Chile Relleno Casserole With Chorizo Recipes

RACH'S CHILE RELLENOS + CHEESY CASSEROLE MASH-UP

Steps:

• Preheat oven to 325˚F
• For the sauce, heat a saucepot over medium to medium-high heat with oil or melt butter and when it foams, add garlic and onion
• Cook until soft, then whisk in flour and spices
• Whisk in paste and stock and reduce heat to simmer and thicken a bit
• For the casserole, in a small nonstick skillet, heat oil over medium-high heat, brown and crumble the chorizo
• Char the peppers under broiler to blacken skins all over, then place them in a bowl and cover to cool
• Peel the peppers and seed them
• Fill each pepper with a 1-ounce chunk or stick of Pepper Jack, Jack or Chihuahua cheese and some crumbles of cooked chorizo or bits of leftover meats and/or charred corn kernels
• Line an 8-by-8-inch or 9-by-9-inch pan with half the sauce and top with 4 large peppers; repeat
• Whisk up the eggs and milk with salt, pepper, flour, baking powder, cilantro or parsley, and cheddar cheese, then pour over top and bake casserole to golden and puffed, about 1 hour

CHILE RELLENO CASSEROLE

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

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.

CHILE RELLENO CASSEROLE

Steps:

• Mix the milk, eggs, salt,pepper,and flour.
• Spray a pan (9x13) with a nonstick cooking spray.
• layer chilies, then the mixture made in step 1, then the cheese.
• Continue this order until you run our of ingredients and put EXTRA cheese on the top!
• Bake at 350 degrees for about 50 minutes.
• Allow about 10 minutes before serving!

CHILES RELLENOS BREAKFAST STRATA WITH OPTIONAL CHORIZO

Steps:

• In a medium bowl, toss together the cheddar and monterey jack cheese. Set aside.
• In another medium bowl, beat the eggs, milk, smoked paprika, cayenne, salt, and pepper until thoroughly combined.
• Lay the chilies on a cutting board and cut them in half.
• Select the version you're making below and continue.
• Full-on veggie version
• Grease an 8" x 8" baking pan with butter or non-stick cooking spray.
• Lay half the chilies flat in the bottom of the baking dish (about 6 chili halves). Lay four slices of bread over the chiles. Pour half the egg mixture over the top of the bread and chilies. Top with half the cheese. Repeat layers: chilies, bread, eggs, and cheese. Sprinkle evenly with a few quick dashes of smoked paprika.
• Continue to "Refrigerate overnight and then bake" step below.
• Brown 1/2 pound chorizo in a medium saute pan over medium heat until cooked through. Drain. Set aside.
• One half-size veggie version/one half-size meaty version
• Grease two approximately 4" x 8'' baking pans/casserole dishes with butter or non-stick cooking spray.
• Lay half the chilies in the bottom of the baking dish (about 3 chili halves each). Lay four slices of bread over the chiles (2 slices of bread per dish). Sprinkle half of the sausage over the meaty version. Top each with about 1/2 cup of the egg mixture. Sprinkle about 1/3 cup of cheese onto each. Repeat layers: chilies, bread, sausage on the sausage version, the rest of the eggs divided evenly between, and the remaining cheese. Sprinkle with a couple of pinches of smoked paprika.
• Continue to "Refrigerate overnight and then bake" step below.
• Brown 1 pound chorizo in a medium saute pan over medium heat until cooked through. Drain. Set aside.
• Full-on meaty version
• Grease an 8" x 8" baking pan with butter or non-stick cooking spray.
• Lay half the chilies flat in the bottom of the baking dish (about 6 chili halves). Lay four slices of bread over the chiles. Sprinkle on half the browned chorizo. Pour half the egg mixture over the top of the bread, chilies, and sausage. Top with half the cheese. Repeat layers: chilies, bread, sausage, eggs, and cheese. Sprinkle evenly with a few quick dashes of smoked paprika.
• Continue to "Refrigerate overnight and then bake" step below.
• Refrigerate overnight and then bake
• Cover tightly and refrigerate overnight, or for at least three hours.
• In the morning, uncover and bake at 325 degrees for 40 - 50 minutes, until the strata is puffy, golden, and no longer jiggles in the middle.
• Serve with optional toppings if desired.

EASY CHILES RELLENOS CASSEROLE

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.

CHORIZO CHILE RELLENO CASSEROLE

Steps:

• In a large skillet, brown sausage and ground beef, breaking up meat as it cooks.
• Add onion and garlic; cook until onion is tender.
• Drain well, as chorizo is quite greasy.
• Cut the chilies into strips length-wise.
• Line a 9x9" square baking dish with half of the chilies; top with 1 1/2 cups of cheese.
• Add browned meat mixture then top with remaining chilies; set aside.
• Beat together eggs and flour until smooth; add milk, salt, and Tabasco or cayenne pepper.
• Pour egg mixture over casserole.
• Bake, uncovered, in a 350F oven for about 35 to 45 minutes, or until a knife inserted around the center comes out clean.
• Sprinkle remaining 1/2 cup of cheese over the top of the hot casserole.
• Let stand for 5 minutes before serving.

