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
TWO-CHEESE CHILES RELLENOS CASSEROLE
A friend gave me this chili relleno casserole about 35 years ago. I'm often asked to bring it to potlucks. -Maggie Owen, Oceanside, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 311 calories, Fat 22g fat (14g saturated fat), Cholesterol 189mg cholesterol, Sodium 603mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 19g protein.
CHEESY CHILES RELLENOS
I got this meatless main dish recipe in South Dakota. It also makes a good side dish. I live on a cattle ranch and cook three meals a day, so I'm always interested in finding different recipes.-Mary Morrow, Jordan Valley, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut chiles open lengthwise. Rinse; removing seeds. Place chiles on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a large bowl, combine the flour, cream and eggs until smooth., In a greased deep 1-1/2-qt. baking dish, layer half of the cheese, chiles and egg mixture. Repeat layers. Pour tomato sauce over the top; sprinkle with reserved cheese. , Bake, uncovered, at 350° for 50-55 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 241 calories, Fat 17g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 416mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.
BONNIE'S CHILE RELLENOS CASSEROLE
This is a fabulous casserole with a Tex-Mex flair. It's super cheesy and packed with flavor. The mixture of meat and chiles is the base of flavor. Seasoned perfectly, the few dashes of hot sauce add a slight kick. The egg/flour mixture holds everything together and has a fluffy egg-like texture. Serve as Bonnie suggests for a...
Provided by BonniE !
Categories Beef
Time 1h5m
Number Of Ingredients 17
Steps:
- 1. In a medium-sized skillet, add the olive oil and saute the onion and bell pepper with and a pinch of salt until onion is translucent.
- 2. Then add the ground beef and season with salt and pepper, cumin, allspice, garlic powder, and cook until just browned (cooked through). It is going in the oven so don't overcook the beef.
- 3. Set your skillet at an angle and allow all the fat to drain away from the beef mixture. Soak up the grease with a paper towel and discard.
- 4. In a 9 x 13 x 1 1/2 inch baking dish add one can of the chiles. Spread evenly over bottom of the dish.
- 5. Sprinkle with the sharp cheese on top of the chiles.
- 6. Then add the drained ground beef mixture, spreading evenly.
- 7. Add the second can of chiles over the meat.
- 8. In a small mixing bowl add the milk, sour cream, flour, salt, pepper, beaten eggs, and a dash of Tabasco. Whisk well until smooth.
- 9. Pour this mixture evenly over the dish.
- 10. Bake at 350 degrees for 45 to 50 minutes until it is set.
- 11. Add some cheese to the top about ten minutes before the dish is done. If the dish is not brown enough when cooking time ends, turn the oven on broil, watch carefully so it doesn't burn, only takes about five minutes or so.
- 12. Cut into squares to serve and top with sour cream black olives and chopped green onions. Enjoy!
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