Bonnies Chile Rellenos Casserole Food

BONNIE'S CHILE RELLENOS CASSEROLE

Steps:

• 1. In a medium-sized skillet, add the olive oil and saute the onion and bell pepper with and a pinch of salt until onion is translucent.
• 2. Then add the ground beef and season with salt and pepper, cumin, allspice, garlic powder, and cook until just browned (cooked through). It is going in the oven so don't overcook the beef.
• 3. Set your skillet at an angle and allow all the fat to drain away from the beef mixture. Soak up the grease with a paper towel and discard.
• 4. In a 9 x 13 x 1 1/2 inch baking dish add one can of the chiles. Spread evenly over bottom of the dish.
• 5. Sprinkle with the sharp cheese on top of the chiles.
• 6. Then add the drained ground beef mixture, spreading evenly.
• 7. Add the second can of chiles over the meat.
• 8. In a small mixing bowl add the milk, sour cream, flour, salt, pepper, beaten eggs, and a dash of Tabasco. Whisk well until smooth.
• 9. Pour this mixture evenly over the dish.
• 10. Bake at 350 degrees for 45 to 50 minutes until it is set.
• 11. Add some cheese to the top about ten minutes before the dish is done. If the dish is not brown enough when cooking time ends, turn the oven on broil, watch carefully so it doesn't burn, only takes about five minutes or so.
• 12. Cut into squares to serve and top with sour cream black olives and chopped green onions. Enjoy!

BAKED BEEF CHILES RELLENOS CASSEROLE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
• Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.
• Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Run water over the poblano peppers to remove skins and discard them. Drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.
• Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.

EASY CHILE RELLENO CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Sprinkle 3/4 cup cheese into bottom of a lightly greased 8-inch square baking dish.
• Top with chiles.
• Add remaining cheese.
• Place flour in medium bowl.
• Gradually add milk, stirring until smooth.
• Add eggs, stir until well blended.
• Pour mixture over Cheese.
• Bake 45 to 50 minutes or until knife inserted in center comes out clean.
• Serve with Salsa, and desired toppings, such as sour cream, sliced ripe olives, chopped green onions.

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!

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.

BONNIE'S CHILI RELLENOS RECIPE - (4.1/5)

Steps:

• Roast the peppers on the grill or over a gas flame charring the skins. You don't want to cook the chili just loosen the skin. Place the chilis in a plastic or paper bag and let sit for 20 minutes or so. Take a paper towel and rub the chard skin from the chilis. Make a slit lengthwise in the chili and remove the seeds. I like to leave the stem on for the presentation. Lay the chilis out on paper towels and blot excess moisture off. Depending on the size of the chilis you will want to cut 4 logs cheese about 1/2" x 1/2" x 4" in size. Stuff each chili with one log and wrap the chili around it like a blanket. Seperate the eggs adding the whites to a mixing bowel and reserving the yokes. Note: If you have fresh home grown eggs the color of this dish is amazing. Beat the whites with a mixer until stiff. Stir yokes together and fold into the whites along with the flour and salt. Sprinkle the flour and salt over the top because you don't want to blend the mixture any more than you have to because the batter will loose it's volume. Heat a griddle to medium heat, you want the chilis to cook to golden brown and not burn. If the heat is too high they will not cook through. Spray the griddle with Pam, coat each chili in the batter, use your hands, and place on the griddle to cook. In a saucepan blend the salsa and cornstarch together and heat over medium heat until thickened. When your chilis are golden brown on both sides serve topped with salsa. I like to serve a simple salad of shredded iceberg lettuce and tomato slices, cilantro, lime juice, olive oil and cremma. Enjoy!

BONNIE'S PUFFY MEXICAN CHILES RELLENOS

Steps:

• 1. Remove 8 large chilis from the can, slit one side to open it up, gently rinse and remove seeds. Blot dry with paper towels or the dough will get too wet to handle.
• 2. Remove the biscuits from the can. Put on a lightly floured board. Pat the biscuit and stretch it into a rectangle shape, careful not to tear it. Cut the cheese into 8 sticks, 1/4 inch wide by about 3 inches long. Then wrap the cheese in a chili and place inside the biscuit triangle and seal the edges.
• 3. Place the puffy chiles rellenos on the greased cookie sheet seam side facing UP.
• 4. Bake in a 375 degree oven about 12 minutes until light brown, and while they are baking, make the topping.
• 5. Separate the egg whites from the egg yolks. Beat the egg whites until they form stiff peaks. Beat the eggs and the salt with a whisk and then fold them into the egg whites, just until mixed.
• 6. Open the oven door, and pull out the chiles rellenos and spoon the egg mixture in mounds over the top of each one, hiding the seam, as depicted in my photo. Close the oven door and continue to bake them until the topping is golden brown, about and additional 15 minutes. Serve with heated chunky salsa. Enjoy!
• 7. Cook's Tip: This is a recipe you can have fun with. Try adding a little cooked chicken, beef, sausage, or cooked onions with the cheese. Use your imagination. This is a great change from sandwiches for lunch, and is a great way to use up your leftovers.

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.

CHILES RELLENOS CASSEROLE

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.

TWO-CHEESE CHILES RELLENOS CASSEROLE

Steps:

• Split chiles lengthwise; rinse and remove seeds. Drain on paper towels; pat dry. Stuff chiles with cheese strips. Place half of chiles in a greased 11x7-in. baking dish; sprinkle with 1/2 cup cheddar cheese. Repeat layers., In a small bowl, beat the eggs, milk, flour, salt, pepper and pepper sauce until smooth; pour over chilies. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.