Bonnies Chile Rellenos Casserole Recipes

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BAKED BEEF CHILES RELLENOS CASSEROLE



Baked Beef Chiles Rellenos Casserole image

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

6 large poblano peppers, halved and seeded
1 ½ pounds ground beef, or to taste
1 tablespoon chili powder
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground paprika
¼ teaspoon ground dried chipotle pepper
salt and ground black pepper to taste
1 large onion, chopped
2 (14.5 ounce) cans diced tomatoes with green chile peppers
cooking spray
3 cups shredded Mexican cheese blend, or to taste

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

CHILE RELLENO CASSEROLE



Chile Relleno Casserole image

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

8 poblano peppers
8 Colby Jack cheese sticks (1 ounce each) or 8 ounces Colby Jack cheese, cut into 1-inch pieces
One 10-ounce can enchilada sauce
8 large eggs
1 cup grated Cheddar
1 cup whole milk
3 tablespoons all-purpose flour
1/2 teaspoon baking powder

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.

BONNIE'S CHILI RELLENOS RECIPE - (4.1/5)



Bonnie's Chili Rellenos Recipe - (4.1/5) image

Provided by á-48920

Number Of Ingredients 8

4 Poblano peppers
Monterey Jack cheese, 8 oz. brick
2 large eggs, room temperature
1 T. flour
1/4 - 1/2 tsp. salt
1 pt. Swank Farms fresh salsa, if possible
1 T. corn starch
Pam cooking spray

Steps:

  • Roast the peppers on the grill or over a gas flame charring the skins. You don't want to cook the chili just loosen the skin. Place the chilis in a plastic or paper bag and let sit for 20 minutes or so. Take a paper towel and rub the chard skin from the chilis. Make a slit lengthwise in the chili and remove the seeds. I like to leave the stem on for the presentation. Lay the chilis out on paper towels and blot excess moisture off. Depending on the size of the chilis you will want to cut 4 logs cheese about 1/2" x 1/2" x 4" in size. Stuff each chili with one log and wrap the chili around it like a blanket. Seperate the eggs adding the whites to a mixing bowel and reserving the yokes. Note: If you have fresh home grown eggs the color of this dish is amazing. Beat the whites with a mixer until stiff. Stir yokes together and fold into the whites along with the flour and salt. Sprinkle the flour and salt over the top because you don't want to blend the mixture any more than you have to because the batter will loose it's volume. Heat a griddle to medium heat, you want the chilis to cook to golden brown and not burn. If the heat is too high they will not cook through. Spray the griddle with Pam, coat each chili in the batter, use your hands, and place on the griddle to cook. In a saucepan blend the salsa and cornstarch together and heat over medium heat until thickened. When your chilis are golden brown on both sides serve topped with salsa. I like to serve a simple salad of shredded iceberg lettuce and tomato slices, cilantro, lime juice, olive oil and cremma. Enjoy!

BONNIE'S CHILE RELLENOS CASSEROLE



BONNIE'S CHILE RELLENOS CASSEROLE image

This is a fabulous casserole with a Tex-Mex flair. It's super cheesy and packed with flavor. The mixture of meat and chiles is the base of flavor. Seasoned perfectly, the few dashes of hot sauce add a slight kick. The egg/flour mixture holds everything together and has a fluffy egg-like texture. Serve as Bonnie suggests for a...

Provided by BonniE !

Categories     Beef

Time 1h5m

Number Of Ingredients 17

1 lb ground sirloin
1/2 c chopped onion
3/4 c red bell pepper
1 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 tsp cumin
1/4 tsp allspice
2 can(s) chopped green chile, 4 oz each
1 1/2 c shredded sharp cheddar cheese, and a little more for the top of the casserole
1 dash(es) milk
1/2 c sour cream
1/4 c all-purpose flour
4 eggs, beaten
dash(es) Tabasco
toppings of sour cream, black sliced olives and chopped green onions

Steps:

