By The Sea Chiles Rellenos Casserole Food

CHILI RELLENO CASSEROLE

Steps:

• Drain and seed peppers. Cut Monterey Cheese into long cheese sticks that will fit inside peppers. If pepper tears wrap pepper around each strip of cheese.
• Place in a greased 10x6x2 baking dish.
• In a medium bowl combine eggs and milk. Beat in flour, baking powder, and salt until smooth. Pour over peppers in baking dish.
• Sprinkle with grated cheese.
• Bake in preheated 350° oven for 30 until golden and center is baked.
• Cut into squares and serve.
• Top with Sour Cream and Salsa

DUMP-AND-BAKE CHILES RELLENOS CASSEROLE

Steps:

• Preheat oven to 425 degrees F. Spray a 2-quart baking dish with nonstick spray.
• Place 3 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine).
• Top with half of the raw meat, breaking up the meat into small pieces as you spread it over the tortillas. Add half of the green chiles, half of the enchilada sauce and half of the cheese. Repeat layers one more time.
• Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes (or until beef is cooked through). Allow the dish to rest for about 10 minutes before serving. Garnish with toppings of choice.

CHILES RELLENOS CASSEROLE

Steps:

• Preheat the oven to 350°F. Spray a 9 X 13-inch baking dish with nonstick cooking spray.
• Remove chiles from the can (4 cans), split in half lengthwise, remove seeds, and rinse. Lay on paper towels and pat to dry.
• Add eggs (5), milk (1 1/4 cups), flour (1/4 cup), salt (1/4 teaspoon), pepper (1/4 teaspoon), and baking powder (1/2 teaspoon) to a medium bowl and beat until smooth.
• Arrange a single layer of chiles in the prepared baking dish, cover the bottom completely. Sprinkle 1/3 of each cheese evenly over peppers. Repeat with two more layers. Pour egg mixture over chiles.
• Bake, uncovered, 30-40 minutes, or until center is set. Let stand 10 minutes before cutting.

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 the oven to 325°F and have ready a greased 9x13" casserole dish.
• Add the tomato sauce, chili powder, 1 1/2 teaspoon salt, garlic powder, cumin, and onion powder to a medium-sized mixing bowl and stir to combine. Pour the sauce into the casserole dish.
• Split the chilis in half lengthwise and take care to remove all of the seeds. Using half of the total chilis, lay them flat, in one layer across the sauce. Then, sprinkle evenly with half of the cheese. Repeat with another layer of chilis, and end with a sprinkle of the remaining cheese. Set aside until ready to use.
• Separate the egg whites and the yolks. Add the egg whites to a clean medium-sized mixing bowl and the yolks to a large mixing bowl. Set the bowl of yolks aside.
• Using a handheld mixer on medium-high speed, beat the egg whites until they are about 4 times the size, white, and glossy -- about 4 minutes.
• Stir the milk, flour, and a 1/4 teaspoon of salt into the egg yolk mixture. Then, fold in the egg whites. Pour the mixture evenly across the top of the casserole and spread to the edges of the dish
• Transfer to the oven and bake for 30-35 minutes, until the topping is set and golden brown. Allow to cool slightly, serve, and enjoy!

EASY CHILE RELLENO CASSEROLE

Steps:

• Preheat your oven to 350 degrees F. Spray a 9x13 inch pan with nonstick spray.
• Open up the cans of whole chiles and drain completely. If they are not already open, slit one side of each chili with a knife and remove all the seeds from the center.
• Layer the chiles in the pan, covering the bottom. Use half the chiles, about 10 ounces.
• Top the chiles with 1/2 cup each of shredded cheddar cheese, Monterey Jack Cheese, and Pepper Jack cheese.
• Repeat. Layer the remaining chiles on top of the cheese, top with 1/2 cup each of the cheeses.
• Meanwhile in a large bowl or stand mixer, whisk together 8 eggs, 1 cup evaporated milk*, 2/3 cup flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon seasoning salt, and 3/4 teaspoon black pepper.
• Pour the egg mixture evenly over the cheese and chiles.**
• Bake at 350 for about 35-45 minutes. You will know it's done when the top is puffy, the edges are golden, and the center doesn't wobble more than the edges when you shake the pan.
• Let set for about 5 minutes and then serve!

