Chorizo Chile Relleno Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RACH'S CHILE RELLENOS + CHEESY CASSEROLE MASH-UP



Rach's Chile Rellenos + Cheesy Casserole Mash-Up image

Stuffed spicy poblanos get baked into a casserole that can be made with sausage, leftover turkey, beef, pork, chicken OR charred corn.

Provided by Rachael Ray

Number Of Ingredients 35

4 tablespoons olive oil or butter
2 cloves garlic
finely chopped or grated
or 1 teaspoon granulated garlic
⅓ palmful
1 small onion
finely chopped
or 1 teaspoon granulated onion
⅓ palmful
4 tablespoons flour
Salt and pepper
2 teaspoons ground cumin
2/3 palm full
1 tablespoon chili powder
such as Gebhardt's
1 teaspoon dried oregano
1/3 palm full
3 tablespoons tomato paste
2 cups beef stock
A drizzle of olive or vegetable oil
1 pound Mexican chorizo
8 large poblano peppers
One 8-ounce brick Pepper Jack cheese
or Jack or Chihuahua cheese for milder peppers
cut into 8 pieces/sticks
1 ½ cups frozen fire-roasted corn
defrosted
6 eggs
3/4 cup whole milk
Salt and pepper
¼ cup AP flour
1 teaspoon baking powder
¼ cup finely chopped cilantro or parsley
1 cup yellow cheddar cheese
shredded

Steps:

  • Preheat oven to 325˚F
  • For the sauce, heat a saucepot over medium to medium-high heat with oil or melt butter and when it foams, add garlic and onion
  • Cook until soft, then whisk in flour and spices
  • Whisk in paste and stock and reduce heat to simmer and thicken a bit
  • For the casserole, in a small nonstick skillet, heat oil over medium-high heat, brown and crumble the chorizo
  • Char the peppers under broiler to blacken skins all over, then place them in a bowl and cover to cool
  • Peel the peppers and seed them
  • Fill each pepper with a 1-ounce chunk or stick of Pepper Jack, Jack or Chihuahua cheese and some crumbles of cooked chorizo or bits of leftover meats and/or charred corn kernels
  • Line an 8-by-8-inch or 9-by-9-inch pan with half the sauce and top with 4 large peppers; repeat
  • Whisk up the eggs and milk with salt, pepper, flour, baking powder, cilantro or parsley, and cheddar cheese, then pour over top and bake casserole to golden and puffed, about 1 hour

CHILES RELLENOS



Chiles Rellenos image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

1/2 cup Mexican crema or sour cream
1 to 2 teaspoons green chile hot sauce
Zest and juice of 1 lime
Kosher salt
12 ounces Mexican-style raw chorizo, removed from casing
1 small yellow onion, diced
4 large poblano chiles, stems intact
One 10-ounce ball Oaxaca cheese, hand shredded or pulled into 2-inch pieces
1 cup canola oil
4 large eggs, separated
1 tablespoon plus 1/2 cup all-purpose flour
One 7-ounce box yellow rice mix, optional, cooked according to package instructions

Steps:

  • Position an oven rack directly underneath the broiler and preheat the broiler.
  • In a small mixing bowl, combine the Mexican crema, hot sauce, lime zest and juice and salt to taste; stir to combine. Set aside to let the flavors meld together.
  • Heat a large nonstick skillet over medium-high heat. Cook the chorizo and onions, stirring occasionally, until cooked through and slightly browned, about 5 minutes. Remove from the skillet with a slotted spoon to a paper towel-lined plate. Set aside until ready to stuff the roasted poblanos.
  • Place the poblanos on a baking sheet and broil, turning once, until the skin is blistered and blackened, 4 to 5 minutes per side. Put the charred poblanos in a medium heatproof bowl, then cover with plastic wrap and let steam for 10 minutes. Peel and rub away the skins of the poblanos, then gently dry using a paper towel. Cut a 2-inch lengthwise slit in the center of each poblano and carefully cut out the seeds with kitchen shears, leaving the stems intact.
  • Stuff each poblano with the chorizo and cheese, dividing evenly. Gently close the opening using 2 to 3 toothpicks to keep the filling from falling out.
  • In a large skillet over medium-high heat, heat the oil until a deep-fry thermometer reaches 375 degrees F. Position a wire rack on a baking sheet.
  • Meanwhile, add the egg whites to a large mixing bowl. Using an electric mixer, beat until medium peaks form. With the mixer on low, add the egg yolks and 1 tablespoon flour and mix until completely incorporated. The batter should be smooth and fluffy.
  • Sprinkle the poblanos with salt, then dredge in the remaining 1/2 cup flour, tapping to shake off any excess; dip into the batter until fully coated. Gently add the poblano to the hot oil and fry in batches to not overcrowd the skillet. Cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the wire rack to drain. Serve warm on a platter and drizzle with the spicy lime crema and a side of yellow rice, if using.

