Chiles Rellenos Casserole Cooking Light Recipes

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BAKED BEEF CHILES RELLENOS CASSEROLE



Baked Beef Chiles Rellenos Casserole image

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

6 large poblano peppers, halved and seeded
1 ½ pounds ground beef, or to taste
1 tablespoon chili powder
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground paprika
¼ teaspoon ground dried chipotle pepper
salt and ground black pepper to taste
1 large onion, chopped
2 (14.5 ounce) cans diced tomatoes with green chile peppers
cooking spray
3 cups shredded Mexican cheese blend, or to taste

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

EASY CHILES RELLENOS CASSEROLE



Easy Chiles Rellenos Casserole image

Goes nicely with a crisp salad topped with tomatoes, ripe olives and avocado slices. A few warm tortillas go nicely too.

Provided by PalatablePastime

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

4 egg whites
1 cup evaporated milk
1/3 cup all-purpose flour
3 (4 ounce) cans whole green chilies, drained
8 ounces shredded cheddar cheese (2 cups)
8 ounces shredded monterey jack cheese (2 cups)
1 (8 ounce) can tomato sauce

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.

Nutrition Facts : Calories 429.6, Fat 28.1, SaturatedFat 17.6, Cholesterol 87.5, Sodium 734.3, Carbohydrate 18.6, Fiber 1.6, Sugar 5.1, Protein 26.8

CHILES RELLENOS CASSEROLE (COOKING LIGHT)



Chiles Rellenos Casserole (Cooking Light) image

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

1/2 lb ground turkey
1 cup chopped onion
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (16 ounce) can fat-free refried beans
2 (4 1/2 ounce) cans chopped green chilies
1 cup preshredded colby-monterey jack cheese, divided
1 cup frozen whole kernel corn, thawed and drained
1/3 cup all-purpose flour
1/4 teaspoon salt
1 1/3 cups nonfat milk
1/8 teaspoon hot sauce
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
red onion, slices (optional garnish)
chopped cilantro (optional garnish)

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

CHILES RELLENOS CASSEROLE



Chiles Rellenos Casserole image

The traditional recipe for chili relleno takes more time to prepare than this casserole version.-Joan Schroeder, Pinedale, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

1 pound ground beef
1 green pepper, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
2 cans (4 ounces each) chopped green chiles
4 large eggs, beaten
1 cup half-and-half cream
1 tablespoon all-purpose flour
1 can (8 ounces) tomato sauce
Additional shredded cheddar cheese, optional

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.

Nutrition Facts :

EASY CHILES RELLENOS CASSEROLE



Easy Chiles Rellenos Casserole image

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

1 can (7 ounces) whole green chiles
1-1/2 cups shredded Colby-Monterey Jack cheese
3/4 pound ground beef
1/4 cup chopped onion
1 cup whole milk
4 large eggs
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper

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.

PUFFY CHILE RELLENOS CASSEROLE



Puffy Chile Rellenos Casserole image

Make and share this Puffy Chile Rellenos Casserole recipe from Food.com.

Provided by Mooseybear

Categories     Cheese

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

6 (4 ounce) cans whole green chilies, drained
8 flour tortillas, cut into 1 inch strips
2 cups part-skim mozzarella cheese, shredded
2 cups reduced-fat cheddar cheese, shredded
3 cups egg substitute
3/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
1 teaspoon paprika
1 cup salsa

Steps:

  • Cut along one side of each chile and lay flat.
  • Coat a 13x9x3 inch baking dish with non stick cooking spray.
  • Layer half of the chiles, tortilla strips, and cheeses in the prepared dish. Repeat layers.
  • In a small bowl, beat the remaining ingredients except the paprika and salsa. Pour over the cheese. Sprinkle with paprika.
  • Bake uncovered at 350 degrees for 40-45 minutes ur until puffy and a knife inserted 2 inches from the edge of pan comes out clean.
  • Let stand for 10 minutes before cutting.
  • Serve with salsa.

