Two Pepper Chile Rellenos Casserole Recipes

CHILES RELLENOS CASSEROLE

Steps:

• Preheat oven to 450 degrees F. Grease a 2-quart square baking dish; set aside. Quarter the chile peppers and remove seeds, stems, and veins.* Immerse peppers in boiling water for 3 minutes; drain. Invert peppers onto paper towels to drain well. Place the peppers, cut side up, in prepared baking dish. Top with cheeses.
• In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. Beat with a rotary beater until smooth (or place in a food processor or blender; cover and process or blend until smooth). Pour egg mixture over chile peppers and cheeses.
• Bake, uncovered, about 15 minutes or until a knife inserted into the egg mixture comes out clean. Let stand 5 minutes before serving.

TWO-PEPPER CHILE RELLENOS CASSEROLE

Steps:

• Heat broiler.
• Place poblano chiles in single layer on rack of broiler pan sprayed with cooking spray. Broil, 4 inches from heat, 10 min. or until skins are covered with black blisters, turning occasionally. Place hot chiles in bowl; cover with plastic wrap. Let stand 10 min.
• Heat oven to 375ºF. Remove and discard peels and seeds from chiles. Set chiles aside.
• Place roasted red peppers in even layer on bottom of 13x9-inch baking dish sprayed with cooking spray; sprinkle evenly with 1/2 the shredded cheese. Top with poblano chiles and remaining shredded cheese.
• Beat egg whites in large bowl with mixer on high speed until stiff peaks form. Add egg yolks; beat on low speed just until blended. Stir in Parmesan. Pour over ingredients in baking dish; spread to completely cover all ingredients in baking dish.
• Bake 30 min. or until top is golden brown and casserole is heated through.

CHILE RELLENO CASSEROLE FOR 2

Steps:

• Heat oven to 350 degrees. Grease 2 to 2-1/2 cup casserole.
• Rinse peppers to remove seeds.
• Place peppers in single layer in casserole.
• Sprinkle cheese on peppers.
• Beat egg thoroughly; beat in milk and baking mix and pour onto cheese.
• Bake until golden brown and puffy, about 30 minutes.

TWO-CHEESE CHILES RELLENOS CASSEROLE

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.

EASY CHILES RELLENOS CASSEROLE

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.

CHILE RELLENOS CASSEROLE

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.

BAKED BEEF CHILES RELLENOS CASSEROLE

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.