CHILI RELLENO CASSEROLE
This is a quick and delicious dinner. My husband loves it.
Provided by Monya Heath Williams
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 563.7 calories, Carbohydrate 12.6 g, Cholesterol 210.7 mg, Fat 41.9 g, Fiber 1.4 g, Protein 34.6 g, SaturatedFat 25 g, Sodium 1474.8 mg, Sugar 5.3 g
CHILE RELLANO CASSEROLE
This Chile Relleno Casserole has everything you love about chile rellenos baked into one easy casserole. Enjoy your favorite mexican flavors of chile peppers, chicken, and cheese in this easy to make dinner.
Provided by Kimber
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375˚F.
- Place the chicken breast flat in a casserole dish. Season the chicken with the garlic, cumin, salt, and pepper.
- In a small bowl, mix the cream cheese and half of the monterey jack cheese then spread it evenly over the chicken. Top with the poblano pepper strips and then bake, uncovered, for 30 minutes. Then top with the remaining jack cheese and return to oven for an additional 10-15 minutes or until the chicken is cooked through (165˚F internal temp)
- Garnish with cilantro and serve hot. Enjoy!
Nutrition Facts : ServingSize 4 oz chicken 1/2 cup topping, Calories 322 kcal, Carbohydrate 5 g, Protein 30 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 117 mg, Sodium 540 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g
CHILI RELLENO CASSEROLE
Provided by Rachael
Number Of Ingredients 13
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 CASSEROLE FAVORITE
I received this recipe years ago from a gal named Marti. Because of the texture of this casserole it tastes more like the single chili rellenos that most Tex-Mex resturants make. Easy too!
Provided by CarrolJ
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine milk, eggs, and bisquick in a bowl.
- Layer in a greased 9 x 13 baking dish/pan the items in the following order once only.
- Cheddar Cheese, 1 can of chilis, jack cheese, 1 can of chilis, egg mixture.
- Bake 350 degrees for about 50 minutes.
EASY CHILE RELLENO CASSEROLE
Best Chile Relleno Casserole is an easy, delicious vegetarian dish made with Monterey Jack cheese stuffed whole roasted chiles, topped with an egg, milk batter, topped with more cheese, then baked to fluffy perfection. Easily adapted to be gluten free.
Provided by Kathleen | The Fresh Cooky © 2020
Categories Breakfast
Time 1h50m
Number Of Ingredients 7
Steps:
- Preheat oven to 350° F and grease a 9x9 inch baking dish (or 8x11).
- Rinse chiles in cold water, scraping out seeds and the inside veins (leave seeds in if you desire a hotter dish). Cutting cheese into narrow sticks, place 1-2 sticks inside each chile and then place in greased baking dish.
- Beat eggs in bowl, gradually adding flour, salt and milk whisking until smooth. Pour over chiles and sprinkle with grated cheese.
- Bake 1 - 1 ½ hours or until browned and firm. Serve immediately
Nutrition Facts : ServingSize 1 ounces, Calories 266 kcal, Carbohydrate 13 g, Protein 16 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 677 mg, Sugar 1 g, UnsaturatedFat 6 g
CHILE RELLENO CASSEROLE
Delicious layers of whole green chilies, cheese and a fluffy beaten egg mixture all baked in a cast iron skillet. Perfect for game day, week day, or ANY day.
Provided by Debbie D.
Categories High In...
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 °.
- Lightly grease a baking dish (I used my 10-inch cast iron skillet for this recipe) with a little butter, margarine or cooking spray. Set aside.
- Remove chilies from the first can. Use a sharp knife to slice down one side to "butterfly" them. Arrange them evenly across bottom of the baking dish (or skillet).
- Sprinkle 1/3 of cheese over the top.
- Open the second can of chilies and do the same butterflying them and layering them over the cheese.
- Sprinkle ½ of remaining cheese over top of chilies.
- Meanwhile, crack eggs into medium bowl.
- Add milk, flour, oregano, paprika, salt and pepper.
- Use a hand mixer to mix ingredients until well combined.
- Pour egg mixture over top of chilies and cheese. Top with remaining cheese and place in preheated oven. Bake 40-45 minutes. Allow to cool slightly before serving.
