CHEESY CHILE RELLENO CASSEROLE
Cheesy Chile Relleno Casserole is an old family recipe that will win you over. It's made with eggs, making it perfect for the breakfast table, but this protein-packed meal is a welcomed addition to any meal of the day! If you like Mexican-inspired meals, this is one you have to try. Passed down from Abuela herself, this easy casserole is something to look forward to when you sit down at the table. Layers of cheese, poblano peppers, and corn tortillas make this dish unique. Covered in an egg mixture, baked, and topped with Rotel tomatoes and green chiles and more cheese, this is one casserole we can't turn down!
Provided by RecipeLion.com Test Kitchen
Categories Casseroles
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F. Grease an 8x11-inch baking dish. Set aside.
- In a mixing bowl, whisk together eggs, evaporated milk, cumin, salt and pepper. Set aside.
- In a baking dish, layer two corn tortillas to cover the bottom. Top with slices of poblano peppers and about 1 cup of each cheese. Repeat with two more layers. Top with any remaining pepper slices and two corn tortillas and cheeses.
- Slowly pour egg mixture over the top of everything.
- Bake in the oven for 45 minutes. Remove from the oven and top with drained tomatoes and any remaining cheese. Return to the oven and bake an additional 30 minutes. The top should bubble and the bottom should be golden brown.
- Remove from the oven and allow to cool for 10-15 minutes before serving.
EASY CHILE RELLENO CASSEROLE
It doesn't get any easier or tastier than this Cheesy Chile Relleno Casserole recipe! Whole canned green chiles are layered with 3 kinds of cheese, then topped with an egg and milk mixture, just like a breakfast casserole. Is it breakfast? Is it dinner? YES!
Provided by Karen
Categories Main Course
Time 45m
Number Of Ingredients 12
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!
Nutrition Facts : ServingSize 1 g, Calories 298 kcal, Fat 18 g, SaturatedFat 10 g, Cholesterol 209 mg, Sodium 821 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 5 g, Protein 18 g, TransFat 1 g, UnsaturatedFat 7 g
LOW-FAT EASY CHEESY CHILE RELLENO CASSEROLE
I'm searching for easy low-fat recipes on the 'net. There are more recipes on 'Zaar that are similar, but this one was different. This one was found at the Care2 website @ http://www.care2.com/greenliving/easy-cheesy-chile-relleno-casserole.html Adapted from Healthy Homestyle Cooking, by Evelyn Tribole (Rodale Press, 1994). Here is a family favorite in a low-fat reincarnation that's better for you than the original, but without sacrificing taste. The final product tastes rich and creamy, zesty and cheesy, with only a fraction of the fat: a great way to celebrate the day.
Provided by SassiFras
Categories Low Cholesterol
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350°F Lightly spray a 1 1/2-quart casserole with no-stick spray and set aside.
- 2. Wear disposable gloves to do this so you don't accidentally get burned by the hot pepper juice: Slit the chili peppers in half lengthwise. Remove and discard seeds. Rinse and drain peppers on paper towels.
- 3. In a medium bowl, beat together the milk, egg whites, and flour until smooth; set aside.
- 4. In another bowl, combine the Monterey Jack and cheddar cheeses. Set 1/2 cup of this cheese mixture aside for the topping.
- 5. To assemble the casserole, layer half each of the chili peppers, the cheese mixture, and egg mixture. Repeat layers with remaining chili peppers, cheese mixture, and egg mixture.
- 6. Pour the tomato sauce over the top, then bake 30 minutes. Sprinkle with reserved 1/2 cup cheese mixture and bake about 20 minutes more or until knife inserted near top comes out clean.
Nutrition Facts : Calories 235.3, Fat 5.7, SaturatedFat 3.4, Cholesterol 17.5, Sodium 750.4, Carbohydrate 19.9, Fiber 1.6, Sugar 9.9, Protein 26.3
CHEESY CHILE RELLENOS CASSEROLE
Steps:
- Heat oven to 350ºF. Lightly grease 8 or 9-inch square pan. Melt margarine in medium skillet over medium-high heat. Add onions; cook and stir until crisp-tender. Stir in green chiles. Spoon chile mixture evenly into greased pan. Sprinkle with cheeses.
- In small bowl, beat eggs slightly. Beat in sour cream and red pepper flakes. Spoon egg mixture evenly over cheeses. Sprinkle with tomato.
