Chorizo Chile Relleno Casserole Recipes

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CHILES RELLENOS



Chiles Rellenos image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

1/2 cup Mexican crema or sour cream
1 to 2 teaspoons green chile hot sauce
Zest and juice of 1 lime
Kosher salt
12 ounces Mexican-style raw chorizo, removed from casing
1 small yellow onion, diced
4 large poblano chiles, stems intact
One 10-ounce ball Oaxaca cheese, hand shredded or pulled into 2-inch pieces
1 cup canola oil
4 large eggs, separated
1 tablespoon plus 1/2 cup all-purpose flour
One 7-ounce box yellow rice mix, optional, cooked according to package instructions

Steps:

  • Position an oven rack directly underneath the broiler and preheat the broiler.
  • In a small mixing bowl, combine the Mexican crema, hot sauce, lime zest and juice and salt to taste; stir to combine. Set aside to let the flavors meld together.
  • Heat a large nonstick skillet over medium-high heat. Cook the chorizo and onions, stirring occasionally, until cooked through and slightly browned, about 5 minutes. Remove from the skillet with a slotted spoon to a paper towel-lined plate. Set aside until ready to stuff the roasted poblanos.
  • Place the poblanos on a baking sheet and broil, turning once, until the skin is blistered and blackened, 4 to 5 minutes per side. Put the charred poblanos in a medium heatproof bowl, then cover with plastic wrap and let steam for 10 minutes. Peel and rub away the skins of the poblanos, then gently dry using a paper towel. Cut a 2-inch lengthwise slit in the center of each poblano and carefully cut out the seeds with kitchen shears, leaving the stems intact.
  • Stuff each poblano with the chorizo and cheese, dividing evenly. Gently close the opening using 2 to 3 toothpicks to keep the filling from falling out.
  • In a large skillet over medium-high heat, heat the oil until a deep-fry thermometer reaches 375 degrees F. Position a wire rack on a baking sheet.
  • Meanwhile, add the egg whites to a large mixing bowl. Using an electric mixer, beat until medium peaks form. With the mixer on low, add the egg yolks and 1 tablespoon flour and mix until completely incorporated. The batter should be smooth and fluffy.
  • Sprinkle the poblanos with salt, then dredge in the remaining 1/2 cup flour, tapping to shake off any excess; dip into the batter until fully coated. Gently add the poblano to the hot oil and fry in batches to not overcrowd the skillet. Cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the wire rack to drain. Serve warm on a platter and drizzle with the spicy lime crema and a side of yellow rice, if using.

CHILES RELLENOS BREAKFAST STRATA WITH OPTIONAL CHORIZO



Chiles Rellenos Breakfast Strata with Optional Chorizo image

Fluffy eggs seasoned with smoked paprika and a little cayenne, melty cheese, smoky green chilies ... overnight breakfast strata + chiles rellenos = a match made in heaven.

Provided by Kare for Kitchen Treaty

Time 1h10m

Number Of Ingredients 16

2 5- ounce cans whole green chilies (I use mild, but feel free to use a hotter variety if that's what you prefer)
1 1/2 cups shredded cheddar cheese (I use medium)
1 cup shredded monterey jack cheese
6 eggs
2 cups whole milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika (plus a little more for sprinkling on top)
1/8 teaspoon cayenne pepper
8 slices white sandwich bread (crusts removed)
If making one half-size vegetarian/one half-size meaty strata (add)
1/2 pound chorizo sausage
If making a full-on meaty strata (add)
1 pound chorizo sausage
Optional toppings
Salsa (avocados, sour cream, chives, fresh cilantro, fresh diced tomatoes)

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.

CHORIZO CHILE RELLENO CASSEROLE



Chorizo Chile Relleno Casserole image

Captures the taste of Chile Rellenos without the hassle involved. Spicy enough to be interesting but not "hot" at all. I use just a sprinkle of cayenne, no Tabasco. The seasoning comes from the Chorizo.

Provided by CalicoCandy

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb ground beef
1/2 lb chorizo sausage (spicy Mexican sausage)
1 cup chopped onion
3 garlic cloves, crushed, minced, to taste
2 (4 ounce) cans whole mild green chilies, drained & seeds removed
2 cups shredded cheddar cheese or 2 cups Mexican blend cheese, divided
4 eggs
1/4 cup flour
1 1/2 cups milk
1/2 teaspoon salt
1 dash Tabasco sauce or 1 dash cayenne pepper

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 CASSEROLE WITH CHORIZO



Chile Relleno Casserole with Chorizo image

Number Of Ingredients 12

8 Poblano chilies
2 tablespoons Olive oil
1 cup onion, chopped
6 cloves garlic, minced
28 ounce Tomatoes, canned
2 pounds Chorizo, Mexican
2-3 cups Monterey jack cheese, shredded
1 tablespoon Oregano, fresh, minced
9 Eggs
3 tablespoons Flour
3/4 tablespoon Baking powder
1 cup Cheddar cheese, mild, shredded

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.

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Top Asked Questions

How to make chiles rellenos with chorizo cheese?
Mix the cooled chorizo with the shredded cheese and cooked rice. Spoon the filling into the prepared chiles, using roughly ¾ c of filling per chile. Place the filled chiles into a greased baking dish. Bake at 450F for 5 - 7 min, until the cheese is melted through.
How do you make a chile relleno casserole?
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. Bake for 30 minutes or until light golden brown and puffy.
How big are stuffed Chiles with chorizo?
Baked Chiles Rellenos, filled with chorizo, rice, and melted cheese, are an easy way to enjoy Mexican stuffed peppers without all the hassle of frying. Yield: 6 large (5.5 inch) stuffed poblanos
How to make chorizo Chiles with vegan cheese?
Grate the cheese (or use vegan cheese) and mix into the cooled chorizo. Divide the mixture evenly between the 8 chiles; about 1/2 cup per chile. Make sure the sides of the chiles will still meet to close and secure with a toothpick.

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