  • 1. In a medium-sized skillet, add the olive oil and saute the onion and bell pepper with and a pinch of salt until onion is translucent.
  • 2. Then add the ground beef and season with salt and pepper, cumin, allspice, garlic powder, and cook until just browned (cooked through). It is going in the oven so don't overcook the beef.
  • 3. Set your skillet at an angle and allow all the fat to drain away from the beef mixture. Soak up the grease with a paper towel and discard.
  • 4. In a 9 x 13 x 1 1/2 inch baking dish add one can of the chiles. Spread evenly over bottom of the dish.
  • 5. Sprinkle with the sharp cheese on top of the chiles.
  • 6. Then add the drained ground beef mixture, spreading evenly.
  • 7. Add the second can of chiles over the meat.
  • 8. In a small mixing bowl add the milk, sour cream, flour, salt, pepper, beaten eggs, and a dash of Tabasco. Whisk well until smooth.
  • 9. Pour this mixture evenly over the dish.
  • 10. Bake at 350 degrees for 45 to 50 minutes until it is set.
  • 11. Add some cheese to the top about ten minutes before the dish is done. If the dish is not brown enough when cooking time ends, turn the oven on broil, watch carefully so it doesn't burn, only takes about five minutes or so.
  • 12. Cut into squares to serve and top with sour cream black olives and chopped green onions. Enjoy!

BONNIE'S PUFFY MEXICAN CHILES RELLENOS



BONNIE'S PUFFY MEXICAN CHILES RELLENOS image

People will ask you what these are. Just tell them they are tasty chiles rellenos made a different way. Green chilis and pepper jack cheese hide inside a golden crust with a nicely browned puffy meringue topping. Served with chunky salsa. What's not to like? Add some chicken or beef for a change of pace. Enjoy! The photo is...

Provided by BonniE !

Categories     Vegetables

Time 30m

Number Of Ingredients 6

8 green ortega chilis from can
8 grands (large flakey type biscuits)
8 ounces of jack cheese and pepper jack cheese
4 eggs
1 jar of red chunky salsa
1/4 teaspoon salt

Steps:

  • 1. Remove 8 large chilis from the can, slit one side to open it up, gently rinse and remove seeds. Blot dry with paper towels or the dough will get too wet to handle.
  • 2. Remove the biscuits from the can. Put on a lightly floured board. Pat the biscuit and stretch it into a rectangle shape, careful not to tear it. Cut the cheese into 8 sticks, 1/4 inch wide by about 3 inches long. Then wrap the cheese in a chili and place inside the biscuit triangle and seal the edges.
  • 3. Place the puffy chiles rellenos on the greased cookie sheet seam side facing UP.
  • 4. Bake in a 375 degree oven about 12 minutes until light brown, and while they are baking, make the topping.
  • 5. Separate the egg whites from the egg yolks. Beat the egg whites until they form stiff peaks. Beat the eggs and the salt with a whisk and then fold them into the egg whites, just until mixed.
  • 6. Open the oven door, and pull out the chiles rellenos and spoon the egg mixture in mounds over the top of each one, hiding the seam, as depicted in my photo. Close the oven door and continue to bake them until the topping is golden brown, about and additional 15 minutes. Serve with heated chunky salsa. Enjoy!
  • 7. Cook's Tip: This is a recipe you can have fun with. Try adding a little cooked chicken, beef, sausage, or cooked onions with the cheese. Use your imagination. This is a great change from sandwiches for lunch, and is a great way to use up your leftovers.

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Top Asked Questions

How to make chili rellenos casserole?
How to Make CHILI RELLENOS CASSEROLE. In a small mixing bowl add the milk, sour cream, flour, salt, pepper, beaten eggs and dash of tobasco. Whisk well until smooth and pour this mixture evenly over the dish. Bake at 350 degrees for 45 to 50 minutes until it is set. Add some cheese to the top about ten minutes before the dish is done.
How do you cook with a can of Chiles?
In a 9 x 13 x 1 1/2 inch baking dish add one can of the chiles. Spread evenly over bottom of the dish. Sprinkle with the sharp cheese on top of the chiles. Then add the drained ground beef mixture, spreading evenly. Add the second can of chiles over the meat.
How do you cook with chiles and sharp cheese?
Sprinkle with the sharp cheese on top of the chiles. Then add the drained ground beef mixture, spreading evenly. Add the second can of chiles over the meat.

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