CHILE RELLENOS BREAKFAST CASSEROLE
Chile Rellenos is a classic Mexican dinner. Converting the dish into a breakfast casserole is genius. It's hearty and packed with so much flavor. In the Test Kitchen, we used the optional spicy breakfast sausage and feel it really added to the overall flavor. This is the perfect weekend breakfast casserole or would be great for...
Provided by Jeanne Benavidez
Categories Breakfast Casseroles
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees and spray a large rectangular glass baking dish (9×13) with cooking spray.
- 2. In a non-stick skillet, crumble and brown the breakfast sausage. Drain and set aside.
- 3. Open and drain each can of whole chiles. Gently stuff each chili with the finger-sized pieces of Colby Jack cheese and arrange in the bottom of the baking dish.
- 4. Spread one can of the chopped chiles over the whole chiles.
- 5. Sprinkle half of shredded cheddar/Colby Jack over chiles.
- 6. Spread the breakfast sausage over the cheese.
- 7. Spread the other can of chopped chiles over the sausage layer.
- 8. In a separate medium-sized bowl, combine eggs, garlic salt, cumin, baking mix, and milk. Whisk until most of the clumps are gone (some may remain).
- 9. Pour egg mixture over chiles.
- 10. Bake covered for 40-45 minutes.
- 11. Remove cover and add remaining cheese to the top of the casserole and return to 350-degree oven, uncovered, for an additional 10 - 20 minutes or cheese starts to turn light brown.
- 12. Remove and allow to sit for 5 minutes before serving.
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
CHILE RELLENO BREAKFAST
I've been making this for so long I don't remember where the recipe came from. The recipe calls for Monterey Jack Cheese but you can use Pepper Jack, Cheddar or a combination of cheeses. You can also add chopped fresh jalapenos, black olives, hot sauce....what ever suits you. Buen Provecho!
Provided by Acerast
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F.
- Lightly grease four 10-ounce custard cups.
- Brush both sides of each tortilla with the melted butter.
- Nestle each tortilla into one of the custard cups - forming "bowls".
- In a small bowl combine the cheese, flour, salt and pepper; put half of this mixture into another small bowl and set aside.
- To the remaining half of the cheese add eggs, chilies, garlic and onion; distribute evenly into the tortilla "bowls".
- Sprinkle reserved cheese over egg mixture.
- Bake uncovered for 25-30 minutes or until eggs are set.
- Let stand 5 minutes before serving.
- Serve with salsa and sour cream.
- Great with fresh fruit!
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
CHILES RELLENOS CASSEROLE
The traditional recipe for chili relleno takes more time to prepare than this casserole version.-Joan Schroeder, Pinedale, Wyoming
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. Add the green pepper, salt, pepper, oregano and garlic powder. Cook until green pepper is tender. Combine cheddar and Monterey Jack cheeses; set aside. , In a 2-1/2-qt. baking dish, layer half each of meat mixture, chiles and cheese; repeat with remaining meat mixture, chiles and cheese. Meanwhile, in a bowl, combine the egg, cream and flour; pour over cheese layer. , Bake at 350° for 35 minutes. Remove from oven; cover with tomato sauce. Sprinkle with additional cheese if desired. Bake 10-15 minutes longer or until set.
Nutrition Facts :
BREAKFAST CHILES RELLENOS BAKE
Make and share this Breakfast Chiles Rellenos Bake recipe from Food.com.
Provided by loof751
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat the half-and-half, eggs, and flour until smooth.
- Rinse and split the chilis. Starting with half of the chilis, dip each one in the flour mixture and place in a greased 8x8 baking dish. Top with 1/3 of the cheese.
- Make another layer with the remaining chilis and 1/3 of the cheese.
- Pour the remaining flour mixture over top. Pour the tomato sauce over the flour mixture. Top with the remaining cheese.
- Bake at 350 degrees for 45 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 449.5, Fat 30.9, SaturatedFat 18.7, Cholesterol 156.7, Sodium 687.5, Carbohydrate 18.7, Fiber 1.7, Sugar 5.2, Protein 25.7
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
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- Start by blanching the poblanos. Boil water in a large pot, and then add the peppers for about 10 minutes, until they are soft when pierced with a fork. I like to put the lid on my pot to keep them from floating, but you can also just flip them over half way through.
- Remove the chiles from the boiling water, and make a lengthwise slice. Don’t cut the pepper in half – you just want to be able to stuff the inside of the pepper. If your chiles are really hot, of you don’t want these to be too spicy, you can use a spoon to remove the seeds.
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