Nutrition Facts : Calories 250.8, Fat 10.4, SaturatedFat 5, Cholesterol 26.9, Sodium 661.9, Carbohydrate 19.4, Fiber 1.9, Sugar 4.8, Protein 20.4

CHILIES RELLENOS CASSEROLE



Chilies Rellenos Casserole image

I found 9 RZ recipes for this type dish, but none at all like it & it sounds so good to me! I found it in the "Tasty Holiday Gifts" cookbook SusieQusie spotted at a bookstore in Dallas recently. From their intro: "This spicy Chilies Rellenos Casserole is a great new way to serve eggs at Easter & it's easy to reheat for a delicious brunch dish! The quiche-like casserole features a "crust" of green chilies + a cheesy egg filling & is served w/sour cream & salsa." Since this is a meatless dish, I see spicy grd pork patties as a good side or even some yummy & well-cooked chorizo sausage as a good add to the dish. I would personally make this yr-round if I could, but I rarely see green chilies here & may have to wait for another visit to SQ in Dallas to enjoy it. (Times were not given & have been estimated)

Provided by twissis

Categories     Breakfast

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 (4 ounce) cans green chilies (peeled, whole, mild & well-drained)
1 tablespoon butter or 1 tablespoon margarine
1/2 cup onion (chopped)
8 eggs
1 cup sour cream
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 corn tortillas (5 1/2 in size, cut into sml pieces)
2 cups shredded monterey jack cheese (roughly 8 oz by weight)
sour cream (to serve as garnish)
salsa (to serve as garnish)

Steps:

  • Preheat oven to 350°F.
  • Slit ea chili lengthwise & spread open. Place in a single layer in a greased 7x11 inch glass baking dish.
  • In a sml skillet, melt butter over med-heat. Add onion, cook till tender & remove from heat.
  • In a lrg bowl, combine onion mixture, eggs, sour cream, flour, salt & pepper.
  • Stir in tortilla pieces + cheese & pour over chilies.
  • Bake 25-30 min or till a knife inserted in the center comes out clean.
  • Serve immediately w/sour cream & salsa -- or cool, cover & refrigerate till ready to serve.
  • TO SERVE AFTER REFRIGERATION: Cover & bake in a preheated 350°F oven for 30-35 min or till heated through. Serve hot w/sour cream & salsa.

CHILE RELLENOS CASSEROLE



Chile Rellenos Casserole image

Make and share this Chile Rellenos Casserole recipe from Food.com.

Provided by Caroline Cooks

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 large fresh anaheim chilies or 2 large green sweet peppers
1 cup shredded monterey jack pepper cheese
3 beaten eggs
1/4 cup milk
1/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/2 cup Mexican blend cheese (2 ounces)
picante sauce (optional)
sour cream (optional)

Steps:

  • Quarter the peppers and remove seeds, stems, and veins.
  • Immerse peppers into boiling water for 3 minutes; drain.
  • Invert peppers on paper towels to drain well.
  • Place the peppers in a well-greased 2-quart square baking dish.
  • Top with 1 cup of Pepper Jack 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, in a 450 degree F. oven about 15 minutes or until a knife inserted into egg mixture comes out clean.
  • Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts.
  • If desired, serve with picante sauce and sour cream.

Nutrition Facts : Calories 277.8, Fat 17.8, SaturatedFat 10.1, Cholesterol 184.1, Sodium 518.6, Carbohydrate 12.2, Fiber 0.7, Sugar 2.2, Protein 17.2

PUFFY CHILES RELLENOS CASSEROLE



Puffy Chiles Rellenos Casserole image

Here's a wonderfully zesty casserole that's much lower in fat and easier to assemble than traditional chile rellenos. I don't remember where I got the recipe, but I've enjoyed this layered entree for years. --Marilyn Morey of Mallard, Iowa.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 12

4 cans (7 ounces each) whole green chiles, drained
8 flour tortillas (6 inches), cut into 1-inch strips
2 cups shredded part-skim mozzarella cheese
2 cups shredded reduced-fat cheddar cheese
3 cups egg substitute
3/4 cup fat-free milk
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
1 teaspoon paprika
1 cup salsa

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.

Nutrition Facts : Calories 213 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 690mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges

CHILI RELLENOS CASSEROLE



Chili Rellenos Casserole image

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

2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 large eggs, or more to taste
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
½ cup milk
1 (8 ounce) can tomato sauce

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



Chiles Rellenos Casserole image

Make and share this Chiles Rellenos Casserole recipe from Food.com.

