Chili Rellenos Casserole Recipes

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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.

CHILI RELLENO CASSEROLE



Chili Relleno Casserole image

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

2 (7 ounce) cans whole green chiles, drained
1 pound shredded Cheddar cheese
4 eggs
2 tablespoons all-purpose flour
1 ½ (5 ounce) cans evaporated milk
1 pound shredded Monterey Jack cheese
2 (10 ounce) cans green enchilada sauce

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

CHILE RELLENO CASSEROLE



Chile Relleno Casserole image

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

Provided by k.west

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5

1 lb grated cheese (i use a mexican blend or a cheddar also works well)
3 eggs
1 1/2 cups milk
1/2 cup flour
1 (8 ounce) can whole green chilies

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!

Nutrition Facts : Calories 283.9, Fat 17.5, SaturatedFat 10.4, Cholesterol 112.5, Sodium 599.9, Carbohydrate 15.6, Fiber 0.6, Sugar 1.5, Protein 16.4

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

CHILI RELLENO CASSEROLE



Chili Relleno Casserole image

Categories     Cheese     Dairy     Egg     Bake     Vegetarian     Casserole/Gratin     Hot Pepper     Bon Appétit

Yield Serves 8

Number Of Ingredients 8

4 eggs
1 1/2 cups milk
2 tablespoons all purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
3 7-ounce cans whole green chilies, split open
4 cups shredded cheddar (about 1 pound)
4 cups shredded Monterey Jack (about 1 pound)

Steps:

  • Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.

CHILE RELLENO CASSEROLE



Chile Relleno Casserole image

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

8 poblano peppers
8 Colby Jack cheese sticks (1 ounce each) or 8 ounces Colby Jack cheese, cut into 1-inch pieces
One 10-ounce can enchilada sauce
8 large eggs
1 cup grated Cheddar
1 cup whole milk
3 tablespoons all-purpose flour
1/2 teaspoon baking powder

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.

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.

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CHILI RELLENOS - ALLSHAPES.NET
2021-08-30  · Chili Rellenos No Comments on Chili Rellenos Posted in Food Recipes , One Dish meal By Joe Smith Posted on August 30, 2021 August 30, 2021 Tagged Chili Rellenos Jump to Recipe
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