Five Star Chile Rellenos Casserole Food

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.

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:

• 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 350ºF.
• 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.

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.

FIVE STAR CHILE RELLENOS CASSEROLE

Steps:

• Beat together eggs, flour and milk. Add drained chilies and cheese. Blend well.
• Pour into well greased 1 1/2 quart casserole dish.
• Bake at 350F for 45 minutes.

CHILE RELLENOS CASSEROLE

Steps:

• Put peppers on a baking sheet & broil about 15 minutes, turning occasionally until blistered all over. Remove to a bowl, cover with plastic wrap & set aside 15 minutes. Pull out stems & seeds, peel off skins, give a quick rinse & set aside on paper towels.
• Shred the cheese while the peppers are broiling.
• Reduce heat to 375°F Spray a 9x13 pan with oil spray. Pour the tomato sauce over the bottom.
• Fill peppers with shredded cheese. Set aside 1/2 c or so of cheese. Set in pan. Fill empty spaces with corn.
• Whisk to combine eggs, oregano, baking powder & flour. Pour over everything. Sprinkle additional cheese over the top.
• Bake for about 30 minutes until set and the top is brown & bubbly.

CHILE RELLENOS CASSEROLE

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.