CHILI RELLENO CASSEROLE
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
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
ROASTED CORN AND TURKEY CHILE RELLENO CASSEROLE
This recipe was inspired by HeatherFeather's delicious-looking post entitled "Baked Corn Stuffed Chiles Rellenos" (#77002). I wanted the same flavors, but in a layered casserole form with a quiche-like base. I've used reduced fat options, but one could just as easily substitute full-fat ingredients. As written, this dish packs a nutritional wallop-- each serving boasts just 298 calories, 33 g protein (46% of calories), 8 g fat (26%), 2 g saturated fat, 21 g carbs (29%), and 2 g fiber. We just had it for dinner, and it was very tasty along side homemade corn tortillas and a dollop of salsa verde!
Provided by Heather U.
Categories Poultry
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Under the broiler or on a grill, char the poblano peppers on all sides; then place in covered container or paper bag for about 20 minutes; peel, de-stem, de-seed, and set aside.
- Roast the corn under the broiler, stirring occasionally until the corn is tender and flecked with brown (but not burned); I did this under the broiler while roasting the peppers.
- Combine the corn with the chopped cilantro and scallions; set aside.
- Preheat oven to 350 degrees Fahrenheit.
- In a medium hot skillet, add the olive oil, then saute the onions for 1 minute; add the garlic and saute until the onion is translucent; add the ground turkey and saute until the turkey is cooked; add the cumin, oregano, salt, and pepper to taste; set aside.
- In a bowl, beat the egg whites& lecithin (or whole eggs or egg substitute), and corn flour until smooth.
- To the egg mixture, add the evaporated milk (I beat the xanthan gum into the milk first, but this step is optional), cayenne pepper, salt and pepper to taste (but don't taste it really unless your eggs are pasteurized!).
- Layer the ingredients in a greased oven-proof dish (I used a souffle dish that is about 4 inches deep) in whatever order you'd like, ideally ending with a layer of the roasted peppers; save about 1/4 c of the shredded cheese for the top.
- Pour the egg white mixture over the top and sprinkle with the reserved cheese.
- Bake in the center of the oven for about an hour or until set; I made the mistake of undercooking, but got it to set up firmly by finishing it off in the microwave for 5 minutes.
- Suggested garnishes: diced red and yellow bell pepper, chopped cilantro, and scallions.
Nutrition Facts : Calories 596.3, Fat 49, SaturatedFat 9.6, Cholesterol 65.1, Sodium 303.3, Carbohydrate 23.2, Fiber 4.3, Sugar 7.9, Protein 30.2
BAKED CORN STUFFED CHILES RELLENOS
I clipped this recipe from an old issue of "Quick & Light" magazine. I love chiles rellenos, but they are usually deep fried and stuffed with loads of cheese. This version is baked, stuffed with fresh grilled veggies, and just a little cheese. You can prep the corn and the peppers earlier in the day if you need to, as that part will take some time - and cooling time for the grilled veggies is not included in the prep time. I haven't tried this yet.
Provided by HeatherFeather
Categories Corn
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- ADVANCE prep of the corn and peppers:.
- Preheat grill or broiler to high heat.
- Spray corn with nonstick spray and season to taste with salt and pepper; grill corn (or broil 4" from heat), turning every 2-3 minutes, for 12 minutes or until all kernels are browned.
- Let corn cool and when cool enough to handle, cut off kernels (you will need about 1 1/2 cups).
- Roast the chiles either on the grill or in the broiler, turning every 3 minutes (12 minutes total) or until all the skin is charred.
- Immediately pop the peppers into a large, clean paper bag and roll top to seal.
- Let bag sit 15 minutes- when you open the bag, the skins should have loosened up.
- Let peppers cool down enough to handle and peel off charred skins (while wearing plastic gloves to protect your hands).
- (All of the steps up to this point can be done in advance if needed).
- Preheat oven to 400°F.
- Set aside 6 of the peppers whole, then cut up the remaining 2 peppers, seeding them and cutting them into 1/4" pieces.
- Mix the 2 chopped peppers with the roasted corn.
