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!
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.
LAZY CHILES RELLENOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- Mix together the milk, eggs, paprika, cayenne and sprinkle with salt and pepper. Cut the chiles in half and add a single layer them on the bottom of a 9-by-13-inch baking dish.
- Top the chiles with half the cheese. Repeat with another layer of chiles and another layer of cheese. Pour the egg mixture over the top.
- Place the baking dish into a larger baking dish or on a rimmed baking sheet. Pour in 1/2-inch of water and bake until completely set, 35 to 45 minutes.
- Cut into squares and serve with warm corn tortillas!
BAKED BEEF CHILES RELLENOS CASSEROLE
Super-easy, delicious, and low-carb version of chiles rellenos. Serve with dollops of low-fat sour cream and pico de gallo or salsa.
Provided by EmmLee
Categories World Cuisine Recipes Latin American Mexican
Time 1h21m
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 8.9 g, Cholesterol 79.6 mg, Fat 23.3 g, Fiber 3 g, Protein 21.5 g, SaturatedFat 13 g, Sodium 694.5 mg, Sugar 1.6 g
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
EASY CHILES RELLENOS CASSEROLE
I love green chiles and cook with them often when I entertain. This easy version of the classic Mexican dish gives you big pepper taste in every meaty bite. -Nadine Estes, Alto, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 321 calories, Fat 20g fat (11g saturated fat), Cholesterol 212mg cholesterol, Sodium 406mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 24g protein.
EASY CHILES RELLENOS CASSEROLE
Goes nicely with a crisp salad topped with tomatoes, ripe olives and avocado slices. A few warm tortillas go nicely too.
Provided by PalatablePastime
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Spray an 8-inch square casserole dish or baking pan with nonstick spray, or lightly rub with oil.
- In a mixing bowl, combine egg whites, evaporated milk, and flour, whisking to blend.
- Place half the chiles in the casserole dish, and cover with half of the egg mixture.
- Reserving 1/2 cup of each type of cheese for topping, sprinkle the 1/2 of the remainder of the cheese over chiles.
- Layer again with the chiles, top with the remaining egg mixture, the other half of the cheese, and then cover that with the tomato sauce.
- Place the casserole in the preheated oven and bake for 25 minutes; then sprinkle the reserved cheese (1/2 cup of each) on top of the rellenos.
- Replace in the oven and continue to bake for an additional 20-25 minutes or until the edges are bubbly, and the cheese is nicely melted.
- Allow to rest 5 minutes or so before slicing into servings.
Nutrition Facts : Calories 429.6, Fat 28.1, SaturatedFat 17.6, Cholesterol 87.5, Sodium 734.3, Carbohydrate 18.6, Fiber 1.6, Sugar 5.1, Protein 26.8
EASY CHILE RELLENO CASSEROLE
Make and share this Easy Chile Relleno Casserole recipe from Food.com.
Provided by Barb G.
Categories Cheese
Time 1h2m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
EASY CHILE RELLENOS CASSEROLE
Make and share this Easy Chile Rellenos Casserole recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Mexican
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 325°F.
- Grease a 9 x 13-inch casserole dish.
- Split chiles lengthwise, and spread in a single layer in bottom of prepared baking dish.
- Combine the cheddar cheese with the Monterey Jack cheese; toss to mix.
- Sprinkle half of the mixed cheeses and all of the green onions over the chiles.
- In a bowl, beat together the eggs, milk, flour and salt until smooth.
- Pour over chiles and cheese.
- Bake for 50 minutes, or until done.
- Meanwhile, mix salsa with remaining 1-1/2 cups cheese.
- Sprinkle over casserole, and return to oven for 10 minutes.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 491.6, Fat 29, SaturatedFat 16.7, Cholesterol 263.6, Sodium 710.9, Carbohydrate 29.8, Fiber 2.3, Sugar 5.3, Protein 29.3
CHICKEN CHILES RELLENOS CASSEROLE
My husband likes Mexican food and casseroles, so I combined the two. This chicken with poblanos and chiles satisfies our craving for dinner at a Mexican restaurant. -Erica Ingram, Lakewood, Ohio
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes., Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11x7-in. baking dish., Prepare cornbread batter according to package directions. Spread over chicken mixture. Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 610 calories, Fat 34g fat (16g saturated fat), Cholesterol 151mg cholesterol, Sodium 987mg sodium, Carbohydrate 51g carbohydrate (16g sugars, Fiber 5g fiber), Protein 27g protein.
CHILES RELLENOS SQUARES
My family requests this chiles rellenos dish regularly-it's easy to prepare and makes a nice hors d'oeuvre or complement to a Mexican or Spanish meal. A friend I worked with shared the recipe with me several years ago. -Fran Carll, Long Beach, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Sprinkle half of each cheese onto bottom of a greased 8-in. square baking dish. Layer with chiles and remaining cheeses., Whisk together eggs, milk and flour; pour over top. Bake, uncovered, until set, 25-30 minutes. Cool 15 minutes before cutting.
Nutrition Facts : Calories 130 calories, Fat 10g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 214mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g 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
CHILES RELLENOS CASSEROLE
Make and share this Chiles Rellenos Casserole recipe from Food.com.
Provided by Gay Gilmore
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook the chicken and onion in a non-stick pan over medium high heat until brown.
- Combine chicken mixture with cumin, oregano, garlic powder, salt, pepper, and beans in a bowl.
- Cut chilis in half, and arrange a layer on the bottom of a 9x12 baking dish.
- Layer 1/2 of the cheese and 1/2 corn on top, leaving a small border.
- Spread chicken mixture on top of cheese, also leaving a border, and repeat the layers.
