Best Low Fat Easy Cheesy Chile Relleno Casserole Recipes

EASY CHILES RELLENOS CASSEROLE

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.

TWO-CHEESE CHILES RELLENOS CASSEROLE

Steps:

• Split chiles lengthwise; rinse and remove seeds. Drain on paper towels; pat dry. Stuff chiles with cheese strips. Place half of chiles in a greased 11x7-in. baking dish; sprinkle with 1/2 cup cheddar cheese. Repeat layers., In a small bowl, beat the eggs, milk, flour, salt, pepper and pepper sauce until smooth; pour over chilies. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

EASY CHILE RELLENO CASSEROLE

Steps:

• 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. You will know it's done when the top is puffy, the edges are golden, and the center doesn't wobble more than the edges when you shake the pan.
• Let set for about 5 minutes and then serve!

LOW-FAT EASY CHEESY CHILE RELLENO CASSEROLE

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.

LOWER FAT CHILES (CHILES) RELLENOS CASSEROLE

Steps:

• Spray a large deep dish pie pan, or a deep square baking pan with Pam.
• In a mixing bowl, combine 1 cup cheese, milk, egg, tortillas, chilies, salsa and salt.
• Mix well and pour into pan.
• Bake at 375 about 30 minutes until set.
• Sprinkle remaining 1/2 cup cheese and cilantro over top and bake another couple of minutes until cheese is melted.
• Serve with a dollop of sour cream.