Chili Pepper Casserole Food

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.

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.

CHILI PEPPER CASSEROLE

Steps:

• Grease an 8x8-inch baking dish.
• In a bowl beat together the eggs, milk, baking mix, and salt until foamy.
• Place the chilies in the prepared dish.
• Top with the tomatoes, and sprinkle with cheese. Pour the egg mixture over all.
• Bake in a 350°F oven for 40-45 minutes, or until golden brown.

BAKED BEEF CHILES RELLENOS CASSEROLE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
• Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.
• Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Run water over the poblano peppers to remove skins and discard them. Drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.
• Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.

CHILE RELLENOS CASSEROLE

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.

CHILE RELLENO CASSEROLE

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.