Chile Rellenos En Casserole Recipes

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.

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.

CHILE RELLENO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium high heat, combine the ground beef and onions and saute for 5 to 10 minutes, or until browned; drain excess fat.
• Arrange 1 can of the chile peppers on the bottom of a 7x11 inch baking dish. Sprinkle with half the cheese and top with the meat mixture. Sprinkle the meat mixture with the remaining cheese, followed by the next can of chile peppers.
• In a medium bowl, combine the eggs, flour and milk, whisking until smooth. Pour this into the baking dish over the chile peppers. Season with salt and pepper to taste.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cool for about 5 minutes before cutting.

BAKED BEEF CHILES RELLENOS CASSEROLE

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.

CHILE RELLENOS EN CASSEROLE

Steps:

• Mix cheese and chilies in a greased oblong casserole dish.
• Separate eggs and beat whites until stiff.
• Mix flour, yolks and milk together.
• Fold whites into yolk mixture.
• Pour over chilies and cheese in casserole.
• Dribble tomato or enchilada sauce on top.
• Bake for 1 hour at 350 degrees.

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 350ºF.
• 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 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.

BAKED CHILES RELLENOS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
• While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
• Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
• Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

CHILES RELLENOS CASSEROLE

Steps:

• Cook the chicken and onion in a non-stick pan over medium high heat until brown.
• Combine chicken mixture with cumin, oregano, garlic powder, salt, pepper, and beans in a bowl.
• Cut chilis in half, and arrange a layer on the bottom of a 9x12 baking dish.
• Layer 1/2 of the cheese and 1/2 corn on top, leaving a small border.
• Spread chicken mixture on top of cheese, also leaving a border, and repeat the layers.
• Mix the flour and salt in a bowl.
• Add milk and hot sauce.
• Stir in eggs and whites.
• Pour this mixture over the top of the casserole.
• Bake at 350 degrees for 1 hour or until set.
• Let cool for 5 minutes before cutting and serving.

CHILES RELLENOS CASSEROLE

Steps:

• Preheat oven to 325°F Grease an 8x8-inch baking dish.
• Split chile peppers lengthwise and remove seeds and veins.
• Spread chiles in a single layer in the prepared baking dish.
• Sprinkle cheddar cheese, green onions, and half of the mozzarella cheese over chiles.
• In a bowl, beat eggs, milk, flour, salt and black pepper together until smooth.
• Pour over chiles and cheese.
• Bake for 50 minutes or until a knife inserted in custard comes out clean.
• Meanwhile, mix salsa with the remaining mozzarella cheese.
• Sprinkle over casserole and return to oven for 10 minutes or until cheese melts.
• Let stand for 5 minutes before serving.

CHILES RELLENOS MINI CASSEROLES

Steps:

• Brush both sides of tortillas with butter. Place each tortilla in an individual ovenproof 10-oz. custard cup or casserole, pressing down in center to form a shell. , In a bowl, combine the cheese, flour, salt and pepper; set half aside. To the other half, add eggs, chiles, garlic and onion; pour into tortilla shells. Top with reserved cheese mixture. , Bake, uncovered, at 325° for 25 minutes or until eggs are set. Let stand for 5 minutes before serving. Serve with salsa.

PUFFY CHILES RELLENOS CASSEROLE

Steps:

• Cut along one side of each chile and open to lie flat. Coat a 13x9-in. baking dish with cooking spray. Layer half of the chiles, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers. , In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika., Bake, uncovered, at 350° for 40-45 minutes or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean. Let stand for 10 minutes before cutting. Serve with salsa.

CHILE RELLENOS CASSEROLE

Steps:

• Preheat oven to 450.
• Quarter the peppers and remove seeds, stems, and veins.
• Immerse peppers into boiling water for 3 minutes and drain.
• Invert peppers onto paper towels to drain well.
• Place the peppers in a well-greased 2-quart square baking dish.
• Top with 1 cup cheese.
• In a medium bowl combine eggs and milk.
• Add flour, baking powder, cayenne pepper, and salt.
• Beat until smooth with a rotary beater.
• Pour egg mixture over peppers and cheese.
• Bake, uncovered, for about 15 minutes or until a knife inserted into the egg mixture comes out clean.
• Sprinkle with 1/2 cup cheese.
• Let stand about 5 minutes or until cheese melts.
• If desired, serve with picante sauce or sour cream.

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.

CHILE RELLENOS CASSEROLE

Steps:

• Heat oven to 375ºF.
• Cook and stir onions and garlic in large nonstick skillet on medium heat 5 min. Add meat; cook 8 min. or until evenly browned, stirring occasionally. Stir in 1 can tomato sauce and A.1. Bring to boil. Stir in nuts and raisins; simmer on medium-low heat 5 min., stirring occasionally. Remove from heat.
• Pour remaining tomato sauce into 13x9-inch baking dish. Carefully open chiles to flatten; place, bottom sides down, on work surface. Top each with 1 Singles and 1/2 cup meat mixture; roll up, starting at one short end. Place over sauce in baking dish.
• Beat egg whites in medium bowl with mixer on high speed until stiff peaks form. Add egg yolks; beat on low speed just until blended. Stir in Parmesan and pepper. Spread evenly over chiles, sealing to all sides of dish.
• Bake 30 min. or until top is golden brown and casserole is heated through.

EASY CHILES RELLENOS CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Spray an 8-inch square casserole dish or baking pan with nonstick spray, or lightly rub with oil.
• In a mixing bowl, combine egg whites, evaporated milk, and flour, whisking to blend.
• Place half the chiles in the casserole dish, and cover with half of the egg mixture.
• Reserving 1/2 cup of each type of cheese for topping, sprinkle the 1/2 of the remainder of the cheese over chiles.
• Layer again with the chiles, top with the remaining egg mixture, the other half of the cheese, and then cover that with the tomato sauce.
• Place the casserole in the preheated oven and bake for 25 minutes; then sprinkle the reserved cheese (1/2 cup of each) on top of the rellenos.
• Replace in the oven and continue to bake for an additional 20-25 minutes or until the edges are bubbly, and the cheese is nicely melted.
• Allow to rest 5 minutes or so before slicing into servings.