Provided by Gay Gilmore

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 17

1/2 lb ground chicken
1 cup chopped onion
1 3/4 teaspoons cumin
1 1/2 teaspoons oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) can fat-free refried beans
2 (4 ounce) cans whole green chilies
1 cup colby-monterey jack cheese
1 cup corn, drained
1/3 cup flour
1/4 teaspoon salt
1 1/3 cups skim milk
1/8 teaspoon hot sauce
2 eggs, lightly beaten
2 egg whites

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.

Nutrition Facts : Calories 314.5, Fat 11.5, SaturatedFat 5.2, Cholesterol 112.4, Sodium 730.6, Carbohydrate 30.7, Fiber 5.5, Sugar 4.9, Protein 23.5

EASY CHILE RELLENOS CASSEROLE



Easy Chile Rellenos Casserole image

Make and share this Easy Chile Rellenos Casserole recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Mexican

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 9

2 (7 ounce) cans whole green chilies
4 green onions, sliced (can use more)
1 1/2 cups cheddar cheese, grated (or more if desired)
1 1/2 cups monterey jack cheese, grated (or more if desired)
6 eggs
4 cups milk or 4 cups half-and-half
3/4 cup flour
salt and pepper
8 ounces of favorite salsa (can use more)

Steps:

  • Set oven to 325°F.
  • Grease a 9 x 13-inch casserole dish.
  • Split chiles lengthwise, and spread in a single layer in bottom of prepared baking dish.
  • Combine the cheddar cheese with the Monterey Jack cheese; toss to mix.
  • Sprinkle half of the mixed cheeses and all of the green onions over the chiles.
  • In a bowl, beat together the eggs, milk, flour and salt until smooth.
  • Pour over chiles and cheese.
  • Bake for 50 minutes, or until done.
  • Meanwhile, mix salsa with remaining 1-1/2 cups cheese.
  • Sprinkle over casserole, and return to oven for 10 minutes.
  • Let stand for 10 minutes before serving.

Nutrition Facts : Calories 491.6, Fat 29, SaturatedFat 16.7, Cholesterol 263.6, Sodium 710.9, Carbohydrate 29.8, Fiber 2.3, Sugar 5.3, Protein 29.3

CHILES RELLENOS MINI CASSEROLES



Chiles Rellenos Mini Casseroles image

This recipe came about by accident 20 years ago. My sons had begged me to hurry up with breakfast so that we could play a game of catch. I whipped this up, spent time with my sons and then we all enjoyed our own spicy fun "casserole".

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 4 servings.

Number Of Ingredients 11

4 flour tortillas (8 inches)
4-1/2 teaspoons butter, melted
2 cups shredded Monterey Jack cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
6 large eggs, lightly beaten
1 can (4 ounces) chopped green chiles
1 garlic clove, minced
1 tablespoon finely chopped onion
Salsa

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.

Nutrition Facts : Calories 522 calories, Fat 32g fat (16g saturated fat), Cholesterol 381mg cholesterol, Sodium 950mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

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From myimperfectkitchen.com


CHILES RELLENOS CASSEROLE RECIPE | RECIPE | COOKING LIGHT RECIPES ...
May 16, 2012 - Learn how to make Chiles Rellenos Casserole. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From pinterest.com


CHILES RELLENOS CASSEROLE - RECIPE GIRL
2019-04-29 Spoon mounds of meat/bean mixture onto the 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 1/4 teaspoon salt in a bowl; gradually add milk and next 3 ingredients, stirring with a whisk until blended.
From recipegirl.com


DUMP-AND-BAKE CHILES RELLENOS CASSEROLE - THE SEASONED MOM
2019-04-12 Drain the chiles and spread one can on top of the beef. Drizzle half of the enchilada sauce over top, and sprinkle half of the grated cheese over everything. Repeat the layers one more time using the rest of your ingredients! The casserole bakes in a 425 degree F oven, covered, for 30 minutes.
From theseasonedmom.com


CHILE RELLENO CASSEROLE PIONEER WOMAN - CHEFS & RECIPES
Mix the flour, baking powder, salt, and pepper together before adding the eggs. Stir the eggs gently with the flour and pour over the chilis. Sprinkle the cheese over the eggs and peppers. Place the casserole in the oven and bake for 20 minutes. Remove your Pioneer Woman Chile Relleno Casserole and serve immediately.
From chefsandrecipes.com