CHILES RELLENOS CASSEROLE

Steps:

• Cook the chicken and onion in a non-stick pan over medium high heat until brown.
• Combine chicken mixture with cumin, oregano, garlic powder, salt, pepper, and beans in a bowl.
• Cut chilis in half, and arrange a layer on the bottom of a 9x12 baking dish.
• Layer 1/2 of the cheese and 1/2 corn on top, leaving a small border.
• Spread chicken mixture on top of cheese, also leaving a border, and repeat the layers.
• Mix the flour and salt in a bowl.
• Add milk and hot sauce.
• Stir in eggs and whites.
• Pour this mixture over the top of the casserole.
• Bake at 350 degrees for 1 hour or until set.
• Let cool for 5 minutes before cutting and 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.

CHILES RELLENOS CASSEROLE

Steps:

• Preheat oven to 325°F Grease an 8x8-inch baking dish.
• Split chile peppers lengthwise and remove seeds and veins.
• Spread chiles in a single layer in the prepared baking dish.
• Sprinkle cheddar cheese, green onions, and half of the mozzarella cheese over chiles.
• In a bowl, beat eggs, milk, flour, salt and black pepper together until smooth.
• Pour over chiles and cheese.
• Bake for 50 minutes or until a knife inserted in custard comes out clean.
• Meanwhile, mix salsa with the remaining mozzarella cheese.
• Sprinkle over casserole and return to oven for 10 minutes or until cheese melts.
• Let stand for 5 minutes before serving.

CHILI RELLENO CASSEROLE

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.

CHILE RELLENO BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees and spray a large rectangular glass baking dish (9×13) with cooking spray.
• Open and drain each can of chiles. Stuff each chili with finger sized pieces of monterey jack cheese and arrange in the bottom of the baking dish.
• Sprinkle 1 ½ cups of shredded cheddar colby jack over chiles.
• In a separate medium size mixing bowl combine eggs, flour, milk, salt, and dry powdered mustard and whisk until most of the clumps are gone (some may remain).
• Pour egg mixture over chiles.
• Bake uncovered for 40 minutes. Add remaining cheese to the top of the casserole and return to 350F degree oven for an additional 5 minutes or until firm.
• Remove and allow to sit for 5 minutes before serving.
• If you've tried this recipe, we want to hear about it! Come back and leave us a comment or rating!

SEAFOOD CHILE RELLENOS

Steps:

• Roast the peppers over a gas burner or on the grill, turning each chile until it is charred all over. Place in a closed plastic bag, 10 to 15 minutes. Peel the skin and rinse the peppers to clean the surface of excess skin. Cut a slit on the side of each chile lengthwise, being careful not to cut through the chile. Carefully remove the seed sack and the veins.
• Roast the corn over grill or a dry skillet on high heat until golden brown. Be careful not to overcook. Remove from heat and set aside. When cool enough to handle, cut the kernels from the cob.
• In a bowl, mix Crema Mexicana and 1 ounce capers for the garnish.
• For the Sauce: In a saucepan, heat olive oil over medium heat and saute onions until transparent. In food processor or blender, add garlic, tomatoes, water, and half of the capers. Process until blended, but not completely smooth. Add mixture to onions. Bring to a boil and simmer over low heat for 10 minutes.
• For the Filling: In a large skillet, heat olive oil over medium heat. Saute onions, garlic, and epazote until transparent. Add shrimp and cook until pink. Lower heat, add crab meat and corn kernels, and simmer for 5 minutes or until heated through. Remove from heat and cool down slightly. Carefully stuff each chile with 1/4 of the filling. Place the stuffed chilies on a platter. Cover with the sauce, dollop with the crema, and garnish with whole cilantro leaves.

CHILES RELLENOS CASSEROLE WITH GROUND BEEF RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Lightly grease an 11 x 7-inch baking dish or a shallow 2-quart baking dish.
• In a heavy skillet over medium heat, cook the ground beef and onion until the beef is browned and no longer pink and the onion is translucent. Drain well. Sprinkle beef with half of the salt and pepper.
• Place half of the drained and halved (or diced) chile peppers in the prepared baking dish.
• Sprinkle the cheese over the chile peppers and then top with the ground beef mixture.
• Arrange the remaining chiles over the ground beef mixture.
• In a mixing bowl, combine the milk, flour, remaining salt, remaining pepper, eggs, and several dashes of hot pepper sauce. Beat until smooth.
• Pour the egg mixture over meat and chile mixture.
• Bake for 45 to 50 minutes or until a knife inserted in center comes out clean.
• Let the casserole cool for 5 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.