- Mix the flour and salt in a bowl.
- Add milk and hot sauce.
- Stir in eggs and whites.
- Pour this mixture over the top of the casserole.
- Bake at 350 degrees for 1 hour or until set.
- Let cool for 5 minutes before cutting and serving.
Nutrition Facts : Calories 314.5, Fat 11.5, SaturatedFat 5.2, Cholesterol 112.4, Sodium 730.6, Carbohydrate 30.7, Fiber 5.5, Sugar 4.9, Protein 23.5
BAKED CHILES RELLENOS
Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.
Provided by Busy Teacher
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
- While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
- Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
- Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
- Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 11.8 g, Cholesterol 137 mg, Fat 15.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 9 g, Sodium 450.8 mg, Sugar 1.7 g
More about "easy chiles rellenos casserole recipes"
EASY & DELICOUS CHILE RELLENO CASSEROLE - EASY FAMILY …
From easyfamilyrecipes.com
EASY DINNER: CHILE RELLENOS CASSEROLE - HONEST COOKING
From honestcooking.com
CHILES RELLENOS CASSEROLE RECIPE - PILLSBURY.COM
From pillsbury.com
EASY CHILES RELLENOS CASSEROLE - HONEST COOKING
From honestcooking.com
CHILE RELLENO CASSEROLE - CHILI PEPPER MADNESS
From chilipeppermadness.com
EASY CHILE RELLENO CASSEROLE - THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
Reviews 101Category DinnerCuisine Mexican, SouthwesternTotal Time 45 mins
- Spray a 9x9 inch baking dish with non-stick spray. Slice whole canned green chiles wide open; rinse out any seeds, then drain. Arrange half of the chiles in the bottom of the dish.
- Sprinkle chiles with HALF of the grated jack and cheddar cheeses. Add remaining green chiles in another layer on top of the cheese. Top with remaining jack and cheddar cheeses.
- In a small bowl, whisk together eggs, flour, milk and salt until fully blended. Pour this mixture over the casserole, distributing evenly.
- Bake casserole (uncovered) at 350 degrees for 30-35 minutes, until golden brown on top. Remove dish from oven and transfer to a wire rack. Let it cool and firm up for a few minutes, then slice casserole with sharp knife into 6 equal sized pieces, serve (a spatula works great) and enjoy!
EASY CHEESY CHILE RELLENO CASSEROLE - THE FOOD CHARLATAN
From thefoodcharlatan.com
4.6/5 (14)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.
SUPER EASY CHILE RELLENO CASSEROLE - EASY RECIPE CHEF
From easyrecipechef.com
CHILE RELLENO CASSEROLE - DINNER AT THE ZOO
From dinneratthezoo.com
EASY CHILE RELLENOS CASSEROLE - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
EASY CHILES RELLENOS CASSEROLE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
EASY CHILI RELLENO CASSEROLE RECIPE ~ MAKING IT HOME - FOOD NEWS
From foodnewsnews.com
BEST CHILE RELLENO CASSEROLE RECIPE - THERESCIPES.INFO
From therecipes.info
CHILE RELLENO CASSEROLE - GONNA WANT SECONDS
From gonnawantseconds.com
CHILE RELLENO CASSEROLE - YUMMY HEALTHY EASY
From yummyhealthyeasy.com
CHILES RELLENOS CASSEROLE WITH GROUND BEEF RECIPE
From thespruceeats.com
THE EASIEST CHILE RELLENO BREAKFAST CASSEROLE - COMFORTABLE FOOD
From comfortablefood.com
CHILE RELLENO CASSEROLE (KID FRIENDLY, SO CHEESY ... - DINNER, THEN …
From dinnerthendessert.com
BEST EASY CHILE RELLENO CASSEROLE – AUNT BEE'S RECIPES
From auntbeesrecipes.com
CHILE RELLENO CASSEROLE – KING RECIPES
From rogos.info
DUMP-AND-BAKE CHILES RELLENOS CASSEROLE - THE SEASONED MOM
From theseasonedmom.com
EASY CHILE RELLENOS CASSEROLE - RECIPE RUNNER
From reciperunner.com
EASY CHILES RELLENOS CASSEROLE RECIPE - FOOD NEWS
From foodnewsnews.com
EASY CHILES RELLENOS CASSEROLE RECIPE - WEBETUTORIAL
From webetutorial.com
EASY CHILI RELLENO CASSEROLE WITH BEEF - COPYKAT RECIPES
From copykat.com
CHILE RELLENO CASSEROLE PIONEER WOMAN - CHEFS & RECIPES
From chefsandrecipes.com
CHILE RELLENO CASSEROLE - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
EASY CHILE RELLENO CASSEROLE - MAMA HARRIS' KITCHEN
From mamaharriskitchen.com
BAKED CHILES RELLENOS - EASY PEASY MEALS
From eazypeazymealz.com
CHILE RELLENO RECIPES | ALLRECIPES
From allrecipes.com
LAZY CHILES RELLENOS - THE PIONEER WOMAN
From thepioneerwoman.com
CHILE RELLENO CHICKEN CASSEROLE - CATHERINE'S PLATES
From catherinesplates.com
EASY MEXICAN CHILE RELLENO CASSEROLE WITH GROUND BEEF
From catherinesplates.com
CHILES RELLENOS CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #casseroles #main-dish #eggs-dairy #vegetables #american #mexican #southwestern-united-states #tex-mex #oven #easy #dinner-party #fall #holiday-event #vegetarian #winter #cheese #eggs #dietary #spicy #new-years #seasonal #high-calcium #comfort-food #low-carb #inexpensive #high-in-something #low-in-something #taste-mood #equipment
You'll also love