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.
CHILE RELLENO
Steps:
- Rice and beans, for serving, if desired
- Heat grill to medium.
- Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.
- Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
- Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.
- Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
- Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.
- Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
- If desired, serve with rice and beans.
CHILE RELLENO CASSEROLE
Make and share this Chile Relleno Casserole recipe from Food.com.
Provided by k.west
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 283.9, Fat 17.5, SaturatedFat 10.4, Cholesterol 112.5, Sodium 599.9, Carbohydrate 15.6, Fiber 0.6, Sugar 1.5, Protein 16.4
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 RELLENO EGG ROLLS
I love chile rellenos, but they can be time consuming to make from scratch. This is a fast fix! Feel free to spoon your favorite ranchera sauce over the top if serving with rice and beans. This recipe comes from my 76-year-old Japanese mother, who learned it from a Filipino lady she used to work with back in the early 80s. If using wonton wrappers, you can serve these as appetizers. Enjoy!
Provided by MizzWycked
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 35m
Yield 24
Number Of Ingredients 4
Steps:
- Lay a wrapper on a work surface diagonally so it resembles a diamond. Place a slice of green chile horizontally across the wrapper, 1 inch above the bottom point. Place a strip of Monterey Jack cheese on top of the chile.
- Fill a small bowl with water. Dip an index finger into the water and moisten the edges of the wrapper. Roll the wrapper up and over the chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal the filling. Roll away from you and to enclose the yumminess inside. Repeat with remaining wrappers, chiles, and Monterey Jack cheese.
- Heat approximately 1/2 inch of oil in a deep frying pan over medium heat. Carefully lay a few egg rolls into the hot oil. Fry, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Repeat with remaining egg rolls.
- Transfer fried egg rolls to a plate lined with paper towels and let cool for a few minutes before serving.
Nutrition Facts : Calories 174.9 calories, Carbohydrate 18 g, Cholesterol 19.4 mg, Fat 8 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 3.9 g, Sodium 635.7 mg, Sugar 1.1 g
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!
OLE! CHILE RELLENO SAUCE
My chile relleno sauce recipe for Recipe #327822. Photo credit: Photo 2 was taken by Chef #61569, Rinshinomori.
Provided by The Spice Guru
Categories Sauces
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- HEAT 1/3 cup corn oil in a medium saucepan over medium-low heat; CHOP 1 medium onion together with 4 cloves of garlic in a food processor; SAUTE the onion and garlic mixture in the corn oil until translucent and golden, and almost caramelized.
- ADD 1/3 cup flour to the saute mixture; STIR the mixture as it cooks, until it is deep golden in color (mixture will be paste-like).
- PLACE into the large bowl of a food processor enough fresh ripe Roma tomatoes to yield approximately 1 1/2 cups pureed, and one stem-removed seeded fresh jalapeno pepper; PROCESS both until pulverized.
- TRANSFER the sauteed onion and garlic roux from the saucepan into the bowl of the food processor with the tomatoes and jalapeno, submerging the into the pulverized mixture first.
- PROCESS until all ingredients until finely pureed.
- POUR pureed mixture into the same medium saucepan.
- STIR in 5 cups water, 2 teaspoons salt, 1 1/2 teaspoons crushed Mexican oregano (crush between fingers) 1/4 teaspoon finely ground black pepper, and 1 small bay leaf.
- BRING mixture to boiling while whisking; REDUCE heat to medium and cook for about 45 minutes, whisking occasionally, or until desired consistency is reached; COVER slightly vented so steam can escape; KEEP sauce warm over lowest heat, whisking occasionally until served, or reheat and stir before serving.
- POUR a small pool of warmed sauce onto chile relleno serving plate; PLACE chile relleno over sauce; TOP chile relleno with additional sauce; GARNISH as desired; SERVE.
- SNAP your fingers and shout,"OLE!".
Nutrition Facts : Calories 229.3, Fat 18.5, SaturatedFat 2.4, Sodium 1177.2, Carbohydrate 15, Fiber 2.1, Sugar 3.2, Protein 2.3
MARTHA'S CHILE RELLENO CASSEROLE
This is an easy to prepare and delicious appetizer -or- side dish! Wonderful to bring to potlucks or for your Cinco de Mayo celebration. Recipe is from my son-in-law's mom, Martha. Enjoy!
Provided by BecR2400
Categories Peppers
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F. In a small mixing bowl, beat egg whites with electric mixer until fluffy; add yolks and continue to beat for 3 minutes.
- In an 8 or 9-inch square baking dish, put a layer of green chiles. Put one layer of jack cheese; continue putting one layer of each until you reach the rim of pan. Pour egg over last layer.
- Bake in 325 d F oven for 1 hour.
- Let cool to room temp, then cut and serve.
- Makes @ 6 servings.
CHILE RELLENO CASSEROLE
Delicious layers of whole green chilies, cheese and a fluffy beaten egg mixture all baked in a cast iron skillet. Perfect for game day, week day, or ANY day.
Provided by Debbie D.
Categories High In...
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 °.
