Best Chile Relleno Casserole Favorite Recipes

CHILE RELLENO CASSEROLE

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.

CHILE RELLENO CASSEROLE

Steps:

• Remove the stems and slice the peppers on one side lengthwise, leaving the peppers intact, and then remove the seeds.
• Preheat the oven to 400 degrees Fahrenheit and line a large baking pan with aluminum foil or parchment paper.
• Place the Poblano peppers on the baking pan evenly spaced, then drizzle on the olive oil. Use your hands to coat them well.
• Bake for 20 minutes. Flip the peppers over and bake for 10 more minutes or until the tops have charred a bit.
• In the meantime, whisk together the eggs, milk, flour, salt, cumin, paprika and baking powder in a large bowl then set aside.
• Once the peppers are done, reduce the oven heat to 350 degrees Fahrenheit.
• Let the peppers cool until you can safely handle them then remove the skin and slice each pepper in thirds lengthwise.
• Pour 1/3 of the egg mixture into a 9 by 13-inch baking pan or a casserole dish then add ½ of the peppers on top along with 1/3 of the cheese sprinkled on top.
• Pour half of the remaining egg mixture on top followed by the remaining pepper slices.
• Pour on the remaining egg mixture followed by the remaining cheese and cover loosely with aluminum foil then bake for 20 minutes.
• Remove the foil and bake again for 15-20 minutes or until the center no longer jiggles.
• Slice and serve with freshly chopped cilantro for garnish if desired.

CHILI RELLENOS CASSEROLE

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.

FILLING CHILE RELLENO CASSEROLE

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.

CHILE RELLENO CASSEROLE

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.

CHILE RELLENO CASSEROLE FAVORITE

Steps:

• Combine milk, eggs, and bisquick in a bowl.
• Layer in a greased 9 x 13 baking dish/pan the items in the following order once only.
• Cheddar Cheese, 1 can of chilis, jack cheese, 1 can of chilis, egg mixture.
• Bake 350 degrees for about 50 minutes.