Chili Relleno Casserole With Meringue Topping Recipes

CHILI RELLENO CASSEROLE

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.

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.

CHILI RELLENO CASSEROLE

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.

CHILI RELLENO CASSEROLE WITH MERINGUE TOPPING

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.