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 PIE
The flavor of a chili relleno is captured in this easy-to-make appetizer, lunch, or light supper. Originally from a December 1980 issue of Bon Apetit magazine.Whole canned green chilies may be substituted for the fresh.
Provided by Leslie in Texas
Categories High Protein
Time 55m
Yield 1 10 inch pie
Number Of Ingredients 8
Steps:
- Broil or roast poblano peppers over direct heat until skin is charred; place in plastic or paper bag and let stand until cool enough to handle.
- Split chilies, then carefully remove skin, seeds and veins before using.
- Rinse chilies, if needed, and pat dry.
- Preheat oven to 325 degrees.
- Generously grease 10-inch pie plate or shallow casserole.
- Line plate with split chilies, covering completely and extending up sides as much as possible.
- Combine eggs, cheese,cream,onion,salt,garlic and pepper in blender and mix on low speed about 2 minutes.
- Carefully pour into pie plate and bake until set, about 30 minutes.
- Let cool slightly before cutting into wedges.
Nutrition Facts : Calories 1803.5, Fat 125.1, SaturatedFat 65.3, Cholesterol 1347, Sodium 3576.1, Carbohydrate 78.3, Fiber 29.7, Sugar 4, Protein 105.1
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
LAZY CHILES RELLENOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- Mix together the milk, eggs, paprika, cayenne and sprinkle with salt and pepper. Cut the chiles in half and add a single layer them on the bottom of a 9-by-13-inch baking dish.
- Top the chiles with half the cheese. Repeat with another layer of chiles and another layer of cheese. Pour the egg mixture over the top.
- Place the baking dish into a larger baking dish or on a rimmed baking sheet. Pour in 1/2-inch of water and bake until completely set, 35 to 45 minutes.
- Cut into squares and serve with warm corn tortillas!
CHILES RELLENOS
Provided by Marcela Valladolid
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Char the chiles.
- Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs (Marcela is a pro and uses her hands!), until blackened all over. Or char the chiles under the broiler.
- Let them soften.
- Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel.
- Remove the skin.
- Gently rub the chiles with paper towels to remove as much skin as possible. It's okay if a few flecks remain-they'll add flavor, so don't rinse them off.
- Open the chiles.
- Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles.
- Prepare the sauce.
- Puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer 5 minutes, stirring occasionally; the sauce will be broth-y. Season with salt and pepper and keep warm.
- Make the filling.
- Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper.
- Stuff the chiles.
- Fill each chile with about 1/4 cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X. You will probably need to make a second toothpick X to secure each chile so the filling doesn't leak out when you fry.
- Mix the batter.
- Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat 3 more minutes.
- Batter and fry.
- Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
- Dredge: Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour.
- Batter: Holding each chile by the stem, lower it into the egg batter to cover completely. Let any excess batter drip off.
- Fry: Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side. Drain on paper towels.
- Eat!
- Place a fried chile on each plate and pour the warm sauce over it. Serve immediately.
CHILE RELLENO PIE
Prepared by Robin P. of The Villages, FL June, 2014
Provided by judy wellington @cordonbleu
Categories Casseroles
Number Of Ingredients 7
Steps:
- In a 13 x 9 baking dish, melt the butter. Sprinkle chiles over butter. Spread the cheese over chiles.
- In a bowl, mix the baking mix, eggs, salt, and milk and pour all over the cheese.
- Bake in a preheated 350 oven for 30-40 minutes or until golden brown on top.
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LAZY CHILES RELLENOS - THE PIONEER WOMAN
From thepioneerwoman.com
4.3/5 (3)Category Breakfast, Main DishServings 9Total Time 50 mins
- Preheat oven to 325 degrees.Mix together eggs, milk, salt, pepper, paprika and cayenne.Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.
- Top chilies with half the grated cheese.Repeat with another layer of chilies and another layer of cheese.Pour egg mixture all over the top.Place into a larger baking dish or rimmed baking sheet.
- Pour hot water in the large pan so it comes up to the level of the eggs and bake for 35 to 40 minutes, or until no longer jiggly.
EASY CHILE RELLENO CASSEROLE - BELLY FULL
From bellyfull.net
Ratings 84Total Time 55 minsCategory BreakfastCalories 271 per serving
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper, until thoroughly combined.
- Open up each chili and clean out any seeds; place half of them on the bottom of the baking dish, laying them flat. Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once. Pour egg mixture over the top.
- Place in the oven and bake for 45 minutes until puffed up in the center and golden around the edges.
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