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.

EASY CHILES RELLENOS CASSEROLE



Easy Chiles Rellenos Casserole image

I love green chiles and cook with them often when I entertain. This easy version of the classic Mexican dish gives you big pepper taste in every meaty bite. -Nadine Estes, Alto, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1 can (7 ounces) whole green chiles
1-1/2 cups shredded Colby-Monterey Jack cheese
3/4 pound ground beef
1/4 cup chopped onion
1 cup whole milk
4 large eggs
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Split chiles and remove seeds; dry on paper towels. Arrange chiles on the bottom of a greased 2-qt. baking dish. Top with cheese. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over the cheese. , In a bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over beef mixture. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 321 calories, Fat 20g fat (11g saturated fat), Cholesterol 212mg cholesterol, Sodium 406mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 24g protein.

CHORIZO CHILE RELLENO CASSEROLE



Chorizo Chile Relleno Casserole image

Captures the taste of Chile Rellenos without the hassle involved. Spicy enough to be interesting but not "hot" at all. I use just a sprinkle of cayenne, no Tabasco. The seasoning comes from the Chorizo.

Provided by CalicoCandy

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb ground beef
1/2 lb chorizo sausage (spicy Mexican sausage)
1 cup chopped onion
3 garlic cloves, crushed, minced, to taste
2 (4 ounce) cans whole mild green chilies, drained & seeds removed
2 cups shredded cheddar cheese or 2 cups Mexican blend cheese, divided
4 eggs
1/4 cup flour
1 1/2 cups milk
1/2 teaspoon salt
1 dash Tabasco sauce or 1 dash cayenne pepper

Steps:

  • In a large skillet, brown sausage and ground beef, breaking up meat as it cooks.
  • Add onion and garlic; cook until onion is tender.
  • Drain well, as chorizo is quite greasy.
  • Cut the chilies into strips length-wise.
  • Line a 9x9" square baking dish with half of the chilies; top with 1 1/2 cups of cheese.
  • Add browned meat mixture then top with remaining chilies; set aside.
  • Beat together eggs and flour until smooth; add milk, salt, and Tabasco or cayenne pepper.
  • Pour egg mixture over casserole.
  • Bake, uncovered, in a 350F oven for about 35 to 45 minutes, or until a knife inserted around the center comes out clean.
  • Sprinkle remaining 1/2 cup of cheese over the top of the hot casserole.
  • Let stand for 5 minutes before serving.

CHILE RELLENO WITH CHORIZO, BLACK BEANS, SALSA VERDE AND LIME CREMA



Chile Relleno with Chorizo, Black Beans, Salsa Verde and Lime Crema image

Provided by Anne Burrell

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 17

5 tomatillos
1 jalapeño, stem removed
1 onion, half sliced into rounds and the other half diced
4 cloves garlic, minced
1 small bunch cilantro, stems separated and minced and leaves coarsely chopped
Juice and zest of 3 limes
Kosher salt
2 tablespoons extra-virgin olive oil
4 links fresh chorizo, casing removed
One 15-ounce can black beans, drained and rinsed
2 cups grated pepper jack cheese
3 large eggs
4 poblano peppers
2 cups all-purpose flour
Canola oil, for frying
1/2 cup Mexican crema
2 tablespoons grated cotija cheese

