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.
BAKED BEEF CHILES RELLENOS CASSEROLE
Super-easy, delicious, and low-carb version of chiles rellenos. Serve with dollops of low-fat sour cream and pico de gallo or salsa.
Provided by EmmLee
Categories World Cuisine Recipes Latin American Mexican
Time 1h21m
Yield 10
Number Of Ingredients 14
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
- Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.
- Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Run water over the poblano peppers to remove skins and discard them. Drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.
- Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 8.9 g, Cholesterol 79.6 mg, Fat 23.3 g, Fiber 3 g, Protein 21.5 g, SaturatedFat 13 g, Sodium 694.5 mg, Sugar 1.6 g
ROASTED POBLANO CHILE & PASTA CASSEROLE
You can expect a bit of heat from this Roasted Poblano Chile & Pasta Casserole-and a sauce that's thick with sour cream, cottage cheese and mozzarella.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Blend sour cream, onions, garlic, chiles and cilantro in blender until smooth.
- Mix cottage cheese, mozzarella and Parmesan until blended.
- Layer half each pasta, ham, butter and sour cream sauce in 13x9-inch baking dish. Top with half the cheese mixture. Repeat layers.
- Bake 25 min. or until cheese melts. Top with tomatoes; let stand 5 min. before serving.
Nutrition Facts : Calories 420, Fat 16 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 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
RACHAEL RAY'S ROASTED POBLANO STEAK CHILI
Make and share this Rachael Ray's Roasted Poblano Steak Chili recipe from Food.com.
Provided by Chef Petunia
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat broiler to high.
- To roast the poblano peppers, drizzle them with EVOO, season with salt and pepper, and place on a cookie sheet. Transfer to the broiler, turning every 1-2 minutes, until charred on each side.
- Remove from the oven, place in a brown paper bag and seal to keep the steam in for about 10-15 minutes. If you do not have a brown paper bag, place in a bowl and cover with plastic wrap for about 10-15 minutes.
- After that time, peel the skin off, remove the seeds and stem, and chop into bite-size pieces.
- While the peppers are steaming in the bag or bowl, place a large dutch oven over medium-high heat, add 2 tablespoons EVOO, 2 turns of the pan. Add the steak and brown, about 3-4 minutes per side.
- Add the red onion, garlic, chili powder, cumin, coriander and smoked paprika to the pot and cook for about 4-5 minutes.
- Add the beer, scraping the bottom of the pan with the back of a wooden spoon to release any brown bits. Add the tomatoes, chopped poblano peppers, lime zest and juice, and simmer for 10-15 minutes.
- To serve, ladle a portion of the chili into a bowl and top with grated manchego cheese and finely sliced scallions.
Nutrition Facts : Calories 594.7, Fat 21.3, SaturatedFat 5.5, Cholesterol 170.1, Sodium 526.2, Carbohydrate 28.7, Fiber 9, Sugar 7, Protein 68.4
POBLANO CHICKEN ENCHILADA CASSEROLE
I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.
Provided by TYGERCOOKS
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
- Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
- Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Nutrition Facts : Calories 541.6 calories, Carbohydrate 29 g, Cholesterol 138.4 mg, Fat 30.7 g, Fiber 4.1 g, Protein 38.6 g, SaturatedFat 17.9 g, Sodium 512.4 mg, Sugar 2.4 g
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- Preheat the oven to 425°, and line a baking sheet with aluminum foil. Place the peppers on the baking sheet and drizzle with oil. Rub the oil evenly over peppers then transfer the pan to the oven. Cook the poblanos for 25 to 30 minutes, turning occasionally. The skins should blister and blacken.
- While the peppers roast, make the filling. In a medium bowl or measuring cup, whisk together the eggs and milk. Add the flour, baking soda, and salt. Set aside.
- Remove the peppers from the oven, and reduce the oven to 350°F. Allow the peppers to cool until they’re easy to handle, then peel away the skins and discard. Cut off the stems and tops, and remove the seeds and membranes.
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