Chile Relleno Casserole For 2 Food

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!

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.

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.

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:

• 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.

CHILE RELLENO CASSEROLE FOR 2

Steps:

• Heat oven to 350 degrees. Grease 2 to 2-1/2 cup casserole.
• Rinse peppers to remove seeds.
• Place peppers in single layer in casserole.
• Sprinkle cheese on peppers.
• Beat egg thoroughly; beat in milk and baking mix and pour onto cheese.
• Bake until golden brown and puffy, about 30 minutes.

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.

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-PEPPER CHILE RELLENOS CASSEROLE

Steps:

• Heat broiler.
• Place poblano chiles in single layer on rack of broiler pan sprayed with cooking spray. Broil, 4 inches from heat, 10 min. or until skins are covered with black blisters, turning occasionally. Place hot chiles in bowl; cover with plastic wrap. Let stand 10 min.
• Heat oven to 375ºF. Remove and discard peels and seeds from chiles. Set chiles aside.
• Place roasted red peppers in even layer on bottom of 13x9-inch baking dish sprayed with cooking spray; sprinkle evenly with 1/2 the shredded cheese. Top with poblano chiles and remaining shredded cheese.
• Beat egg whites in large bowl with mixer on high speed until stiff peaks form. Add egg yolks; beat on low speed just until blended. Stir in Parmesan. Pour over ingredients in baking dish; spread to completely cover all ingredients in baking dish.
• Bake 30 min. or until top is golden brown and casserole is heated through.

CHILE RELLENO CASSEROLE

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.

CHILE RELLENO CASSEROLE

Steps:

• Preheat oven to 350 degrees, spray bottom of 9 x 13 baking dish with cooking spray Mix beans with chili powder and spread on bottom of baking dish.
• Lay the chilies and cheese on top of the beans.
• In a mixing bowl, whisk eggs, flour, and milk together well, then spread on top of everything else.
• Bake 30-45 minutes, or until egg is well set and slightly brown.