CHILE RELLENO WITH CHORIZO, BLACK BEANS, SALSA VERDE AND LIME CREMA

Steps:

• To make the sauce, preheat a large cast-iron pan over medium-high heat. Add the tomatillos, jalapeño and sliced onions and cook, turning occasionally, until softened and blistered on all sides but not completely charred, 15 to 20 minutes. Remove from the pan and wipe out any charred pieces that may have stuck to the bottom of the pan; reserve the pan. Coarsely chop the tomatillos, jalapeño and onions and add to a blender along with half of the garlic, the cilantro leaves and the zest and juice of 2 limes. Blend the sauce until smooth. Season with salt.
• Heat a large saute pan with the olive oil over medium-high heat. Add the diced onions and saute until translucent, about 5 minutes. Add the other half of the garlic and the cilantro stems and saute until slightly softened and fragrant, 1 to 2 minutes. Add the chorizo and break it up with a spoon. Cook until browned, stirring occasionally, 5 to 7 minutes. Transfer to a large bowl and allow to cool slightly. Add the black beans, pepper jack cheese, 1 egg and salt to taste. Mix to combine.
• Place the poblanos on an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Remove the skin from the pepper and wipe off any excess black char. Make a small slit lengthwise down the center of one side of the poblanos, being careful not to cut all the way through. Remove the seeds and ribs. Stuff each pepper with some of the filling, being careful not to overfill the peppers or else they will burst while frying. Close up the pepper by securing it with toothpicks.
• Separate the remaining 2 eggs into two large bowls. Add a pinch of salt into each bowl. Whip the egg whites with a hand mixer until stiff peaks form, 2 to 3 minutes. Beat the egg yolks for about 30 seconds until well incorporated, then pour the yolks into the bowl with the egg whites and continue to beat until combined for another minute. To a third bowl, add the flour. Dip the stuffed poblanos into the egg mixture first, and then into the flour. If you feel like the stuffed poblano is not well coated, you can do a double dredge.
• Fill the reserved cast-iron pan with 2 inches of canola oil. Heat over medium-high heat until the oil shimmers. Test the oil with a little flour and, if it sizzles, it's ready. Gently lay a dredged poblano into the oil and fry on the first side until golden brown and crispy, 3 to 4 minutes. Flip, then fry for another 3 to 4 minutes. Remove to a paper-towel-lined plate, season immediately with salt and allow to drain. Transfer to a sheet tray lined with a rack so they don't get soggy. Remove the toothpicks before serving.
• Mix together the crema and juice and zest of the remaining lime in a small bowl. Set aside.
• To serve, spoon some of the green chile sauce onto the bottom of the plate. Lay the fried poblano over the top of the sauce. Garnish with the cotija cheese. Spoon some of the lime crema alongside the fried chile.

CHILES RELLENOS CASSEROLE

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add the green pepper, salt, pepper, oregano and garlic powder. Cook until green pepper is tender. Combine cheddar and Monterey Jack cheeses; set aside. , In a 2-1/2-qt. baking dish, layer half each of meat mixture, chiles and cheese; repeat with remaining meat mixture, chiles and cheese. Meanwhile, in a bowl, combine the egg, cream and flour; pour over cheese layer. , Bake at 350° for 35 minutes. Remove from oven; cover with tomato sauce. Sprinkle with additional cheese if desired. Bake 10-15 minutes longer or until set.

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.

CHILE RELLENO CASSEROLE WITH CHORIZO

Steps:

• Heat a gas grill (or broiler) to high.
• Wash and dry the chiles and place them on the grill. Close the lid to maintain a high heat. Turn the chiles occasionally so they will be blackened and blistered on all sides. These really need to get quite blackened for them to peel off easily. Don't try to peel until truly cool.
• Put the chiles in a paper bag. Fold the top over and let them cool for at least 15 minutes. (Longer is OK.) Note: We have found it better to cut the peppers in half and to layer them flat in the casserole instead of trying to stuff them. With 8 chiles I can get two complete layers of chiles in the casserole.
• Preheat the oven to 375˚.
• Heat the oil in a large skillet and add the onions. Cook, stirring occasionally, until softened, about 5 minutes.
• Add the garlic and cook, stirring, for about 1 minute.
• Add the tomatoes. Break the tomatoes up if they are whole or are in large pieces. Bring to a simmer and simmer for about 15 - 20 minutes. Salt to taste. (Mine needed about ½ teaspoon salt since my tomatoes were unsalted.)
• Spread a layer of the tomato sauce in the bottom of a baking dish. (I felt there was too much sauce for my 2 quart pan, so I reserved about 1 cup of it for another use.)
• Peel the blackened skin off of the chiles. Cut the tops off and cut them in half. Remove the seeds. Set the chiles aside.
• Using the same pan that you used for the tomato sauce, cook the chorizo over medium heat. Break it up into small pieces and cook until done, about 4 minutes.
• In a large bowl, combine the chorizo, ¾ cup Monterrey Jack cheese (or cotija), and the oregano.
• With 2 to 3 quart casserole, first layer on bottom of dish is the tomato mixture. Squish down a bit. Next, lay one layer of poblanos on top of tomatoes. Then a layer of the chorizo mixture and on top of that another layer of the peppers. Put remaining chorizo mixture on top of last layer of peppers.
• In a large bowl, vigorously whisk the eggs.
• Whisk in the flour, baking powder, and a pinch of salt.
• Sprinkle chiles with half of the jack or cheddar cheese.
• Pour egg mixture over last layer of chorizo.
• Sprinkle with remaining cheese, covering all of the dish.
• Bake until top starts to brown and the eggs are set but still soft, about 30 to 45 minutes.