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
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.
MY VERSION OF CHILE RELLENO CASSEROLE
Pvt Amys Mom's "Quick Chile Relleno Casserole" inspired me to make this variation. Using whole wheat flour will result on a denser dough, but still soft. It is absolutely delicious--hot or cold!--and not so spicy. (If you want an even milder taste, use green bell peppers.)
Provided by EURrosa1
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chiles in half and remove seeds (use plastic gloves: seeds are hot).
- Cut Velveeta into thick strips.
- Line half the chiles in a buttered 1-1/2 qt casserole. Fill them with cheese strips and cover with the other matching halves. Sprinkle with cilantro (I use a lot).
- Beat eggs about 5 minutes, or until they are foamy.
- Mix flour thoroughly with baking powder; add to eggs. Add milk and mix well.
- Pour this over chiles and sprinkle evenly with cheddar cheese.
- Bake @ 350 F for 35-40 minutes. A few minutes before casserole is ready pour soup over it and put back in the oven.
- Serve (hot or cold) with salsa (Herdez is my all-time favorite) and a blob of sour cream, sprinkling some cilantro on top-because there is no such thing as too much cilantro!
Nutrition Facts : Calories 331.4, Fat 18.3, SaturatedFat 10.1, Cholesterol 259.1, Sodium 968.2, Carbohydrate 23.1, Fiber 1.1, Sugar 7.3, Protein 18.6
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
CHILE RELLENO CASSEROLE
This is a Mexican-style casserole made with hamburger and green chile peppers. It produces a much simpler version of chile rellenos, which are simply stuffed chile peppers.
Provided by VENOM99
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium high heat, combine the ground beef and onions and saute for 5 to 10 minutes, or until browned; drain excess fat.
- Arrange 1 can of the chile peppers on the bottom of a 7x11 inch baking dish. Sprinkle with half the cheese and top with the meat mixture. Sprinkle the meat mixture with the remaining cheese, followed by the next can of chile peppers.
- In a medium bowl, combine the eggs, flour and milk, whisking until smooth. Pour this into the baking dish over the chile peppers. Season with salt and pepper to taste.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cool for about 5 minutes before cutting.
Nutrition Facts : Calories 511.1 calories, Carbohydrate 13.3 g, Cholesterol 258.4 mg, Fat 35.5 g, Fiber 1.1 g, Protein 33.2 g, SaturatedFat 16.9 g, Sodium 885.7 mg, Sugar 6.3 g
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