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
AUTHENTIC MEXICAN CHILI RELLENOS
This is an authentic Mexican recipe that has been handed down for generations in my family.
Provided by Kentucky Guera
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
- Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
- Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
- Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 17.3 g, Cholesterol 101.7 mg, Fat 16 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 8.2 g, Sodium 356.6 mg, Sugar 2.6 g
CHILI RELLENOS CASSEROLE
Steps:
- Preheat the oven to 325°F and have ready a greased 9x13" casserole dish.
- Add the tomato sauce, chili powder, 1 1/2 teaspoon salt, garlic powder, cumin, and onion powder to a medium-sized mixing bowl and stir to combine. Pour the sauce into the casserole dish.
- Split the chilis in half lengthwise and take care to remove all of the seeds. Using half of the total chilis, lay them flat, in one layer across the sauce. Then, sprinkle evenly with half of the cheese. Repeat with another layer of chilis, and end with a sprinkle of the remaining cheese. Set aside until ready to use.
- Separate the egg whites and the yolks. Add the egg whites to a clean medium-sized mixing bowl and the yolks to a large mixing bowl. Set the bowl of yolks aside.
- Using a handheld mixer on medium-high speed, beat the egg whites until they are about 4 times the size, white, and glossy -- about 4 minutes.
- Stir the milk, flour, and a 1/4 teaspoon of salt into the egg yolk mixture. Then, fold in the egg whites. Pour the mixture evenly across the top of the casserole and spread to the edges of the dish
- Transfer to the oven and bake for 30-35 minutes, until the topping is set and golden brown. Allow to cool slightly, serve, and enjoy!
Nutrition Facts : Calories 192 kcal, Carbohydrate 12 g, Protein 11 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 63 mg, Sodium 1250 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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
CHILIES RELLENOS CASSEROLE
I found 9 RZ recipes for this type dish, but none at all like it & it sounds so good to me! I found it in the "Tasty Holiday Gifts" cookbook SusieQusie spotted at a bookstore in Dallas recently. From their intro: "This spicy Chilies Rellenos Casserole is a great new way to serve eggs at Easter & it's easy to reheat for a delicious brunch dish! The quiche-like casserole features a "crust" of green chilies + a cheesy egg filling & is served w/sour cream & salsa." Since this is a meatless dish, I see spicy grd pork patties as a good side or even some yummy & well-cooked chorizo sausage as a good add to the dish. I would personally make this yr-round if I could, but I rarely see green chilies here & may have to wait for another visit to SQ in Dallas to enjoy it. (Times were not given & have been estimated)
Provided by twissis
Categories Breakfast
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Slit ea chili lengthwise & spread open. Place in a single layer in a greased 7x11 inch glass baking dish.
- In a sml skillet, melt butter over med-heat. Add onion, cook till tender & remove from heat.
- In a lrg bowl, combine onion mixture, eggs, sour cream, flour, salt & pepper.
- Stir in tortilla pieces + cheese & pour over chilies.
- Bake 25-30 min or till a knife inserted in the center comes out clean.
- Serve immediately w/sour cream & salsa -- or cool, cover & refrigerate till ready to serve.
- TO SERVE AFTER REFRIGERATION: Cover & bake in a preheated 350°F oven for 30-35 min or till heated through. Serve hot w/sour cream & salsa.
EASY CHILE RELLENOS CASSEROLE
Make and share this Easy Chile Rellenos Casserole recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Mexican
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 325°F.
- Grease a 9 x 13-inch casserole dish.
- Split chiles lengthwise, and spread in a single layer in bottom of prepared baking dish.
- Combine the cheddar cheese with the Monterey Jack cheese; toss to mix.
- Sprinkle half of the mixed cheeses and all of the green onions over the chiles.
- In a bowl, beat together the eggs, milk, flour and salt until smooth.
- Pour over chiles and cheese.
- Bake for 50 minutes, or until done.
- Meanwhile, mix salsa with remaining 1-1/2 cups cheese.
- Sprinkle over casserole, and return to oven for 10 minutes.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 491.6, Fat 29, SaturatedFat 16.7, Cholesterol 263.6, Sodium 710.9, Carbohydrate 29.8, Fiber 2.3, Sugar 5.3, Protein 29.3
CHILES RELLENOS (AUTHENTIC)
A luscious mexican specialty! These are quite easy to prepare and better than what you find in a mexican restaurant. Chiles filled with savory cheese, crusted in a golden egg coating and topped with a light tomato sauce or enchilada sauce of your choice. I use canned red enchilada sauce to save time and it adds a little kick too. My family loves these! You can use 1 lg. 7 oz. can of whole green chiles but they are very soft and make it difficult to stuff.
Provided by Mamablowfish
Categories Vegetable
Time 40m
Yield 6 chiles, 6 serving(s)
Number Of Ingredients 11
Steps:
- Roast chiles 3" under broiler, rotating until charred and blistered, about 3-4 minutes.
- Place chiles in a sealed plastic bag or bowl covered with plastic wrap until cool enough to handle and skin is loose enough to peel.
- Peel off skins under cold running water, then make a small slit three-quarters down length of chile and discard seeds, leaving stem attached.
- Cut cheese in six 3/4 - 1" thick slices slightly smaller than the chiles.
- Stuff each chile with 1 piece of cheese.
- Roll stuffed chiles in flour, shake off excess and set aside.
- In medium size frying pan, melt butter over medium-high heat.
- Add onion and garlic, cook, stirring until golden (about 10 min).
- Add tomato puree and oregano, season to taste with salt.
- Reduce heat, cover and simmer for 15 minutes and keep warm.
- Crispy Egg Coating.
- Seperate 4 eggs.
- In large bowl, whip egg whites with salt until firm peaks form. (make sure they are firm).
- Beat egg yolks until well blended and fold into egg whites.
- Pour oil to a depth of 2-3 inches or so and heat to 425 degrees or med-high.
- Dipp each chile in egg coating and drop into oil and cook about 2 minutes until golden brown on each side, turning once with a fork or spatula.
- Drain on paper towels.
- Top with tomato sauce or enchilada sauce.
- Optional toppings, chopped cilantro, green onions and sour cream.
Nutrition Facts : Calories 376.1, Fat 23.8, SaturatedFat 13.8, Cholesterol 199.6, Sodium 793.5, Carbohydrate 20, Fiber 2.4, Sugar 6.5, Protein 22.2
CHILI RELLENOS CASSEROLE
I never get tired of chili rellenos. I can eat them for any meal or every meal. This is good stuff. Recipe courtesy of allrecipes.com.
Provided by AmyZoe
Categories High In...
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Spray a 9x13 inch baking dish with cooking spray.
- Lay half of the chilies evenly in the bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies.
- In a bowl, mix together the eggs, milk, and flour, and 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 and serve.
Nutrition Facts : Calories 517.6, Fat 37.4, SaturatedFat 23.1, Cholesterol 173.7, Sodium 870.3, Carbohydrate 14.8, Fiber 1.6, Sugar 5.6, Protein 32
CHILE RELLENO CASSEROLE
I had this at a potluck, and I've never eaten a better chile relleno. Jennie said it is an old family recipe on her husband's side. The secret is all the eggs and cheese. DELICIOUS! Thank you Jennie for sharing this wonderful recipe. Serving size is estimated. I think I might try this with some Ro-tel just for fun.
Provided by AmyZoe
Categories High In...
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 471.9, Fat 33.9, SaturatedFat 20.1, Cholesterol 260.7, Sodium 951.5, Carbohydrate 12.8, Fiber 1.6, Sugar 5.8, Protein 30.3
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