Chiliesrellenosbake Recipes

EASY CHILE RELLENO BAKE

Steps:

• Heat oven to 350F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray.
• In 10-inch skillet, cook beef, onion, chili powder, cumin, salt and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• In medium bowl, mix Bisquick mix, eggs and milk with whisk until only tiny lumps remain. Pour half of the batter into baking dish. Sprinkle with 1 cup of the cheese. Spoon beef mixture evenly over cheese. Using paring knife, cut lengthwise slit down long edge of each chile; open and arrange flat on beef mixture, overlapping if necessary. Sprinkle with remaining 1 cup cheese. Pour remaining batter on top to cover.
• Bake uncovered 25 to 35 minutes or until topping is light golden brown.

QUICK CHILES RELLENOS BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Split each chile lengthwise into halves and remove the seeds. Arrange 2 chile halves and about 3 1/2 tablespoons of the cheese near the outer edge of each tortilla. Roll tortilla to enclose the filling. Repeat process with remaining tortillas, chiles and cheese. Arrange the filled tortillas seam side down in a greased 9x13 inch baking pan. In a small bowl, whisk together the enchilada sauce and sour cream. Spoon over the filled tortillas.
• Bake in preheated oven for 30 minutes, or until bubbly and heated through. Garnish with cilantro.

CHILES RELLENOS BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, beat eggs, sour cream, salt and pepper sauce with wire whisk. Stir in cheeses and chiles. Pour into baking dish.
• Bake uncovered about 45 minutes or until golden brown and set in center. Meanwhile, in small bowl, mix 1 cup of the salsa and the cilantro. In another small bowl, mix remaining 1 cup salsa, the beans and corn. Serve salsa mixtures with casserole.

CHILI RELLENOS CASSEROLE

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.

BREAKFAST CHILES RELLENOS BAKE

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.

HEALTHIER BAKED CHILES RELLENOS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Cut poblano peppers in half and tear off stems and veins; discard seeds.
• Roast peppers on the preheated grill, turning often, until soft and charred, about 5 minutes. Cool until easily handled, about 10 minutes. Wipe off or peel skins and discard.
• Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
• Beat eggs, flour, and salt together vigorously in a medium mixing bowl. Flour may still be a bit clumpy but it will eventually dissolve during cooking process. Add milk and beat again.
• Drizzle olive oil in a 9x13-inch baking dish then place poblanos in, cut sides-up. Fill poblanos evenly with cheese. Pour the egg mixture over the top.
• Bake in the preheated oven until egg mixture is slightly firm, about 22 minutes.
• Mix tomato sauce and salsa together in a bowl. Pour on top of egg mixture; add Cheddar cheese on top. Turn the oven's broiler on.
• Broil in the preheated oven until cheese is melted and browned, 5 to 8 minutes. Let cool for 5 minutes before serving.

BAKED CHILES RELLENOS

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.