Steps:

  • To make the sauce, preheat a large cast-iron pan over medium-high heat. Add the tomatillos, jalapeño and sliced onions and cook, turning occasionally, until softened and blistered on all sides but not completely charred, 15 to 20 minutes. Remove from the pan and wipe out any charred pieces that may have stuck to the bottom of the pan; reserve the pan. Coarsely chop the tomatillos, jalapeño and onions and add to a blender along with half of the garlic, the cilantro leaves and the zest and juice of 2 limes. Blend the sauce until smooth. Season with salt.
  • Heat a large saute pan with the olive oil over medium-high heat. Add the diced onions and saute until translucent, about 5 minutes. Add the other half of the garlic and the cilantro stems and saute until slightly softened and fragrant, 1 to 2 minutes. Add the chorizo and break it up with a spoon. Cook until browned, stirring occasionally, 5 to 7 minutes. Transfer to a large bowl and allow to cool slightly. Add the black beans, pepper jack cheese, 1 egg and salt to taste. Mix to combine.
  • Place the poblanos on an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Remove the skin from the pepper and wipe off any excess black char. Make a small slit lengthwise down the center of one side of the poblanos, being careful not to cut all the way through. Remove the seeds and ribs. Stuff each pepper with some of the filling, being careful not to overfill the peppers or else they will burst while frying. Close up the pepper by securing it with toothpicks.
  • Separate the remaining 2 eggs into two large bowls. Add a pinch of salt into each bowl. Whip the egg whites with a hand mixer until stiff peaks form, 2 to 3 minutes. Beat the egg yolks for about 30 seconds until well incorporated, then pour the yolks into the bowl with the egg whites and continue to beat until combined for another minute. To a third bowl, add the flour. Dip the stuffed poblanos into the egg mixture first, and then into the flour. If you feel like the stuffed poblano is not well coated, you can do a double dredge.
  • Fill the reserved cast-iron pan with 2 inches of canola oil. Heat over medium-high heat until the oil shimmers. Test the oil with a little flour and, if it sizzles, it's ready. Gently lay a dredged poblano into the oil and fry on the first side until golden brown and crispy, 3 to 4 minutes. Flip, then fry for another 3 to 4 minutes. Remove to a paper-towel-lined plate, season immediately with salt and allow to drain. Transfer to a sheet tray lined with a rack so they don't get soggy. Remove the toothpicks before serving.
  • Mix together the crema and juice and zest of the remaining lime in a small bowl. Set aside.
  • To serve, spoon some of the green chile sauce onto the bottom of the plate. Lay the fried poblano over the top of the sauce. Garnish with the cotija cheese. Spoon some of the lime crema alongside the fried chile.

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

CHILES RELLENOS CASSEROLE



Chiles Rellenos Casserole image

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

1 pound ground beef
1 green pepper, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
2 cans (4 ounces each) chopped green chiles
4 large eggs, beaten
1 cup half-and-half cream
1 tablespoon all-purpose flour
1 can (8 ounces) tomato sauce
Additional shredded cheddar cheese, optional

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 :

More about "chorizo chile relleno casserole recipes"

BAKED CHILES RELLENOS WITH CHORIZO RECIPE • CURIOUS …
baked-chiles-rellenos-with-chorizo-recipe-curious image
Web Nov 30, 2018 After removing the skins, gently cut a slit down the side of each chile and carefully remove the seeds and veins. Mix the cooled …
From curiouscuisiniere.com
4.5/5 (19)
Category Dinner
Cuisine Mexican
Total Time 52 mins


CHILES RELLENOS CASSEROLE RECIPE - THE SPRUCE EATS
chiles-rellenos-casserole-recipe-the-spruce-eats image
Web May 5, 2020 Remove the seeds and ribs from the center of the peppers. Remove and discard the casings from the chorizo. In a large saucepan …
From thespruceeats.com
4.4/5 (20)
Total Time 1 hr 30 mins
Category Dinner, Entree
Calories 526 per serving


