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.
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
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
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
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
More about "chile poblano casserole recipes"
CHILE RELLENO CASSEROLE - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (14)Category Breakfast, Main CourseCuisine American, MexicanCalories 212 per serving
- Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up. Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up. Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
- While the poblanos are roasting, heat a 10-inch oven proof skillet to medium heat and add the olive oil.
CHILE RELLENO CASSEROLE (WITH POBLANO PEPPERS) - BERLY'S …
From berlyskitchen.com
Reviews 59Calories 175 per servingCategory Main Dish Recipes
- 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.
- Place a 1 ounce piece of cheese into each poblano. Lay the poblanos in a single layer in an 11 x 7-inch baking dish. Pour the egg mixture over the peppers. Top with remaining 4 ounces of shredded Monterey jack cheese.
10 BEST POBLANO CASSEROLE RECIPES | YUMMLY
From yummly.com
5/5 (1)
EASY MEXICAN CHILE RELLENO CASSEROLE WITH GROUND BEEF
From catherinesplates.com
ROASTED POBLANO BREAKFAST CASSEROLE – ERICA'S RECIPES
From ericasrecipes.com
POBLANO RICE CASSEROLE - ADRIANASBESTRECIPES.COM
From adrianasbestrecipes.com
CHILE POBLANO CASSEROLE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
AUTHENTIC CHILE RELLENO RECIPE - ¡HOLA! JALAPEÑO
From holajalapeno.com
POBLANO PICADILLO CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
THE BEST CHILE RELLENO CASSEROLE - EMILY ENCHANTED
From emilyenchanted.com
CHILES RELLENOS CASSEROLE | BETTER HOMES & GARDENS
From bhg.com
10 BEST POBLANO CHILE RELLENO CASSEROLE RECIPES | YUMMLY
From yummly.com
CHILE RELLENO CASSEROLE - DINNERS, DISHES, AND DESSERTS
From dinnersdishesanddesserts.com
CHICKEN POBLANO CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
CHILE RELLENO CASSEROLE PIONEER WOMAN - CHEFS & RECIPES
From chefsandrecipes.com
CHILI RELLENO CASSEROLE - CASSEROLE RECIPES
From casserolerecipes.com
WHAT CAN I MAKE WITH POBLANO CHILES? 10 EASY RECIPES.
From mexicanplease.com
MEXICAN POBLANO CHEESE CASSEROLE AND #LALOMA - THIS IS HOW I …
From thisishowicook.com
POBLANO PEPPER CASSEROLE - THREE EASY AND QUICK RECIPES
From finedininglovers.com
LAYER CHILE RELLENO’S CHEESY GOODNESS INTO THIS HOMEY CASSEROLE
From washingtonpost.com
CHILE RELLENO CASSEROLE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHILES RELLENOS CASSEROLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHILE POBLANO CASSEROLE - TESSA’S COCINA
From tessascocina.com
HEALTHY POBLANO CHILE CORN CASSEROLE RECIPE - DAIRY-FREE
From notenoughcinnamon.com
POBLANO PEPPER CHILI RELLENOS CASSEROLE - CALL ME PMC
From callmepmc.com
CHILE RELLENO CASSEROLE - FLAVOR MOSAIC
From flavormosaic.com
CHILI RELLENO CASSEROLE RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
WHITE RICE AND POBLANO RAJAS CASSEROLE - PATI JINICH
From patijinich.com
CHILE RELLENO CASSEROLE - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
POBLANO CASSEROLE - DINNER TONIGHT
From dinnertonight.tamu.edu
MEXICAN CHILI RELLENO RECIPES
From dewbay.tibet.org
CHILE RELLENO CASSEROLE - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
CHILE POBLANO CASSEROLE RECIPE - FOOD NEWS
From foodnewsnews.com
CHILE RELLENO CASSEROLE RECIPE - KEY TO MY LIME
From keytomylime.com
POBLANO PEPPERS RECIPE IDEAS - THERESCIPES.INFO
From therecipes.info
30 POBLANO PEPPER RECIPES | TASTE OF HOME
From tasteofhome.com
CHILES RELLENOS – VEGETARIAN STUFFED POBLANO CASSEROLE
From globalkitchentravels.com
CHILE RELLENO CASSEROLE - CREATIVE CULINARY
From creative-culinary.com
CHILI RELLENO CASSEROLE | 24BITE® RECIPES
From 24bite.com
HOW TO MAKE BAKED POBLANO CHILE RELLENO CASSEROLE - YOUTUBE
From youtube.com
CHILE RELLENO BREAKFAST CASSEROLE RECIPE | TASTING TABLE
From tastingtable.com
POBLANO CORN CASSEROLE - MY TEXAS KITCHEN
From mytxkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love