- Lightly grease a baking dish (I used my 10-inch cast iron skillet for this recipe) with a little butter, margarine or cooking spray. Set aside.
- Remove chilies from the first can. Use a sharp knife to slice down one side to "butterfly" them. Arrange them evenly across bottom of the baking dish (or skillet).
- Sprinkle 1/3 of cheese over the top.
- Open the second can of chilies and do the same butterflying them and layering them over the cheese.
- Sprinkle ½ of remaining cheese over top of chilies.
- Meanwhile, crack eggs into medium bowl.
- Add milk, flour, oregano, paprika, salt and pepper.
- Use a hand mixer to mix ingredients until well combined.
- Pour egg mixture over top of chilies and cheese. Top with remaining cheese and place in preheated oven. Bake 40-45 minutes. Allow to cool slightly before serving.
Nutrition Facts : Calories 343.9, Fat 22.6, SaturatedFat 13.3, Cholesterol 176.1, Sodium 543.9, Carbohydrate 14.8, Fiber 1.4, Sugar 4.1, Protein 21.4
CHILE RELLENO CASSEROLE
This is a Mexican-style casserole made with hamburger and green chile peppers. It produces a much simpler version of chile rellenos, which are simply stuffed chile peppers.
Provided by VENOM99
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 5
Number Of Ingredients 8
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.
Nutrition Facts : Calories 511.1 calories, Carbohydrate 13.3 g, Cholesterol 258.4 mg, Fat 35.5 g, Fiber 1.1 g, Protein 33.2 g, SaturatedFat 16.9 g, Sodium 885.7 mg, Sugar 6.3 g
LOW CARB CHILE RELLENO CASSEROLE
This was very good and much easier than stuffing the cheese into the chiles, but with pretty much the same flavor of the traditional method. If you don't care for hot food, you could use plain Monterey jack cheese instead of the pepper-jack. For myself I added more pepper. You can see Linda's receipe at; www.genaw.com/lowcarb/chile_relleno_casser ole.html
Provided by wngammill
Categories Mexican
Time 50m
Yield 1 Casserole, 8 serving(s)
Number Of Ingredients 6
Steps:
- Grease an 8x8" baking pan.
- Slice each chile along one long side and open flat.
- Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer.
- Top with the pepper-jack cheese.
- Arrange the remaining chiles over the cheese, skin side up.
- Beat the eggs, cream and salt well.
- Pour evenly over the chiles.
- Top with the cheddar cheese.
- Bake at 350º for 35 minutes, until golden brown.
- Let stand 10 minutes before cutting.
CHILE RELLENO EN NOGADA
Steps:
- Prepare the poblano peppers by heating a griddle or skillet over medium-high heat until a drop of water sizzles on contact. Add the poblanos, and cook, turning occasionally with tongs, until the skin is blackened and blistered on all sides, about 5 to 7 minutes depending of the size of the poblanos. Remove from the griddle as they are done and place in a plastic bag, let sit for 5 minutes, until the skins are soft enough to be easily removed. Remove the poblanos from the bag, and using your fingers and small sharp knife, peel and scrape off as much of the blackened skin as possible, (a few black specks don't matter). Leave the tops on and cut small (2 to 3-inch) lengthwise slits in the polios and carefully pull out the seeds without tearing the flesh.
- Add all the sauce ingredients to a blender and process until thoroughly pureed. Set aside art room temperature or keep in refrigerator until ready to serve.
- In a medium-size skillet, heat 1 tablespoon of olive oil over medium-heat. Add the onion and garlic and cook for 1 to 2 minutes, stirring often. Add the tomato, cilantro and cook for another minute. Add the meat and cook stirring, until the meat is cooked through, about 10 minutes. Season with salt and black pepper, to taste. Add the potatoes, cook for 2 minutes, then stir in the black currants and the almonds. Remove from the heat. Carefully stuff the mixture into the chiles through the slit, taking care not to rip the chiles. Transfer the stuffed poblanos to a serving platter. Cover with the walnut sauce and garnish with pomegranate seeds and parsley.
HATCH CHILE RELLENO CASSEROLE WITH RANCHERO SAUCE
Hatch chiles are New Mexico's gift to the world. Here are layers of Hatch chiles and melted cheese wrapped up in a coat of puffy egg and then baked instead of fried.
Provided by Baking Nana
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
- Place egg whites in a bowl and beat until stiff. Gently fold in evaporated milk, flour, and salt. Cover bottom of baking dish with 1/2 the egg white mixture. Place chiles flat over egg whites. Sprinkle Oaxaca cheese over chiles. Top with remaining chiles and egg white mixture.
- Bake in the preheated oven until eggs are set, about 30 minutes.
- While casserole bakes, heat oil in a medium saucepan over medium-high heat. Saute onion and garlic for 2 minutes. Add chile powder, salt, and cumin. Cook and stir for another minute. Add bell peppers and cook until soft, 3 to 5 minutes. Add flour and stir for 2 minutes. Slowly add broth, stirring to avoid lumps. Bring to a boil; reduce heat to low and simmer until casserole is ready.
