Chile Relleno Bake Recipes

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CHILE RELLENO CASSEROLE



Chile Relleno Casserole image

Make and share this Chile Relleno Casserole recipe from Food.com.

Provided by k.west

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5

1 lb grated cheese (i use a mexican blend or a cheddar also works well)
3 eggs
1 1/2 cups milk
1/2 cup flour
1 (8 ounce) can whole green chilies

Steps:

  • Mix the milk, eggs, salt,pepper,and flour.
  • Spray a pan (9x13) with a nonstick cooking spray.
  • layer chilies, then the mixture made in step 1, then the cheese.
  • Continue this order until you run our of ingredients and put EXTRA cheese on the top!
  • Bake at 350 degrees for about 50 minutes.
  • Allow about 10 minutes before serving!

Nutrition Facts : Calories 283.9, Fat 17.5, SaturatedFat 10.4, Cholesterol 112.5, Sodium 599.9, Carbohydrate 15.6, Fiber 0.6, Sugar 1.5, Protein 16.4

CHILI RELLENOS CASSEROLE



Chili Rellenos Casserole image

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

2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 large eggs, or more to taste
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
½ cup milk
1 (8 ounce) can tomato sauce

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 CASSEROLE



Chile Relleno Casserole image

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

8 poblano peppers
8 Colby Jack cheese sticks (1 ounce each) or 8 ounces Colby Jack cheese, cut into 1-inch pieces
One 10-ounce can enchilada sauce
8 large eggs
1 cup grated Cheddar
1 cup whole milk
3 tablespoons all-purpose flour
1/2 teaspoon baking powder

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.

BAKED CHILES RELLENOS



Baked Chiles Rellenos image

Easy chiles rellenos with a bright, fresh flavor, whether you fill them with cheese, beef, turkey, chicken, or pork.

Provided by Molly Watson

Categories     Dinner     Entree

Time 50m

Yield 4

Number Of Ingredients 8

8 large green chiles ( New Mexico green chiles, Anaheims, or Poblanos)
1 tablespoon vegetable oil (or lard )
1/4 onion (minced)
1 clove garlic (minced)
1 pound lean ground beef, ground pork, lean ground turkey or chicken (or shredded mild white cheese)
Sea salt (to taste)
1 tablespoon fresh lime juice
2 cups tomato sauce (or your favorite Mexican tomato-based sauce)

Steps:

  • Preheat an oven to 400 F. If you like, roast the chiles to blister (and remove) skin. You can do this by charring them over a gas burner, turning them with tongs as necessary, or by placing the chiles on a baking sheet and placing under a very hot broiler until blistered on one side, turning, and blistering on the other side. Once charred, either wrap chiles in foil or place in a large bowl and cover and let sit and steam for about 15 minutes. The skins of the chiles should now slip off easily.
  • Whether you've roasted the chiles or not, cut a slit in each chile starting at the stem end and going about halfway down the chile. Remove as many seeds as you can from each chile and set them aside.
  • Heat a frying pan over high heat. Add the oil, onion, and garlic. Cook, stirring, until fragrant.
  • For meat fillings: Add the ground meat, if using, and cook, stirring, until meat is cooked through and browning (you may need to remove excess fat from the pan to get good browning). Use a spoon to remove fat from ​the pan or drain the meat on paper towels. Return the meat to the pan, add salt to taste and lime juice. For cheese filling: transfer the cooked onions and garlic to a large bowl, let them cool off slightly, and then toss them with the cheese.
  • Stuff the chiles with meat or cheese. Lay in a very lightly oiled baking pan and bake until the chiles are soft and the filling is hot, about 20 minutes for roasted chiles and 30 to 40 minutes for unroasted chiles.
  • Meanwhile, prepare the creamy spicy tomato sauce.
  • Remove the chiles and top them with the sauce (or put the chiles on plates first and then top with sauce). Serve with extra sauce at the table for people to add as they like.

Nutrition Facts : Calories 339 kcal, Carbohydrate 11 g, Cholesterol 101 mg, Fiber 3 g, Protein 34 g, SaturatedFat 6 g, Sodium 826 mg, Sugar 5 g, Fat 18 g, ServingSize 2-4 portions (2-4 servings), UnsaturatedFat 0 g

CHILE RELLENOS BETTER THAN FRIED



Chile Rellenos better than fried image

Creamy baked stuffed Chile Rellenos with loads of cheese. This recipe cuts the calories and has more flavor than the fried version.

Provided by Belly Laugh Living

Categories     Dinner     Lunch     Main Dish

Time 1h30m

Number Of Ingredients 10

4 Chilies (Anahiem, Hatch or Poblano peppers)
4 Ounces Monetary Jack Cheese ((Or pepper Jack Cheese if want spice))
2 Ounces Cheddar Cheese
2 Egg
1/4 Cup Flour
1/2 teaspoon Cumin
3/4 Cup Milk
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
Cayenne Pepper (Optional - only if you wnat it spicy)

Steps:

  • Roast Peppers. We roast ours on the charcoal grill. They can also be roasted on gas grill. Or buy canned Whole Chillies.
  • To Roast your own peppers. Place the peppers on the grill or turn a gas burner to medium high heat. Place the Chile directly on the grill or the burner and roast. Turning with tongs.
  • Once they are blackened on all sides. Place the Chilies into a small brown paper bag or place in a container with a lid. The Chilies will steam. Leave them in the brown paper bag or container for about 15 minutes.
  • Hold the pepper under running water. The blacked outer layer will come right off. Then cut off the tops and remove the seeds and veins. The seeds can be rinsed out with running water.
  • Preheat over to 375 degrees. Stuff each pepper with one (1) ounce of Monterey Jack Cheese. See Notes for other cheeses.
  • Place peppers in caserole dish
  • Beat eggs
  • Mix together milk and eggs. Stir the flour, cumin, salt and black pepper into the milk and eggs
  • Pour milk and egg mixture into the flour, cumin, salt and black pepper mixture
  • Wisk together. Mixture does not have to be smooth
  • Pour mixture over the chilies
  • Sprinkle Cheddar cheese on top
  • OPTIONAL: For Spice - Sprinkle Cayenne pepper on top
  • Bake for 30 minutes or until cheese is melted
  • Serve with your favorite mexican side dish

Nutrition Facts : Calories 272 kcal, Carbohydrate 13 g, Protein 16 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 127 mg, Sodium 877 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

CHILI RELLENO CASSEROLE



Chili Relleno Casserole image

When making traditional Chili Relleno's isn't in the time budget...this Chili Relleno Casserole is a great stand in! Jam packed with flavor and easy to make this is a delicious dish.

Provided by Norine Rogers

Categories     Main Dishes

Time 45m

Number Of Ingredients 8

12 oz. can whole green chili peppers
6 oz. Monterey Jack Cheese
4 beaten eggs
1/3 cup milk
1/2 cup Flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup shredded cheddar cheese

Steps:

  • Drain and seed peppers. Cut Monterey Cheese into long cheese sticks that will fit inside peppers. If pepper tears wrap pepper around each strip of cheese.
  • Place in a greased 10x6x2 baking dish.
  • In a medium bowl combine eggs and milk. Beat in flour, baking powder, and salt until smooth. Pour over peppers in baking dish.
  • Sprinkle with grated cheese.
  • Bake in preheated 350° oven for 30 until golden and center is baked.
  • Cut into squares and serve.
  • Top with Sour Cream and Salsa

Nutrition Facts : Calories 223 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 127 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 square, Sodium 440 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

BAKED CHILES RELLENOS



Baked Chiles Rellenos image

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

8 medium poblano peppers
4 large eggs
½ cup all-purpose flour
⅓ cup milk
½ teaspoon baking powder
½ teaspoon salt
1 (12 ounce) package queso fresco
1 (8 ounce) package shredded Cheddar cheese

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

BAKED CHILE RELLENOS



Baked Chile Rellenos image

These Baked Chile Rellenos are a healthier version of the traditional Mexican stuffed poblanos - baked and filled with veggies and cheese!

Provided by Isabel Eats

Categories     Main

Time 40m

Number Of Ingredients 10

6 large poblano peppers
2 4-ounce cans diced green chiles
1 pinch salt
1/4 teaspoon cumin powder
1/2 cup whole kernel corn
1 1/2 cups shredded chihuahua cheese, (or other melty cheese like mozzarella)
1/4 cup cotija cheese
2 roma tomatoes, (diced)
1/4 cup plain Greek yogurt, (or sour cream)
cilantro

Steps:

  • Place poblano peppers on a baking sheet and put in oven about 3 to 4 inches from the top. Turn broiler on high and broil for about 5 minutes until peppers are blackened.
  • Carefully turn the poblanos over on the baking sheet and place back in the oven for 5 more minutes to blacken the other side.
  • Remove from oven and turn the temperature dial to 350 degrees. Cover the baking sheet with foil. Let rest 10 minutes so peppers can "sweat."
  • While the poblanos are sweating, combine green chiles, salt, cumin powder and corn in a small bowl.
  • After 10 minutes, uncover the baking sheet and carefully work on removing as much of the blackened skin from the poblanos as possible. The poblanos will be very soft and delicate - just do the best you can. If you can't remove all the skin, that's okay.
  • Cut the poblanos lengthwise from stem to tip, leaving the stem intact. Remove the seeds and place in a greased 9x13‑inch baking dish (or two smaller baking dishes).
  • Carefully spoon green chile and corn mixture into each pepper. Fill each pepper with shredded cheese and bake in oven for 15 minutes or until cheese is bubbly and melted.
  • Top with crumbled cotija cheese, freshly diced tomatoes and a dollop of plain Greek yogurt or sour cream.

Nutrition Facts : ServingSize 1 chile relleno, Calories 226 kcal, Carbohydrate 11 g, Protein 13 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 45 mg, Sodium 590 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 3 g

TASTY CHILE RELLENO BAKE



Tasty Chile Relleno Bake image

Make and share this Tasty Chile Relleno Bake recipe from Food.com.

Provided by puppitypup

Categories     Cheese

Time 35m

Yield 1 9x9 pan, 6 serving(s)

Number Of Ingredients 7

1 (7 ounce) can whole green chilies
1/2 lb monterey jack cheese, grated
1/4 lb cheddar cheese, grated
3/4 cup milk
2 tablespoons flour
1/4 teaspoon salt
2 eggs, beaten

Steps:

  • Grease 9x9 pan.
  • Tear each chili so it lies flat and spread into pan.
  • Sprinkle cheese over chilis.
  • Mix together remaining ingredients and pour over cheese.
  • Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 284.3, Fat 20.6, SaturatedFat 12.4, Cholesterol 128.4, Sodium 458.1, Carbohydrate 7.2, Fiber 0.6, Sugar 2.1, Protein 18

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