CHILE RELLENO CHICKEN CASSEROLE - CATHERINE'S PLATES
Preheat oven to 350 degrees. Spray a casserole dish with non-stick cooking spray. Cover the bottom of dish with 3 roasted poblanos laid flat. Sprinkle 1/2 of the cheese over peppers. Layer 1/2 of the shredded chicken on top of the cheese. Repeat with rest of poblanos, cheese, and chicken. In a large bowl whisk together eggs, milk, flour, baking ...
From catherinesplates.com


CHILE RELLENO CASSEROLE - DINNER AT THE ZOO
2019-02-07 Preheat the oven to 350 degrees F. Coat a 9"x13" baking pan with cooking spray. Stuff each chile with a stick of cheese and place the chiles in a single layer in the pan. Place the eggs, milk, flour and baking powder in a blender. Blend until smooth. Pour the egg batter over the chiles and sprinkle the top with cheddar cheese.
From dinneratthezoo.com


EASY CHILE RELLENO CASSEROLE - BELLY FULL
2022-06-03 Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once. In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper, until thoroughly combined and no lumps of flour remain. Pour mixture evenly over the cheese and chiles.
From bellyfull.net


COOKING LIGHT'S 25 BEST RECIPES EVER | COOKING LIGHT
2012-10-08 View Recipe: Barbecue Roasted Salmon. Sweet and spicy with just the right amount of acidity to make this a winning salmon dish. The spice rub melts into a glaze in the oven. The options for side dishes are endless—mashed potatoes, rice, couscous, asparagus, or sugar snap peas.
From cookinglight.com


CHILE RELLENO CASSEROLE - 12 TOMATOES
Preheat oven to 375°F and grease a 9x13-inch baking dish. In a skillet over medium-high heat, heat the olive oil. Add onion and cook until onion has softened, 5-7 minutes. Add garlic and cook 1 minute more. Stir in crushed tomatoes and oregano and let simmer gently for 15 minutes.
From 12tomatoes.com


CHILE RELLENO CASSEROLE - BEYOND THE CHICKEN COOP
2021-01-18 Steps to make. Preheat oven to 350 degrees and lightly spray an 8x11 casserole dish with a nonstick spray. Slowly whisk flour into milk until smooth. Add seasonings and baking powder. Add mixture to eggs and whisk to combine. Place a layer of chilies in the bottom of the casserole dish. Sprinkle on ⅓ of the shredded cheese.
From beyondthechickencoop.com


CHILE RELLENO CASSEROLE - CREATIVE CULINARY
2013-10-02 Place chilies flat in casserole and layer with mixed cheeses. Repeat each layer. Beat eggs in separate bowl and mix in evaporated milk, flour and salt. Pour over casserole. Bake in preheated 325 degree oven for 1 hour. Saute onion, jalapeno and garlic until soft. Add tomato sauce and simmer for 30 minutes. Set aside.
From creative-culinary.com


CHILE RELLENO CASSEROLE (WITH POBLANO PEPPERS) - BERLY'S KITCHEN
2020-07-27 Turn the peppers over once or two to ensure all sides are evenly charred. While the peppers roast, prepare the batter. In a large bowl or measuring cup, whisk together the eggs and milk. Next, whisk in the flour, baking powder and salt. Set aside. Remove the poblanos from the oven, and reduce the heat to 350°F.
From berlyskitchen.com


BEST CHILE RELLENO CASSEROLE RECIPES | FOOD NETWORK CANADA
2019-09-25 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. Step 4. Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder.
From foodnetwork.ca


CHILI RELLENO CASSEROLE RECIPE - THE ANTHONY KITCHEN
2020-08-20 Preheat the oven to 325°F and have ready a greased 9x13" casserole dish. Add the tomato sauce, chili powder, 1 ½ teaspoon salt, garlic powder, cumin, and onion powder to a medium-sized mixing bowl and stir to combine. Pour the sauce into the casserole dish.
From theanthonykitchen.com


EASY CHILE RELLENO CASSEROLE - THE GRATEFUL GIRL COOKS!
In a small bowl, whisk together eggs, flour, milk and salt until fully blended. Pour this mixture over the casserole, distributing evenly. Bake casserole (uncovered) at 350 degrees for 30-35 minutes, until golden brown on top. Remove dish from oven and transfer to a wire rack.
From thegratefulgirlcooks.com


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