Delicious Chile Rellenos Casserole Recipes

CHILE RELLANO CASSEROLE

Steps:

• Preheat the oven to 375˚F.
• Place the chicken breast flat in a casserole dish. Season the chicken with the garlic, cumin, salt, and pepper.
• In a small bowl, mix the cream cheese and half of the monterey jack cheese then spread it evenly over the chicken. Top with the poblano pepper strips and then bake, uncovered, for 30 minutes. Then top with the remaining jack cheese and return to oven for an additional 10-15 minutes or until the chicken is cooked through (165˚F internal temp)
• Garnish with cilantro and serve hot. Enjoy!

EASY CHILES RELLENOS CASSEROLE

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.

CHILI RELLENO CASSEROLE

Steps:

• Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.

GROUND BEEF CHILE RELLENO CASSEROLE

Steps:

• Preheat oven to 450° and line a baking sheet with foil and spray with a non stick spray.
• Wash and dry peppers and place poblano peppers on baking sheet. Roast until peppers are charred and skin are blacken and bubbly, making sure to turn a few times. Approximately 20-25 minutes.
• Once peppers have finished roasting, remove from oven and carefully place in a glass bowl. Cover with plastic wrap and let cool for about 15 minutes. When cool enough to handle, remove skins, slice in half lengthwise and rinse to remove seeds. Pat dry.
• In a large frying pan, brown ground beef, onions and garlic. Add crushed red peppers, pepper and cumin. Once ground beef is thoroughly cooked, drain grease and return to pan.
• In a 2 1/2 quart baking dish, spray with a non stick spray. Place a layer of peppers in the bottom, then 3/4 cup of Monterey Jack cheese, 1/2 of the ground beef mixture, 1/2 cup Pepper Jack cheese, and 1/2 cup of sharp cheddar cheese. Repeat layers ending with sharp cheddar cheese.
• In a small mixing bowl, whisk half & half, eggs and flour together. Pour on top of pepper mixture.
• Bake uncovered at 350° for 30-35 minutes. Add remiaining 1/2 cup of cheddar cheese on top and pop back in the oven for 15 more minutes or so.
• Once cheese has browned a bit, remove from oven and enjoy with your favorite side dishes like refried beans, rice, etc.

CHILI RELLENO CASSEROLE

Steps:

• Prepare a 9 x 13 inch pan by spraying it with cooking spray, and set aside.
• In a large bowl, mix eggs, flour, evaporated milk, hot sauce, paprika, salt, and onion powder together, whisk until combined. Set aside.
• In a large skillet, brown ground beef over medium heat, with onions. Cook until onions are soft and meat is browned. About 5-7 minutes.
• Add refried beans to the pan with the ground beef, and mix meat and refried beans together until full incorporated.
• Cut tortillas in 1 inch wide strips. Place ½ the tortillas to form a layer of the strips into the bottom of a greased 9x13 inch baking pan.
• Layer ½ the green chilies over the strips evenly.
• Layer ½ the cheese, then add a second layer of tortillas, then another layer of green chilies.
• Pour egg mixture topping over the top.
• Spread meat and beans over egg mixture.
• Sprinkle remaining cheese over the top.
• Cover with foil, and bake at 375 degrees for 45 minutes, remove the foil for the last 5 minutes.

AIR FRYER CHILE RELLENOS

Steps:

• For the peppers: Place peppers in the air fryer basket. Set air fryer to 400°F for 10 minutes, turning peppers halfway through cook time. Remove peppers from air fryer (skins should be charred) and place in a resealable plastic bag to steam for 5 minutes. Peel skin and discard.
• In a medium bowl combine corn, scallion, cilantro, salt, black pepper, and grated cheese; set aside.
• Meanwhile, make the sauce: Heat the oil in a large skillet over medium-high heat. Cook onion for 5 minutes or until tender. Add garlic; cook 30 seconds. Stir in tomato paste, chile powder, oregano, and cumin, and salt. Cook and stir 1 minute. Whisk in chicken stock, and lemon juice. Bring to a simmer, stirring occasionally.
• Cut a slit down the center of each poblano pepper, starting at the stem and continuing to the tip. Remove the seeds, being careful not to tear the chile.
• Carefully stuff each chile with a layer of half of the corn and cheese mixture, and 1 tablespoon of the crema.
• Place stuffed peppers in 6-inch heat-proof pan and place the pan in the air fryer basket. Set air fryer to 400°F for 10 minutes or until the cheese has melted
• Serve with red chile sauce.*