CHILE RELLENO CASSEROLE RECIPE - SIMPLY RECIPES
chile-relleno-casserole-recipe-simply image
Web Apr 29, 2008 In a large bowl, mix together the stuffing of the cooked chorizo, cotija, and oregano. Stuff the chiles: Stuff the chiles with the …
From simplyrecipes.com
4.8/5 (18)
Total Time 1 hr 25 mins
Cuisine Texmex
Calories 587 per serving


DUMP-AND-BAKE CHILES RELLENOS CASSEROLE - THE …
dump-and-bake-chiles-rellenos-casserole-the image
Web Apr 12, 2019 Drain the chiles and spread one can on top of the beef. Drizzle half of the enchilada sauce over top, and sprinkle half of the grated cheese over everything. Repeat the layers one more time using the rest …
From theseasonedmom.com


CHORIZO CHILE RELLENOS (LOW CARB, GLUTEN AND GRAIN FREE)
chorizo-chile-rellenos-low-carb-gluten-and-grain-free image
Web Feb 18, 2021 Cut a slit in one side of each pepper and remove the veins and seeds. Grate the cheese (or use vegan cheese) and mix into the cooled chorizo. Divide the mixture evenly between the 8 chiles; about 1/2 cup …
From lowcarbmaven.com


CHILE RELLENO CASSEROLE | 12 TOMATOES
chile-relleno-casserole-12-tomatoes image
Web 12 eggs 1/3 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon salt Preparation Preheat oven to 375°F and grease a 9x13-inch baking dish. In a skillet over medium-high heat, heat the olive oil. Add onion and cook …
From 12tomatoes.com


TOP 44 CHORIZO SAUSAGE CASSEROLE RECIPES
Web Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 … Pour in 125ml white …
From hibiki.dixiesewing.com


CHILE RELLENO CASSEROLE - ALATIFAH.HEROINEWARRIOR.COM
Web saved recipes . Vegetarian Dinners; Vegetable Casseroles; Tex-Mex; Cinco De Mayo; Pin ; Share ; Email ; Chile Relleno Casserole Our chile relleno casserole recipe is full of …
From alatifah.heroinewarrior.com


10 BEST MEXICAN CHILI RELLENOS CASSEROLE RECIPES | YUMMLY
Web Dec 24, 2022 large eggs, cooking spray, queso fresco, corn tortillas, mexican chorizo and 5 more Mexican-Style Cobb Salad Pork avocado, yellow bell pepper, plain yogurt, onion …
From yummly.com


CHILE RELLENO CASSEROLE RECIPE (WITH POBLANOS) | KITCHN
Web Aug 3, 2022 to 1 pound uncooked Mexican or soy chorizo 1 tablespoon vegetable oil (optional) 12 ounces Monterey Jack cheese (about 3 cups pre-shredded) 8 large eggs 1 …
From thekitchn.com


CHILE RELLENO CASSEROLE - CHILI PEPPER MADNESS
Web Oct 21, 2022 Add the tomatoes, oregano, paprika, ancho powder, cumin and salt and pepper. Break apart the tomatoes and stir. Cook for 10 minutes on medium-low, until the …
From chilipeppermadness.com


CHILE RELLENO CASSEROLE RECIPE + VIDEO - EASY BREAKFAST CASSEROLE
Web Jul 10, 2014 Whisking dry ingredients with wet. The original recipe for Chile Relleno Casserole calls for whole green chiles, however, these seem to be more and more …
From savoryexperiments.com


EASY CHEESY CHILE RELLENO CASSEROLE - THE FOOD CHARLATAN
Web Jan 9, 2021 Meanwhile in a large bowl or stand mixer, whisk together 8 eggs, 1 cup evaporated milk*, 2/3 cup flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 …
From thefoodcharlatan.com


CHILE RELLENO CASSEROLE - DINNERS, DISHES, AND DESSERTS
Web Jun 8, 2022 Instructions. The first step is to roast the peppers. Preheat oven to 425º F. Drizzle olive oil over poblano peppers and sprinkle with salt and pepper. Bake for about …
From dinnersdishesanddesserts.com


Related Search