and the pepper jack cheese. In another small dish, mix the tomato paste and the salsa together until smooth. It may be necessary to add a small amount of tap water to get a spreadable consistency. Reserve the cheese and tomato topping in the refrigerator until the casserole has baked for the one hour.
  • Remove the casserole from the oven and spread the tomato/salsa over the casserole and distribute the reserved cheese over the top. Return to the oven and bake for an additional 15-20 minutes or until the cheese is melted and a little bubbly on the edges.
  • Transfer the casserole to a wire rack and cool for 20 minutes before serving.

Nutrition Facts : Calories 430 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 170 milligrams cholesterol, Fat 31 grams fat, Fiber 2 grams fiber, Protein 28 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 1820 milligrams sodium, Sugar 7 grams sugar

CHILI RELLENO CASSEROLE



Chili Relleno Casserole image

Provided by Rachael

Number Of Ingredients 13

27 ounces green chilies (1 can, whole chilies, preferrably Hatch brand)
1½ pounds ground beef
1 onion (finely chopped)
1 pound grated cheese (monterey jack or white cheddar (or pick your favorite))
12 corn tortillas
16 ounces refried beans
4 eggs (beaten well)
¼ cup flour
½ cup evaporated milk (small can)
2 teaspoons hot sauce
¼ teaspoon paprika
¼ teaspoon onion powder
1 teaspoon salt

Steps:

  • Prepare a 9 x 13 inch pan by spraying it with cooking spray, and set aside.
  • In a large bowl, mix eggs, flour, evaporated milk, hot sauce, paprika, salt, and onion powder together, whisk until combined. Set aside.
  • In a large skillet, brown ground beef over medium heat, with onions. Cook until onions are soft and meat is browned. About 5-7 minutes.
  • Add refried beans to the pan with the ground beef, and mix meat and refried beans together until full incorporated.
  • Cut tortillas in 1 inch wide strips. Place ½ the tortillas to form a layer of the strips into the bottom of a greased 9x13 inch baking pan.
  • Layer ½ the green chilies over the strips evenly.
  • Layer ½ the cheese, then add a second layer of tortillas, then another layer of green chilies.
  • Pour egg mixture topping over the top.
  • Spread meat and beans over egg mixture.
  • Sprinkle remaining cheese over the top.
  • Cover with foil, and bake at 375 degrees for 45 minutes, remove the foil for the last 5 minutes.

CHILI RELLENO CASSEROLE WITH MERINGUE TOPPING



Chili Relleno Casserole With Meringue Topping image

This is not a recipe that can be served hot off the stove. If you do serve it hot off the stove, it will be runny and mushy. It should be chilled to allow the contents to set, then served in slices warmed up in a microwave oven.

Provided by toby555555

Categories     Cheese

Time 30m

Yield 16 2 slices per serving, 8 serving(s)

Number Of Ingredients 11

2 (7 ounce) cans whole green chilies
1 lb shredded monterey jack cheese
4 roma tomatoes, finely diced or 2 (14 ounce) cans petite diced tomatoes, drained
1 teaspoon ground ancho chili pepper
2 tablespoons honey or 2 tablespoons sugar
6 eggs
1/2 cup milk
2/3 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cayenne pepper

Steps:

  • Drain the diced tomatoes, then mix with the honey and ancho pepper.
  • Grease the sides of two 4 inch by 8 inch bread pans (I prefer glass ones), layer each with the tomato mixture, then ½ of the cheese. Layer the cheese with a double layer of green chilies, then the other half of the cheese. Microwave for 3 ½ minutes. The cheese on top should be slightly melted, so that when you pour the egg mixture over it in the last step of this recipe, the egg mixture will stay on top.
  • Mix the eggs, milk, flour, salt, cayenne pepper and baking powder until the mixture is smooth and pour evenly over the cheese. Bake uncovered at 400 degrees for 20 minutes, or until the egg mixture is set and is lightly browned on top.
  • Refrigerate. To serve, cut contents of each pan with a sharp knife into eight 1-inch wide slices and warm the slices in a microwave oven.
  • Diced green chilies can be used, but I prefer the whole green chilies, because you can remove any skin that might still be on them, and the diced green chilies often have some skin on them, which tends to get stuck between your teeth.

Nutrition Facts : Calories 357.4, Fat 21.8, SaturatedFat 12.4, Cholesterol 211.4, Sodium 488.4, Carbohydrate 19.8, Fiber 1.5, Sugar 8.3, Protein 21.5

CHILI RELLENO CASSEROLE



Chili Relleno Casserole image

This is a quick and delicious dinner. My husband loves it.

Provided by Monya Heath Williams

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 55m

Yield 8

Number Of Ingredients 7

2 (7 ounce) cans whole green chiles, drained
1 pound shredded Cheddar cheese
4 eggs
2 tablespoons all-purpose flour
1 ½ (5 ounce) cans evaporated milk
1 pound shredded Monterey Jack cheese
2 (10 ounce) cans green enchilada sauce

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  • Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
  • Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.

Nutrition Facts : Calories 563.7 calories, Carbohydrate 12.6 g, Cholesterol 210.7 mg, Fat 41.9 g, Fiber 1.4 g, Protein 34.6 g, SaturatedFat 25 g, Sodium 1474.8 mg, Sugar 5.3 g

CHILI RELLENOS CASSEROLE



Chili Rellenos Casserole image

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

2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 large eggs, or more to taste
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
½ cup milk
1 (8 ounce) can tomato sauce

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

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