Chiles Rellenos Breakfast Bake Food

CHILES RELLENOS BREAKFAST BAKE

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, layer half the potatoes; all the chiles, opened flat; all the salsa; half the sausage; and half the cheese. Repeat layers with remaining potatoes, sausage and cheese., Beat eggs and milk; add cumin, salt and pepper. Pour over potato mixture., Bake, uncovered, until eggs are set in center, 35-40 minutes. Let stand 15 minutes. If desired, serve with warm tortillas, sour cream and additional salsa.

BAKED CHILES RELLENOS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
• While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
• Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
• Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

TASTY CHILE RELLENO BAKE

Steps:

• Grease 9x9 pan.
• Tear each chili so it lies flat and spread into pan.
• Sprinkle cheese over chilis.
• Mix together remaining ingredients and pour over cheese.
• Bake at 350 degrees for 30 minutes.

CHILE RELLENO BREAKFAST CASSEROLE RECIPE

Steps:

• Preheat the broiler to high and line a sheet pan with foil. Line the chiles next to each other on the pan and broil, turning as needed, until the chiles are well charred, 4 to 5 minutes. Transfer to a heatproof bowl and cover with plastic wrap. Let steam for 15 minutes, then peel and deseed the poblanos using the back of a knife.
• Lower the oven temperature to 300°. In a blender, combine the half-and-half, flour, salt, eggs and garlic. Blend on medium until smooth.
• Grease a 9-by-13-inch baking dish with cooking spray and line with a quarter of the roast poblanos, followed by a quarter of the grated cheese. Continue this layering process until all the chiles and cheese have been used. Pour the egg mixture in to cover the chiles and cheese.
• Place the baking dish in a roasting pan and fill the roasting pan with enough boiling water to come up halfway along the sides of the baking dish. Bake until the eggs begin to set, 30 minutes, then raise the temperature to 400° and bake for another 10 to 15 minutes, until the eggs are fully cooked and the top is golden brown.
• Let rest at room temperature for 15 minutes, then slice and serve.

CHILES RELLENOS BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, beat eggs, sour cream, salt and pepper sauce with wire whisk. Stir in cheeses and chiles. Pour into baking dish.
• Bake uncovered about 45 minutes or until golden brown and set in center. Meanwhile, in small bowl, mix 1 cup of the salsa and the cilantro. In another small bowl, mix remaining 1 cup salsa, the beans and corn. Serve salsa mixtures with casserole.

CHILES RELLENOS EGG SOUFFLé BAKE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Stuff chiles with cheese strips; arrange in baking dish. Sprinkle with pimientos.
• In medium bowl, beat egg yolks and milk with wire whisk until well blended. Stir in flour and salt until smooth.
• In large bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gently fold yolk mixture into beaten egg whites until no traces of white remain. Spoon mixture evenly over stuffed chiles.
• Bake 30 to 40 minutes or until knife inserted in center comes out clean and top is golden brown. Garnish each serving with cilantro sprig. Serve immediately with salsa.

QUICK CHILES RELLENOS BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Split each chile lengthwise into halves and remove the seeds. Arrange 2 chile halves and about 3 1/2 tablespoons of the cheese near the outer edge of each tortilla. Roll tortilla to enclose the filling. Repeat process with remaining tortillas, chiles and cheese. Arrange the filled tortillas seam side down in a greased 9x13 inch baking pan. In a small bowl, whisk together the enchilada sauce and sour cream. Spoon over the filled tortillas.
• Bake in preheated oven for 30 minutes, or until bubbly and heated through. Garnish with cilantro.

CHILES RELLENOS SOUFFLE

Steps:

• Preheat oven to 350°. Spread green chiles in a greased 11x7-in baking dish; sprinkle with olives, onion and cheese. In a large bowl, whisk eggs, biscuit mix, milk and pepper until blended. Stir in cottage cheese; pour over top., Bake, uncovered, until golden brown, puffed and a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5-10 minutes before serving. If desired, serve with salsa and sour cream., To Make Ahead: Refrigerate unbaked souffle, covered, several hours or overnight. To use, preheat oven to 350°. Remove souffle from refrigerator while oven heats. Bake, as directed, increasing time as necessary until golden, puffed and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

CHILE RELLENO SQUARES- BREAKFAST VERSION

Steps:

• In a 13x9 in baking dish, place the stick of butter.
• Place dish in the oven and set to 350 degrees (the butter will melt while the oven preheats).
• Meanwhile, beat eggs in a large bowl.
• Blend in- by hand- cottage cheese and grated cheese. Add flour, baking powder and green chilies.
• Remove the baking dish from the oven once the butter has melted and add the egg mixture- no need to stir. Cover with foil. If the oven has not yet preheat, wait until then, otherwise --
• Bake 45 mins at 350. Remove foil and bake an additional 15 minutes.
• Optional- serve with sour cream and salsa.