Quick Chiles Rellenos Bake Recipes

BAKED CHILE RELLENOS

Steps:

• Put the poblano peppers on a baking sheet lined with aluminum foil. Place the baking sheet on the highest rack in the oven and broil on high for 15 minutes, flipping every 5 minutes.
• Once the peppers have roasted, remove them from the oven and place them in a sealable plastic bag for 10 minutes to steam.
• Turn on the oven to 375°F to continue warming.
• While the peppers are roasting, add all of the sauce ingredients to a saucepan and slowly bring to a boil.
• Add the sauce to a food processor and pulse about 10 times to smooth out the sauce but still leave a few chunks of vegetables.
• Place about 2/3 of the sauce at the bottom of a cast-iron skillet or oven-safe pan/dish.
• Remove the peppers from the plastic bag, cut a slit in the side, and remove the seeds and top stem. Flip the pepper over and peel off as much charred skin as you can. Be careful, the peppers are still hot!
• Flip the pepper back over and fill it with a generous amount of cheese. I used a mix of queso fresco, sharp cheddar, and mozzarella.
• Roll up the sides of the pepper and place it open side down in the pan with the sauce. Don't worry if it breaks a little, it will be covered with more sauce and cheese.
• Cover the cheese-stuffed peppers in the pan with the rest of the sauce and cheese.
• Bake the rellenos in the oven at 375°F for 25 minutes. Remove the pan from the oven and serve with chopped green onion, avocado, and sour cream. Enjoy!

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.

QUICK CHILE RELLENO CASSEROLE

Steps:

• Remove seeds and pith from green chiles.
• Cut the jack cheese into large slices and divide evenly between the chiles, folding or tucking the cheese inside.
• Butter (or spray with Pam) a 1 1/2-quart casserole dish and arrange the chiles side by side on the bottom.
• With an electric mixer, beat eggs until thick and foamy.
• Add milk, flour and baking powder and beat until smooth.
• Pour egg mixture over the chiles and sprinkle with the cheddar cheese.
• Bake, uncovered, in a 375F oven for about 30 minutes or until casserole is puffed and appears set when gently shaken.
• Just before casserole is ready, heat marinara sauce to pour over individual servings if so desired.

EASY CHILE RELLENOS CASSEROLE

Steps:

• Set oven to 325°F.
• Grease a 9 x 13-inch casserole dish.
• Split chiles lengthwise, and spread in a single layer in bottom of prepared baking dish.
• Combine the cheddar cheese with the Monterey Jack cheese; toss to mix.
• Sprinkle half of the mixed cheeses and all of the green onions over the chiles.
• In a bowl, beat together the eggs, milk, flour and salt until smooth.
• Pour over chiles and cheese.
• Bake for 50 minutes, or until done.
• Meanwhile, mix salsa with remaining 1-1/2 cups cheese.
• Sprinkle over casserole, and return to oven for 10 minutes.
• Let stand for 10 minutes before serving.

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.

TASTY CHILE RELLENO BAKE

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.

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.