EASY CHILE RELLENO CASSEROLE

Steps:

• Preheat oven to 350° F and grease a 9x9 inch baking dish (or 8x11).
• Rinse chiles in cold water, scraping out seeds and the inside veins (leave seeds in if you desire a hotter dish). Cutting cheese into narrow sticks, place 1-2 sticks inside each chile and then place in greased baking dish.
• Beat eggs in bowl, gradually adding flour, salt and milk whisking until smooth. Pour over chiles and sprinkle with grated cheese.
• Bake 1 - 1 ½ hours or until browned and firm. Serve immediately

CHILIES RELLENOS CASSEROLE

Steps:

• Preheat oven to 350°F.
• Slit ea chili lengthwise & spread open. Place in a single layer in a greased 7x11 inch glass baking dish.
• In a sml skillet, melt butter over med-heat. Add onion, cook till tender & remove from heat.
• In a lrg bowl, combine onion mixture, eggs, sour cream, flour, salt & pepper.
• Stir in tortilla pieces + cheese & pour over chilies.
• Bake 25-30 min or till a knife inserted in the center comes out clean.
• Serve immediately w/sour cream & salsa -- or cool, cover & refrigerate till ready to serve.
• TO SERVE AFTER REFRIGERATION: Cover & bake in a preheated 350°F oven for 30-35 min or till heated through. Serve hot w/sour cream & salsa.

CHILE RELLENO CASSEROLE

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.

DELICIOUS CHILE RELLENOS CASSEROLE

Steps:

• 1. Quarter the peppers and remove seeds, stems, and veins. Immerse peppers into boiling water for 3 minutes; drain. Invert peppers on paper towels to drain well. Place the peppers in a well-greased 2-quart square or round baking dish. Top with 1 cup of the monterey jack cheese.
• 2. In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. Beat until smooth with a rotary beater. Pour egg mixture over peppers and cheese.
• 3. Bake, uncovered, in a 450 degree F oven about 15 minutes or until a knife inserted into the egg mixture comes out clean. Sprinkle with the remaining 1/2 cup cheddar cheese. Put back in oven for 5 mins. Take out of oven and let stand about 5 minutes. If desired, serve with picante sauce and sour cream.

CHILE RELLENO CASSEROLE

Steps:

• Remove the stems and slice the peppers on one side lengthwise, leaving the peppers intact, and then remove the seeds.
• Preheat the oven to 400 degrees Fahrenheit and line a large baking pan with aluminum foil or parchment paper.
• Place the Poblano peppers on the baking pan evenly spaced, then drizzle on the olive oil. Use your hands to coat them well.
• Bake for 20 minutes. Flip the peppers over and bake for 10 more minutes or until the tops have charred a bit.
• In the meantime, whisk together the eggs, milk, flour, salt, cumin, paprika and baking powder in a large bowl then set aside.
• Once the peppers are done, reduce the oven heat to 350 degrees Fahrenheit.
• Let the peppers cool until you can safely handle them then remove the skin and slice each pepper in thirds lengthwise.
• Pour 1/3 of the egg mixture into a 9 by 13-inch baking pan or a casserole dish then add ½ of the peppers on top along with 1/3 of the cheese sprinkled on top.
• Pour half of the remaining egg mixture on top followed by the remaining pepper slices.
• Pour on the remaining egg mixture followed by the remaining cheese and cover loosely with aluminum foil then bake for 20 minutes.
• Remove the foil and bake again for 15-20 minutes or until the center no longer jiggles.
• Slice and serve with freshly chopped cilantro for garnish if desired.