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!
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 RELLENOS EN CASSEROLE
This chile rellenos recipe is far more easily-prepared than most and allows plenty of time during the baking process to assemble the rest of the meal.
Provided by GREG IN SAN DIEGO
Categories Cheese
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Mix cheese and chilies in a greased oblong casserole dish.
- Separate eggs and beat whites until stiff.
- Mix flour, yolks and milk together.
- Fold whites into yolk mixture.
- Pour over chilies and cheese in casserole.
- Dribble tomato or enchilada sauce on top.
- Bake for 1 hour at 350 degrees.
Nutrition Facts : Calories 946.4, Fat 59.1, SaturatedFat 33.4, Cholesterol 577.7, Sodium 2075.9, Carbohydrate 49.5, Fiber 5, Sugar 16.2, Protein 58.5
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 :
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