- Serve the sauce with slices of the chile relleno casserole.
Nutrition Facts : Calories 360.9 calories, Carbohydrate 21.5 g, Cholesterol 69.8 mg, Fat 22.1 g, Fiber 3.1 g, Protein 20.2 g, SaturatedFat 12.2 g, Sodium 1240.2 mg, Sugar 9 g
EASY CHILE RELLENO BAKE
Honorable Mention Bisquick® Recipe Contest 2010! Strut flavors of the Southwest with an easy take on Mexican "CHEE-lehs rreh-YEH-nohs." Recipe submitted by Kathy Davis.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray.
- In 10-inch skillet, cook beef, onion, chili powder, cumin, salt and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- In medium bowl, mix Bisquick mix, eggs and milk with whisk until only tiny lumps remain. Pour half of the batter into baking dish. Sprinkle with 1 cup of the cheese. Spoon beef mixture evenly over cheese. Using paring knife, cut lengthwise slit down long edge of each chile; open and arrange flat on beef mixture, overlapping if necessary. Sprinkle with remaining 1 cup cheese. Pour remaining batter on top to cover.
- Bake uncovered 25 to 35 minutes or until topping is light golden brown.
Nutrition Facts : Calories 380, Carbohydrate 24 g, Cholesterol 145 mg, Fat 1 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 4 g, TransFat 2 g
BITE SIZED CHILE RELLENO SQUARES
Make and share this Bite Sized Chile Relleno Squares recipe from Food.com.
Provided by GingerlyJ
Categories Cheese
Time 41m
Yield 16 squares, 16 serving(s)
Number Of Ingredients 6
Steps:
- Place half the cheeses in a greased 8 inch baking pan.
- sprinkle with chilies and remaining Cheeses
- in a bowl beat the eggs add the milk and flour.
- pour over cheese.
- bake at 375 for 30 minutes cut into small squares.
Nutrition Facts : Calories 96.9, Fat 7.1, SaturatedFat 4.3, Cholesterol 45.6, Sodium 124.3, Carbohydrate 2, Fiber 0.2, Sugar 0.9, Protein 6.4
CHORIZO CHILE RELLENO CASSEROLE
Captures the taste of Chile Rellenos without the hassle involved. Spicy enough to be interesting but not "hot" at all. I use just a sprinkle of cayenne, no Tabasco. The seasoning comes from the Chorizo.
Provided by CalicoCandy
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, brown sausage and ground beef, breaking up meat as it cooks.
- Add onion and garlic; cook until onion is tender.
- Drain well, as chorizo is quite greasy.
- Cut the chilies into strips length-wise.
- Line a 9x9" square baking dish with half of the chilies; top with 1 1/2 cups of cheese.
- Add browned meat mixture then top with remaining chilies; set aside.
- Beat together eggs and flour until smooth; add milk, salt, and Tabasco or cayenne pepper.
- Pour egg mixture over casserole.
- Bake, uncovered, in a 350F oven for about 35 to 45 minutes, or until a knife inserted around the center comes out clean.
- Sprinkle remaining 1/2 cup of cheese over the top of the hot casserole.
- Let stand for 5 minutes before serving.
QUICK CHILE RELLENO CASSEROLE
My mother has been making this recipe for years. Its quick and easy and comes close to the original. I am not a big fan of the "chile". I have substitued chopped green chiles and shredded the jack cheese - which I actually prefer - but either way, this is a tasty one!
Provided by Pvt Amys Mom
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
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.
POBLANO CHILE RELLENO
Steps:
- Combine 1 cup of the flour, baking powder, and 1/2 teaspoon of salt in a large bowl. Gradually add the beer, whisking until the batter is smooth. Cover with plastic wrap, and refrigerate for 1 hour.
- Heat oil in a medium skillet over medium heat. Add the scallions and garlic, and cook until soft, 4 to 5 minutes. Add the corn and cook for 2 to 3 minutes. Season, to taste, with salt and pepper. Allow to cool, add cheese, and set aside.
- Make an incision the length of each chile and remove the stems and seeds. Stuff corn filling into chilies, and close with a toothpick.
- In a large deep skillet, pour oil until half full. Heat over medium heat until hot. Dredge chilies in remaining flour, shake off excess, dip in batter, and fry until golden, approximately 1 minute per side. Drain on paper towels and season with salt.
- To serve place on large dish and serve with sour cream and lime wedges.
CHILE RELLENO CASSEROLE FAVORITE
I received this recipe years ago from a gal named Marti. Because of the texture of this casserole it tastes more like the single chili rellenos that most Tex-Mex resturants make. Easy too!
Provided by CarrolJ
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
MUSHROOM CHILE RELLENO CASSEROLE
This mushroom chile relleno casserole is great as side dish or breakfast.
Provided by Mindy
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h27m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 31.9 g, Cholesterol 272.8 mg, Fat 22.1 g, Fiber 3.8 g, Protein 20.9 g, SaturatedFat 11.9 g, Sodium 1772.3 mg, Sugar 10.7 g
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