Hatch Chile Relleno Casserole With Ranchero Sauce Food

HATCH CHILE RELLENO CASSEROLE WITH RANCHERO SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
• Place egg whites in a bowl and beat until stiff. Gently fold in evaporated milk, flour, and salt. Cover bottom of baking dish with 1/2 the egg white mixture. Place chiles flat over egg whites. Sprinkle Oaxaca cheese over chiles. Top with remaining chiles and egg white mixture.
• Bake in the preheated oven until eggs are set, about 30 minutes.
• While casserole bakes, heat oil in a medium saucepan over medium-high heat. Saute onion and garlic for 2 minutes. Add chile powder, salt, and cumin. Cook and stir for another minute. Add bell peppers and cook until soft, 3 to 5 minutes. Add flour and stir for 2 minutes. Slowly add broth, stirring to avoid lumps. Bring to a boil; reduce heat to low and simmer until casserole is ready.
• Serve the sauce with slices of the chile relleno casserole.

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.

BAKED HATCH CHILE RELLENOS

Steps:

• *Warning: Even mild Hatch chiles can be pretty warm before cooking, though they should mellow out during cooking.
• Wear disposable rubber gloves while handling, and wash your hands well with soap and warm water when you are done.
• Do not use hot Hatch chiles for this recipe unless you are a real chile-head!
• **Queso fresco in really too mild.
• Use the goat cheese even though it’s not authentic!
• Preheat oven to 350 degrees F.
• Spray a 9"x13" baking dish with nonstick spray.
• Melt butter in a large skillet over medium heat, and saute onion and garlic until soft.
• Add corn and salt and pepper to taste, and continue to saute until corn is done.
• Add cilantro, adjust seasoning, and set aside to cool.
• Place chiles in a heatproof bowl, pour boiling water over them, and allow to set for 15-20 minutes.
• Remove chiles from water, drain well, and wipe dry inside and out.
• Stuff chiles generously with corn mixture, pressing a piece of cheese into the center or filling.
• Place stuffed chiles in prepared baking dish, open side up.
• Stir sour cream to loosen, and pour over chiles, and bake until well heated through, about 20 minutes.
• Sprinkle with grated cheddar cheese, and return to over for an additional 10 minutes.
• Serve with Mexican rice, refried beans, and hot corn tortillas.

CHICKEN CHILES RELLENOS CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes., Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11x7-in. baking dish., Prepare cornbread batter according to package directions. Spread over chicken mixture. Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes. Let stand 10 minutes before serving.

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!