Chile Relleno Casserole Recipes

Steps:

• Mix the milk, eggs, salt,pepper,and flour.
• Spray a pan (9x13) with a nonstick cooking spray.
• layer chilies, then the mixture made in step 1, then the cheese.
• Continue this order until you run our of ingredients and put EXTRA cheese on the top!
• Bake at 350 degrees for about 50 minutes.
• Allow about 10 minutes before serving!

Steps:

• Preheat oven to 400.
• Layer a 9 x 13" pan with roasted chiles and top with cheddar and monterey jack.
• Continue to layer chiles and cheese in pan until done.
• Beat 8 eggs well. Add salt, flour, and milk.
• Make sure you beat well so there are no clumps of flour.
• Pour over layers in pan.
• Bake for 25 to 30 minutes.
• Take out of oven and top with tomato sauce and bake an additional 10 minutes.

Steps:

• Preheat oven to 350 degrees.
• Sprinkle 3/4 cup cheese into bottom of a lightly greased 8-inch square baking dish.
• Top with chiles.
• Add remaining cheese.
• Place flour in medium bowl.
• Gradually add milk, stirring until smooth.
• Add eggs, stir until well blended.
• Pour mixture over Cheese.
• Bake 45 to 50 minutes or until knife inserted in center comes out clean.
• Serve with Salsa, and desired toppings, such as sour cream, sliced ripe olives, chopped green onions.

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.

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.

Steps:

• Preheat oven 375°F.
• Beat half & half, 4 eggs and flour until smooth.
• Split whole chilis open, clean seeds off and drain on paper towl.
• Mix cheese, reserving 3/4 cup for top.
• Make alternate layers chilies first, remaining cheese, and egg mixture in a deep 1-1/2 qt baking dish or a 9x13 casserole dish and repeat. Pour tomato sauce over top.
• Sprinkle with reserved cheese.Cover with foil, bake at 375°F for 1 hour and 15 min without foil or until cooked in center.
• Let rest 10 minutes to set before serving.

Steps:

• Remove seeds and pith from green chiles.
• Cut the jack cheese into large slices and divide evenly between the chiles, folding or tucking the cheese inside.
• Butter (or spray with Pam) a 1 1/2-quart casserole dish and arrange the chiles side by side on the bottom.
• With an electric mixer, beat eggs until thick and foamy.
• Add milk, flour and baking powder and beat until smooth.
• Pour egg mixture over the chiles and sprinkle with the cheddar cheese.
• Bake, uncovered, in a 375F oven for about 30 minutes or until casserole is puffed and appears set when gently shaken.
• Just before casserole is ready, heat marinara sauce to pour over individual servings if so desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Melt butter in a skillet over medium-low heat. Add garlic; stir in onion, sweet peppers, and green bell pepper. Cook until tender, about 5 minutes. Add mushrooms and cook until tender, 4 to 6 minutes. Add green chiles and stewed tomatoes; cook until heated through, 3 to 4 minutes. Season with salt and pepper. Spread mixture over the bottom of the prepared casserole dish.
• Whisk soy milk and eggs together in a large bowl until well blended. Add flour, cilantro, oregano, and cumin. Season with salt and pepper. Blend very well with the whisk until most of the lumps are gone.
• Sprinkle 1/2 cup Cheddar-Monterey Jack cheese blend on top of pepper mixture in the casserole. Pour in egg mixture and top with remaining cheese.
• Bake in the preheated oven until a fork inserted in the middle comes out clean and the top and sides are just beginning to crisp, about 45 minutes. Cool for 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium high heat, combine the ground beef and onions and saute for 5 to 10 minutes, or until browned; drain excess fat.
• Arrange 1 can of the chile peppers on the bottom of a 7x11 inch baking dish. Sprinkle with half the cheese and top with the meat mixture. Sprinkle the meat mixture with the remaining cheese, followed by the next can of chile peppers.
• In a medium bowl, combine the eggs, flour and milk, whisking until smooth. Pour this into the baking dish over the chile peppers. Season with salt and pepper to taste.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cool for about 5 minutes before cutting.

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.

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.

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.