CHILE RELLENO CASSEROLE
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
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.
CHEESY CHILE CASSEROLE
A short list of ingredients packs full flavor in this easy-to-assemble casserole. Serve it as the star of your next southwestern meal. -Phyllis Bidwell, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cheeses. In a greased 2-quart baking dish, layer cheese and chiles. Whisk the eggs, flour and milk; pour over cheese mixture. , Bake at 350° for 30 minutes. Top with half of the tomato sauce or salsa; bake 10 minutes longer or until heated through. Let stand for 5 minutes before serving. Serve with remaining sauce.
Nutrition Facts : Calories 304 calories, Fat 21g fat (14g saturated fat), Cholesterol 125mg cholesterol, Sodium 538mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 18g protein.
EASY CHILE RELLENO CASSEROLE
This is such a simple dish and so pretty especially at holiday time. It's been a family favorite for years and always dissapears first when I take it to potlucks.
Provided by Hazelruthe
Categories Mexican
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Beat Half& Half with eggs and flour til smooth.
- Split open the chilies, rinse and remove seeds.
- Wipe dry with paper towels.
- Mix together the cheeses setting aside 1/2 cup cheese for the topping.
- In a 1 1/2 quart casserole dish that is lightly greased layer the chilies, cheese mixture and egg mixture alternating till all is used.
- Spoon the tomato sauce over the top and sprinkle the reserved cheese over the tomato sauce.
- Bake uncovered for 1 hour at 375 degrees.
- Enjoy!
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
LOW-FAT EASY CHEESY CHILE RELLENO CASSEROLE
I'm searching for easy low-fat recipes on the 'net. There are more recipes on 'Zaar that are similar, but this one was different. This one was found at the Care2 website @ http://www.care2.com/greenliving/easy-cheesy-chile-relleno-casserole.html Adapted from Healthy Homestyle Cooking, by Evelyn Tribole (Rodale Press, 1994). Here is a family favorite in a low-fat reincarnation that's better for you than the original, but without sacrificing taste. The final product tastes rich and creamy, zesty and cheesy, with only a fraction of the fat: a great way to celebrate the day.
Provided by SassiFras
Categories Low Cholesterol
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350°F Lightly spray a 1 1/2-quart casserole with no-stick spray and set aside.
- 2. Wear disposable gloves to do this so you don't accidentally get burned by the hot pepper juice: Slit the chili peppers in half lengthwise. Remove and discard seeds. Rinse and drain peppers on paper towels.
- 3. In a medium bowl, beat together the milk, egg whites, and flour until smooth; set aside.
- 4. In another bowl, combine the Monterey Jack and cheddar cheeses. Set 1/2 cup of this cheese mixture aside for the topping.
- 5. To assemble the casserole, layer half each of the chili peppers, the cheese mixture, and egg mixture. Repeat layers with remaining chili peppers, cheese mixture, and egg mixture.
- 6. Pour the tomato sauce over the top, then bake 30 minutes. Sprinkle with reserved 1/2 cup cheese mixture and bake about 20 minutes more or until knife inserted near top comes out clean.
Nutrition Facts : Calories 235.3, Fat 5.7, SaturatedFat 3.4, Cholesterol 17.5, Sodium 750.4, Carbohydrate 19.9, Fiber 1.6, Sugar 9.9, Protein 26.3
CHEESY CHILES RELLENOS
I got this meatless main dish recipe in South Dakota. It also makes a good side dish. I live on a cattle ranch and cook three meals a day, so I'm always interested in finding different recipes.-Mary Morrow, Jordan Valley, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut chiles open lengthwise. Rinse; removing seeds. Place chiles on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a large bowl, combine the flour, cream and eggs until smooth., In a greased deep 1-1/2-qt. baking dish, layer half of the cheese, chiles and egg mixture. Repeat layers. Pour tomato sauce over the top; sprinkle with reserved cheese. , Bake, uncovered, at 350° for 50-55 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 241 calories, Fat 17g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 416mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.
CHILI RELLENOS CASSEROLE
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
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
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4.6/5 (15)Total Time 45 minsCategory Main CourseCalories 298 per serving
- Preheat your oven to 350 degrees F. Spray a 9x13 inch pan with nonstick spray.Open up the cans of whole chiles and drain completely.
- If they are not already open, slit one side of each chili with a knife and remove all the seeds from the center.Layer the chiles in the pan, covering the bottom.
- Use half the chiles, about 10 ounces.Top the chiles with 1/2 cup each of shredded cheddar cheese, Monterey Jack Cheese, and Pepper Jack cheese.Repeat.
- Layer the remaining chiles on top of the cheese, top with 1/2 cup each of the cheeses.Meanwhile in a large bowl or stand mixer, whisk together 8 eggs, 1 cup evaporated milk*, 2/3 cup flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon seasoning salt, and 3/4 teaspoon black pepper.Pour the egg mixture evenly over the cheese and chiles.**Bake at 350 for about 35-45 minutes.
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