Nutrition Facts : Calories 343.9, Fat 22.6, SaturatedFat 13.3, Cholesterol 176.1, Sodium 543.9, Carbohydrate 14.8, Fiber 1.4, Sugar 4.1, Protein 21.4
CHILES RELLENOS CASSEROLE
If you like chiles Rellenos, this easy-to-make chile relleno casserole is for you! This dish has all the flavor of a chile relleno without all the mess!
Provided by Kathleen
Categories Main Course
Time 55m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 803 kcal, Carbohydrate 32 g, Protein 43 g, Fat 57 g, SaturatedFat 31 g, Cholesterol 383 mg, Sodium 2307 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving, TransFat 0.02 g, UnsaturatedFat 18 g
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
CHILE RELLENO BREAKFAST CASSEROLE
Chile Relleno Breakfast Casserole is a cheese filled, Mexican style breakfast casserole. Perfect for feeding a crowd and special occasions.
Provided by Jessica Formicola
Categories Breakfast Main Course
Time 1h10m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 410 kcal, Carbohydrate 5 g, Protein 25 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 168 mg, Sodium 794 mg, Sugar 2 g, ServingSize 1 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
DUMP-AND-BAKE CHILES RELLENOS CASSEROLE
There's no prep work necessary for this layered Chiles Rellenos Casserole with ground beef and cheese! Just place 5 ingredients in one dish and the oven does the work.
Provided by Blair Lonergan
Categories Dinner
Time 50m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 /4 of the casserole, Calories 399 kcal, Carbohydrate 27 g, Protein 35 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 99 mg, Sodium 1181 mg, Fiber 5 g, Sugar 4 g
CHILI RELLENO CASSEROLE
When making traditional Chili Relleno's isn't in the time budget...this Chili Relleno Casserole is a great stand in! Jam packed with flavor and easy to make this is a delicious dish.
Provided by Norine Rogers
Categories Main Dishes
Time 45m
Number Of Ingredients 8
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
Nutrition Facts : Calories 223 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 127 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 square, Sodium 440 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CHILI RELLENO CASSEROLE
Easy no-fry chili rellenos made into a casserole with a little heat from pepper jack cheese and spicy salsa.
Provided by Pat Nyswonger
Categories Main Dish
Time 1h50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 430 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 170 milligrams cholesterol, Fat 31 grams fat, Fiber 2 grams fiber, Protein 28 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 1820 milligrams sodium, Sugar 7 grams sugar
CHILE RELLENO CASSEROLE
Love chile rellenos but can't be bothered with all the prep? Try this no-fry, no-fuss casserole that delivers on all the flavors and gooeyness of this traditional Mexican dish without all the work.
Provided by Food Network Canada
Categories casserole,cheese,eggs and dairy,Mexican,pepper
Time 1h35m
Yield 6 - 8 servings
Number Of Ingredients 8
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 350ºF.
- 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 WITH BEEF
Chili Rellenos without all of the work!
Provided by Stephanie Manley
Categories Main Course
Time 1h
Number Of Ingredients 7
Steps:
- Beat together milk, flour, eggs, salt and pepper. Layer in casserole dish: chilies, beef, then pour over milk/flour/egg mixture, then cheese. Repeat layers until all ingredients are used. Bake at 350 degrees for 50 minutes.
Nutrition Facts : Calories 464 kcal, Carbohydrate 9 g, Protein 28 g, Fat 33 g, SaturatedFat 17 g, Cholesterol 186 mg, Sodium 488 mg, Sugar 3 g, ServingSize 1 serving
CHILE RELLENO CASSEROLE
Love chile rellenos but can't be bothered with all the prep? Try this no-fry, no-fuss casserole that delivers on all the flavors and gooeyness of this traditional Mexican dish without all the work.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
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- Spray a 9x9 inch baking dish with non-stick spray. Slice whole canned green chiles wide open; rinse out any seeds, then drain. Arrange half of the chiles in the bottom of the dish.
- Sprinkle chiles with HALF of the grated jack and cheddar cheeses. Add remaining green chiles in another layer on top of the cheese. Top with remaining jack and cheddar cheeses.
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