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.
EASY CHILE RELLENO CASSEROLE
It doesn't get any easier or tastier than this Cheesy Chile Relleno Casserole recipe! Whole canned green chiles are layered with 3 kinds of cheese, then topped with an egg and milk mixture, just like a breakfast casserole. Is it breakfast? Is it dinner? YES!
Provided by Karen
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees F. Spray a 9x13 inch pan with nonstick spray.
- Open up the cans of whole chiles and drain completely. If they are not already open, slit one side of each chili with a knife and remove all the seeds from the center.
- Layer the chiles in the pan, covering the bottom. Use half the chiles, about 10 ounces.
- Top the chiles with 1/2 cup each of shredded cheddar cheese, Monterey Jack Cheese, and Pepper Jack cheese.
- Repeat. Layer the remaining chiles on top of the cheese, top with 1/2 cup each of the cheeses.
- Meanwhile in a large bowl or stand mixer, whisk together 8 eggs, 1 cup evaporated milk*, 2/3 cup flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon seasoning salt, and 3/4 teaspoon black pepper.
- Pour the egg mixture evenly over the cheese and chiles.**
- Bake at 350 for about 35-45 minutes. You will know it's done when the top is puffy, the edges are golden, and the center doesn't wobble more than the edges when you shake the pan.
- Let set for about 5 minutes and then serve!
Nutrition Facts : ServingSize 1 g, Calories 298 kcal, Fat 18 g, SaturatedFat 10 g, Cholesterol 209 mg, Sodium 821 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 5 g, Protein 18 g, TransFat 1 g, UnsaturatedFat 7 g
CHILE RELLENO CASSEROLE
Chile Relleno Casserole is a delicious dish of roasted poblano peppers baked in a cheesy egg mixture. This recipe is the ultimate comfort food!
Provided by Emily
Categories Mexican
Time 1h35m
Number Of Ingredients 10
Steps:
- Remove the stems and slice the peppers on one side lengthwise, leaving the peppers intact, and then remove the seeds.
- Preheat the oven to 400 degrees Fahrenheit and line a large baking pan with aluminum foil or parchment paper.
- Place the Poblano peppers on the baking pan evenly spaced, then drizzle on the olive oil. Use your hands to coat them well.
- Bake for 20 minutes. Flip the peppers over and bake for 10 more minutes or until the tops have charred a bit.
- In the meantime, whisk together the eggs, milk, flour, salt, cumin, paprika and baking powder in a large bowl then set aside.
- Once the peppers are done, reduce the oven heat to 350 degrees Fahrenheit.
- Let the peppers cool until you can safely handle them then remove the skin and slice each pepper in thirds lengthwise.
- Pour 1/3 of the egg mixture into a 9 by 13-inch baking pan or a casserole dish then add ½ of the peppers on top along with 1/3 of the cheese sprinkled on top.
- Pour half of the remaining egg mixture on top followed by the remaining pepper slices.
- Pour on the remaining egg mixture followed by the remaining cheese and cover loosely with aluminum foil then bake for 20 minutes.
- Remove the foil and bake again for 15-20 minutes or until the center no longer jiggles.
- Slice and serve with freshly chopped cilantro for garnish if desired.
Nutrition Facts : Calories 134 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 240 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CHILE RELLENOS CASSEROLE
I'm starting to really love trying different varieties of chile rellenos. I love how quick and easy it comes together, and I think it's even delicious for breakfast. Recipe courtesy of Betty Crocker's New Cookbook Prizewinning Recipes.
Provided by AmyZoe
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450.
- Quarter the peppers and remove seeds, stems, and veins.
- Immerse peppers into boiling water for 3 minutes and drain.
- Invert peppers onto paper towels to drain well.
- Place the peppers in a well-greased 2-quart square baking dish.
- Top with 1 cup 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, for about 15 minutes or until a knife inserted into the egg mixture comes out clean.
- Sprinkle with 1/2 cup cheese.
- Let stand about 5 minutes or until cheese melts.
- If desired, serve with picante sauce or sour cream.
Nutrition Facts : Calories 270.5, Fat 17.3, SaturatedFat 9.6, Cholesterol 198.5, Sodium 407, Carbohydrate 11.6, Fiber 0.7, Sugar 1.7, Protein 17.1
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
EASY CHILE RELLENO CASSEROLE
This is such a simple dish and so pretty especially at holiday time. It's been a family favorite for years and always dissapears first when I take it to potlucks.
Provided by Hazelruthe
Categories Mexican
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Beat Half& Half with eggs and flour til smooth.
- Split open the chilies, rinse and remove seeds.
- Wipe dry with paper towels.
- Mix together the cheeses setting aside 1/2 cup cheese for the topping.
- In a 1 1/2 quart casserole dish that is lightly greased layer the chilies, cheese mixture and egg mixture alternating till all is used.
- Spoon the tomato sauce over the top and sprinkle the reserved cheese over the tomato sauce.
- Bake uncovered for 1 hour at 375 degrees.
- Enjoy!
More about "delicious chile rellenos casserole food"
EASY CHILE RELLENO CASSEROLE / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
レビュー数 106カテゴリ Dinner料理 Mexican, Southwestern合計時間 45 分
- Spray a 9x9 inch baking dish with non-stick spray. Slice whole canned green chiles wide open; rinse out any seeds, then drain. Arrange half of the chiles in the bottom of the dish.
- Sprinkle chiles with HALF of the grated jack and cheddar cheeses. Add remaining green chiles in another layer on top of the cheese. Top with remaining jack and cheddar cheeses.
- In a small bowl, whisk together eggs, flour, milk and salt until fully blended. Pour this mixture over the casserole, distributing evenly.
- Bake casserole (uncovered) at 350 degrees for 30-35 minutes, until golden brown on top. Remove dish from oven and transfer to a wire rack. Let it cool and firm up for a few minutes, then slice casserole with sharp knife into 6 equal sized pieces, serve (a spatula works great) and enjoy!
THE BEST CHILE RELLENO CASSEROLE (EASY TO PREP IN …
From imhungryforthat.com
RECIPE OF THE DAY: CHILE RELLENO CASSEROLE | FOOD NETWORK
From youtube.com
CHILE RELLENO CASSEROLE RECIPE WITH HOMEMADE SAUCE | FOODAL
From foodal.com
CHILE RELLENO CASSEROLE - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
CHILE RELLENO CASSEROLE | DISHES DELISH
From dishesdelish.com
CHILE RELLENO CASSEROLE - DINNER AT THE ZOO
From dinneratthezoo.com
CHILES RELLENOS CASSEROLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHILE RELLENO CASSEROLE - COOK WITH KERRY
From cookwithkerry.com
CHILE RELLENO CASSEROLE RECIPE | LIL' LUNA
From lilluna.com
EASY CHILI RELLENO CASSEROLE RECIPE - HOUSE OF NASH …
From houseofnasheats.com
CHILE RELLENOS CASSEROLE - LAUGHING SPATULA
From laughingspatula.com
CHILE RELLENO CASSEROLE - PREP MY RECIPE
From prepmyrecipe.com
CHILE RELLENO CASSEROLE | SMALL TOWN WOMAN
From smalltownwoman.com
CHILE RELLENO CASSEROLE - YUMMY HEALTHY EASY
From yummyhealthyeasy.com
EASY CHILE RELLENO CASSEROLE - BELLY FULL
From bellyfull.net
CHILE RELLENO CASSEROLE RECIPE IN 2023 | MEXICAN FOOD ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love