- Bake at 350ºF for 35 to 45 minutes or until knife inserted in center comes out clean.
CHILE RELLENO CASSEROLE
This is another recipes that's been around for years. It tastes like real chile rellenos, but is a lot easier to make. Serve with hot flour and corn tortillas and butter, with a simple salad.
Provided by Toby Jermain
Categories Cheese
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 8-9" square baking dish.
- Layer in the following order; half of chilies (split open and laid flat), Jack cheese, remaining chilies, cheddar cheese.
- Mix flour, milk and eggs.
- Pour over layered ingredients.
- Bake at 350 degrees F for 45 minutes.
- Pour tomato sauce over top and bake for an additional 15 minutes.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 655.3, Fat 44.2, SaturatedFat 26.9, Cholesterol 223.9, Sodium 1373.7, Carbohydrate 27.2, Fiber 3.2, Sugar 9.9, Protein 39.9
TWO-CHEESE CHILES RELLENOS CASSEROLE
A friend gave me this chili relleno casserole about 35 years ago. I'm often asked to bring it to potlucks. -Maggie Owen, Oceanside, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 311 calories, Fat 22g fat (14g saturated fat), Cholesterol 189mg cholesterol, Sodium 603mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 19g protein.
CHILE RELLENO CASSEROLE
I had this at a potluck, and I've never eaten a better chile relleno. Jennie said it is an old family recipe on her husband's side. The secret is all the eggs and cheese. DELICIOUS! Thank you Jennie for sharing this wonderful recipe. Serving size is estimated. I think I might try this with some Ro-tel just for fun.
Provided by AmyZoe
Categories High In...
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Layer a 9 x 13" pan with roasted chiles and top with cheddar and monterey jack.
- Continue to layer chiles and cheese in pan until done.
- Beat 8 eggs well. Add salt, flour, and milk.
- Make sure you beat well so there are no clumps of flour.
- Pour over layers in pan.
- Bake for 25 to 30 minutes.
- Take out of oven and top with tomato sauce and bake an additional 10 minutes.
Nutrition Facts : Calories 471.9, Fat 33.9, SaturatedFat 20.1, Cholesterol 260.7, Sodium 951.5, Carbohydrate 12.8, Fiber 1.6, Sugar 5.8, Protein 30.3
EASY CHILE RELLENO CASSEROLE
Make and share this Easy Chile Relleno Casserole recipe from Food.com.
Provided by Barb G.
Categories Cheese
Time 1h2m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
CHEESY CHILE RELLENOS CASSEROLE!
This is an easy recipe that ALWAYS turns out great!
Provided by Barbara Heckenlively
Categories Cheese Appetizers
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350 degrees. Combine the two kinds of cheese. Spread 1/2 of the cheese mixture in a 13 x 9 baking dish. Sprinkle one can of chiles over the cheese. Lightly salt and pepper. Spread remaining cheese over this layer. Sprinkle with the other can of chiles.
- 2. Spread well-beaten eggs, evenly, over the chile cheese mixture. Lightly salt and pepper again. It may seem like it is too dry, but don't worry. Bake in a 350 degree oven for approximately 30 minutes or until center is "set".
JULIE'S EASY CHILE RELLENO CASSEROLE
I remember making this easy recipe and loving it as a teenager. From the Family Recipe Box, a newspaper clipping taped to a card, no date but I know I collected it when I was a teenager and made it then (so around 1980).
Provided by Julesong
Categories Cheese
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Butter a large rectangular baking dish.
- Mix cottage cheese, crackers, eggs, onion, and parsley and put half into dish.
- Top with layers of grated cheese and peppers, then cover with remaining cottage cheese mixture.
- Bake uncovered for 1 hour at 350 degrees.
CHEESY CHILES RELLENOS
I got this meatless main dish recipe in South Dakota. It also makes a good side dish. I live on a cattle ranch and cook three meals a day, so I'm always interested in finding different recipes.-Mary Morrow, Jordan Valley, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut chiles open lengthwise. Rinse; removing seeds. Place chiles on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a large bowl, combine the flour, cream and eggs until smooth., In a greased deep 1-1/2-qt. baking dish, layer half of the cheese, chiles and egg mixture. Repeat layers. Pour tomato sauce over the top; sprinkle with reserved cheese. , Bake, uncovered, at 350° for 50-55 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 241 calories, Fat 17g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 416mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.
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