Tasty Easy Chili Rellenos Casserole Food

EASY CHILE RELLENO CASSEROLE

Steps:

• Preheat oven to 350° F and grease a 9x9 inch baking dish (or 8x11).
• Rinse chiles in cold water, scraping out seeds and the inside veins (leave seeds in if you desire a hotter dish). Cutting cheese into narrow sticks, place 1-2 sticks inside each chile and then place in greased baking dish.
• Beat eggs in bowl, gradually adding flour, salt and milk whisking until smooth. Pour over chiles and sprinkle with grated cheese.
• Bake 1 - 1 ½ hours or until browned and firm. Serve immediately

CHILE RELLANO CASSEROLE

Steps:

• Preheat the oven to 375˚F.
• Place the chicken breast flat in a casserole dish. Season the chicken with the garlic, cumin, salt, and pepper.
• In a small bowl, mix the cream cheese and half of the monterey jack cheese then spread it evenly over the chicken. Top with the poblano pepper strips and then bake, uncovered, for 30 minutes. Then top with the remaining jack cheese and return to oven for an additional 10-15 minutes or until the chicken is cooked through (165˚F internal temp)
• Garnish with cilantro and serve hot. Enjoy!

CHILI RELLENO CASSEROLE WITH BEEF

Steps:

• Beat together milk, flour, eggs, salt and pepper. Layer in casserole dish: chilies, beef, then pour over milk/flour/egg mixture, then cheese. Repeat layers until all ingredients are used. Bake at 350 degrees for 50 minutes.

EASY CHILE RELLENO CASSEROLE

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!

EASY CHILE RELLENO CASSEROLE

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.

EASY CHILE RELLENO CASSEROLE

Steps:

• Beat Half& Half with eggs and flour til smooth.
• Split open the chilies, rinse and remove seeds.
• Wipe dry with paper towels.
• Mix together the cheeses setting aside 1/2 cup cheese for the topping.
• In a 1 1/2 quart casserole dish that is lightly greased layer the chilies, cheese mixture and egg mixture alternating till all is used.
• Spoon the tomato sauce over the top and sprinkle the reserved cheese over the tomato sauce.
• Bake uncovered for 1 hour at 375 degrees.
• Enjoy!

CHILI RELLENOS CASSEROLE

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.

TASTY CHILE RELLENO BAKE

Steps:

• Grease 9x9 pan.
• Tear each chili so it lies flat and spread into pan.
• Sprinkle cheese over chilis.
• Mix together remaining ingredients and pour over cheese.
• Bake at 350 degrees for 30 minutes.

TASTY & EASY CHILI RELLENOS CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Lightly grease casserole dish.
• 2. In pan, layer 1/2 of chilis, cheese and ground beef (if using) in the casserole. Repeat layers.
• 3. Beat together well the eggs, canned milk, and flour. Pour over the cheese mixture. (If you feel additional liquid is desired, add a small amount of whole milk).
• 4. Bake, uncovered, for about 35 minutes. Serve topped with desired condiments.
• 5. *The ground beef makes it a bit heartier, but it can be successfully served as a main or side dish without it. Also, if omitting ground beef, another meat - such as chorizo - can be served on the side, if desired. *Let your own preference decide if the 2nd can of chilis will be mild or jalapeno.

EASY CHILIS RELLENOS CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray 8 X 8 inch baking dish with non-stick spray.
• Combine yogurt, eggs, and flour in a small bowl, mix until smooth.
• Combine cheeses.
• Spread 1/3 of yogurt mixture in baking dish.
• Spread 1/3 of cheeses on top of yogurt.
• Arrange all of chilis on top of cheese.
• Spread half the remaining cheese on top of chilis.
• Pour remaining yogurt mixture over cheese and chilis.
• Top with picante sauce and remaining cheese.
• Bake 30 - 40 minutes, until puffy and lightly browned.
• May be served hot or at room temperature. Makes 4 generous servings.
• Can be cut in 1 inch squares and served as an appetizer, atop a tortilla chip, topped with a small dab of sour cream and a slice of fresh jalapeno, a wedge of cherry tomato, or a slice of stuffed green olive.

EASY CHILE RELLENOS CASSEROLE

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.