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.
EASY CHILES RELLENOS CASSEROLE
I love green chiles and cook with them often when I entertain. This easy version of the classic Mexican dish gives you big pepper taste in every meaty bite. -Nadine Estes, Alto, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Split chiles and remove seeds; dry on paper towels. Arrange chiles on the bottom of a greased 2-qt. baking dish. Top with cheese. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over the cheese. , In a bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over beef mixture. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 321 calories, Fat 20g fat (11g saturated fat), Cholesterol 212mg cholesterol, Sodium 406mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 24g protein.
EASY CHILES RELLENOS CASSEROLE
Goes nicely with a crisp salad topped with tomatoes, ripe olives and avocado slices. A few warm tortillas go nicely too.
Provided by PalatablePastime
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Spray an 8-inch square casserole dish or baking pan with nonstick spray, or lightly rub with oil.
- In a mixing bowl, combine egg whites, evaporated milk, and flour, whisking to blend.
- Place half the chiles in the casserole dish, and cover with half of the egg mixture.
- Reserving 1/2 cup of each type of cheese for topping, sprinkle the 1/2 of the remainder of the cheese over chiles.
- Layer again with the chiles, top with the remaining egg mixture, the other half of the cheese, and then cover that with the tomato sauce.
- Place the casserole in the preheated oven and bake for 25 minutes; then sprinkle the reserved cheese (1/2 cup of each) on top of the rellenos.
- Replace in the oven and continue to bake for an additional 20-25 minutes or until the edges are bubbly, and the cheese is nicely melted.
- Allow to rest 5 minutes or so before slicing into servings.
Nutrition Facts : Calories 429.6, Fat 28.1, SaturatedFat 17.6, Cholesterol 87.5, Sodium 734.3, Carbohydrate 18.6, Fiber 1.6, Sugar 5.1, Protein 26.8
CHILES RELLENOS CASSEROLE
Make and share this Chiles Rellenos Casserole recipe from Food.com.
Provided by Gay Gilmore
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook the chicken and onion in a non-stick pan over medium high heat until brown.
- Combine chicken mixture with cumin, oregano, garlic powder, salt, pepper, and beans in a bowl.
- Cut chilis in half, and arrange a layer on the bottom of a 9x12 baking dish.
- Layer 1/2 of the cheese and 1/2 corn on top, leaving a small border.
- Spread chicken mixture on top of cheese, also leaving a border, and repeat the layers.
- Mix the flour and salt in a bowl.
- Add milk and hot sauce.
- Stir in eggs and whites.
- Pour this mixture over the top of the casserole.
- Bake at 350 degrees for 1 hour or until set.
- Let cool for 5 minutes before cutting and serving.
Nutrition Facts : Calories 314.5, Fat 11.5, SaturatedFat 5.2, Cholesterol 112.4, Sodium 730.6, Carbohydrate 30.7, Fiber 5.5, Sugar 4.9, Protein 23.5
EASY CHILE RELLENO CASSEROLE
Make and share this Easy Chile Relleno Casserole recipe from Food.com.
Provided by Barb G.
Categories Cheese
Time 1h2m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Sprinkle 3/4 cup cheese into bottom of a lightly greased 8-inch square baking dish.
- Top with chiles.
- Add remaining cheese.
- Place flour in medium bowl.
- Gradually add milk, stirring until smooth.
- Add eggs, stir until well blended.
- Pour mixture over Cheese.
- Bake 45 to 50 minutes or until knife inserted in center comes out clean.
- Serve with Salsa, and desired toppings, such as sour cream, sliced ripe olives, chopped green onions.
CHILI RELLENOS CASSEROLE
This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.
Provided by CLARISSA2
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
- In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
- Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
- Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 12 g, Cholesterol 139.9 mg, Fat 27.6 g, Fiber 1.4 g, Protein 23.9 g, SaturatedFat 16.7 g, Sodium 1449.4 mg, Sugar 7.3 g
CHILES RELLENOS CASSEROLE
I adopted this from the Recipezaar account. It was good as is, but I had to make a couple changes for it to work for me. Came out a little runny (maybe because I used skim milk), so may need some additional adjustment. I would probably change out the mozzarella for Monterey jack or a Mexican cheese next time also. Good served with sour cream.
Provided by flower7
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F Grease an 8x8-inch baking dish.
- Split chile peppers lengthwise and remove seeds and veins.
- Spread chiles in a single layer in the prepared baking dish.
- Sprinkle cheddar cheese, green onions, and half of the mozzarella cheese over chiles.
- In a bowl, beat eggs, milk, flour, salt and black pepper together until smooth.
- Pour over chiles and cheese.
- Bake for 50 minutes or until a knife inserted in custard comes out clean.
- Meanwhile, mix salsa with the remaining mozzarella cheese.
- Sprinkle over casserole and return to oven for 10 minutes or until cheese melts.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 341.8, Fat 21.3, SaturatedFat 12.4, Cholesterol 156.6, Sodium 680.3, Carbohydrate 17, Fiber 1.4, Sugar 3.8, Protein 21.3
EASY CHILE RELLENOS CASSEROLE
Make and share this Easy Chile Rellenos Casserole recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Mexican
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 325°F.
- Grease a 9 x 13-inch casserole dish.
- Split chiles lengthwise, and spread in a single layer in bottom of prepared baking dish.
- Combine the cheddar cheese with the Monterey Jack cheese; toss to mix.
- Sprinkle half of the mixed cheeses and all of the green onions over the chiles.
- In a bowl, beat together the eggs, milk, flour and salt until smooth.
- Pour over chiles and cheese.
- Bake for 50 minutes, or until done.
- Meanwhile, mix salsa with remaining 1-1/2 cups cheese.
- Sprinkle over casserole, and return to oven for 10 minutes.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 491.6, Fat 29, SaturatedFat 16.7, Cholesterol 263.6, Sodium 710.9, Carbohydrate 29.8, Fiber 2.3, Sugar 5.3, Protein 29.3
CHILES RELLENOS CASSEROLE (COOKING LIGHT)
This is one of their top (most requested) recipes. It was part of their "Little Book of Favorite Recipes" which had their top 15 recipes.
Provided by Bren in LR
Categories Tex Mex
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350*F.
- Cook turkey and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients (cumin through beans). Stir well; set aside.
- Arrange half of green chiles in an 11 x 7-inch baking dish; top with 1/2 cup cheese. Spoon mounds of turkey mixture onto cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.
- Combine flour and salt in a bowl; gradually add milk, hot sauce, eggs and egg whites, stirring with a whisk until blended. Pour over casserole.
- Bake at 350* for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro, if desired.
Nutrition Facts : Calories 313.3, Fat 11.2, SaturatedFat 5.1, Cholesterol 106, Sodium 808.9, Carbohydrate 30.9, Fiber 5.6, Sugar 7.5, Protein 24
CHILE RELLENO CASSEROLE
Make and share this Chile Relleno Casserole recipe from Food.com.
Provided by k.west
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 283.9, Fat 17.5, SaturatedFat 10.4, Cholesterol 112.5, Sodium 599.9, Carbohydrate 15.6, Fiber 0.6, Sugar 1.5, Protein 16.4
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