Chile Relleno Casserole Lightened Up Slightly Recipes
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.
CHILI RELLENO CASSEROLE
This is a quick and delicious dinner. My husband loves it.
Provided by Monya Heath Williams
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
- Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.
Nutrition Facts : Calories 563.7 calories, Carbohydrate 12.6 g, Cholesterol 210.7 mg, Fat 41.9 g, Fiber 1.4 g, Protein 34.6 g, SaturatedFat 25 g, Sodium 1474.8 mg, Sugar 5.3 g
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.
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 (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 (LIGHTENED UP SLIGHTLY)
I wanted to make a chile relleno casserole for a potluck, but didn't love any the recipes I saw. So I combined several recipes and made my own version. It has lots of green chiles and both jack and longhorn cheese, for maximum Tex-Mex appeal. The final dish is great to take for a potluck dinner, but can also be served for breakfast and brunch. It's best just out of the oven when the egg batter is fluffy, but it is still good reheated or even served at room temperature. A few notes about the ingredients. You should try to use the best canned green chiles you can find because they give the casserole most of its flavor. The whole canned ones from a name brand (e.g. Hatch) work well. Store-brand diced green chiles will produce a less flavorful result. Home-roasted and peeled fresh green chiles (like a poblano) would be excellent, but I don't usually have the patience for that. Also, the tomato/chile sauce I'm referring to for topping the casserole is a Mexican-American brand, El Pato. It comes in small (8 oz) yellow cans and has a duck (pato?) on the can. It's quite spicy and is the closest canned product I can find to the relleno sauces I'm used to, which are more tomato-y than a standard enchilada sauce. Leftover El Pato is great on eggs or tortillas or just about any Mexican dish. In a pinch, though, you could use red chile enchilada sauce or blend up some Ro-tel until it's not chunky. Don't substitute plain tomato sauce, it doesn't have enough flavor.
Provided by sprout 13
Categories Cheese
Time 45m
Yield 1 9x13 pan, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Prepare a 9x13 pan by spraying it with vegetable oil spray.
- Drain chiles, remove any seeds, membrane, or skin you find, and slice lengthwise into 1 inch strips.
- Slice cheese into very thin slices. They don't have to be even and it's okay if they crumble a bit.
- Place a layer of chiles into the bottom of the pan. They don't have to cover completely. Cover with a layer of cheese (mix white and yellow) and a sprinkle of scallions. Repeat this, reserving a few cheese slices and scallions for the top of the casserole.
- Stir together milk, eggs, and flour. Season with a little bit of salt and pepper and the garlic powder. Pour this over the layered mix.
- Bake in the preheated 350F oven for 25-30 minutes. It's done when it doesn't wiggle when shaken, it won't brown very much.
- Remove from the oven, top with the tomato-chile sauce and reserved cheese and scallions. Bake 3-5 more minutes, until cheese begins to melt.
- Let this stand at room temperature for about 5 minutes before serving.
Nutrition Facts : Calories 214.3, Fat 10.6, SaturatedFat 6.1, Cholesterol 91.7, Sodium 363.3, Carbohydrate 12.9, Fiber 1.4, Sugar 5.7, Protein 17.7
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