- Get your bowl or roasted corn kernels and chopped peppers and mix in cheese, scallions, garlic,cilantro,and currants.
- Taste the mixture and add more salt and pepper if needed-it should be highly seasoned.
- Get your reserved 6 whole roasted and skinned chilies and cut a 2" long slit lengthwise making a chilie pouch.
- Scoop out the core and seeds (try not to tear the skin of the pepper), leaving the stem intact.
- Stuff each pepper with the corn mixture.
- Set flour in a shallow bowl, egg in another, cornmeal in a third bowl.
- Dip each chilie into the flour, then the egg, then the cornmeal and set on a nonstick baking sheet (or a baking sheet lined with foil and sprayed lightly with nonstick spray).
- Spray the tops of the stuffed chilies well with nonstick spray.
- Bake for 20 minutes or until golden and the filling is hot.
- Suggested garnishes: Fresh cilantro leaves, guacamole, salsa, and sour cream if desired.
Nutrition Facts : Calories 227.6, Fat 2.3, SaturatedFat 0.4, Cholesterol 0.1, Sodium 138.6, Carbohydrate 45.1, Fiber 4, Sugar 5.8, Protein 9
CHILE RELLENOS CASSEROLE
Excellent for brunch or for dinner. This most tasty casserole is courtesy of my friend, Miss Jan. No one doesn't like this!
Provided by venus2
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°.
- Brown turkey with onion until crumbly and brown.
- Remove from heat and add next 5 ingredients.
- Arrange half the chilies in 11x17 baking dish& top with half the cheese.
- Spoon turkey mix on top, spread evenly, leaving 1/4 inch border.
- Top with corn and arrange remaining chilies over all.
- Top with 1/2 cup cheese.
- Combine flour, salt and milk in bowl; add hot sauce, eggs, and whites, stirring with whisk until blended.
- Pour over casserole.
- Bake at 350° for 1 hour or until set; let stand five minutes.
- Garnish with onion slices and cilantro.
- Ole!
Nutrition Facts : Calories 334.9, Fat 12.2, SaturatedFat 5.5, Cholesterol 124.3, Sodium 639.6, Carbohydrate 34.1, Fiber 6, Sugar 4.5, Protein 23.6
BAKED CHILE RELLENO CASSEROLE
This recipe has its roots as a crock pot recipe, but I was in a hurry. Leave out the seasoned hamburger meat for a vegetarian pleaser.
Provided by Battered Chef
Categories Peppers
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Brown hamburger meat with chopped garlic. When brown, add taco seasoning and water. Drain and set aside.
- Spray 9x13 casserole dish with cooking spray.
- Tear chile peppers open and line bottom of casserole. Layer all hamburger meat and 2/3 cheese on top of chiles.
- Top with another layer of chiles and top with remaining cheese.
- Combine eggs, flour and milk. Pour over chile mixture.
- Cover with foil and bake at 325F for 45 minutes.
- Remove foil and allow to rest for 10-15 minutes before serving.
Nutrition Facts : Calories 454.9, Fat 29.1, SaturatedFat 16.1, Cholesterol 217, Sodium 555, Carbohydrate 15.3, Fiber 1.5, Sugar 4.7, Protein 33.4
CHILE RELLENO CASSEROLE
This is another recipes that's been around for years. It tastes like real chile rellenos, but is a lot easier to make. Serve with hot flour and corn tortillas and butter, with a simple salad.
Provided by Toby Jermain
Categories Cheese
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 8-9" square baking dish.
- Layer in the following order; half of chilies (split open and laid flat), Jack cheese, remaining chilies, cheddar cheese.
- Mix flour, milk and eggs.
- Pour over layered ingredients.
- Bake at 350 degrees F for 45 minutes.
- Pour tomato sauce over top and bake for an additional 15 minutes.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 655.3, Fat 44.2, SaturatedFat 26.9, Cholesterol 223.9, Sodium 1373.7, Carbohydrate 27.2, Fiber 3.2, Sugar 9.9, Protein 39.9
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