Chile Rellenos Casserole Recipe 435
CHILES RELLENOS CASSEROLE
The poblano chiles and cotija cheese in this rich and creamy Mexican-style casserole earn a gold star for authenticity. If you cannot locate them in your neighborhood supermarket, look for poblanos (a dark green chile that resembles green peppers) and cotija (a salty white cheese) in any Hispanic grocery store.
Provided by BHG Test Kitchen
Time 43m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F. Grease a 2-quart square baking dish; set aside. Quarter the chile peppers and remove seeds, stems, and veins.* Immerse peppers in boiling water for 3 minutes; drain. Invert peppers onto paper towels to drain well. Place the peppers, cut side up, in prepared baking dish. Top with cheeses.
- In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. Beat with a rotary beater until smooth (or place in a food processor or blender; cover and process or blend until smooth). Pour egg mixture over chile peppers and cheeses.
- Bake, uncovered, about 15 minutes or until a knife inserted into the egg mixture comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 285 kcal, Carbohydrate 15 g, Cholesterol 202 mg, Protein 19 g, SaturatedFat 7 g, Sodium 355 mg, Sugar 1 g, Fat 18 g, UnsaturatedFat 3 g
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
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.
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- 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.
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