Chile Relleno Casserole Lightened Up Slightly Food

CHILES RELLENOS CASSEROLE (COOKING LIGHT)

Steps:

• Preheat oven to 350*F.
• Cook turkey and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients (cumin through beans). Stir well; set aside.
• Arrange half of green chiles in an 11 x 7-inch baking dish; top with 1/2 cup cheese. Spoon mounds of turkey mixture onto cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.
• Combine flour and salt in a bowl; gradually add milk, hot sauce, eggs and egg whites, stirring with a whisk until blended. Pour over casserole.
• Bake at 350* for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro, if desired.

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:

• 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.

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

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.

CHILE RELLENO CASSEROLE

Steps:

• Rinse, remove seeds and drain chilies. alternate chilies and cheese to make 3 layers each in a buttered 9"x13" pan.
• beat eggs with flour and salt. blend in milk. pour over chilies and cheese. bake for 30 minutes at 350 degrees.

CHILI RELLENO CASSEROLE BY EPICURIOUS.COM

Steps:

• Lightly grease 9x13 inch glass baking dish.
• Beat first 5 ingredients in medium bowl to blend.
• Arrange chilies in prepared dish, covering bottom completely.
• Sprinkle with 1/3 of each cheese. Repeat layering twice.
• Pour egg mixture over cheese.
• Let stand 30 minutes (can be prepared a day ahead). Cover and refrigerate.
• Preheat oven to 350.
• Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes.
• Cool 20 minutes and serve.

CHILES RELLENOS CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Prepare a 2-quart baking dish by spraying with cooking spray.
• Sprinkle the chopped chili and cheese over bottom of dish.
• Combine the milk, biscuit mix, and egg substitute in a medium mixing bowl; using a wire whisk beat till smooth.
• Stir in the cottage cheese and spoon mixture over the chili and cheese.
• Bake uncovered approximately 45 minutes or until puffed and a knife insered near center comes out clean.
• Allow to stand 10 minutes before serving.
• Top each serving with salsa, sour cream or plain yogurt.

CHILE RELLENO CASSEROLE (LIGHTENED UP SLIGHTLY)

Steps:

• Preheat oven to 350°F Prepare a 9x13 pan by spraying it with vegetable oil spray.
• Drain chiles, remove any seeds, membrane, or skin you find, and slice lengthwise into 1 inch strips.
• Slice cheese into very thin slices. They don't have to be even and it's okay if they crumble a bit.
• Place a layer of chiles into the bottom of the pan. They don't have to cover completely. Cover with a layer of cheese (mix white and yellow) and a sprinkle of scallions. Repeat this, reserving a few cheese slices and scallions for the top of the casserole.
• Stir together milk, eggs, and flour. Season with a little bit of salt and pepper and the garlic powder. Pour this over the layered mix.
• Bake in the preheated 350F oven for 25-30 minutes. It's done when it doesn't wiggle when shaken, it won't brown very much.
• Remove from the oven, top with the tomato-chile sauce and reserved cheese and scallions. Bake 3-5 more minutes, until cheese begins to melt.
• Let this stand at room temperature for about 5 minutes before serving.