POBLANO PEPPER CHILE RELLENOS CASSEROLE
Steps:
- Roast, peel, and deseed poblano peppers.
- Preheat oven to 350 degrees and spray an 8x12-inch glass baking dish with non-stick spray.
- Spread the peppers out in a single layer on the bottom of the baking dish.
- Sprinkle the cheddar/Colby cheese over the peppers.
- In a bowl, combine the eggs, flour, milk, salt, and mustard. Whisk until flour clumps are gone. (some may remain)
- Pour egg mixture over cheese.
- Top with pepper jack cheese.
- Bake uncovered 30 minutes at 350 degrees F or until firm and set in the center.
- Remove and allow to cool for 5 minutes before serving.
Nutrition Facts : Carbohydrate 10 g, Protein 21 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 264 mg, Sodium 776 mg, Fiber 1 g, Sugar 4 g, Calories 330 kcal, ServingSize 1 serving
CLASSIC CHILI POBLANO RELLENOS
I love chili rellenos and with poblano chilies, they are super good! I hope you enjoy this classic recipe, using poblano chilies! This chile pepper is often mislabeled 'Pasilla', which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Provided by Sharon123
Categories Cheese
Time 40m
Yield 4-5
Number Of Ingredients 10
Steps:
- Roast the chiles:.
- Roast the chilies by broiling three to five minutes on each side. The skin will begin to char and get black spots. Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies.
- Keep the broiler on.
- Carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. Combine the flour, salt and pepper and dredge the chiles.
- In a large saucepan, heat 1/2" of shortening till very hot.
- Fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. With a slotted spoon transfer the chiles (careful--they are delicate) to paper towels to drain.
- Arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. Broil the chiles just long enough to melt the cheese.
- Serve immediately, accompanied by your favorite salsa. Enjoy!
Nutrition Facts : Calories 623.3, Fat 42.6, SaturatedFat 25.6, Cholesterol 303.7, Sodium 2228.5, Carbohydrate 22.9, Fiber 1.8, Sugar 5.5, Protein 38
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 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.
TWO-PEPPER CHILE RELLENOS CASSEROLE
Spice up mealtime with this Two-Pepper Chile Rellenos Casserole recipe. Made with roasted red peppers, shredded cheese, poblano chiles and more, this chile rellenos casserole is a combination of flavors your family will love.
Provided by My Food and Family
Categories Mexican Dinner
Time 1h10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat broiler.
- Place poblano chiles in single layer on rack of broiler pan sprayed with cooking spray. Broil, 4 inches from heat, 10 min. or until skins are covered with black blisters, turning occasionally. Place hot chiles in bowl; cover with plastic wrap. Let stand 10 min.
- Heat oven to 375ºF. Remove and discard peels and seeds from chiles. Set chiles aside.
- Place roasted red peppers in even layer on bottom of 13x9-inch baking dish sprayed with cooking spray; sprinkle evenly with 1/2 the shredded cheese. Top with poblano chiles and remaining shredded cheese.
- Beat egg whites in large bowl with mixer on high speed until stiff peaks form. Add egg yolks; beat on low speed just until blended. Stir in Parmesan. Pour over ingredients in baking dish; spread to completely cover all ingredients in baking dish.
- Bake 30 min. or until top is golden brown and casserole is heated through.
Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 215 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g
CHILE POBLANO CASSEROLE
Can be prepared as written for a side dish or a meatless entree, or with added chicken for a main dish. Recipe is from Crisco.
Provided by Pinay0618
Categories Cheese
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- HEAT oven broiler. Place rack 6 to 7-inches from heating element of oven. Lay chilies directly on oven rack. Broil 10 to 15 minutes or until chilies are brown and blistered, turning occasionally with tongs. Place chilies in bowl and cover with plastic wrap. Allow to rest 5-10 minutes. Peel skin, remove stems and seeds; chop.
- HEAT oven to 350°F Coat 8 or 9-inch baking dish with no-stick cooking spray.
- HEAT oil in large skillet on medium-low heat. Add onion and tortilla pieces. Cook 1 to 1 1/2 minutes or until onion is tender. Stir in chopped chilies and cheese. Whisk eggs, sour cream, adobo sauce and cilantro. Pour over pepper mixture. Stir to combine. Spoon into prepared baking dish.
- BAKE 35 to 40 minutes or until knife inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 188.9, Fat 13.1, SaturatedFat 4.8, Cholesterol 108, Sodium 69, Carbohydrate 13.5, Fiber 1.9, Sugar 3.9, Protein 5.5
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