CHILE RELLENO CASSEROLE
Make and share this Chile Relleno Casserole recipe from Food.com.
Provided by k.west
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 283.9, Fat 17.5, SaturatedFat 10.4, Cholesterol 112.5, Sodium 599.9, Carbohydrate 15.6, Fiber 0.6, Sugar 1.5, Protein 16.4
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 RELLENO CASSEROLE
This is a Mexican-style casserole made with hamburger and green chile peppers. It produces a much simpler version of chile rellenos, which are simply stuffed chile peppers.
Provided by VENOM99
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium high heat, combine the ground beef and onions and saute for 5 to 10 minutes, or until browned; drain excess fat.
- Arrange 1 can of the chile peppers on the bottom of a 7x11 inch baking dish. Sprinkle with half the cheese and top with the meat mixture. Sprinkle the meat mixture with the remaining cheese, followed by the next can of chile peppers.
- In a medium bowl, combine the eggs, flour and milk, whisking until smooth. Pour this into the baking dish over the chile peppers. Season with salt and pepper to taste.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cool for about 5 minutes before cutting.
Nutrition Facts : Calories 511.1 calories, Carbohydrate 13.3 g, Cholesterol 258.4 mg, Fat 35.5 g, Fiber 1.1 g, Protein 33.2 g, SaturatedFat 16.9 g, Sodium 885.7 mg, Sugar 6.3 g
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.
CHILE RELLENO CASSEROLE WITH FRESH CHILES
Posted in request for a Chile Relleno casserole with fresh chiles. I have not tried this recipe, personally.
Provided by Terri F.
Categories Cheese
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Rinse chiles, open flat and remove seeds.
- Drain on paper towels.
- Brown meat with onion and garlic, and drain fat from pan.
- Add 1 tsp cumin, half of the chili powder, and salt, and stir until well blended.
- In a greased 9x13 pan, layer chiles, beef, and another layer of chiles.
- Combine cheeses and sprinkle on top of layered mixture.
- Beat together eggs, milk, and flour, and pour over layers.
- Mix tomato sauce with 2 tsp cumin and remaining chili powder.
- Pour tomato mixture over all.
- Bake in 350 F oven for 30 to 45 minutes.
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.
CHILE RELLENO CASSEROLE
This is a EASY way to make chili relleno's It is VERY yummy, I like it for dinner & leftovers for breakfast, Yum, Yum! I also add salsa to top it off :o> This also makes a nice light dinner for those hot summer days!
Provided by cinderbear57
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 575.6, Fat 41.4, SaturatedFat 25.3, Cholesterol 227, Sodium 939.2, Carbohydrate 17, Fiber 1.8, Sugar 6.6, Protein 35.7
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 RELLENOS CASSEROLE
Make and share this Chile Rellenos Casserole recipe from Food.com.
Provided by Caroline Cooks
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Quarter the peppers and remove seeds, stems, and veins.
- Immerse peppers into boiling water for 3 minutes; drain.
- Invert peppers on paper towels to drain well.
- Place the peppers in a well-greased 2-quart square baking dish.
- Top with 1 cup of Pepper Jack cheese.
- In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt.
- Beat until smooth with a rotary beater.
- Pour egg mixture over peppers and cheese.
- Bake, uncovered, in a 450 degree F. oven about 15 minutes or until a knife inserted into egg mixture comes out clean.
- Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts.
- If desired, serve with picante sauce and sour cream.
Nutrition Facts : Calories 277.8, Fat 17.8, SaturatedFat 10.1, Cholesterol 184.1, Sodium 518.6, Carbohydrate 12.2, Fiber 0.7, Sugar 2.2, Protein 17.2
EASY CHILES RELLENOS CASSEROLE
I love green chiles and cook with them often when I entertain. This easy version of the classic Mexican dish gives you big pepper taste in every meaty bite. -Nadine Estes, Alto, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Split chiles and remove seeds; dry on paper towels. Arrange chiles on the bottom of a greased 2-qt. baking dish. Top with cheese. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over the cheese. , In a bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over beef mixture. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 321 calories, Fat 20g fat (11g saturated fat), Cholesterol 212mg cholesterol, Sodium 406mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 24g protein.
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