Chili Relleno Casserole Recipe In The Slow Cooker Food

CHILI RELLENO CASSEROLE RECIPE IN THE SLOW COOKER

Steps:

• Grease the inside of the slow cooker with butter.
• Cut green chilies into strips
• Layer chilies and cheeses in slow cooker
• Pour can of tomatoes over the top.
• Mix together eggs, flour and milk in a bowl and pour over the top of everything.
• Cook on low for 5-6 hours or on high for 2-3 hours.

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 RELLENO CASSEROLE

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.

CHILI RELLENO CASSEROLE

Steps:

• Spray 1.5-qt cassrole. Remove seeds from peppers. Rinse and drain on paper towels.
• Beat together milk, egg whites and flour until smooth. Set aside.
• In another bowl, combine cheeses. Reserve 1/2 cup for topping.
• To assemble: layer half each of the peppers, cheeses and egg mixture. Repeat these layers. Pour tomato sauce over top.
• Bake 30 minutes. Sprinkle with reserved cheese and bake about 20 minutes more or until knife inserted near center comes out clean.

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!

FILLING CHILE RELLENO CASSEROLE

Steps:

• Preheat oven 375°F.
• Beat half & half, 4 eggs and flour until smooth.
• Split whole chilis open, clean seeds off and drain on paper towl.
• Mix cheese, reserving 3/4 cup for top.
• Make alternate layers chilies first, remaining cheese, and egg mixture in a deep 1-1/2 qt baking dish or a 9x13 casserole dish and repeat. Pour tomato sauce over top.
• Sprinkle with reserved cheese.Cover with foil, bake at 375°F for 1 hour and 15 min without foil or until cooked in center.
• Let rest 10 minutes to set before serving.