Five Star Chile Rellenos Casserole Recipes

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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

TWO-CHEESE CHILES RELLENOS CASSEROLE



Two-Cheese Chiles Rellenos Casserole image

A friend gave me this chili relleno casserole about 35 years ago. I'm often asked to bring it to potlucks. -Maggie Owen, Oceanside, California

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 9

7 cans (4 ounces each) whole green chiles, drained
3/4 pound Monterey Jack cheese, cut into strips
1 cup shredded cheddar cheese
5 large eggs
1-1/4 cups milk
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce

Steps:

  • Split chiles lengthwise; rinse and remove seeds. Drain on paper towels; pat dry. Stuff chiles with cheese strips. Place half of chiles in a greased 11x7-in. baking dish; sprinkle with 1/2 cup cheddar cheese. Repeat layers., In a small bowl, beat the eggs, milk, flour, salt, pepper and pepper sauce until smooth; pour over chilies. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 311 calories, Fat 22g fat (14g saturated fat), Cholesterol 189mg cholesterol, Sodium 603mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 19g protein.

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.

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 :

CHILE RELLENOS CASSEROLE



Chile Rellenos Casserole image

I'm starting to really love trying different varieties of chile rellenos. I love how quick and easy it comes together, and I think it's even delicious for breakfast. Recipe courtesy of Betty Crocker's New Cookbook Prizewinning Recipes.

Provided by AmyZoe

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 poblano chiles, peppers (LARGE or anaheim chile peppers, or green sweet peppers)
1 cup monterey jack cheese, shredded (or Mexican blend cheese)
3 eggs, beaten
1/4 cup milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/2 cup monterey jack cheese (with jalapenos, shredded or Mexican blend cheese)
picante sauce
sour cream

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.

Nutrition Facts : Calories 270.5, Fat 17.3, SaturatedFat 9.6, Cholesterol 198.5, Sodium 407, Carbohydrate 11.6, Fiber 0.7, Sugar 1.7, Protein 17.1

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



Chiles Rellenos image

Chile rellenos are often fried; these peppers are filled with spiced rice and baked.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 20

2 teaspoons canola oil
3/4 cup minced yellow onion
1 teaspoon minced garlic
1 cup long-grain brown rice
1 1/2 tablespoons chili powder, or less to taste
2 3/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 teaspoon salt
1 1/3 cups peeled, seeded, diced acorn squash, (about 3/4 pound)
1 medium tomato, peeled, seeded, and cut into 1/4-inch dice
1 teaspoon canola oil
1/2 cup diced yellow onion
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon dried oregano
1 14-ounce can whole peeled plum tomatoes, drained and coarsely chopped
1/4 cup chili powder
1 teaspoon salt
1 1/2 tablespoons fresh lime juice
6 medium (about 1 pound) fresh poblano peppers
1 tablespoon coarsely chopped cilantro

Steps:

  • To make the filling, combine oil, onions, garlic, and rice in a medium saucepan over medium heat. Cook until onions are browned, 10 to 12 minutes. Mix in chili powder, and cook for 1 minute more.
  • Meanwhile, bring stock and salt to a simmer over medium heat. Add stock to rice, cover, and reduce heat to medium low. Cook for 25 to 30 minutes. Stir in acorn squash; add diced tomato without stirring. Cover, and cook 8 to 10 minutes more. Remove from heat, and let stand to steam for 5 minutes.
  • To make the chili sauce, heat oil in a medium saucepan over medium heat. Add onions and cook, stirring frequently, until browned, about 5 minutes. Add garlic, cumin, oregano, tomatoes, chili powder, salt, lime juice, and 1 cup water. Bring to a boil, and simmer for 5 to 8 minutes. Let cool slightly. Puree in a food processor or blender, and return to saucepan. If sauce is too thick, add a small amount of water.
  • Roast peppers over a gas flame or under a broiler until blackened, being careful not to break off stems. Place in a paper bag to cool. When cool enough to handle, peel peppers. Make a slit in the side of each from top to bottom. Wearing a rubber glove, scrape out the seeds. Stuff peppers with rice mixture.
  • Heat oven to 375 degrees. Place 1/4 cup chili sauce in the bottom of a 9-by-13-inch glass baking dish, and arrange stuffed peppers, cut sides up, on top. Cover with foil, and bake for 10 minutes. Garnish with cilantro, and serve with warm chili sauce.

Nutrition Facts : Calories 217 g

FIVE STAR CHILE RELLENOS CASSEROLE



Five Star Chile Rellenos Casserole image

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

Provided by kymgerberich

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

6 ounces mozzarella cheese, grated
6 ounces cheddar cheese, grated
6 ounces monterey jack cheese, grated
2 (4 1/2 ounce) cans green chilies, chopped
1 (4 1/2 ounce) can red chilies, chopped
2 eggs
1/2 cup flour
2 cups milk

Steps:

  • Beat together eggs, flour and milk. Add drained chilies and cheese. Blend well.
  • Pour into well greased 1 1/2 quart casserole dish.
  • Bake at 350F for 45 minutes.

Nutrition Facts : Calories 451.6, Fat 29.8, SaturatedFat 17.8, Cholesterol 160.8, Sodium 583.2, Carbohydrate 19, Fiber 1.2, Sugar 4.1, Protein 27.8

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