Chili Relleno Casserole Recipes

CHILE RELLENO CASSEROLE

Steps:

• Mix the milk, eggs, salt,pepper,and flour.
• Spray a pan (9x13) with a nonstick cooking spray.
• layer chilies, then the mixture made in step 1, then the cheese.
• Continue this order until you run our of ingredients and put EXTRA cheese on the top!
• Bake at 350 degrees for about 50 minutes.
• Allow about 10 minutes before serving!

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.

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 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 RELLENO CASSEROLE

Steps:

• Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.

CHILI RELLENO CASSEROLE

Steps:

• Spray 1.5-qt cassrole. Remove seeds from peppers. Rinse and drain on paper towels.
• Beat together milk, egg whites and flour until smooth. Set aside.
• In another bowl, combine cheeses. Reserve 1/2 cup for topping.
• To assemble: layer half each of the peppers, cheeses and egg mixture. Repeat these layers. Pour tomato sauce over top.
• Bake 30 minutes. Sprinkle with reserved cheese and bake about 20 minutes more or until knife inserted near center comes out clean.

CHILI RELLENO CASSEROLE

Steps:

• Separate egg whites from yolks. Whip egg whites until stiff. Beat yolks until smooth. Fold yolks into whites. Season with salt and pepper.
• Grate cheeses and combine together.
• Grease a 9x13-inch casserole dish.
• Spread small amount of egg mixture in dish.
• Split open green chilies and layer on top of eggs in dish.
• Sprinkle grated cheese on top.
• Spread some more egg on top of that.
• Repeat layers until all ingredients are gone (finish with egg).
• Bake for 25 minutes @ 350° or until golden brown.