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
PUFFY CHILES RELLENOS CASSEROLE
Here's a wonderfully zesty casserole that's much lower in fat and easier to assemble than traditional chile rellenos. I don't remember where I got the recipe, but I've enjoyed this layered entree for years. --Marilyn Morey of Mallard, Iowa.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut along one side of each chile and open to lie flat. Coat a 13x9-in. baking dish with cooking spray. Layer half of the chiles, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers. , In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika., Bake, uncovered, at 350° for 40-45 minutes or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean. Let stand for 10 minutes before cutting. Serve with salsa.
Nutrition Facts : Calories 213 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 690mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges
PUFFY CHILE RELLENOS CASSEROLE
Make and share this Puffy Chile Rellenos Casserole recipe from Food.com.
Provided by Mooseybear
Categories Cheese
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cut along one side of each chile and lay flat.
- Coat a 13x9x3 inch baking dish with non stick cooking spray.
- Layer half of the chiles, tortilla strips, and cheeses in the prepared dish. Repeat layers.
- In a small bowl, beat the remaining ingredients except the paprika and salsa. Pour over the cheese. Sprinkle with paprika.
- Bake uncovered at 350 degrees for 40-45 minutes ur until puffy and a knife inserted 2 inches from the edge of pan comes out clean.
- Let stand for 10 minutes before cutting.
- Serve with salsa.
Nutrition Facts : Calories 250.8, Fat 10.4, SaturatedFat 5, Cholesterol 26.9, Sodium 661.9, Carbohydrate 19.4, Fiber 1.9, Sugar 4.8, Protein 20.4
CHILES RELLENOS CASSEROLE
The traditional recipe for chili relleno takes more time to prepare than this casserole version.-Joan Schroeder, Pinedale, Wyoming
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. Add the green pepper, salt, pepper, oregano and garlic powder. Cook until green pepper is tender. Combine cheddar and Monterey Jack cheeses; set aside. , In a 2-1/2-qt. baking dish, layer half each of meat mixture, chiles and cheese; repeat with remaining meat mixture, chiles and cheese. Meanwhile, in a bowl, combine the egg, cream and flour; pour over cheese layer. , Bake at 350° for 35 minutes. Remove from oven; cover with tomato sauce. Sprinkle with additional cheese if desired. Bake 10-15 minutes longer or until set.
Nutrition Facts :
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