EASY CHILE RELLENO CASSEROLE
It doesn't get any easier or tastier than this Cheesy Chile Relleno Casserole recipe! Whole canned green chiles are layered with 3 kinds of cheese, then topped with an egg and milk mixture, just like a breakfast casserole. Is it breakfast? Is it dinner? YES!
Provided by Karen
Categories Main Course
Time 45m
Number Of Ingredients 12
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!
Nutrition Facts : ServingSize 1 g, Calories 298 kcal, Fat 18 g, SaturatedFat 10 g, Cholesterol 209 mg, Sodium 821 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 5 g, Protein 18 g, TransFat 1 g, UnsaturatedFat 7 g
TWO-CHEESE CHILES RELLENOS CASSEROLE
A friend gave me this chili relleno casserole about 35 years ago. I'm often asked to bring it to potlucks. -Maggie Owen, Oceanside, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Split chiles lengthwise; rinse and remove seeds. Drain on paper towels; pat dry. Stuff chiles with cheese strips. Place half of chiles in a greased 11x7-in. baking dish; sprinkle with 1/2 cup cheddar cheese. Repeat layers., In a small bowl, beat the eggs, milk, flour, salt, pepper and pepper sauce until smooth; pour over chilies. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 311 calories, Fat 22g fat (14g saturated fat), Cholesterol 189mg cholesterol, Sodium 603mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 19g protein.
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
CHEESY CHILE RELLENOS CASSEROLE
Steps:
- Heat oven to 350ºF. Lightly grease 8 or 9-inch square pan. Melt margarine in medium skillet over medium-high heat. Add onions; cook and stir until crisp-tender. Stir in green chiles. Spoon chile mixture evenly into greased pan. Sprinkle with cheeses.
- In small bowl, beat eggs slightly. Beat in sour cream and red pepper flakes. Spoon egg mixture evenly over cheeses. Sprinkle with tomato.
- Bake at 350ºF for 35 to 45 minutes or until knife inserted in center comes out clean.
CHEESY CHILES RELLENOS
I got this meatless main dish recipe in South Dakota. It also makes a good side dish. I live on a cattle ranch and cook three meals a day, so I'm always interested in finding different recipes.-Mary Morrow, Jordan Valley, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut chiles open lengthwise. Rinse; removing seeds. Place chiles on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a large bowl, combine the flour, cream and eggs until smooth., In a greased deep 1-1/2-qt. baking dish, layer half of the cheese, chiles and egg mixture. Repeat layers. Pour tomato sauce over the top; sprinkle with reserved cheese. , Bake, uncovered, at 350° for 50-55 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 241 calories, Fat 17g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 416mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.
LOW-FAT EASY CHEESY CHILE RELLENO CASSEROLE
I'm searching for easy low-fat recipes on the 'net. There are more recipes on 'Zaar that are similar, but this one was different. This one was found at the Care2 website @ http://www.care2.com/greenliving/easy-cheesy-chile-relleno-casserole.html Adapted from Healthy Homestyle Cooking, by Evelyn Tribole (Rodale Press, 1994). Here is a family favorite in a low-fat reincarnation that's better for you than the original, but without sacrificing taste. The final product tastes rich and creamy, zesty and cheesy, with only a fraction of the fat: a great way to celebrate the day.
Provided by SassiFras
Categories Low Cholesterol
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350°F Lightly spray a 1 1/2-quart casserole with no-stick spray and set aside.
- 2. Wear disposable gloves to do this so you don't accidentally get burned by the hot pepper juice: Slit the chili peppers in half lengthwise. Remove and discard seeds. Rinse and drain peppers on paper towels.
- 3. In a medium bowl, beat together the milk, egg whites, and flour until smooth; set aside.
- 4. In another bowl, combine the Monterey Jack and cheddar cheeses. Set 1/2 cup of this cheese mixture aside for the topping.
- 5. To assemble the casserole, layer half each of the chili peppers, the cheese mixture, and egg mixture. Repeat layers with remaining chili peppers, cheese mixture, and egg mixture.
- 6. Pour the tomato sauce over the top, then bake 30 minutes. Sprinkle with reserved 1/2 cup cheese mixture and bake about 20 minutes more or until knife inserted near top comes out clean.
Nutrition Facts : Calories 235.3, Fat 5.7, SaturatedFat 3.4, Cholesterol 17.5, Sodium 750.4, Carbohydrate 19.9, Fiber 1.6, Sugar 9.9, Protein 26.3
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.
BONNIE'S CHILE RELLENOS CASSEROLE
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 hearty dinner. This would be great for brunch too.
Provided by BonniE ! @ReikiHealsTheSoul
Categories Beef
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
- 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.
- In a small mixing bowl add the milk, sour cream, flour, salt, pepper, beaten eggs, and a dash of Tabasco. Whisk well until smooth.
- 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. 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.
- Cut into squares to serve and top with sour cream black olives and chopped green onions. Enjoy!
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
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